Culinary Cues

SEPTEMBER 27, 2023

So, let’s take inventory. TEAM ENVIRONMENT Depending on others and they on you, picking up the slack when others falter, communicating with those who share a mission, working off each other like musicians in a band, and winning or losing as a unit makes for a truly dynamic environment like professional sport teams.

Employee Relations 385

Employee Relations Fine Dining Training Communication 385

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience.

Management 397

Management Management Kitchen Safety Front of House 397

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.

Article 308

Article Social Media Blog Café 308

Hot Schedules

JUNE 17, 2021

5 Ways Using Retail Employee Scheduling Software Turns Communication Breakdowns into Breakthroughs. I n any retail environment, communication breakdowns can lead to frustrated employees, poor service, and increased turnover. Find out how retail scheduling software can help streamline your communications and business operations!

Retail 88

Retail Communication Employee Relations Hotels 88

Culinary Cues

JANUARY 11, 2022

Before you turn and run away or write me off as unaware of how you have the perfect formula for success, just hear me out. Successful restaurateurs are ones who understand the power of people marketing, of keeping the name of the restaurant in the public eye and communicating effectively with existing and potential customers.

Customer Experience 367

Customer Experience Café Training Hospitality 367

Culinary Cues

APRIL 18, 2023

Here are some thoughts. [] IT’S STILL ABOUT THE FOOD: People go out to eat for a variety of reasons – convenience, social interaction, a change of pace, business travel, vacations, celebration, or habit. Plan, equip, train, evaluate, educate, and celebrate each and every employee. Look at your product – does it fit these requirements?

Food Truck 319

Food Truck Back of House Education Training 319

Culinary Cues

DECEMBER 12, 2021

Finding the right concept, building in the right location, finding, and training the best staff, nurturing the team, and creating a menu that reflects the needs of the guest and the passion of the cook is only the beginning. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. This is paramount! CAFÉ Talks Podcast.

Restaurant Law 391

Restaurant Law Education Definition Social Media 391

Culinary Cues

OCTOBER 19, 2020

But we don’t often take the time to stop and pay attention to the intellect of the cook and the broader skills that few careers can boast. Unfortunately, it is rare to hear of anyone pointing out these essential abilities or the need for them if one is to be effective in the job. www.mindtools.com. [] HISTORY AND ANTHROPOLOGIE.

Restaurant Law 444

Restaurant Law Communication Café Take-out 444

Culinary Cues

SEPTEMBER 14, 2019

Great chefs take this opportunity seriously and plan the time for this to happen, at some level, every day. It might be an in-service training session, a one-on-one demonstration to a young cook, a pre-meal session with front-of-the-house, or even a simple “words of wisdom” post on the employee bulletin board. COMMUNICATE.

Front of House 292

Front of House Communication Leadership Back of House 292

Culinary Cues

MAY 5, 2020

A lack of trust will apply to everyone and every place as those once enthusiastic patrons give pause to any thought of dining out. Time is not the only answer for pulling the rug out from underneath Covid-19 – the only real answer is a vaccine which is not likely for more than a year from now – if at all. unknown author.

Kitchen Safety 284

Kitchen Safety Food Safety Food Truck Communication 284

Culinary Cues

JANUARY 15, 2022

It is the ability and desire to strive for this potential that allows us to jump out of bed in the morning and face the day knowing that we can and will contribute in some way. Figure it out! Of course, we require those important things to survive, but survival to the average person is never enough.

Uniforms 413

Uniforms Front of House Food Safety Healthcare 413

Culinary Cues

MAY 27, 2023

Encourage your staff to share the number with key family members and if there is a legitimate “emergency” this is the lifeline, in a semi-private setting where they can communicate. “I Encourage talk about food while on the job, take the time as a chef or manager to make “FOOD FACT” teaching moments throughout the day.

Technology 347

Technology Front of House Social Media Back of House 347

Culinary Cues

FEBRUARY 16, 2022

I know how difficult staffing is right now, believe me – I hear it every day from every chef that I communicate with. Your goal should never be to simply fill in a blank space on your schedule, but rather to find the right people to balance out your team. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Uniforms 369

Uniforms Hiring Consumer Goods Communication 369

Culinary Cues

APRIL 26, 2020

Building a well thought out strategy for starting up the restaurant engine after we move forward is paramount and will, in the process of thinking it through, give every chef and restaurateur a spark of excitement to lean on. There is so much to think about, so many decisions to make, and so much angst about what the future holds.

Guest Recovery 310

Guest Recovery Kitchen Safety Customer Service Food Safety 310

Culinary Cues

DECEMBER 30, 2019

Some have their feet planted firmly on the ground with a system that is time tested and solid, while others tend to drift in and out of consciousness. Every restaurant must constantly invest in training. [] PUTTING ALL OF YOUR EGGS IN THE CHEFS BASKET.

Cash Management 266

Cash Management Point of Sale Leadership Website Management 266

Culinary Cues

APRIL 1, 2020

After three weeks of our current state of uncertainty it is time to take a deep breath and do what Americans have done in the past: develop a plan moving forward. Worldwide – when countries, cities, and communities transition out of difficult times it is the restaurant and hotel industry that leads the way back to prosperity.

Waste 498

Waste Cash Management Entertainment Take-out 498

Culinary Cues

AUGUST 14, 2020

I applaud those businesses that maintain the integrity of being small and personal while nurturing a growth strategy and implore those who forgot what they originally believed in, the principles that made them successful early on, to look in a mirror, pause, and take a step back. PLAN BETTER – TRAIN HARDER. Bigger isn’t always better.

Small Business 371

Small Business Leadership Customer Service Communication 371

Culinary Cues

MAY 19, 2022

Jake called out: “Ordering, three filets mid-rare, 2 strips rare, a sole Veronique, three etouffee, two feature apps.” Duke, Tom, and Sabrina returned the communication: “Yes chef”. When he wiped the last rim, the server was there to take the order quickly to the guests at table 18. PLAN BETTER – TRAIN HARDER.

Seating 374

Seating Dine-in Seasonal Menu Leadership 374

Culinary Cues

FEBRUARY 3, 2020

The labor pool is a true challenge, the pressure to earn a profit is relentless, the fickle nature of guests can be frustrating, the shear number of daily decisions required of the job is mind-numbing, and the need to put yourself out there with each plate of food that leaves the kitchen can be – frightening. Take it for what it’s worth.

Seating 572

Seating Uniforms Take-out Communication 572

Culinary Cues

MAY 2, 2020

Breathe in – breathe out. We breathe to cleanse our soul and to refresh our heart, to take time to reflect and put aside our anxiety, to pause and think more clearly, to contemplate the bigger picture and to start anew as an individual or part of a group. This is a time to train yourself to breathe and think more clearly.

Training 296

Training Take-out Transportation Customer Experience 296

Culinary Cues

MAY 28, 2022

This is the hub of activity, the space that portrays unity, defines tradition, nourishes the body and mind, and sets the tone for communication. Some may be just starting out while others are seasoned veterans. So, let’s be clear about what it takes to build this cohesive team (family) through food. DEDICATE THE TIME.

Front of House 319

Front of House Back of House Employee Relations Small Business 319

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

MARCH 22, 2020

Do what family members do: be concerned, communicate, offer to help where possible, be sincere, and reassure them that the restaurant will be there when this crisis passes. It is critical that communication with employees focus on the importance of the work that cooks, chefs, servers, bartenders, etc. PLAN BETTER – TRAIN HARDER.

Operations 361

Operations Guest Recovery Government Communication 361

Culinary Cues

MARCH 27, 2020

This is a call to arms – a call to those who can take on the role that they should. Tell the truth; help people to understand their role, give opportunities for the average person to make a difference, unify, communicate effectively, and set the example for others to follow. PLAN BETTER – TRAIN HARDER.

Leadership 320

Leadership Healthcare Social Media Government 320

Culinary Cues

JUNE 16, 2020

Dining out was unavailable and we got by, we re-introduced ourselves to cooking at home and dusted off those skills that had been dormant, or added some new ones that had here-to-for not existed. Cooks and chefs drifted out of the limelight and now even those career cooks were likely questioning their choice of jobs.

Social Media 285

Social Media Entertainment Email Marketing Customer Experience 285

Culinary Cues

FEBRUARY 6, 2022

It was a job and a paycheck, a signal that I wanted to take on some responsibility, and the beginning of a six-decade work ethic, but there were no pats on the back for a choice of careers. These statistics may provide a different outlook: According to the National Restaurant Association 1 out of every 3 people in the U.S.

Back of House 420

Back of House Reference Presentation Mobile Ordering 420

Sling

MAY 21, 2021

As a manager, it’s your responsibility to get the most out of your team. They interrupt creativity and the focused train of thought. These days, those tools take the form of software and hardware that streamline repetitive tasks and make them easier to complete. . Team communication software. Take a walk.

Tip Distribution 148

Tip Distribution Small Business Communication Training 148

Culinary Cues

MARCH 21, 2020

Once we learn to take a breath and put the brakes on typically intense lifestyles, always on the go, always more to do than there is time, constantly putting aside interface time with friends and family, and relying on technology for our entertainment – we might just be able to find solace in life. We have lots of time on our hands.

Back of House 344

Back of House Book Leadership Communication 344

Goliath Consulting

SEPTEMBER 6, 2022

Take note of how they interact with customers and co-workers. This generation likes things that are easily accessible, which is why businesses must have employment communication and online scheduling. Communication preferences. However, with most of them working more than one job, they burn out. How to Attract and Retain.

Hiring 78

Hiring Communication Training Email Marketing 78

7 Shifts

MARCH 27, 2020

Do you have delivery drivers who you could hire, or would your FOH staff take on this role for extra pay? Safety If you can run your business as a takeout and delivery spot, consider whether or not you can carry out operations safely to avoid spreading COVID-19. How to communicate your COVID-19 restaurant closure.

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

7 Shifts

SEPTEMBER 15, 2020

So put your pen and paper aside—and spend less delegating or forgetting tasks—and check out our best restaurant management checklist templates to simplify everyone’s job. Because of COVID-19, you need to take extra precaution not just cleaning after shifts, but cleaning tables, bars, door handles, and other surfaces every few hours.

Management 195

Management Management Download Leadership 195

7 Shifts

SEPTEMBER 15, 2021

In this blog post, we will discuss suggestive selling and how it can improve your restaurant's bottom line. It's a tactic that can also take multiple forms, such as suggesting a limited special burger to someone who orders the usual signature every time. Who should train the staff on suggestive selling? Now go make some sales!

Loyalty Program 369

Loyalty Program Customer Experience Customer Service Point of Sale 369

Culinary Cues

APRIL 22, 2020

As previously stated – you can take the chef out of the kitchen, but you can’t take the kitchen out of the chef. You might find that a stay at home chef takes this organization to a new extreme and build a banquet/event order (BEO) for each meal and break. PLAN BETTER – TRAIN HARDER. We are in this together.

Back of House 352

Back of House Point of Sale Take-out Inventory 352

Culinary Cues

JANUARY 6, 2020

White tower decisions without a grasp on the systemic impact of those decisions is a common flaw of leaders who are out of touch with reality. PLAN BETTER -TRAIN HARDER. link] BLOG. It happens in business, it happens in education, and it happens most often in government. THINK DECISIONS THROUGH. Harvest America Ventures, LLC.

Government 244

Government Front of House Small Business Back of House 244

Sling

MARCH 25, 2021

It takes time, effort, and patience. When your employees know that communication can occur without judgment, they’ll be more likely to open up, put their trust in each other (and you), and work together for a common goal. Take the time to step back once in a while and evaluate the group cohesion among your team. 13) Communicate.

Recruiting 148

Recruiting Communication Hiring Small Business 148

Culinary Cues

OCTOBER 4, 2022

It moves on to never holding a door for the person behind you, choosing to jump ahead in line, always finding fault with others and pointing out those faults to anyone who might listen, and misconstruing different opinions as elements of hate and disrespect. You voted for that candidate, get out of my life. PLAN BETTER – TRAIN HARDER.

Supplies 396

Supplies Healthcare Presentation Restaurant Law 396

7 Shifts

FEBRUARY 26, 2021

The easiest way to get your food out there is by partnering with a third-party delivery app. But when it’s so dead simple to get listed on third-party delivery marketplaces and take orders, why do all the other work to create your own system when you are a time-strapped restaurateur? So—you’re ready to take orders.

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341