Expert insights. Personalized for you.
Let’s face it – we are prisoners of our own emotional package. Some of these emotions are visible and some are not; some are more pronounced in certain individuals, and some are barely noticeable in others, but the fact remains that our emotional package can be, and in many cases is: in control. MORE
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. MORE
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. MORE
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. MORE
It’s time to accept where we are, listen and understand where we might be going, put aside our frustrations and begin to establish a working strategy that is based on what is inevitable. MORE
Sitting is the chef’s office, or what some might refer to as a storage room with a desk, it is always enlightening to look out on the kitchen and watch the motions of those who have found a home in double-breasted white jackets and skull caps. MORE
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. MORE
To make a difference – this is something that many of us seek and so few of us think that we accomplish. At some level we all make a difference, even if only in one person’s life, one situation, one community, or even one business. MORE
Desperation leads to ineffective decision making. This is always, always, always the case. Decisions based on panic are like the amateur carpenter who keeps making the wrong cut on a length of board until there is nothing left. MORE
Kitchens are great equalizers – it is the place where individual talent and exceptional intellect can be less important that dependability, organization, focus, and teamwork. MORE
Yes, I get it. It has all been about survival for restaurants over the past 16 months and survival has not been easy. MORE
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. MORE
I have mentioned many times before how my love for the kitchen stems from the appreciation I have for the diverse types of people who work there. MORE
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. MORE
When approached, as it should be – your position is very challenging, at times – almost impossible. MORE
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. MORE
There are cooks and there are cooks – each has his or her list of responsibilities, required skills, and bag of tricks. Just because you are listed on a schedule as a cook does not necessarily mean that you are adept at filling every position under that designation. MORE
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. MORE
I have been asked to provide potential solutions for a generations long dilemma in the hospitality industry, a dilemma that has resulted in physical, mental, and emotional burnout and even a dependence on drugs and alcohol to serve as a band-aid for the wounds that are formed. “My MORE
I am optimistic and realistic at the same time. MORE
History has demonstrated that people tend to have short memories. Even through the most challenging and tragic experiences, when the lessons are quite vivid – we quickly push aside the need to change in favor of a return to what is considered “normal”. MORE
Let’s put aside, at least for a short time, the antagonistic, woe is me, hard-nosed dialogue about the problems with staffing, the generation that doesn’t want to work anymore, the cheap employers that don’t want to pay a fair wage, and customers who refuse to respect us and let’s focus on what we do. MORE
Most of us tend to gravitate to what we can control. We have an innate desire to do what we’re good at and avoid what we are not. It is the fact of control that differentiates comfort from a lack thereof. MORE
We are so close to the turning point, so close that we can almost taste it. If we can just get past the vaccine hesitancy then the country, and the restaurant industry might be able to see the light at the end of the tunnel. Well, this is what we hope. MORE
Well, I suppose desperate times call for desperate measures. If there is stability in the restaurant business – I’m not quite sure where it is. MORE
The goal of every restaurant and every chef is to create memorable experiences for the guest. Somewhere in our internal job description is a desire, and even a need to build an environment of WOW! MORE
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. MORE
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. MORE
Look around – they’re slowly, but surely coming back. MORE
By now, everyone is aware that there are enormous challenges with the supply chain – brought on by the pandemic and post pandemic rush to return to normal. MORE
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. MORE
Success doesn’t happen on its own – you make it happen. Yes, as a cook you may wonder when great things will come your way and the answer is – probably never. You need to seek out the opportunities and prepare to thrive when one is in your sights – success doesn’t simply appear. MORE
Identifying problems has never been a challenge in the restaurant industry – there are many. Making the effort to solve those problems is another story. MORE
Culinary Cues
AUGUST 9, 2021
The goal of every restaurant and every chef is to create memorable experiences for the guest. Somewhere in our internal job description is a desire, and even a need to build an environment of WOW!
Culinary Cues
OCTOBER 20, 2021
Kitchens are great equalizers – it is the place where individual talent and exceptional intellect can be less important that dependability, organization, focus, and teamwork.
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Culinary Cues
NOVEMBER 10, 2021
Desperation leads to ineffective decision making. This is always, always, always the case. Decisions based on panic are like the amateur carpenter who keeps making the wrong cut on a length of board until there is nothing left.
Culinary Cues
AUGUST 7, 2021
Identifying problems has never been a challenge in the restaurant industry – there are many. Making the effort to solve those problems is another story.
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Download this FREE e-Book to learn the labor-saving tips your restaurant operation can use to earn more cheddar. Utilize this eBook to identify and tackle inefficiencies, work smarter, not harder, and bake end-to-end cost-savings into your business.
Culinary Cues
NOVEMBER 17, 2020
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.
Culinary Cues
MARCH 15, 2021
There has never been a more important time for culinary schools than right now.
Culinary Cues
JANUARY 23, 2021
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.
Culinary Cues
JULY 14, 2021
Look around – they’re slowly, but surely coming back.
Culinary Cues
SEPTEMBER 30, 2021
It’s time to accept where we are, listen and understand where we might be going, put aside our frustrations and begin to establish a working strategy that is based on what is inevitable.
Advertisement
Get this FREE e-Book to learn how your restaurant operation can set up and manage an effective Google My Business profile. Use the eBook to create a GMB profile that will get more views, use keywords, easily develop killer content, and build momentum.
Culinary Cues
JULY 4, 2021
By now, everyone is aware that there are enormous challenges with the supply chain – brought on by the pandemic and post pandemic rush to return to normal.
|
Culinary Cues
JULY 22, 2021
Yes, I get it. It has all been about survival for restaurants over the past 16 months and survival has not been easy.
Culinary Cues
FEBRUARY 22, 2021
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.
Culinary Cues
MAY 15, 2021
History has demonstrated that people tend to have short memories. Even through the most challenging and tragic experiences, when the lessons are quite vivid – we quickly push aside the need to change in favor of a return to what is considered “normal”.
Culinary Cues
OCTOBER 30, 2021
Sitting is the chef’s office, or what some might refer to as a storage room with a desk, it is always enlightening to look out on the kitchen and watch the motions of those who have found a home in double-breasted white jackets and skull caps.
Advertisement
Download this FREE eBook to learn how successful restaurant operators are using technology to cut costs, drive revenue and grow their businesses. In the e-Book, you'll learn how to: • Leverage customer data • Own marketing • Create and expand services.
Culinary Cues
SEPTEMBER 8, 2020
There are cooks and there are cooks – each has his or her list of responsibilities, required skills, and bag of tricks. Just because you are listed on a schedule as a cook does not necessarily mean that you are adept at filling every position under that designation.
Culinary Cues
FEBRUARY 1, 2021
I am optimistic and realistic at the same time.
Culinary Cues
JANUARY 8, 2021
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.
Culinary Cues
JULY 8, 2021
Well, I suppose desperate times call for desperate measures. If there is stability in the restaurant business – I’m not quite sure where it is.
Advertisement
Developing a business plan is key when it comes to new restaurant startup success. Restaurant owners should have a clear picture of their goals, strategies, and budgets in order to determine and allocate resources properly. Read this checklist with it's 4 key steps to ensure your restaurant's success.
Culinary Cues
NOVEMBER 20, 2020
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.
Culinary Cues
JUNE 7, 2021
Success doesn’t happen on its own – you make it happen. Yes, as a cook you may wonder when great things will come your way and the answer is – probably never. You need to seek out the opportunities and prepare to thrive when one is in your sights – success doesn’t simply appear.
Culinary Cues
DECEMBER 17, 2020
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.
Culinary Cues
JULY 20, 2021
Let’s face it – we are prisoners of our own emotional package. Some of these emotions are visible and some are not; some are more pronounced in certain individuals, and some are barely noticeable in others, but the fact remains that our emotional package can be, and in many cases is: in control.
Advertisement
Evaluating new technology for your growing restaurant enterprise tends to be a long, murky, burdensome process. After helping dozens of companies on their restaurant management solution selection journey, we’ve identified the common factor in finding the right fit: precise, thoughtful research. In this simple guide, we highlight the twelve most essential research areas that technology evaluators need to include in their evaluation journey. Download the guide today.
Culinary Cues
MAY 4, 2021
We are so close to the turning point, so close that we can almost taste it. If we can just get past the vaccine hesitancy then the country, and the restaurant industry might be able to see the light at the end of the tunnel. Well, this is what we hope.
Culinary Cues
AUGUST 28, 2020
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.
Culinary Cues
DECEMBER 26, 2020
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.
Culinary Cues
OCTOBER 17, 2021
To make a difference – this is something that many of us seek and so few of us think that we accomplish. At some level we all make a difference, even if only in one person’s life, one situation, one community, or even one business.
Advertisement
Save yourself time and money – ditch the niche.
Culinary Cues
FEBRUARY 16, 2021
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.
Culinary Cues
MAY 5, 2021
I have been asked to provide potential solutions for a generations long dilemma in the hospitality industry, a dilemma that has resulted in physical, mental, and emotional burnout and even a dependence on drugs and alcohol to serve as a band-aid for the wounds that are formed. “My
Culinary Cues
OCTOBER 24, 2020
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.
Advertisement
Learn about 6 compelling insights that are contributing to the current hourly shortage, and uncover 4 actionable strategies to help you boost applicant flow up to 9x - even in today’s labor market.
Culinary Cues
MAY 16, 2021
Let’s put aside, at least for a short time, the antagonistic, woe is me, hard-nosed dialogue about the problems with staffing, the generation that doesn’t want to work anymore, the cheap employers that don’t want to pay a fair wage, and customers who refuse to respect us and let’s focus on what we do.
Culinary Cues
MAY 18, 2020
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.
Culinary Cues
OCTOBER 11, 2021
Most of us tend to gravitate to what we can control. We have an innate desire to do what we’re good at and avoid what we are not. It is the fact of control that differentiates comfort from a lack thereof.
Culinary Cues
DECEMBER 31, 2020
When approached, as it should be – your position is very challenging, at times – almost impossible.
Speaker: Ian Foster, Sculpture Hospitality Regional Director West Coast
In this seminar, Ian Foster will discuss the basics of inventory management, including tips on how to get inventory right and how to evaluate your food and pour costs. Ian will examine the best ordering practices from our clients. Finally, he’ll share some case studies showing how well designed inventory control can uncover hidden losses from over-pouring and lost sales that will result in several thousand dollars of extra profit every month.
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