Remove Back of House Remove Presentation Remove Seasonal Menu Remove Sourcing
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TO A CHEF – SIMPLE ISN’T EASY

Culinary Cues

When a chef allows Mother Nature to lead the way and present ingredients as they were meant to be, then simple can become a means to an end. Simple takes focus, understanding, commitment to consistency, passion, and great sources for ingredients that come from those with the same level of commitment.

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A Guide to the Role of a Restaurant Manager: Duties, Daily Routine, and Essential Skills

7 Shifts

A better description might be a balancing act that presents new and unique challenges every day. One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. This part of the job is arguably the most multi-faceted.

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CHEFS – REMEMBER THE MAGIC

Culinary Cues

From the moment you walk through that back entrance you are captivated by the dynamics of the environment, the structure of the operation, and the sensation of being enveloped by its alluring magic. You know exactly what to do, how to keep the rhythm, when to pull back or push forward, and how to keep the cooks, your cooks, calm and focused.

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A Guide to the Role of a Restaurant Manager: Duties, Daily Routine, and Essential Skills

7 Shifts

A better description might be a balancing act that presents new and unique challenges every day. One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. This part of the job is arguably the most multi-faceted.

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By restaurateurs for restaurateurs: Advice for opening in 2020

7 Shifts

As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Congrats! ?? And good luck. It’s going to be the ride of your life. Educate yourself on costs, hiring, and the market you are in before taking the leap.

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LESSONS GIVEN – LESSONS LEARNED

Culinary Cues

Our business model requires too much labor: At the same time as we step back it becomes vividly apparent that our method of operation and the menus that we provide require too many hands. Our menus are too large: The days when the way to customer satisfaction was through extensive variety are probably gone. What if……happens?

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Top-Rated Restaurants With Private Dining in Albuquerque

Restaurant Clicks

Artichoke Cafe High Noon Restaurant & Saloon El Pinto Restaurant Farm & Table Ruth’s Chris Steak House Seasons 52 Buca di Beppo Italian Restaurant Savoy Bar & Grill Seasons Rotisserie & Grill St. Come for the meat, stay for the style, come back for new seasonal fare. Artichoke Cafe.

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