Culinary Cues

JANUARY 3, 2023

How we greet and welcome people into our fold does have an impact on the quality of the product and experience we offer. Customers would like up, sometimes around the block, hoping for a seat in her rather small restaurant where she featured, what we called – blue plate specials. This love is what we call “hospitality”.

Hospitality 467

Hospitality Customer Experience Customer Service Small Business 467

Culinary Cues

AUGUST 31, 2024

Every marketer insists that a company have a clear mission statement that is designed to give direction to a company and clearly articulate to the customer and employee, what the company stands for. If you can get your inspired mission across with very few words, then it is more likely that staff and customers will remember it and “buy-in”.

Customer Service 414

Customer Service Social Media Customer Experience Reference 414

Culinary Cues

NOVEMBER 11, 2022

But what about your food, what about the guest’s reaction, what about creating memorable experiences, what about your connection to the plate? Take a moment to assess, to line up the results of your work with your vision of the plate, the guest experience, and the brand that you are trying to build. Mission accomplished.

Customer Service 441

Customer Service Customer Experience Point of Sale Presentation 441

Culinary Cues

JANUARY 8, 2021

Chef’s who are able to progressively teach cooks and even service staff about the ingredient, preparations, flavor profiles, pairings, and presentations of the food that is designed and produced in the kitchen will be in high demand. www.harvestamericacues.com BLOG. will find themselves in the winner’s circle. [] FLEXIBILITY.

2021 474

2021 Social Media Kitchen Safety Restaurant Law 474

Culinary Cues

JANUARY 23, 2021

How you approach profit will determine what your physical plant will look like, the scope of sophistication in your kitchen, who your vendors will be, how many employees you will hire and the depth of their experience, where you advertise and how much you invest in that, your table top appointments, and even your hours of operation.

Point of Sale 450

Point of Sale Front of House Back of House Customer Experience 450

Culinary Cues

AUGUST 7, 2021

If we see the challenge as something that has an answer if we take the time to really push our problem-solving skills, then a solution will eventually present itself. The unpredictable nature of customer buying habits pushes restaurants to maintain inventories that exceed what is reasonable – why? www.harvestamericacues.com BLOG.

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

JULY 19, 2024

It can be done without tasting food or even seeing a single plate presented in the pass and it is visible without asking a guest for comments on a meal. So, here’s the thing – when mise en place permeates everything you do, how you work, act, and present yourself, then competence finds a home and confidence leads the charge.

Front of House 358

Front of House Food Order Customer Service Customer Experience 358

Culinary Cues

MAY 8, 2023

It is very rare that any owner/operator demands a chef work that much, we just feel responsible and hate to ask our staff to work as hard as they do and not find the chef present to help, encourage, critique, and celebrate. Even though he or she may not actually cook each dish, it is the chef’s reputation that is presented to each guest.

Kitchen Safety 492

Kitchen Safety Food Safety Coaching Training 492

Modern Restaurant Management

FEBRUARY 28, 2020

Just as verbal interaction can offer more opportunities to tap into human emotions than static visuals, so does smart speaker-based communication present novel ways to connect emotionally with consumers. Connected devices make shopping an everyday part of the everyday consumer experience. ” Entertain and Convince.

Marketing 420

Marketing Fast Casual Entertainment Article 420

Culinary Cues

APRIL 6, 2020

Dating back to Medieval times when cooking was reserved for nobility and later during the Renaissance when merchant travelers relied on local taverns for respite and a chance to break bread – restaurants and restaurant life has always been present. You take care of customers above all else. Customers are your lifeblood.”.

Travel 542

Travel Back of House Customer Service Small Business 542

Culinary Cues

OCTOBER 27, 2020

My experience, and I will note that it may not be everyone’s experience, is that kitchens tend to attract a broad array of staff members who come from environments where discipline is not always the norm. There is comfort in the ability to achieve concrete objectives – a well-prepared plate of food and a satisfied customer.

Uniforms 474

Uniforms Airlines Food Order Fine Dining 474

Culinary Cues

APRIL 9, 2020

It is the experience of dining that is most important and it is this experience that allows a restaurant, or for that matter – the restaurant industry to flourish. This is the Total Dining Experience (TDE). As we prepare for the return to a “new normal” we must keep the larger role of restaurants in mind.

Customer Experience 520

Customer Experience Customer Service Dine-in Sports 520

Culinary Cues

FEBRUARY 29, 2020

To these individuals – the menu planning process is a license to think differently, study those chefs that they admire, experiment with different ingredients, and push their palates in the process of creating something unique and cutting edge. It is flavor that keeps customers coming back. www.harvestamericacues.com BLOG.

Fine Dining 522

Fine Dining Café Customer Experience Menu 522

Culinary Cues

OCTOBER 24, 2020

General Motors would never build and equip an auto plant, hire the entire staff, and create a marketing strategy until the car they intend to build is designed, prototyped, and presented to various focus groups first. www.harvestamericacues.com BLOG. Why should it be any different for restaurants and their menus? CAFÉ Talks Podcast.

Menu 484

Menu Seasonal Menu Front of House Reference 484

Culinary Cues

JUNE 29, 2020

It has always been my experience that kitchens are the great equalizer. It is this melting pot that makes a kitchen buzz, that gives it personality and character – that makes each day an experience. We each bring powerful history, traditions, observations and ideas to the team if the team is open to what is presented.

Blog 453

Blog Training Café Customer Experience 453

Culinary Cues

MAY 15, 2021

Even through the most challenging and tragic experiences, when the lessons are quite vivid – we quickly push aside the need to change in favor of a return to what is considered “normal”. Our menus are too large: The days when the way to customer satisfaction was through extensive variety are probably gone.

Customer Experience 449

Customer Experience Cash Management Customer Service Front of House 449

Culinary Cues

AUGUST 18, 2022

The difference is a culmination of knowledge, skill, experience, confidence, and preparation. Each of those factors: knowledge, skill, experience, confidence, and preparation are part of a cook’s mise en place. Each experience still wakes me up on occasion and I have been removed from daily kitchen life for some years now.

Food Order 473

Food Order Customer Experience Hiring Café 473

Culinary Cues

SEPTEMBER 15, 2022

We can all choose to be great at what we do; choose to master our craft and create outstanding experiences for guests and co-workers alike, or we can choose to shrug our shoulders and surrender to mediocrity. This is a topic I have presented numerous times and it seems as though whenever I travel it rises to the top of my thinking.

Fine Dining 449

Fine Dining Front of House Customer Service Customer Experience 449

7 Shifts

AUGUST 12, 2020

We’ve also included a restaurant marketing plan PDF with all the questions you need to ask (and answer) to get into the minds of your customers and create a marketing recipe for success. But would a first-time customer know what your restaurant is made of by sitting at a table? Which is where your restaurant marketing plan comes in.

Marketing 418

Marketing 2020 SEO Loyalty Program 418

Culinary Cues

MAY 12, 2022

We deal with highly perishable goods, unpredictable customer behavior, swinging door staffing, and constantly escalating cost of goods. It takes so much effort, time, and money to pull customers in for that first visit – we want to make them feel good about their investment and book another reservation soon. Prime Filet or 14 oz.

Pricing 444

Pricing Consumer Goods Training Small Business 444

Culinary Cues

JUNE 29, 2024

Memorable food, exceptional experiences, a perfect evening…these are the types of reviews that every chef hopes for and every restaurant strives for. The chef invests time in building a signature menu, testing recipes, establishing plate presentations, and making sure the best ingredients are within the teams reach.

Dine-in 345

Dine-in Customer Experience Back of House Customer Service 345

Culinary Cues

APRIL 8, 2020

As a professional cook you have learned how important your role is in the process of preparing and presenting food. You refer to it as mise en place and experience has shown you that if you are organized and prepared then you are capable of achieving success in any moment. www.harvestamericacues.com BLOG. Restaurant Consulting.

Communication 474

Communication Food Supply Customer Service Small Business 474

Modern Restaurant Management

NOVEMBER 7, 2023

The landscape of digital marketing is constantly evolving, presenting both challenges and opportunities for restaurant operators. It allows businesses to engage with current customers and help build organic brand ambassadors while also serving up content in front of new customers. You can post up to 500 characters in one thread.

Marketing 508

Marketing Social Media SEO Front of House 508

Culinary Cues

FEBRUARY 28, 2021

This isn’t the French Laundry” so why even invest the time in plate presentation and cooking it properly – WRONG. Which type of tomato will present the most pronounced flavor of fine ripened, deeply refreshing acid/sweet balance on the sandwich and how can we ensure this consistently throughout the year? PLAN BETTER – TRAIN HARDER.

Uniforms 450

Uniforms Fine Dining Small Business Customer Service 450

Culinary Cues

DECEMBER 30, 2019

Even when the owner is present – he or she must depend on the consistent interactions between customers and the restaurant’s employees. We should never underestimate the importance of customer perceptions, expectations, and new ideas. Engage them and they will become your ambassadors. No restaurant is an island.

Cash Management 363

Cash Management Point of Sale Leadership Website Management 363

Culinary Cues

JUNE 14, 2022

SECOND: As large chains and corporate restaurants seek to find solutions through efficiency using technology and dumbing down menus, independents must re-invigorate their commitment to hospitality, person-to-person contact, creativity, and customer experiences. www.harvestamericacues.com BLOG. Remember only 1.4%

Fine Dining 474

Fine Dining Food Supply Customer Service Presentation 474

Culinary Cues

APRIL 26, 2020

It matters not whether you are selling a Wagyu beef tenderloin or a fried chicken sandwich – what is essential is that your product is so good, so well prepared, so special that customers look at it, smell it, and take that first bite followed by a pause of surprise and a response that begins with “WOW”! Convenience is the name of the game.

Guest Recovery 413

Guest Recovery Kitchen Safety Customer Service Food Safety 413

Culinary Cues

JUNE 23, 2024

Why are more and more restaurants reducing service and menus or closing their doors because of a labor shortage while customer demand for the restaurant experience is on the rise? Why is it that culinary schools are faced with declining enrollments?

Uniforms 448

Uniforms Front of House Back of House Food Supply 448

7 Shifts

AUGUST 18, 2021

You may serve the best food on the block, but if your restaurant doesn't match its dishes with plausible customer service, your customers may never come back. That's why it's important to provide an outstanding dining experience from the second your customer's enter your restaurant, till the moment they leave.

Customer Service 369

Customer Service Customer Experience Online Ordering Loyalty Program 369

Culinary Cues

SEPTEMBER 15, 2020

There are many things that differentiate cooks and chefs, but none more important to the customer experience and the reputation of the restaurant than mastery of the senses. The essential tool in development of these senses is experience. Every experience that we have is imbedded in our subconscious mind.

Customer Experience 469

Customer Experience Fine Dining Take-out Presentation 469

Culinary Cues

DECEMBER 6, 2021

This being said, take a look at the restaurant where you work and begin to dissect the experience. What have they experienced and how are they able to build a customer experience with the knowledge that they have? If you are a chef – what are you doing to teach and train and create real contextual experiences for staff?

Influencer 446

Influencer Customer Experience Dine-in Training 446

Culinary Cues

MAY 16, 2021

Let’s put aside, at least for a short time, the antagonistic, woe is me, hard-nosed dialogue about the problems with staffing, the generation that doesn’t want to work anymore, the cheap employers that don’t want to pay a fair wage, and customers who refuse to respect us and let’s focus on what we do. Remember that?

Dine-in 450

Dine-in Take-out Customer Experience Café 450

Culinary Cues

JANUARY 15, 2020

My intent is always to present my opinions, as my opinions and never assume that they are or should be yours. My opinions are rooted in experiences working alongside all of these people. You have your opinions based, I am sure, on your own experiences – it’s all good. www.harvestamericacues.com BLOG.

Uniforms 420

Uniforms 2000 Consumer Goods Small Business 420

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. This includes greeting guests and thanking them for their patronage, conducting tableside checks, and resolving any customer complaints quickly, effectively, and empathetically. Notice a spill that your staff is too in the weeds to address?

Management 397

Management Management Kitchen Safety Front of House 397

Restaurant Engine

DECEMBER 25, 2024

There are several reasons for this, including your food, your pricing, and your customer service. Your brand is the whole experience you offer. It includes what people experience and feel when theyre in your restaurant. Do you offer an extra special chef that entices customers? What makes your restaurant unique?

Social Media 93

Social Media Customer Experience Email Marketing Customer Service 93

7 Shifts

AUGUST 15, 2022

Check out this blog and video on the top 9 interview questions to ask as an owner. Walk the interviewer through your experience working in restaurants, the roles you've held and your responsibilities. If this is your first restaurant job, explain how other jobs and experiences lead you to your interest in the industry.

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

Culinary Cues

JUNE 16, 2020

Part of the reason is the isolation reality, part is the negative impact of “pause”, part is a lack of availability, a good part is fear, and an even more significant part is our fault for not keeping those lines of communication open with all stakeholders in the restaurant experience. Do it all and do it often.

Social Media 370

Social Media Entertainment Email Marketing Customer Experience 370