Culinary Cues

Why Culinary Programs Fail

Culinary Cues

There has never been a more important time for culinary schools than right now.

2021 403

What Customers Don’t Know About Restaurant Work

Culinary Cues

More difficult than you may have thought, more chaotic than you might expect, more poetic than you realize, and more fulfilling than you would understand: this, to me, describes the environment of the professional kitchen that few customers are able to view or experience.

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The American Restaurant 2022 (Post Pandemic)

Culinary Cues

Ah…now is the time for everyone to start speculating about what the restaurant business will look like when all of this craziness is over.

2022 319

FOR THE LOVE OF RESTAURANTS and COOKING

Culinary Cues

I am optimistic and realistic at the same time.

2021 295

Restaurant Management Masterclass

Speaker: Harlan Scott, Founder of Harlan Scott Hospitality and Industry Restaurant

Due first to necessary staffing cuts, extreme safety protocols, and now the need to rehire against outsized government stimulus, unemployment benefits and wage requirements, managing and staffing have become the most urgent conversation in restaurants today. This, adding on to the lynch-pin management style restaurants often have, has made restaurant cultures more vulnerable and volatile than ever. If your restaurant is suffering from cut staff, low morale, or ineffective training, you've come to the right place. Join Harlan Scott of Harlan Scott Hospitality, learn how to get back in control of your restaurant and your operation back on autopilot.

CHEFS – VALUE and the TOP LINE DRIVE the BOTTOM LINE

Culinary Cues

In the restaurant business there are really only two ways to view profit: a very small amount of profit balanced by very significant volume, or a significant amount of profit on far less volume. How you approach the design of your restaurant in this regard will determine nearly everything else.

2021 326

THE 2021 CHEF SKILL SET

Culinary Cues

It is always safe to say: “things change”. Change is an inevitable part of life and as we all know if we fail to recognize that and adapt – we can become obsolete.

2021 363

WHAT I WISH I KNEW AS AN 16 YEAR OLD BREAKFAST COOK

Culinary Cues

My first real job at the age of 15 (unless you count being a paperboy) was washing dishes and helping out the breakfast cook at a local diner.

2021 311

CHEF – A PATH TO GREATNESS

Culinary Cues

The first question is always: “Do you want to be great?”, followed by: “Are you willing to put forth the effort to be great?”. Let’s assume that the desire to be great is innate – a desire that we are born with – a desire that can either be nourished or squashed.

2021 324

A CHEF’S LETTER TO CONGRESS

Culinary Cues

When approached, as it should be – your position is very challenging, at times – almost impossible.

2020 420

A CHEF’S MANIFESTO – 2021

Culinary Cues

An exercise that I have found to be really helpful is to occasionally state/re-state what you believe in as a chef.

2021 328

Insight Into the Post-Pandemic Restaurant

This pandemic has brought permanent changes to the market and consumer behavior. But like all things, the crisis will pass, and people will start to explore how to resume normal activities. It’s crucial to ensure that your restaurant is ready to adjust and kick-start once the pandemic has passed. Here’s how to adjust your business model in order to get your restaurant back on track.

CHEFS – WHAT DOES YOUR MENU REPRESENT?

Culinary Cues

Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business.

Menu 318

CHEF’S HAVE PERMISSION TO SUCCEED

Culinary Cues

It was 1969 when the acclaimed “super group” – Blind Faith with Steve Winwood, Eric Clapton, and Ginger Baker caused a stir with their self-titled album.

2021 310

IN CHALLENGING TIMES DON’T MAKE CLASSIC BUSINESS MISTAKES REMEMBER THE TOP ELEVEN

Culinary Cues

Difficult times in business can never be addressed with complacency. This is the time to double your efforts rather than allow yourself to get caught up in the malaise. There is always opportunity beyond business survival for those who commit to moving forward.

2020 345

WHEN YOU THINK YOU HAVE HAD ENOUGH OF KITCHEN LIFE

Culinary Cues

This appears to be one of those times of reflection – a time when those hard working people in kitchens around the country are asking a simple question: “Why am I doing this?” The pandemic is not the cause of this period of questioning – it simply brought it to the forefront.

2021 284

DON’T SETTLE FOR MEDIOCRITY

Culinary Cues

It would be difficult to find a more sinister, demoralizing, harmful, or self-destructive word than mediocre.

2021 333

Protecting Revenue and Profitability During Unexpected Times

The Coronavirus (COVID-19) pandemic is the latest example of unexpected turmoil, albeit on a larger scale, which initially caused voluntary, which initially caused voluntary and mandatory closings of dine-in areas as people needed to slow the virus spread by practicing social distancing. As the COVID-19 restrictions ease restaurants need strategies to adapt to crises in order to remain in business and protect profitability. The 2 ways of ensuring survival are protecting revenue and reducing costs. And the right technology can help. Read on to find out how.

MARC MENEAU – ONE OF THE WORLD’S GREAT CHEFS

Culinary Cues

There are chefs who have mastered the craft of cooking, chefs who have built a public brand that defines a region or exemplifies a cuisine; there are others who give to their community and as a result uplift those who call that community “home”; and there are those who push cooking in new and exciting directions.

WHAT RESTAURANTS HAVE LEARNED DURING THE PANDEMIC

Culinary Cues

2020 402

CHEFS – FAILURE IS NOT INEVITABLE

Culinary Cues

It seems that every time I check my email or flip through postings in social media – there is another restaurant, food business, or culinary school preparing to close their doors.

2020 341

A CHEF’S REFLECTIONS

Culinary Cues

The most challenging part of difficult times is living in the moment. Today is what gives us the most angst since we live in uncharted territory with all of the unpredictable factors that align with it.

2020 323

What to Consider When Purchasing a Point of Sale Solution for Your Restaurant

With the COVID-19 pandemic affecting virtually every industry, few have been hit harder than restaurants. Consumer preferences have shifted from what is trendiest to what is safest. They are looking for ordering and fulfillment options on a greater scale than ever before. The solution? A comprehensive restaurant point of sale (POS) system that helps owners gain actionable insight, master efficient operations, and become more competitive.

A LETTER TO CULINARY SCHOOL GRADUATES

Culinary Cues

First and foremost – congratulations on earning your degree or certificate. This is an accomplishment that over the course of your lifetime will reward you tenfold.

2020 420

CULINARY SCHOOL – STICK YOUR TOE IN THE WATER BEFORE BUYING A BOAT

Culinary Cues

There are a handful of very significant decisions that we make in life – decisions that involve tremendous commitments of time, effort, focus, and yes – money.

2021 360

THE RESTAURANT ECO-SYSTEM NEEDS HELP

Culinary Cues

There are a number of reasons why restaurants fail – some are predictable and avoidable, while others can catch a business off guard. None, however, are as devastatingly out of the operators control as this pandemic. Even the best operators are at a loss for solutions.

2020 311

ONCE UPON A TIME THERE WAS A TAVERN

Culinary Cues

Every year, a significant number of new restaurants open and almost as many close their doors for good. It is, that spark of “I have a great idea for a restaurant” that drives many people towards the leap into entrepreneurship – a leap that too many are unprepared for.

2021 266

A Masterclass in Restaurant Digital Transformation

Speaker: Jay Coldren, Alex Barrow, and Greer Kimsey, Street Sense Team

Behaviorists say it takes 21 days to solidify a habit. 365 days of quarantine later, it's safe to say that our customers will be keeping some quarantine habits. At the center of these habits is the digital world: online ordering, advertising, booking, reviewing, etc. It will become essential for restaurants to create omni-channel experiences for customers, and to market them effectively. Join Jay Coldren and his team in this masterclass to learn the tactics for dominating the digital restaurant sphere.

THE EINSTEIN MOMENT FOR RESTAURANTS

Culinary Cues

I have been thinking quite a bit lately about a comment made by Chef Jeremiah Tower during our recent podcast conversation. He stated: “The restaurant industry needs an Einstein Moment.”

2021 330

THE KITCHEN MAGIC OF CHEF PHIL LEARNED

Culinary Cues

Our industry recently lost a giant of the professional kitchen. Chef Phil Learned stood tall in the kitchen of The Balsams Grand Resort in Dixville Notch, NH.

2021 389

SUCCESSFUL CHEFS – WHAT CAREER KILLERS TO AVOID

Culinary Cues

Rest assured, at some point restaurants will rise up again, clubs and hotels will measure success based on occupancy and food service activity, and the position of “chef” will be center stage in driving sales and measuring profitability.

2020 362

CHEF OF THE COLD KITCHEN

Culinary Cues

We have all heard the phrase: “If you can’t stand the heat – get out of the kitchen”.

2021 290

Restrictions Into Opportunities: How to Make Your Restaurant Succeed

Speaker: Patrick Cottrell and Joe English

Whether your state allows outdoor dining, takeout only, or a little bit of both, we're here to help. Join Patrick Cottrell and Joe English from Sculpture Hospitality, for a webinar on Jan. 26th, and get your restaurant to thrive in face of pandemic restrictions

OUR DAILY BREATH: WHAT RESTAURANTS MEAN TO SOCIETY

Culinary Cues

Cooking for others is one of the oldest professions known to humanity. Since fire was first discovered – we have enjoyed and developed the skills to cook, eventually season, and finally plate prepared food to please other people.

2020 424

THE DOG AND BUTTERFLY

Culinary Cues

Sometimes I get a bit lofty in my reflections of kitchen life and the cooks who spend time behind the range. This is probably one of those times – yet oftentimes I can’t help myself. Take the analogies for what they are worth to you.

2021 274

CHEFS – YOUR EMPLOYEES JUST MIGHT HAVE THE ANSWERS

Culinary Cues

We all know the challenges facing restaurants right now – there is little benefit in reiterating the problems. The question is: “What’s the answer?” Of course the pandemic is the cause and the effects are either a direct result of that or the necessary restrictions that evolved from Covid.

2020 286

A COOK WITHOUT A KITCHEN

Culinary Cues

They say we’re back. The kitchen lights are back on, deliveries arrive, the battery of ranges is fired up, and cooks (some of us) are welcomed back. Somehow, it just doesn’t feel right.

2020 337

Maximize Your Margins Masterclass

Speaker: Shawn Imbeault and Geoff Loukes, Sculpture Hospitality

In the past year, we've learned that maximizing margins can determine whether your restaurant stays afloat when times get hard. It takes a lot of perspective and a ton of experience to optimize your net profit from within, so that's where we come in. Join Shawn Limbeault and Geoff Loukes, in this master class that will take you through the best practices of maximizing your margins, From FOH to BOH.

OUR DAILY BREATH: IDEATION AND SCENARIO PLANNING

Culinary Cues

Part of ideation is dealing with the challenges faced today as well as those to come. We may not be able to predict the future, but effective managers are always sifting through the “what if” scenarios and building a strategy for dealing with them.

WHY RUNNING A CLUB KITCHEN MIGHT BE THE TOUGHEST AND MOST SATISFYING CHEF POSITION OUT THERE

Culinary Cues

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc.

2020 420

OUR DAILY BREATH: CHEFS & OPERATORS – KEEPING YOUR TEAM TOGETHER

Culinary Cues

This is another time when we can rely on what we know about human nature and what keeps people whole: physically, mentally, and emotionally. I once again turn to the wisdom of Abraham Maslow as a guide through this difficult time, a crisis unparalleled in modern times.

COOKS AND CHEFS – WE ALL CRAVE DISCIPLINE

Culinary Cues

Let’s not confuse freedom with a desire to do whatever we want without a system of order or respect for the discipline of structure. We can both be free and still respect the need for that discipline that comes from organization.

2020 355

What I Wish I Knew Before Buying A POS System

For multi-unit restaurant operators, poor technology decisions have disastrous, rippling consequences. Whether you have twenty locations or two hundred, the decision of which POS system to use can define your operation, team culture, growth potential, and profit margins — either by unlocking opportunity, or holding you back from it.