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KITCHEN LIFE & CAREER

Culinary Cues

There will likely be a bar with some food options, room service (sometimes 24 hours per day), a poolside seasonal caf, Sunday brunch, and multiple banquet rooms that at times will have simultaneous events taking place. Are there scheduled classes to focus on building a cooks base of knowledge?

Hotels 376
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THE RESTAURANT MVP

Culinary Cues

All this would be for naught if the service staff was uninformed and lacked the knowledge and polish to present the food properly on a plate that was meticulously cleaned by a dishwasher and complemented by a perfectly chosen, stored, and served glass of wine from the bar. A collective effort MVT (most valuable team), not MVP.

Coaching 443
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RESTAURANTS – POLI-ACTIVE / POLI-NEUTRAL

Culinary Cues

If you visit the Union Oyster House in Boston (still in operation today) you can belly up to the original oyster bar where some of America’s most prominent early settlers and political leaders enjoyed a pint and a dozen bivalves. Marine Corps were formed and where the first meeting of the Free Masons took place.

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THE COMPETITION EFFECT

Culinary Cues

Lets take a look: [] RAISING THE BAR Consumers dont know what they dont know, until they know what they didnt know. Of course, if, in this case, too many restaurants open before the marketplace has a chance to catch up, then failure rates will increase regardless of how operators respond.

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EVERY PLATE TELLS A STORY

Culinary Cues

When prepared tableside, the well-trained server or matre d would crush garlic between sister table forks, rub the interior of the bowl, use finesse to pour the right amount of olive oil, a coddled egg yolk, fresh lemon, salt and cracked pepper, and freshly grated parmigiana cheese. Food for thought.

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A CHEF’S MOMENT

Culinary Cues

They are still on an adrenaline high as they shake your hand and walk out the back door, likely headed for a neighborhood bar for a drink or two before heading home. PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food)

Coaching 410
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THE LINE IN THE SAND WITH RESTAURANT PRICING

Culinary Cues

From my perspective the answer lies in menu planning, training, and labor efficiency. If you need to charge $20 a glass for wine, then require your bar manager or sommelier to research “great find” wines that cost your restaurant under $15 and can enhance the guest experience for less than $12 per glass. So – what is the answer?

Pricing 444