Culinary Cues

JULY 15, 2024

A training investment in your people is an investment in the success of the business. A training investment in your people is an investment in the success of the business. The hiring process is one of the most important steps in designing and delivering a great product or service. Hire people who “fit”.

Leadership 472

Leadership Food Truck Employee Relations Training 472

Culinary Cues

MAY 13, 2023

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.

Hotels 505

Hotels Point of Sale Cash Management Training 505

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. He or she must relish viable analytics, well designed budgets, and profit/loss statements. CAFÉ Talks Podcast.

Restaurant Law 470

Restaurant Law Education Definition Social Media 470

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. The article struck a nerve with its focus on A Cook’s Kitchen Laws. Since then, more than 100,000 people have read and shared that article. Never let the disease of mediocrity sneak in.

Coaching 447

Coaching Restaurant Law Article Training 447

Culinary Cues

NOVEMBER 10, 2023

Why not highlight them on your social media pages or in your restaurant blog. Support an employee’s growth through in-service training, sponsorship to attend workshops or seminars, buy your line cooks so great cookbook resources to study and dream about. Invest in their excellence and they just might invest more in yours.

Seminar 443

Seminar Front of House Back of House Workshop 443

Culinary Cues

NOVEMBER 17, 2020

The chef will likely be the most experienced culinarian with responsibility for the financial operation of the kitchen, menu planning, ordering and inventory control, training, and quality control. It is, however, the chef who is responsible to train those cooks how to prepare the dishes that the restaurant puts its signature on.

Seasonal Menu 547

Seasonal Menu Back of House Customer Service Front of House 547

Culinary Cues

MAY 5, 2021

TRAINING AND DELEGATION: Yes, the hospitality industry has plenty of responsibility for this situation that can only be resolved through teaching and training managers and chefs to be more efficient with their time, able to discover how to prioritize their tasks and learn when and how some of this work can trickle down to other staff members.

Hotels 473

Hotels Coaching Employee Relations Training 473

Culinary Cues

MARCH 15, 2021

If you teach in a live restaurant environment on your campus is it operated with five times as many cooks in training as would be possible in a real restaurant? PLAN BETTER –TRAIN HARDER. www.harvestamericacues.com BLOG. STUBORN ADHERENCE TO THE WAY IT HAS ALWAYS BEEN DONE. Make sure that it is clear and positive.

Education 587

Education Food Supply Training Communication 587

Culinary Cues

OCTOBER 24, 2020

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. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Why should it be any different for restaurants and their menus? Harvest America Ventures, LLC.

Menu 482

Menu Seasonal Menu Front of House Café 482

Culinary Cues

OCTOBER 27, 2023

To this end, cooks know exactly what to do and are trained to execute accordingly. Cooks are expected to follow these standards and never deviate. The reputation of the business is based on “no surprises”. This leads not only to product consistency, but also cost dependability.

Hiring 449

Hiring Training Pricing Presentation 449

Culinary Cues

MAY 12, 2022

From my perspective the answer lies in menu planning, training, and labor efficiency. 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.

Pricing 442

Pricing Consumer Goods Training Customer Experience 442

Culinary Cues

JANUARY 8, 2021

With the increasing relevance of social media as the primary method of getting a restaurants message out – chefs who are social media savvy (astute at using Instagram, Facebook, Tik Tok, YouTube, and Twitter) will be at the top of the “hire” list for prominent restaurants. [] TEACHING/TRAINING. PLAN BETTER – TRAIN HARDER.

2021 474

2021 Social Media Kitchen Safety Restaurant Law 474

Culinary Cues

AUGUST 26, 2024

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 Twelve-hundred calorie meals are not healthy and actually – not enjoyable.

Dine-in 443

Dine-in Training Seasonal Menu Sports 443

Culinary Cues

JUNE 23, 2024

THEY ARE OUT THERE, and they are willing to teach, train, support, and inspire those who want to be great. The dance is well designed, and every person plays a role in bringing service to fruition. Am I wagging a finger at those operations that perpetuate the negative? Yes, but at the same time I offer encouragement to change.

Uniforms 448

Uniforms Front of House Back of House Food Supply 448

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. Ahh…the mission statement. The right mission statement can help to drive raving fans, dedicated employees, and profitable businesses.

Customer Service 413

Customer Service Social Media Customer Experience Reference 413

Culinary Cues

JANUARY 20, 2024

A menu should thus be designed and priced to make those items seem essential. Buy quality beans, grind them on premise, train your servers to properly brew, or better yet – hire a barista to take care of that. Design your wine by the glass program to make sense for the guest and the property. Do it right!

Fine Dining 449

Fine Dining Food Truck Back of House Pricing 449

Culinary Cues

DECEMBER 5, 2023

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 70 interviews with the most influential people in food Wax on, wax off, young grasshopper.

Kitchen Safety 446

Kitchen Safety Food Safety Back of House Front of House 446

Culinary Cues

NOVEMBER 11, 2022

You set the tone for others to emulate. [] TEACH AND TRAIN. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Let everyone know exactly what you expect, get excited, show them how it should be done, and celebrate every act of excellence. [] BE THE EXAMPLE FOR OTHERS TO FOLLOW. Harvest America Ventures, LLC.

Customer Service 439

Customer Service Customer Experience Point of Sale Presentation 439

Goliath Consulting

AUGUST 16, 2022

As mentioned in our last blog , digital adoption platforms make it easier for people to personalize and provide the necessary information base on the needs of the business and job roles. In addition, digital training also helps managers tailor the training courses to fit the trainee’s learning style best.

Training 195

Training Website Management Blog Management 195

Culinary Cues

MAY 15, 2025

A win-win-win. [] RESULTS: The process is designed to yield the results that everyone expects. If you and your employer are confident in your abilities, then the result will be customers who trust in your ability to consistently meet and exceed THEIR expectations.

Uniforms 223

Uniforms Coaching Restaurant Law Customer Experience 223

Culinary Cues

MARCH 27, 2020

Those doctors, nurses, healthcare staff members, first responders, firefighters and police, utility workers, and yes – grocery store employees who respond to their designation as “essential workers” – and put themselves in harms way to help others. James Dyson – inventor and vacuum cleaner designer: [link]. PLAN BETTER – TRAIN HARDER.

Leadership 388

Leadership Healthcare Social Media Hospitality 388

Culinary Cues

MARCH 3, 2021

PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com – BLOG. Let’s keep our standards high with fewer, well-paid employees who have the ability to engage in exciting careers and balance a life beyond the kitchen or dining room. We can do this and there has never been a better time to think about how we move in this direction.

Dine-in 450

Dine-in Small Business Seasonal Menu Café 450

Culinary Cues

DECEMBER 28, 2021

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. PLAN BETTER – TRAIN HARDER. This is magical. Harvest America Ventures, LLC.

Kitchen Safety 473

Kitchen Safety Front of House Fine Dining Back of House 473

Culinary Cues

AUGUST 22, 2022

PLAN BETTER -TRAIN HARDER. www.harvestamericacues.com BLOG. Sure, this is naïve, but remember this country’s restaurant business was built on the backs of private, single unit entrepreneurships. Small businesses (restaurants) are the heartbeat of your neighborhood, the spine of your local economy, and spirit of your town.”.

Seating 474

Seating Front of House Back of House Cash Management 474

Culinary Cues

APRIL 6, 2020

There are some who enjoy being alone, but most humans are inherently social by design. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Customers are your lifeblood.”. Andrew Zimmern. [] SOCIAL ISOLATION OF A NATURALLY SOCIAL POPULATION. Restaurants are essential to a full life. Restaurant Consulting.

Travel 539

Travel Back of House Customer Service Small Business 539

Culinary Cues

MARCH 9, 2021

While the hot line may be home to the adrenaline rush and the machismo associated with a bit of suffering to accompany the excitement – the cold kitchen is a place of a methodical approach towards design and structure. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC. CAFÉ Talks Podcast.

Presentation 449

Presentation Fine Dining Seasonal Menu Design 449

Culinary Cues

DECEMBER 11, 2023

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 80 interviews with the most influential people in food

White Paper 411

White Paper Hospitality Fine Dining Reference 411

Culinary Cues

SEPTEMBER 26, 2020

PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Pose these questions to your employees – who is better positioned to find the answers that would lead to a higher level of trust among customers than those who interact mask to mask? Harvest America Ventures, LLC. Restaurant Consulting.

Kitchen Safety 432

Kitchen Safety Back of House Front of House Customer Experience 432

Culinary Cues

APRIL 3, 2020

Make sure that every employee is properly trained and on-board with the importance of this process. The pool of potential employees will be substantial and so will be the need for training. You should plan that many of your old employees will not return so effective training will be essential. PLAN BETTER – TRAIN HARDER.

Guest Recovery 382

Guest Recovery Social Media Kitchen Safety Food Safety 382

7 Shifts

JUNE 3, 2022

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. Showcase your core values in your employee handbook, in new-hire training, on your company careers page. The Solution: Create a training program. Lack of recognition.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

Modern Restaurant Management

SEPTEMBER 10, 2021

Like an arcade in a family restaurant, a house band at a bar or the fish tank at a seafood joint, holograms provide dining guests with an additional wow-factor — something unseen, to be rumored, Instagrammed or blogged about. The advantages of hologram technology aren’t limited to novelty, either.

Entertainment 485

Entertainment Social Media Customer Service Technology 485

Culinary Cues

FEBRUARY 22, 2021

So choose where you want to sit and lets jump on the speculation train. [] NOURISH AND PROVIDE SUSTENANCE: Without a doubt – one of the primary purposes of a restaurant and one that supports the defined needs of a guest is to fill their stomachs. This was (is) the design of classic coffee houses, speakeasys, and corner cafes for generations.

2022 477

2022 Food Truck Front of House Point of Sale 477

Culinary Cues

MAY 2, 2020

This is a time to train yourself to breathe and think more clearly. Every chef understands that the success of a restaurant is in the hands of the team that he or she is able to put together, train, and support. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. None of this should be a surprise – plan for it.

Take-out 389

Take-out Training Transportation Customer Experience 389

Culinary Cues

MARCH 4, 2022

This patience can save an operation from designation as a hostile work environment or an unstable kitchen that is not a place where cooks want to work. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com – BLOG. Harvest America Ventures, LLC. Restaurant Consulting. CAFÉ Talks Podcast.

Coaching 474

Coaching Training Fine Dining Article 474

Culinary Cues

MAY 15, 2021

As good as restaurant people are at reacting to situations – they are not typically astute at planning for things to go wrong and designing actions that will get them through difficult times. It also means that more significant time must be spent training service staff how to upsell and create enhanced customer value. What if……happens?

Customer Experience 449

Customer Experience Cash Management Customer Service Front of House 449

Culinary Cues

FEBRUARY 6, 2022

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. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. When the plate comes back clean, then a cook knows immediately – job well done! CAFÉ Talks Podcast.

Back of House 473

Back of House Reference Presentation Mobile Ordering 473

Culinary Cues

JUNE 1, 2020

Where are the knowledgeable leaders who share proximity with the operators most clearly impacted by decisions that are supposedly designed to help restaurants recover? They are not marketing experts, social media aficionados, financial planners, systems analysts, physical plant designers, or strategic planners. Where is the leadership?

Leadership 80

Leadership Supplies Guest Recovery Small Business 80