Culinary Cues

NOVEMBER 10, 2023

What changes might occur in your operation if everyone was required to sign their work and take public responsibility for it? Why not highlight them on your social media pages or in your restaurant blog. Mediocrity isn’t something that people are born to seek; they are coached along the way by others who accept it as “good enough”.

Seminar 443

Seminar Front of House Back of House Workshop 443

Culinary Cues

MAY 15, 2025

Trust in performance, trust in product quality, and trust in value are what pulls most customers back to your operation. Your customers are less inclined to seek surprises and more inclined to expect consistency. Now, if you can add excellence to that formula then you have a real winning package to offer.

Uniforms 223

Uniforms Coaching Restaurant Law Customer Experience 223

Culinary Cues

AUGUST 31, 2020

The power of leadership comes with tremendous responsibility to listen, treat others with respect, study an issue and avoid making rash decisions, and an understanding that his or her role is that of guide, coach, and mentor – not dictator. [] LACK OF EMPATHY. This is how a team operates. [] INADEQUATE FOCUS ON COST. “My

Leadership 471

Leadership Point of Sale Training Coaching 471

Culinary Cues

MARCH 4, 2022

After many years of working in kitchens, leading operations, managing departments, problem-solving, planning, directing, and listening we know that we have the skills – so maybe it would make sense to jump back in the game. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com – BLOG. Restaurant Consulting.

Coaching 474

Coaching Training Fine Dining Article 474

Culinary Cues

JULY 23, 2023

As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food. It is a juxtaposition that is nearly impossible to manage.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

Culinary Cues

MARCH 25, 2021

Copycat operations can certainly thrive, but greatness comes from uniqueness and excellence in executing that uniqueness. [] COMMITMENT: Greatness tends to surround those who dedicate themselves and much of their lives to the pursuit of excellence. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

Communication 450

Communication Coaching Fine Dining Influencer 450

Culinary Cues

AUGUST 4, 2022

It is apathy that kills a restaurant, not environmental factors that make operation challenging. We need to stand up and fight apathy, stand up against mediocrity and push hard for excellence as the standard of operation. Unless…a coach or player steps up and says “NO”! “We PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

Front of House 429

Front of House Back of House Coaching Customer Service 429

Culinary Cues

JUNE 3, 2024

Are you serious about cooking, creating, coaching a team, and contributing to the success of a business? It may not look the same and they may have never written it down, but this is their method of operation. [] LOOK THE PART Take pride in your appearance and the sharpness of your uniform. Besides when you look good, you feel good.

Uniforms 434

Uniforms Point of Sale Coaching Small Business 434

Culinary Cues

SEPTEMBER 20, 2020

They hire, train, critique, support, celebrate, and rally behind the members of the team that has been built and push each individual to contribute his or her best – always. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Create a Team Built to Win. Well-run organizations – in this case a kitchen, are built to win.

Fine Dining 450

Fine Dining Coaching Dine-in Café 450

Culinary Cues

JUNE 1, 2020

WHAT WE SAY: – Effective leaders coach their words and base them on what they have learned – backed up with facts and input from those “experts” that they have effectively listened to. Unless our leaders have proximity or build proximity into their decisions, then it is very likely that those mom and pop operators will fall.

Leadership 80

Leadership Supplies Guest Recovery Small Business 80

7 Shifts

JUNE 3, 2022

According to Jim Taylor, a restaurant coach at BenchmarkSixty , restaurants can afford to pay employees more by looking for efficiencies in their productivity. Learn more about how Kelly McCutcheon and her team established Hopdoddy's core values in our blog post guide, and listen to Kelly on the podcast here. Lack of recognition.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

Culinary Cues

SEPTEMBER 23, 2024

Typically, those who seek out those complex positions of manager, chef, or owner/operator are Type-A personalities. Everyone benefits from a mentor network – this is your strength, your pool of knowledge, and your coaching staff. There is a process – a process that is engaging and effective and it begins with patience.

Coaching 403

Coaching Take-out Café Management 403

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. Yet stadium venues today — and really any other seasonal operation — are struggling to make their own talent execute with that same effectiveness. So how do you stack your bench and coach your own team to maximum efficiency? b3lineicon|b3icon-presentation|?

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Culinary Cues

AUGUST 19, 2024

It was Vince Lombardi, the famous football coach of the Green Bay Packers who proclaimed: “Winning isn’t everything – it’s the only thing.” Each athlete hopes to make their country, coach, and family proud by standing on a riser while a medal was fastened around their neck.

Coaching 396

Coaching Café Blog Article 396

Culinary Cues

OCTOBER 30, 2021

What many chefs neglect to understand is that they are teachers, mentors, and life coaches. This is a place where standards of operation are at the core of everything that they do. All of this happens because you chef – teach and train, critique, and support, and hold them to high standards and show them how to do so.

Coaching 490

Coaching Café Take-out Training 490

Culinary Cues

SEPTEMBER 1, 2023

So, what if we defined these for a restaurant operation (their meaning will vary to some degree depending on the concept of the restaurant) and built them into the same ring model used on my Apple Watch? Let’s define them first: SIGHT: Most positive experiences have a visual component. What about the sounds of the kitchen?

Fine Dining 409

Fine Dining Dine-in Front of House Design 409

Rocket Fuel

NOVEMBER 6, 2024

The final quarter is traditionally a slower time for quick service restaurants (QSRs), but operators can use this time to streamline operations, align payroll practices, and enhance their culture. Many operators start this process in September, but this isn’t required. The earlier you start, the better.

Operations 52

Operations Employee Relations Tip Distribution Guest Recovery 52

Culinary Cues

JUNE 11, 2021

Learn to become a storyteller, build your positive vocabulary, discover how to use those filters, take a deep breath and coach your response to others – even when it is difficult to do so. This happens to the best of teams, it is not uncommon, but at the same time it is not how we operate. PLAN BETTER – TRAIN HARDER.

Coaching 450

Coaching Café Leadership Pricing 450

Rocket Fuel

MARCH 26, 2025

Quick-service restaurants (QSRs) are operating in one of the most demanding environments ever. From rising costs and labor shortages to operational complexity and shifting consumer expectations, its never been more important to protect your margins. And in 2025, those losses are avoidableif you know where to look.

2025 52

2025 Cash Management Coaching Demo 52

Chowly

MARCH 28, 2024

Introduction In our recent conversation with Matt Rolfe , an experienced hospitality leadership coach, we explored strategies for improving restaurant profitability through transformative leadership and behavioral coaching.

Leadership 81

Leadership Coaching Sustainability Customer Experience 81

Restaurant365

JANUARY 18, 2022

Coach staff members on zero food waste tactics. Consequently, you must follow proper food storage techniques, and train your staff on these techniques to minimize the amount of perishable goods that go to waste. AvT can help you track where your biggest food waste is happening. Your employees are key to working toward zero food waste.

Waste 147

Waste Compost Food Consumer Goods 147

Restaurant365

APRIL 26, 2022

Restaurant staffing shortages across the industry are impacting operating hours, the customer experience, and your bottom line. However, the restaurant staff shortage has now boosted labor to the top of the operational challenges list. Without enough staff, restaurants may have to cut operating hours.

Hiring 78

Hiring Employee Relations Front of House Back of House 78

Rocket Fuel

MAY 1, 2023

In 2022, the average QSR operator saw beverages hit 9.53% of sales on average. This was down -0.63% from 2021. The same operators sold an average of 0.63 Invest in training your employees on the importance of beverage sales to your bottom line and teach them effective upselling and cross-selling techniques.

Beverage 52

Beverage 2023 Coaching 2022 52

The Restaurant Group

JUNE 21, 2024

Our 5-Step Approach We offer a suite of customizable services based on your needs and we collaborate with you to ensure that you get the guidance and coaching you need every step of the way. If you are a chef who already has a well-designed menu in place but has no idea how to promote your brand, we can help you develop a marketing plan.

Seasonal Menu 88

Seasonal Menu Design Coaching Equipment 88

Restaurant365

JANUARY 13, 2021

As you work to empower your managers, think about the process as more like a coach and make sure all your managers understand your approach. Train Managers to Control Food and Labor Costs. With a healthy culture around empowerment, you can grow your team’s drive and motivation. Empowerment means more metrics to track.

Management 15

Management Management Point of Sale Food Supply 15

Restaurant365

JANUARY 13, 2021

As you work to empower your managers, think about the process as more like a coach and make sure all your managers understand your approach. Train Managers to Control Food and Labor Costs. With a healthy culture around empowerment, you can grow your team’s drive and motivation. Empowerment means more metrics to track.

Management 78

Management Management Point of Sale Food Supply 78

MBB Hospitality

OCTOBER 2, 2019

They also offer assistance with developing operations and training documentation and franchisee recruitment marketing strategies. For existing franchisors, services include franchise system best practices and benchmarking and organizational audits, improved franchisee support systems and franchise sales coaching.

Franchise 40

Franchise Franchising Employee Relations Travel 40

Culinary Cues

NOVEMBER 20, 2023

Each of these independent operations can only be successful if they understand how they can and must work as a community of businesses and patrons. Stop into retail shops to catch the feel of the business, visit other restaurants, and talk with the operators about their challenges – you know their challenges are probably the same as yours.

Customer Experience 445

Customer Experience Customer Service Food Safety Hospitality 445

Culinary Cues

MARCH 22, 2023

No longer involved in the company she sold, Chef Silverton, is owner and operator of Mozza Restaurant where exceptional Northern Italian dishes are highlighted on the menu. They hire and train the most dedicated professionals to execute the plan, and they are always focused on the details. Lots of questions without answers.

Coaching 463

Coaching Fine Dining Café Training 463

Embrace the Suck

OCTOBER 28, 2021

Read books and blogs. Hire a business coach (okay that was a little self-promotion…LOL). It all starts with more training, explaining the “why”, and making the systems a non-negotiable. Always hire for personality and then train the skills. Getting by is the default mode most restaurants operate from.

Coaching 337

Coaching Training Social Media Take-out 337

Cheetah

JANUARY 28, 2022

Transforming your restaurant into a ‘green’ operation can feel overwhelmingly costly without immediate reward. To-go containers are only a small part of the operation. Instantly he saw hundreds of dollars fall from his operating costs. Were these actions alone going to give Vanick the purpose he sought? No, not quite.

Sustainability 78

Sustainability Consumer Goods Food Supply Waste 78

Culinary Cues

MAY 26, 2020

Where is the leadership coaching on that? [] WE ARE ALL IN THIS TOGETHER: Yep – I have heard that many times before – so why does it feel like we are on our own? PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. If we are in this together than we need to build a strategy for that to be realized.

Kitchen Safety 313

Kitchen Safety Food Safety Leadership Front of House 313