Culinary Cues

APRIL 1, 2024

Past maintenance and the boiler room of massive furnaces providing heat and hot water for twenty some odd floors of guest rooms and eighteen banquet rooms ranging in size from twenty seat board rooms to two-thousand seat ballrooms, and the three restaurants that grace the main lobby. As the day progressed, everything came together.

Back of House 421

Back of House Kitchen Safety Hotels Front of House 421

7 Shifts

JULY 10, 2020

Restaurants took a major hit from COVID-19 in 2020, with sales dropping by 79% in mid-March. If your restaurant was forced to shut down during the worst of the pandemic, then you’re not alone. Here’s how to plan your restaurant’s grand opening (or re- opening) to get back to business with a bang. Plan your staffing ?????

Events 351

Events Social Media Seating Kitchen Safety 351

Culinary Cues

OCTOBER 3, 2024

Nearly nine years ago, during the first twelve months of Harvest America Cues blog, one of my articles went viral attracting almost 40,000 views in one day. What rules or laws are most significant for them and how might their commitment to them impact on those workhorse cooks, dishwashers, restaurant servers, and the like?

Coaching 447

Coaching Restaurant Law Training Article 447

Culinary Cues

JULY 19, 2024

Randy Burns PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 90 interviews with the most influential people in food Mise en place is a way of life.

Front of House 354

Front of House Food Order Customer Service Customer Experience 354

Culinary Cues

APRIL 30, 2023

The same applies to any business, in this case – a restaurant. Did those high-priced ingredients build on the perceived value of the restaurant in the eyes of the guest? Whether a sporting team, tech company, banking institution, institution of higher education, or a restaurant – investment in this culture should be first and foremost.

Employee Relations 503

Employee Relations Sports Pricing Hiring 503

Culinary Cues

NOVEMBER 10, 2021

It seems to me that this is where we are with our decisions about restaurant operation. We have debated this issue for the past two years and the only solutions that most restaurant operators have come up with are to cut services and keep raising wages. Measure twice and cut once before you reveal your plan to address staffing issues.

Kitchen Safety 94

Kitchen Safety Training Take-out Mobile Ordering 94

Culinary Cues

JANUARY 18, 2023

The reasons are usually easy to define after-the-fact: improper planning, not paying attention, stepping away from your standards, poor mise en place, lack of teamwork, or just the opposite for those experiences that result in mission accomplished or inspiration. PLAN BETTER – TRAIN HARDER. Restaurant Consulting.

Back of House 467

Back of House Front of House Education Café 467

7 Shifts

MARCH 10, 2021

Successful restaurant owners have many traits in common. Here we've outlined seven practices of highly successful restaurant owners. The fact that 60% of restaurants fail in their first year and 80% close within five years of their grand opening is an indication that few have what it takes for long-term success.

Management 370

Management Management Small Business Email Marketing 370

Culinary Cues

NOVEMBER 11, 2022

I’m not a big fan of quick service restaurants, but I would be willing to bet that the menu items originally created by their corporate culinary team doesn’t translate to what is served in restaurant number 953. When we compromise with quality in a restaurant where is the win? PLAN BETTER – TRAIN HARDER.

Customer Service 439

Customer Service Customer Experience Presentation Point of Sale 439

Culinary Cues

APRIL 24, 2020

Yesterday, I read an emotional, well-written, soul-crushing article by Gabrielle Hamilton – chef/owner of Prune Restaurant in New York City. She spoke from the heart of her “all-in” commitment to her restaurant and staff over the past 20 years while addressing the countless challenges that face independent restaurateurs across the country.

Article 409

Article Point of Sale Take-out Dine-in 409

Culinary Cues

MAY 24, 2022

Well, there is little that can be said to those who have caught the restaurant fever – you know, when that opportunity finally knocks, and you have your sights on a café with your name on it. Adrenaline is like an accelerator on your car that is stuck to the floor and your brakes don’t work. NEXT: Don’t take shortcuts!

Café 449

Café Take-out License Small Business 449

Culinary Cues

JULY 14, 2023

If you are opening a full-service, high-end restaurant then make sure that it is unbelievably great, a restaurant that becomes a destination, the type of operation that is a benchmark for everyone else, a place that gets people excited and leaves them scratching their head wondering: “how can any restaurant be that great?”

Cash Management 400

Cash Management Uniforms Food Supply Café 400

Culinary Cues

JUNE 26, 2021

Over the past few decades, I have been asked to design a number of kitchens for restaurants and banquet spaces – a task that I thoroughly enjoy. Creating restaurants is an expensive endeavor. When it comes to setting the stage for restaurant success – “good enough” is never good enough.

Design 446

Design Fine Dining Uniforms Waste 446

Culinary Cues

DECEMBER 3, 2022

My bare feet hit the cold floor while the muscles in my legs resist with a creeping cramp that brings me quickly to my knees. A light day in terms of events, but the restaurant is capped on reservations. The hotel restaurant doesn’t serve lunch (except for special events) which gives us a chance to catch our breath.

Back of House 435

Back of House Hotels Front of House Book 435

Culinary Cues

MARCH 26, 2020

Vendor deliveries have ceased, floors remain clean and untouched, and the clock on the wall suddenly sounds off with the ticking of time. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. We are all feeling the darkness of a kitchen that is currently asleep. Be patient – Be diligent. Harvest America Ventures, LLC.

POS 507

POS Blog Dine-in Training 507

Culinary Cues

DECEMBER 21, 2023

Those occasional shifts when the chaos overtook our planning and systems, were part of our education. Whenever someone tells me that they don’t take regular inventories in their kitchen I cringe and know they have little idea about how a restaurant makes money. Happy holidays and positive vibes for an even better 2024.

Kitchen Safety 346

Kitchen Safety Food Safety Take-out Inventory 346

Culinary Cues

JUNE 22, 2020

You can sense it when you walk into their restaurants, when you sit at their table, when the server proudly presents the menu, when the line cook receives the order and the plate is presented in the pass, and you know it when you take that first bite. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Food 474

Food Presentation Café Leadership 474

Culinary Cues

MAY 21, 2023

Now, I will avoid attempting to explain the human consequences of this both mentally and emotionally, but let’s look at how this new means of communication through social media can affect everything we do, including our culture in the restaurant business. This is not what the restaurant business is about! Wait a minute!

Technology 416

Technology Social Media Back of House Front of House 416

Culinary Cues

SEPTEMBER 29, 2022

When you line up the great ones (in this case restaurants or even the people who work there) there’s a trait that is common among all – they sweat the little stuff, the details that may be easy to pass off as not that important, but when you add them up, they define how you will be perceived. GOOD or GREAT – yes, it’s that simple.

Website Management 448

Website Management Reservations Seating Take-out 448

Culinary Cues

SEPTEMBER 4, 2020

What do chefs long for in a world where restaurants are closing left and right – even the most established ones? The minute a chef’s feet hit the floor from a restless nights sleep – adrenaline is pumping. This is the first opportunity to touch base and connect with the people who are at the heart of a restaurants success.

2020 375

2020 Back of House Front of House Food Order 375

Culinary Cues

AUGUST 19, 2024

They may all look to the time/score board after their run, swim, or floor exercise, but more importantly they were focused on their own culminating best effort. I have seen it in restaurant kitchens and in classrooms at the same level as one might witness on the field or on the court.

Coaching 396

Coaching Café Blog Article 396

Culinary Cues

APRIL 9, 2024

You thought you were good, a solid line cook or prep cook, a couple years of experience under your belt working in a busy restaurant. So, you applied for a job at one of the best restaurants in town, a place admired by all. You were on fire and felt confident that you would be a star in any operation. Embrace it.

Uniforms 425

Uniforms Waste Café Take-out 425

Culinary Cues

SEPTEMBER 9, 2023

Rubber floor mats can help, but the wear and tear on knees is constant. Treat yourself like you treat your restaurant customers. The cook will move constantly whether it is a rush (never run) from walk-in coolers to sinks, prep tables to stations, or pivot steps within a four to six-foot designated area during service.

Article 450

Article Take-out Café Customer Service 450

The Restaurant Group

JANUARY 10, 2025

Lets dive into how you can transform your restaurants interior into a stunning space that wows your guests. Restaurant interior design is not just about making things look prettyits about creating an atmosphere where people feel comfortable, excited, and connected. Introduction Your restaurants vibe speaks louder than words.

Design 78

Design Outdoor Seating Customer Experience 78

Modern Restaurant Management

MAY 12, 2020

In this edition of MRM News Bites, read about efforts to help the restaurant industry and heroes as well as "new normal" restaurant technology and products. The Dining Bond Initiative, a campaign that helps get funds to restaurants impacted by the coronavirus COVID-19, has gone global. Dining Bond Goes Global.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Culinary Cues

DECEMBER 8, 2020

Salads, appetizers, and desserts are the “extras” that help to turn a restaurant into a successful one. He would work with Sally who had been at the restaurant for three years – the last two in Garde Manger. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Garde Manger is where we make our profit.

Kitchen Safety 450

Kitchen Safety Take-out Training Food Safety 450

Culinary Cues

MAY 16, 2024

In short time, flour was in the air and try as the air handling might work to keep it under control, flour quickly rests on every surface: wooden tabletops, carts, floors, your skull cap, and apron. Soon these breads will be bagged, labeled, and sent to retail shops and restaurants across town. You are a baker.

Café 314

Café Food Order Education Retail 314

EATER

JUNE 5, 2023

We spoke to experts in four different public cooking spaces — a public park, an office kitchen, a Korean barbecue restaurant, and a building’s shared grill — to learn how not to p**s off the neighbors. Step one for Peay is planning ahead and arriving early because park grills are limited and usually first come, first served. “I

Kitchen Safety 261

Kitchen Safety Food Safety Outdoor Customer Experience 261

Focus POS

DECEMBER 17, 2019

In a hospitality environment, restaurant wait times are always a top concern for restaurant operators and customers alike. Even moderate wait times can cause customers to second-guess whether they made the right decision by choosing your restaurant. Good restaurant management requires planning ahead for your busy and slow times.

POS 162

POS Customer Service Technology Training 162

Focus POS

NOVEMBER 8, 2022

Do you know everything there is to know about restaurant POS software ? If not, you should be working with a tech expert who can find a POS system that is the best fit for your unique restaurant. Build What You Need Like a good suit or dress, a restaurant POS system is NOT a one-size-fits-all acquisition.

POS 78

POS Front of House Back of House Mobile Ordering 78

Focus POS

FEBRUARY 5, 2019

One of the key factors in obtaining maximum profit for your restaurant is table management. Look for a point of sale (POS) system that includes robust table management features, such as a customizable floor plan that makes it easy for hosts to track which tables are filled or available. Choose the Right POS System.

Management 106

Management Management Tip Distribution Point of Sale 106

The Restaurant Group

JULY 29, 2022

Food, vendors, access to quality ingredients, staff — there are so many aspects to a restaurant that it can be easy to overlook a pivotal and foundational aspect: your layout. No matter which way you go about it, there’s no ignoring the fact that your restaurant floor plan is important to your dining establishment’s success.

Kitchen Safety 78

Kitchen Safety Seating Restaurant Law Food Safety 78

Focus POS

MAY 28, 2020

The accompanying guidelines and restrictions have heavily impacted the way restaurants are able to do business. . If that’s not enough to convince you that you need a pandemic preparedness plan, here are three more reasons. Download Now: Pandemic Preparedness Guide for Restaurants. even as cases begin to stabilize.”

Online Ordering 129

Online Ordering Inventory Cash Management Download 129

KaTom

AUGUST 25, 2020

Joe Thompson has been in the restaurant industry for 38 years. “Pretty quiet anniversary this year,” says Joe, referring to the fact that April marked the 16 th year of their restaurant, Gold Rush Grille , being in operation. Crisp Catering Switches Gears to Deliver Family Meals. ” Serving the Community. .

Catering 111

Catering Small Business Delivery Take-out 111

Hot Schedules

APRIL 10, 2020

Top Ten Restaurant Task List. From restaurants and wholesalers to farmers and independent operators, it is refreshing to see how the industry is pivoting to keep the doors open. Evaluate your dining room floor plan Operators need to consider adjusting dining room capacity to meet on-going social distancing norms.

Food Safety 88

Food Safety Guest Recovery Employee Relations Social Media 88

Restaurant365

JANUARY 7, 2022

It is hard to believe that it has been almost two years of restaurants adjusting operations due to COVID-19. Anti-slip and anti-ice floor mats should also be considered for regions with extreme winter weather. The resurgence of the virus will increase the demand for outdoor dining options. Offer specialty drinks.

Outdoor 148

Outdoor Seasonal Menu Point of Sale Dine-in 148

Sling

MARCH 26, 2022

For more resources on organizational strategy, click on the helpful links below: How To Write Your Ideal Restaurant Mission Statement + 15 Inspiring Examples. 14) Establish Employee Development Plans. However, she works 10 floors up or in another building. What Organizational Strategy Is And Why Your Business Needs It.

Small Business 148

Small Business Employee Relations Leadership Tip Distribution 148