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CHEFS – SIMPLE AT A DIFFERENT LEVEL

Culinary Cues

Cheese should be from a local or regional cheesemaker and let the customer know where it came from and why its so special. Make sure everything is made in house just like that fine dining chef would do for a ten- course tasting menu. Make the sandwich your lifes work. Choose your oven wisely.

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IMMIGRATION AND THE BUSINESS OF FOOD

Culinary Cues

This is not a pro or anti-immigration article but rather a dialogue of questions and a reality check. If you enjoy dining out, its time you gave some thought to what it takes to prepare and serve those items that give you pleasure on the plate. There are jobs and there are jobs.

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WILL THE RESTAURANT EXPERIENCE BECOME IMPERSONAL

Culinary Cues

Customers are becoming more discerning about value and anxious about the price of a meal (from quick service to fine dining). The restaurant has been, is, and hopefully will remain a special place for gathering, celebrating, relaxing, learning about, and enjoying the work of the chef and mixologist.

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EVERY PLATE TELLS A STORY

Culinary Cues

Connections give a dish special value, added importance, and character that goes beyond flavor and visual appeal. The dish was elevated to an entirely different level as the guest became the most important person in the dining room during the process. As examples, any restaurant can, and so many do, offer Caesar Salad as a menu staple.

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DON’T NICKEL AND DIME YOUR GUEST or IMPRESS THEM WITH QUANTITY

Culinary Cues

It is important to always keep in mind that dining out is still a luxury, even though more and more families have built it into their lifestyle. Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity.

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META BOFINGER’S RESTAURANT SECRET

Culinary Cues

Long before the restaurant chains of today, decades prior to the birth of fine dining, experience dining, and molecular gastronomy, there were neighborhood cafes that were part of small communities across the country.

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BRING BACK THE 20 SEAT BISTRO

Culinary Cues

Paul de Vance in southern France, or the walled in villages of Tuscany, the narrow streets of Oslo, Norway, and the typical hidden villages found in parts of historic Germany; places that were home to those special little restaurants that reflect the terroir of the region. www.harvestamericacues.com BLOG. PLAN BETTER -TRAIN HARDER.

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