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I have always made sure that these smells are part of the grand design of how a kitchen must operate. The smells are everywhere just as they were in my grandmother’s house where bread was always fresh, stocks were always on the stove, sauces were always simmering, and coffee was always present.
Opinions are just as strong as they were back in the day but determining what is real, what is true, and what is designed to simply rile people into a frenzy of anger and distrust, is a challenge. The noise level was high and I’m sure among those present there was some discussion about the election results.
Cooking should be fun and designed to make all involved happy. Approach the sandwich as a professional chef approaches the presentation of a fine dining meal just without the pretention and costly trimmings that fine dining requires. [] PIZZA: Ahhhone of Americas and the worlds top menu items.
Guest have become accustomed to seeing this familiar item and they have general expectations of how it will be presented and taste. The important thing to note is that each story, whether entirely true or not, is designed to give a dish a unique part in the play that takes place every day that a restaurant welcomes guests.
A well-designed program will instill an understanding of discipline, the foundations of cooking, passion, structure, the how and why of cooking, and the professionalism that will help to define the type of chef you may become. This is the biting question, the one that helps a young cook decide what path to take.
What if the chef, manager, and owner were required to do the same, in essence proclaiming they approve of the work as presented to the guest? Are you proud to present this to your teammates, manager, or guest?” Why not highlight them on your social media pages or in your restaurant blog. Is there room to improve?
This is where cold appetizers, salads, terrines, pates, cheese plates, and likely desserts are presented with a high level of artistic expression and where, in many cases, the profit in restaurants reside. It is a fine line to walk – one that requires the planning of the menu to be such that all courses are designed to marry with others.
There are times, possibly many times, when you question your own skill – whether in cooking or presenting food, or even with the operation of a kitchen. This same reality happens to artists, musicians, writers, designers, architects, woodworkers, and a suitcase full of craftspeople. All in all – I can do the job.
Keep the design simple, use high-quality images of your food, and include strong calls to action (like “Book a Table” or “Order Now”). Blog about food to boost your restaurant’s online visibility Don’t waste your website’s potential by just posting your menu or event updates.
This is where your branding, design, and gimmicks come into play. Since the tech-savvy youth tend to be on their phones at all times, being present in social media will help you establish a stronger presence among the younger generation. What kind of ambiance do they prefer? Should you jazz up the name of your food options?
That’s the magic of food presentation. Understanding the Importance of Food Presentation So, why does making food look good on the plate matter? Understanding the Importance of Food Presentation So, why does making food look good on the plate matter? Show off the juicy center for elegant food presentation.
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. Can you leave your old habits behind? [] SANITATION ADVOCATE.
Decision-making is ever present and comes at the cook in an instant. Every day a cook designs and executes a menu that requires an understanding of texture, smell, taste, and sound, while painting a beautiful dish on a plate. www.harvestamericacues.com BLOG. Cooks (for the most part) are blind to differences.
Video isn’t only the future — it’s the present. For those of you not familiar with the term, Vlog is the equivalent of a blog, but it contains videos rather than prose. Just like a blog, you need to be willing to put in the work before seeing the returns. Tip : Keep your audience in mind. Tasty-Style Videos.
The flavor, aroma, texture, or presentation made you sit back in your chair, close your eyes, and wonder how anything could be this good. Remember how beautiful those well designed and executed plate presentations gave you pause, stopped your conversations, and insisted that you snap a picture for posterity. CAFÉ Talks Podcast.
When we compromise on the quality of cooking, taste, and presentation then we suffer trying to win unhappy customers back and you, the chef, must look in a mirror and see the face of compromise. www.harvestamericacues.com BLOG. Did they sense that the value was there? Were they wowed into coming back again and again?
Will the flavors and presentations of the food suffer? In a restaurant centric operation, the standards are well defined, the vendor requirements are spelled out, costs are structured into a pricing model, cooks are trained to the standard, presentations are vividly displayed, and the chef is there to make sure standards are kept in line.
Others may point to overly demanding owners and operators who expect that a salary paid infers that managers and chefs must be present whenever the restaurant or hotel is open for business. If the restaurant or hotel is open, then this level of management must be present to ensure adherence to standards and solve problems when they arise.
Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. www.harvestamericacues.com BLOG. Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way.
Additionally, contributing to your social media, blogs, and industry groups allows you to further build and develop relationships. Because public relations lets the public know that you are open for business and are active in your market sectors. Trust demonstrates a long-term commitment to your existing and potential clients.
Developing and presenting ways of enhancing their degree through continuing education, on-line resources, short training videos, and other communication pieces such as blogs and a resource center that students might contact once they graduate is a great way to become a partner in student success. www.harvestamericacues.com BLOG.
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. When it is ever-present, the mission will become an essential part of your business culture. Ahh…the mission statement. Choose wisely.
How you approach the design of your restaurant in this regard will determine nearly everything else. This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). BEAUTIFUL FOOD PRESENTATIONS. www.harvestamericacues.com BLOG.
It is evident in the way customers are approached, employees interact, how staff members dress, the lack of attention paid to customer needs, the poor execution of cooking methods, the lack of attention to flavor and a haphazard approach to presentation of products, and the overwhelming disconnect between server and guest, cook and chef.
www.harvestamericacues.com – BLOG. This is an opportunity and an absolute requirement moving forward – we must embrace this and more. We can do this and there has never been a better time to think about how we move in this direction. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. CAFÉ Talks Podcast.
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. There are some who enjoy being alone, but most humans are inherently social by design.
Menu Psychology involves strategic menu design, menu formatting, menu presentation, and menu organization to make decisions easier for customers while maximizing a restaurant’s revenue. Menu Psychology is the science of designing a menu structure that encourages diners to make specific choices.
With increasing promotions in restaurant magazines, food blogs, and social media platforms, more people are expected to join this mega-trend. Looming threat of allergic reactions to ingredients present in the vegan claimed product escalates the problem even further. Bn at an impressive 22 percent CAGR in 2022.
Today, legal blogging is a competitive world. Many law firms have turned to blogging to reach potential clients and keep their brand relevant during Covid-19. While it may look easy, there’s actually a lot to running a successful legal blog. While it may look easy, there’s actually a lot to running a successful legal blog.
Whether it’s providing in-store entertainment, activating social media promotions or implementing QR-code menu options, the digital initiative among restaurateurs is clearly present, but it’s not enough. The advantages of hologram technology aren’t limited to novelty, either.
Smaller portions lead to lower price tags, broader acceptance, and enhanced value from a well-designed, balanced meal. [] TRAINING: We all know the drill – it’s a business of pennies, but without everyone’s buy-in, those pennies will quickly evaporate. www.harvestamericacues.com BLOG. How will you approach it? CAFÉ Talks Podcast.
Look deeply into these businesses and the people who own and operate them and you will see an unrelenting effort towards achieving excellence in design, product quality, efficiency, value, and service. This isn’t the French Laundry” so why even invest the time in plate presentation and cooking it properly – WRONG. CAFÉ Talks Podcast.
The dance is well designed, and every person plays a role in bringing service to fruition. The sounds of searing meats in a pan, French knives mincing parsley on wooden boards, mirepoix sauteing in rondos, and the ticking of the POS printer fill the air. The work of the line cook is an exercise in choreography.
Below are some of the most giftable cookbooks of 2024, plus a few extras to make your present even more memorable. Sweet Tooth It’s been more than a decade since Sarah Fennel started her blog Broma Bakery and her recipes continue to be wildly popular.
You and your team are able to take raw materials, apply well-designed cooking methods, season using time-tested palates, and plate the finished product with the vision of an artist creating a delicious, aromatic, visually pleasing dish. You are now the conductor of the orchestra that is totally in sync, creating beautiful music together.
How much effort is placed on the design of plated foods, the contrast and complement of colors, shapes, and assembly? Is your ventilation system designed to push positive kitchen odors to the dining room or outside the entrance? Yet, we often design restaurants with little or no consideration for acoustics.
One does not learn how to make Kansas City BBQ without living in KC and apprenticing with a pit master who was born and raised there. [] ART AND DESIGN. www.harvestamericacues.com BLOG. So cooks are often compelled to learn more about a dish or process as part of their skill development. PLAN BETTER – TRAIN HARDER.
As a cook – be the person that everyone marvels at when you cut vegetables; be the person that other cooks turn to when they need their knives sharpened to razor perfection; make sure the chef always turns to you for a groundbreaking special or asks your advice on a plate design. Start today – one step at a time to greatness.
When Peach Melba is properly made and presented as a dessert created by Escoffier when he was the chef at the Savoy Hotel in London – then it peaks customer interest. That simple grilled cheese is just another sandwich until you point out that it was first developed by Otto Rohwedder who also designed the bread slicer.
Epic restaurant in Georgia follows suit with “Culinary Pride” on their kitchen wall – again a driving concept that requires every person to ask themselves – does this dish, its flavor, the presentation, and the manner with which it is delivered reflect “Culinary Pride?”. Any menu that is designed must also consider “plate presence”.
Just because you are listed on a schedule as a cook does not necessarily mean that you are adept at filling every position under that designation. www.harvestamericacues.com BLOG. There are cooks and there are cooks – each has his or her list of responsibilities, required skills, and bag of tricks. PLAN BETTER – TRAIN HARDER.
Work on your brand strategy Create the face of your brand You probably already have a logo, a nicely designed menu, and all the other trimmings to make your restaurant look and feel like a cohesive brand. Create a blog section on your website. The blog could include recipes, cooking tutorials, upcoming events, or menu updates.
Is your restaurant designed for families or nine to fivers? The dishes you offer, their presentation, where you get your ingredients, and how you lay out your menu. Your website design should be an extension of your restaurants branding. Restaurant Web Design, Made Easy. What are your goals? Or is it something else?
There is, in human nature, a desire to make a difference, to do something meaningful, or as Steve Jobs once said: “To make a dent in the universe.” Not everyone struggles with this need, but for those who are born with this deep-seated knowing desire – they understand that it is always present. www.harvestamericacues.com BLOG.
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