Culinary Cues

APRIL 30, 2023

Without a CULTURE OF QUALITY, the relationship of price to results is not always clear. When you push those expensive ingredients to the eventual plate what is most important is guest reaction: “Is it worth the price”. Quality and price are not always synonymous. But I wonder – is this true? Is it worth it!

Employee Relations 503

Employee Relations Sports Pricing Hiring 503

Culinary Cues

FEBRUARY 2, 2024

Changing how we view our concepts, menus, pricing structure, our staff, marketing, and the list goes on has never been more critical. Yes, I have been preaching the need for change in restaurants. Change, however, does not infer that we need to abandon the core principles of our profession and how we view the process of cooking for others.

Training 442

Training Customer Service Uniforms Leadership 442

Culinary Cues

AUGUST 4, 2022

The greatest threat is not the labor shortage or supply chain issues, it’s not the pandemic or the price of real estate – yes, all those concerns are troubling and must be dealt with, but they are not what will bring the restaurant industry to its knees. www.harvestamericacues.com BLOG. Well then – what will? Try apathy on for size.

Front of House 429

Front of House Back of House Coaching Customer Service 429

Culinary Cues

MAY 20, 2024

He would not have been opposed to raising prices if the experience had proven value and wowed the guest. He would not have been opposed to raising prices if the experience had proven value and wowed the guest. Now I obviously never knew Chef Escoffier, but I know enough about him to understand how he might react to these situations.

Hotels 341

Hotels Front of House Fine Dining Back of House 341

Culinary Cues

SEPTEMBER 1, 2023

Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? So, it would make sense that the visual impact of food, the dining room ambience, the tabletop, and the appearance of service staff is very important. How much time and effort are placed on this?

Fine Dining 409

Fine Dining Dine-in Front of House Design 409

Restaurant Engine

DECEMBER 25, 2024

There are several reasons for this, including your food, your pricing, and your customer service. In this article, we look at how to tell your restaurants story through branding. The style of customer service you offer, the uniforms your staff wear, and how your team interacts with your customers. Why Tell a Story?

Social Media 93

Social Media Customer Experience Email Marketing Customer Service 93

Restaurant Engine

DECEMBER 9, 2020

In this article, we look at how to tell if you should start catering. Can you afford to invest in additional uniforms or aprons for your servers? How about your catering pricing structure? Ready to take the plunge and create a website with an online menu, blog, and beautiful photos? tweet this).

Catering 113

Catering Website Management Seasonal Menu Food Supply 113