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GIVING THANKS

Culinary Cues

I feel this pride every time I step into the chef’s uniform and look in a mirror. [] WE ARE ABLE TO DO SOMETHING IMPORTANT AND MAKE PEOPLE HAPPY: And I am grateful for the opportunity to bring a smile to guests’ you join us for a meal. What we do is important, needed, and relished by everyone. Happy Thanksgiving. What are you thankful for?

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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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STEPPING INTO PROFESSIONALISM

Culinary Cues

In a proper kitchen, the uniform is clean, pressed, and complete. Headcover contains all hair, shoes are polished, aprons are clean and pressed, and name tags are prominently displayed. [] BUSY, BUT CALM: In a focused kitchen there is no question that there is a sense of urgency. They walk with determination, but not out of panic.

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ANYTHING WORTH DOING IS WORTH DOING EXTREMELY WELL

Culinary Cues

Make sure the tables are level, windows in that station clean, tablecloths even, silverware and glassware spotless, menus clean and pristine, back-up supplies in perfect order, your uniform impeccable, and know the menu and features inside and out including correct pronunciations and beverages that pair perfectly with food.

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THE GREATEST THREAT TO AMERICAN RESTAURANTS

Culinary Cues

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. Well then – what will? Try apathy on for size. Is it ignorance or apathy?

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MISE EN PLACE – THE CHEF’S DISEASE

Culinary Cues

You were taught how to fold your socks, the right way to make a bed, how to polish your boots so they shine like a mirror, the proper way to wear your uniform, the exactness of a salute, marching in step, breaking down your weapon, cleaning it, and reassembling in the right order – everything has a place, and everything is in its place.

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I SPEAK THROUGH COOKING

Culinary Cues

It is this commonality that drives us to do what we do, and it is this commonality that is in short supply nowadays. The commonality is our voice through food; a voice that is built through years of practice, history and tradition, environment and experiences, family and friends, and a cumulative portfolio of all these influences.