Culinary Cues

NOVEMBER 10, 2023

When we sign our work, we take full responsibility for it. “I Think about it for a moment – would you be willing to put yourself out there and take ownership for work that is less than stellar, less than the best you can do? Make excellence the rule and send mediocrity out the back door. I did this, this is my work”!

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Seminar Front of House Workshop Back of House 355

Culinary Cues

DECEMBER 15, 2023

Those of us who fit this description should take the time to think about those who are not so fortunate. When you see a doctor or nurse walking towards your local hospital for another 12-hour shift, stop and say: “thanks for taking care of all who are in need”, it costs you nothing and means a great deal.

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Hospitality Travel Uniforms 2024 380

Culinary Cues

JUNE 13, 2023

I need a job” however becomes a sense of urgency that steps away from the negative and shouts out how important a job is to your survival. They work me to the bone”, must mean that a person feels like an indentured servant with no way out. I got the job!” Of course, I could go on and on. you can do better than this’”. -Dr.

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Article Social Media Blog Café 308

Aaron Allen & Associates

AUGUST 23, 2019

Some might console themselves with the thought that it’s not all bad but, for those ready to face the facts of negative sales — and work to overcome them — there are a few steps to take before heading in the right direction. And, what steps do we need to take to make sure we’re right-sizing our business along with that growth?

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Article Audits Social Media 2009 76

Culinary Cues

JANUARY 20, 2024

There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. This is compounded when a restaurant doesn’t even take bread seriously. Help them out. Do it right!

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Fine Dining Food Truck Back of House Pricing 389

Culinary Cues

DECEMBER 21, 2023

This the time of year to pause and reflect, to push past the challenges, the less than stellar moments, the times we would just as soon forget, and the scars from an industry that passes them out freely and give thanks for what we have. Those days and nights when our mise en place wasn’t where it should have been made us stronger.

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Kitchen Safety Food Safety 2024 Inventory 416

Culinary Cues

APRIL 1, 2024

Outside people went about their day, never giving mind to the effort, dichotomy of characters, hustle, stress, and complexity of what takes place in the “back of the house” at a twelve hundred room hotel. As I tied on my apron and pulled out my knife kit ready to dive in, the executive chef called me into his office.

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Back of House Kitchen Safety Hotels Front of House 318

Culinary Cues

FEBRUARY 10, 2024

The tables are full, and he is having a difficult time keeping up but makes a mental note to address that once the dining room clears out. Suddenly, he remembers the cobwebs and thinks: “I’ll take care of that in the morning”. Seek out the details and then prioritize corrective action. It’s never too small to worry about.

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Uniforms Small Business Dine-in Training 360

Culinary Cues

JANUARY 29, 2024

It is human nature to try and push those out of our minds, but given a moments pause, it’s easy to remember them. It takes time for people to push aside tradition, habits, and yes – fear, that accompanies change. Change will happen, in fact it already is, but as we all known – change is not something that is embraced with open arms.

Kitchen Safety 381

Kitchen Safety Guest Recovery Uniforms Food Safety 381

Culinary Cues

APRIL 10, 2023

If I were the outlier who simply was fortunate (or plain lucky) then I would be remiss in writing this article. I could have spent time pointing out the negative attributes of a less than stellar operation and an operator who didn’t “get it”, but as my brother-in-law told me many times: “A leopard doesn’t change its spots.”

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Employee Relations Restaurant Law Waste Article 472

Culinary Cues

OCTOBER 11, 2022

If you are a cook who is happy working just for a paycheck – more power to you, but you can probably save some time and not read this article. We can always find things to disagree with and people who frustrate us, but very little good ever comes out of this approach. Just when you think you are there – push it out a little further.

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Leadership Fine Dining Workshop Training 381

Culinary Cues

SEPTEMBER 4, 2023

This may seem like a strange topic for a blog focused on the restaurant industry and the world of food but hear me out. You can see it moving in and taking up lodging in our social media streams, in books that are published, articles in the news, music that is written, and a change in what we find on our televisions.

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Social Media Food Safety Retail Back of House 348

7 Shifts

APRIL 29, 2021

The application will remain open until funding runs out. Take a look at the program guide (in English and Spanish ) and the sample application. If you're unsure of anything, check out the SBA's program guide for more information. How do I apply?

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Document Restaurant Law Brewery Point of Sale 370

Culinary Cues

AUGUST 7, 2021

If we see the challenge as something that has an answer if we take the time to really push our problem-solving skills, then a solution will eventually present itself. Let’s take one possible cause that is not on everyone’s radar: nurturing real interest in a restaurant career early on. Challenges solved. We can do this.

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Social Media Cash Management Blog Equipment 474

Culinary Cues

DECEMBER 3, 2022

I shout while frantically rubbing my calf trying to work out that Charlie horse pain. I spend 15 minutes on the stationary bike still trying to work out that leg cramp, rush through50 sit-ups, take shower and shave, and down two more cups of coffee. I swear by it and never waver from taking the time to touch base with everyone.

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Back of House Hotels Front of House Book 337

Culinary Cues

APRIL 9, 2024

Look out chef – I’m coming for your job! The sous chef takes you around and introduces you to the team – a team of very serious cooks with blazing fast and accurate knife skills, immaculate workstations, impeccable organization, and a look of complete control. “We Day one, you walk through those kitchen doors with a bit of swagger.

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Uniforms Waste Café Take-out 323

Culinary Cues

NOVEMBER 20, 2023

The stores were empty, and restaurant service staff were staring out windows from the vantage of unfilled seats. The look of the service staff, cooks on the back loading docks grabbing a smoke break, salesclerks with arms folded, starring out shop windows, and nervous shop owners checking their bank accounts on cellphones was disconcerting.

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Customer Experience Customer Service Food Safety Retail 362

Culinary Cues

FEBRUARY 2, 2024

Anything worth doing is worth doing world-class whether washing dishes, organizing a cooler or workstation, dicing vegetables, finishing a plate of Kobe beef, taking inventory, or mopping a floor – it’s all important. [] CREATIVITY: Respect means everyone (cooks in particular) has a desire to create something worthy of carrying their signature.

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Training Uniforms Leadership Customer Service 351

Culinary Cues

JUNE 7, 2023

If you’re reading this article, it’s because you have suffered from the ill effects of stress on the job. Take some of the weight off your shoulders, this is the sign of an effective leader and manager. [] MANAGE YOUR OWN SCHEDULE I have yet to meet an owner or upper-level manager who demands that a chef work 12 hours a day, 7 days a week.

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Training Article Café Take-out 326

Culinary Cues

AUGUST 21, 2023

Beginning with a few flamboyant artisans like Jeremiah Tower, Paul Prudhomme, Wolfgang Puck, and Alice Waters – the chef came out from behind the curtain as the star of the show, the person responsible for over-the-top food that wowed and inspired people of all socio-economic backgrounds. Economic Blips: The economy is somewhat cyclical.

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Back of House Food Supply Government Dine-in 390

Culinary Cues

APRIL 29, 2024

At a time when the desire and need for dining out has returned to 2019 levels, this seems like a counter-productive formula. While all of this “reaction” is taking place, the root cause continues to be ignored. In the end, restaurants become less and less appealing to customers, employees, and owners. Let’s open our eyes.

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Front of House Back of House Training Customer Service 216

7 Shifts

APRIL 30, 2021

Employees may clock in early to help out or leave a few minutes early on a slow day. For a healthier business, it's important to flush out any time theft that's happening now and create preventive measures to keep it from creeping up. When an employee clocks in or out for another employee, this is known as “buddy punching.”

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Restaurant Law White Paper Cash Management Small Business 370

7 Shifts

OCTOBER 20, 2022

But one can't deny that tips make up a majority of restaurant workers' take-home pay. In theory, it's simple, but this tip-out method is subject to federal laws and another layer of state-by-state laws on top of that. It's a constant conversation in the restaurant industry. Table of Contents. Tip Pooling Laws. Federal Tip Pooling Laws.

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Culinary Cues

AUGUST 28, 2023

I am tired of the media focusing on the stories of exception, drooling about zealous articles that point to unacceptable kitchen environments, glamorizing the negative through their “reality” shows and movies, and then following up with dramatic writing about how hard it is for restaurants to find help and survive in such a fragile marketplace.

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Entertainment Back of House Consumer Goods Recruiting 363

Culinary Cues

JULY 31, 2023

A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. The article was my first to go viral allowing me to realize that so many chefs and cooks were looking for a structure that defines what it means to be a professional. If your direction is planned out then work can be, and will be, enjoyable and rewarding.

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Kitchen Safety Back of House Front of House Food Safety 324

Culinary Cues

JULY 14, 2023

Interestingly, it goes even further because if you take this approach, you quickly understand you can always do that task better tomorrow. If you are just starting out as a dishwasher, then seek to become a world-class dishwasher. So, the mantra sets the stage for the drive to constantly improve. People will notice.

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Cash Management Uniforms Food Supply Café 299

Culinary Cues

OCTOBER 30, 2023

There is a lesson here for cooks, chefs, and restaurateurs – a simple message that stands out from every other “road to success” Prophet: Whatever you do, do it well. It will take super-human effort, ample amounts of time, arduous training, and boat loads of cash. What will it take for you to become part of that club?

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Fine Dining Front of House Dine-in 2016 353

Modern Restaurant Management

DECEMBER 21, 2023

Taking proactive measures and having plans in place will allow your business to react quickly to help minimize the impact of an emergency. Let us pass on the knowledge and expertise that we have gained in our 100+ years in the insurance business, so you can take a few things off your plate – and gain peace of mind.

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2024 Kitchen Safety Cash Management Insurance 189

Culinary Cues

JULY 25, 2023

I remember returning to my office, closing the door, and taking the time to collect my thoughts before calling him in. Now, I want you to listen closely, I want you to take this in and store it in a place that can be easily accessed in the future. Sit down, I want to have a serious chat with you.

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Food Truck Reference Café Take-out 342

Culinary Cues

JUNE 4, 2023

This is my version and addition to his profound words: EYES ON THE POSITION OF CHEF: So, you want to make a career out of this kitchen work. Take care of your knives. Take care of your bodies: exercise, eat right, try to get enough sleep, see a doctor annually, care for your teeth, maintain a healthy weight, drink in moderation, etc.

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Brewery Equipment Book Blog 353

Culinary Cues

MAY 17, 2023

We have become somewhat immune to what greatness is and what it takes to reach it. How do you jump out of bed in the morning and push yourself to be extraordinary, when extraordinary is pretty ordinary? You can pick this type of person or business out in a crowd – they stand out, they shine, and have magnetism.

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Small Business Café Take-out Definition 430

Perfect Daily Grind

FEBRUARY 27, 2023

To find out more about how the role of the barista has evolved in the Middle Eastern coffee market, I spoke to three local industry professionals. Read on to find out more. You may also like our article on coffee culture in Iran. Then read our article on specialty coffee in Lebanon. Enjoyed this?

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Social Media Back of House Customer Experience 2023 182

Modern Restaurant Management

APRIL 23, 2024

With Sexual Assault Awareness Month (SAAM) in April, it’s time to develop new policies and take a harder look at existing ones. Most importantly, it is in your best interest to consult with an attorney in your state to review and discuss your sexual harassment policy in detail before rolling out to employees.

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Insurance Restaurant Law 2024 Brewery 100

Modern Restaurant Management

JULY 14, 2022

As I sat down to write this article, all I could think about was how the foodservice industry is so vital to our daily lives. And with the industry taking so many hits over the last few years, how are restaurants supposed to make it through these tough times? When we don’t want to cook, we call our favorite restaurant.

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Technology Information Inventory Take-out 215

Perfect Daily Grind

FEBRUARY 14, 2023

When carried out effectively, a circular economy minimises environmental impact. To find out more about a circular economy model in coffee, I spoke with Mark Zhou, founder of sustainable packaging company MTPak Coffee. Read on to find out what he had to say. You may also like our article on how sustainable coffee packaging is.

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Recycling Compost Sustainability 2050 171

Modern Restaurant Management

MAY 10, 2022

Nobody has time for that when there is a crowded dining room, to-go orders flying out the window and customers complaining about their favorite menu items going up in price. We’re going to park this one here until a little later in this article. Take food cost management for instance. Are you doing anything with that data?

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Supplies Food Supply Audits Inventory 197

Perfect Daily Grind

MAY 9, 2022

To find out, I spoke to three coffee professionals. Read on to find out what they told me. You may also like our article on what a head barista does. For example, Numbeo estimates that the average cost of living in London per month is around £882 (US $1,150) before taking housing into consideration. Taking the initiative.

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Social Media Training Café Article 150