Culinary Cues

AUGUST 24, 2023

You were taught how to fold your socks, the right way to make a bed, how to polish your boots so they shine like a mirror, the proper way to wear your uniform, the exactness of a salute, marching in step, breaking down your weapon, cleaning it, and reassembling in the right order – everything has a place, and everything is in its place.

Back of House 409

Back of House Front of House Food Order Uniforms 409

Culinary Cues

SEPTEMBER 1, 2023

Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? 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?

Fine Dining 319

Fine Dining Dine-in Front of House Design 319

Culinary Cues

DECEMBER 30, 2022

This is a business of pennies so buying right, storing properly, planning correctly, following procedures and recipes, portioning, controlling waste, and designing effective menus are essential tools in leading a restaurant to profit. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Be professional – ALWAYS!

Workshop 365

Workshop Article Uniforms Take-out 365

Culinary Cues

JANUARY 28, 2023

Uniforms will be pristine, the demeanor of cooks will be professional, knives will be sharp, and pans scrubbed clean. The coolers and storerooms will be organized, and prep sheets methodically built each day, and of course each plate of food will be designed with consistency in mind.

Food Supply 366

Food Supply Dine-in Uniforms Presentation 366

Culinary Cues

FEBRUARY 3, 2020

Yet tomorrow morning you will wake well before sunrise, put on that starched, white uniform, walk through those kitchen doors and face the challenges of a chef once again. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. There will always be the missed family events, the 5 a.m. Many chefs are part of this club.

Seating 572

Seating Uniforms Take-out Communication 572

Restaurant Engine

DECEMBER 9, 2020

Can you afford to invest in additional uniforms or aprons for your servers? Train your staff specifically for catering. Ready to take the plunge and create a website with an online menu, blog, and beautiful photos? Do you have enough servers to handle it? Do you have the resources to handle the extra supplies, food, and staff?

Catering 113

Catering Website Management Seasonal Menu Food Supply 113

Culinary Cues

NOVEMBER 19, 2021

In an era when tradition seems to fall by the wayside and relying on the way things have been done for decades is oftentimes frowned upon, this is one that is designed to protect a cook’s wellbeing. Your body will not tell you when it is dehydrated until it is too late – you must prevent that from happening. [] PRESSED, CLEAN UNIFORM.

Kitchen Safety 373

Kitchen Safety Food Safety Uniforms Café 373

Culinary Cues

JANUARY 19, 2022

How the mise en place is prepared in advance, uniformity of vegetable cuts, clarification of butter, sauce preparations, and where each ingredient should be stored according to the station map. KEEP SHARP: PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. FOOD FOR THOUGHT. Harvest America Ventures, LLC.

Point of Sale 374

Point of Sale Seasonal Menu Book Uniforms 374

Restaurant Law

AUGUST 17, 2016

First, there is no uniform definition of a franchise. Training programs, recipes, employment and operating manuals, sales assistance, all satisfy the significant assistance aspect of this element. So what exactly is a franchise? Required Payment or Franchise Fee. The requirement that a minimum fee be paid (typically within six months).

Franchise 49

Franchise Franchising License Restaurant Law 49

Hot Schedules

MAY 21, 2020

Everyone knows that finding top talent fit your culture, training them and retaining them is not only hard work, it’s costly. Designate a single employee per shift—ideally with a clearly identifiable uniform or badge for customers to recognize—to oversee safety and sanitation measures.”. Stay in virtual touch. Related Posts.

Back of House 148

Back of House Employee Relations FOH BOH 148

Restaurant365

MAY 7, 2020

Ensure proper training for food employees with new or altered duties and require that they apply the training according to established procedures. Staff Health, Hygiene and Training. Train all employees on appropriate cleaning and disinfection, hand hygiene, and respiratory etiquette. Access a copy of the U.S.

Food Safety 142

Food Safety Cash Management Point of Sale Social Media 142