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THE NEXT GENERATION OF COOKS & CHEFS

Culinary Cues

PLAN BETTER TRAIN HARDER Work Hard and be Kind Dick Cattani Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food) CAF Talks Podcast [link] More than 90 interviews with the most influential people in food

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GIVING THANKS

Culinary Cues

The second family is a breath of fresh air when we could easily feel left out. [] WE SPEAK THE UNIVERSAL LANGUAGE: Finally, I am grateful for food as a communication vehicle. Happy Thanksgiving. What are you thankful for?

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WILL THE RESTAURANT EXPERIENCE BECOME IMPERSONAL

Culinary Cues

Technology can save restaurants money, help them become more efficient, reduce dependence on a qualified labor pool, and trim some reliance on a challenged supply chain. How do we keep the business of food from becoming more and more transactional? This must be the answer right? Is this our future a place we want to be?

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18 Restaurant Manager Interview Questions to Assess Leadership and Operational Skills

7 Shifts

After all, it’s not just the quality of your food that can keep customers coming back — 73% of diners base their satisfaction on the quality of service they receive. In this article: What strategies do you use to motivate and engage your restaurant employees? Hiring the right people can make or break your business.

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Restaurant Operations Management: A Guide for Restaurant Owners

ChowNow

Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Customer Service and Experience Great food and drink is only truly enjoyed when its coupled with a great service experience.

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Restaurant Cost Control Strategies Every Operator Should Be Using

ChowNow

In this article, you will learn: The five most important restaurant costs to track and manage Easy strategies for controlling food costs and labor costs Tactics to save money without hurting your guest experience Lets start with the big picture and learn where your money is actually going.

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ARE YOU READY?

Culinary Cues

By now you should have a way to compensate for this through in-service training of less qualified hires, bonuses for exceptional employees, profit sharing, non-traditional recruiting methods, or even the use of technology and automation. The supply chain is fragile and now with imposed tariffs this may become an even greater concern.