Culinary Cues

JULY 18, 2023

This did not mean I would no longer be working on something food related, just not at the same level as I had for all that time. I had worked in kitchens since I was 15 years old; this I have mentioned a few times in this blog. A few days ago, I decided to hang up my chef’s toque. She taught me a few basics and I was hooked.

Hotels 347

Hotels Blog Café Management 347

Culinary Cues

JUNE 14, 2022

Let’s begin with some facts about the business of serving food: There are more than 1 million restaurant locations in the United States. And, although people are venturing out, there is still ample concern over Covid and the threat of another impending surge during the Summer or Fall. www.harvestamericacues.com BLOG.

Fine Dining 468

Fine Dining Food Supply Customer Service Presentation 468

Culinary Cues

AUGUST 18, 2022

When uncontrolled chaos takes hold, you can see in in the eyes of the cooks and service staff, you can feel it in the air, your gut hurts as you watch everything quickly fall apart leading to missed orders, improper cooking, long customer waits, and angry guests leaving and intending to never return. www.harvestamericacues.com BLOG.

Customer Experience 411

Customer Experience Food Order Hiring Café 411

Culinary Cues

JANUARY 28, 2023

The commonality is our voice through food; a voice that is built through years of practice, history and tradition, environment and experiences, family and friends, and a cumulative portfolio of all these influences. We all begin there, and we all fall back on that understanding every day that we cook, play, or paint.

Food Supply 362

Food Supply Dine-in Uniforms Presentation 362

Culinary Cues

JANUARY 8, 2023

If they can stay focused and control the adrenaline then they will be triumphant, but just as easily things could fall off the edge and crash. www.harvestamericacues.com BLOG. Over 800 articles about the business and people of food). More than 60 interviews with the most influential people in food. Restaurant Consulting.

Fine Dining 460

Fine Dining Back of House Front of House Food Order 460

Culinary Cues

JUNE 26, 2023

His point was that being a chef falls in the same category – if that is what you want then “all in” is the choice you need to make. So here is the fascinating thing about the industry of food: there is plenty of room for each one of these categories and most businesses will welcome each with open arms.

Healthcare 341

Healthcare Agriculture Café Pricing 341

Culinary Cues

MAY 13, 2023

This requires a complex organization of independent operations that are still required to communicate, share, and fall in line with the mission of the property. As an example – garde manger really only exists in these types of properties where cold food can rule the day with banquets and special events.

Hotels 426

Hotels Point of Sale Cash Management Training 426

Culinary Cues

JULY 15, 2022

When one of the big four or five producers or distributors closes or slows down production then the trickle effect falls squarely on the restaurant and the consumer. moved from a decentralized system of food production and distribution to a centralized one. The war has nearly taken this robust farming nation off the map.

Food Supply 376

Food Supply Food Truck Consumer Goods 2000 376

Culinary Cues

JANUARY 18, 2023

www.harvestamericacues.com BLOG. Over 800 articles about the business and people of food). More than 60 interviews with the most influential people in food. We all have those moments and man do they sting. The list goes on and on. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. Restaurant Consulting.

Back of House 379

Back of House Front of House Education Café 379

Culinary Cues

MARCH 29, 2021

Angry food will taste angry, yet finesse without the intensity of physical and mental preparation fueled by a touch of anger will often times fall flat. Stress is a fragile beast that at some level is an important driver sparked by adrenaline, but too much will cause the body to decay and plans to fall apart. CAFÉ Talks Podcast.

Uniforms 422

Uniforms Presentation Café Take-out 422

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? So, how do we find that space where quality is maintained, where the customer is wowed, and where the chef feels great about that plate of food while still turning tables and maximizing sales?

Customer Service 344

Customer Service Customer Experience Uniforms Point of Sale 344

Culinary Cues

APRIL 25, 2021

I find it very interesting how diverse the food experience is. Just as all cars can move a person from one geographic point to another yet the experience that takes place in between can be totally different – so too is this true with food. QUICK SERVICE: This is the food noise experience for both the customer and the employee.

Food 418

Food Fine Dining Café Customer Experience 418

Culinary Cues

APRIL 16, 2022

You remember those early moments with food – the aha moments when a dish really surprised you. We have all had those moments – this is likely the reason that a career in food became inevitable. www.harvestamericacues.com BLOG. Do you strive to be a great hotel with a restaurant or a great restaurant with great rooms.

Hotels 370

Hotels Presentation Reservations Social Media 370

Culinary Cues

MARCH 10, 2022

The dishwasher doesn’t show up and the place falls apart. On this day of recognition, and for that matter every day that we turn on the kitchen lights, let’s rethink how we view the position and look at the facts: The best food will never be received well on a less than sparkling plate. www.harvestamericacues.com BLOG.

Front of House 447

Front of House Back of House Uniforms Hiring 447

Culinary Cues

DECEMBER 3, 2022

I have three cooks off today, so hopefully I can pull one of them in, otherwise it will fall on my shoulders. Dean, the prep cook, takes care of the heavy lifting: stocks, soups, bulk sauces, meat and fish fabrication, and salad dressings, but the detail work falls on station cooks. www.harvestamericacues.com BLOG.

Back of House 337

Back of House Hotels Front of House Book 337

Culinary Cues

JANUARY 18, 2021

So – you are a young (or not so young) person who loves food, enjoys restaurants, and finds the media depiction of becoming a chef to be exciting and rewarding. You might start by reading the 650 articles in this blog. www.harvestamericacues.com BLOG. Stick your toe in the water before you choose to buy the boat.

Customer Experience 433

Customer Experience Blog Café Education 433

Culinary Cues

SEPTEMBER 21, 2023

Their chefs started them peeling vegetables, cracking eggs for breakfast, putting away food deliveries, and so on. Jack was enrolled in the apprenticeship program in the Fall and completed the work in two years. Well, they started to pick up some cooking skills as they watched the action. I’m ready and my parents are supportive.”

Back of House 265

Back of House Hotels Uniforms Certification 265

Culinary Cues

SEPTEMBER 1, 2023

Closing the rings of movement, exercise, and standing has been a goal since I first strapped on the watch, a goal that consumes my attention and cannot be broken for fear that I will simply fall off the pattern if the rings fail to close for one day. Food is one part of the experience. How much time and effort are placed on this?

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

Culinary Cues

JUNE 22, 2020

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. I consider myself an acceptable chef from the perspective of cooking, respectable at food presentation, and better than average at running a kitchen operation.

Food 433

Food Presentation Leadership Café 433

7 Shifts

JANUARY 31, 2024

In addition to their main duties, restaurant managers also have to contend with all the unwritten or hidden responsibilities that fall on them. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

JANUARY 23, 2021

In those restaurants where profit is measured in terms of smaller numbers with significant volume then concerns such as food cost percentage are of paramount importance. The baseline formula for determining selling price using an acceptable food cost percent of 30% would be: SELLING PRICE SP) = PLATE COST (PC)/FOOD COST %(FC%).

Point of Sale 450

Point of Sale Front of House Back of House Fine Dining 450

Culinary Cues

MAY 9, 2022

Weekend work continued through the Fall and Winter when I turned 16. You pick things up quickly, your knife skills are pretty good, you are fast and efficient, and your plates of food are as good as mine. It didn’t take long before I discovered how little I really knew about food and cooking. You are a natural in the kitchen.

Hotels 361

Hotels Food Order Café Inventory 361

Culinary Cues

DECEMBER 1, 2019

There is no soul in that chain brand across the street – sure the food is tasty and consistent, and sure the prices may be more reasonable than in that Café George on the other side of main street – but where is the heart and soul, where is the unique experience? When the food is good – say thanks and give them a thumbs-up.

Small Business 410

Small Business Customer Experience Customer Service Seasonal Menu 410

Culinary Cues

JULY 4, 2021

Setting up systems for the pre-production, preparation, finishing and plating of beautiful and delicious food that can be executed consistently and quickly will be the way to go. www.harvestamericacues.com BLOG. This means that the menu will become the key to success. CHANGE #6: Create excitement over “what’s next”. CAFÉ Talks Podcast.

2021 495

2021 Food Supply Seasonal Menu Supplies 495

Culinary Cues

MAY 24, 2022

OK, you’re a chef, you love to cook, you have a style and a bag of tricks focused on the food that you like to make. So, here’s the toughest part of being a chef/owner: YOU MUST CONSIDER SELLING THOSE FOODS THAT PEOPLE WANT TO BUY. www.harvestamericacues.com BLOG. CHANGE THEM. PLAN BETTER – TRAIN HARDER.

Café 383

Café Take-out License Small Business 383

Culinary Cues

FEBRUARY 18, 2020

Always a specialized space for members, the club setting maintained a market space for food that was based on tradition, classic preparations, and to a large degree a “food cost free zone”. The club of today is a business where food and beverage plays a significant role in the financial viability of the operation.

Beverage 487

Beverage Events Food Order Website Management 487

Restaurant365

NOVEMBER 30, 2021

As explored in Part 1 of this blog series, your payroll accounting systems overlap with many different parts of your restaurant business. This two-part blog series presents an overall guide to the essentials of payroll accounting for restaurant groups. unless they fall under “ de minimis” benefits and therefore are not taxable).

Restaurant Law 146

Restaurant Law Audits Point of Sale Insurance 146

Culinary Cues

APRIL 13, 2022

The smell of meat caramelizing on an open fire, the chew of crusty artisan bread, the creaminess of cultured butter, the crunch of a Fall apple, or the deep flavor of a warm July tomato pulled directly from the vine are heavenly to experience. It is a choice that cooks have a responsibility to understand and address. She holds a PhD.

Coaching 350

Coaching Reference Food Order Customer Experience 350

7 Shifts

FEBRUARY 26, 2021

The easiest way to get your food out there is by partnering with a third-party delivery app. How to Set Up Online Food Ordering Scott Landers, Co-founder and Systems Engineer at Figure8 , recommends a four-step framework to create a native ordering system. “We After trying various situations, give your food an honest assessment.

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

Culinary Cues

JUNE 29, 2022

But we made it through, the work was done, those hundreds of plates of food were beautiful and tasty, the guests were happy, and the chef gave us the thumbs up. The School of Hard Knocks is riddled with lessons that require us to fall down, feel inadequate, lose faith in our abilities, and doubt those of our co-workers. Mark Twain.

Education 411

Education Take-out Leadership Café 411

Goliath Consulting

DECEMBER 1, 2022

We’re leaving the cool breeze of fall and into the cold, crisp air of winter. Some may say they hate the cold, but they love what the season brings: joy and cozy, comfort foods. In this blog, we’re here to help you plan out the best and wholesome meals for the winter your guests will love. Winter Menu Trends. Festive flavors.

2022 88

2022 Menu Seasonal Menu Coupons 88

Culinary Cues

SEPTEMBER 20, 2020

Success will not occur if the weight of success falls solely on one individual or even a part of the kitchen team. The food was groundbreaking, the service was impeccable, the restaurant was polished and smooth on the eye, and the creativity was beyond parallel. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

Fine Dining 409

Fine Dining Coaching Dine-in Café 409

Culinary Cues

MARCH 14, 2024

Is there pride in the execution of each plate and are servers charged up to present your food to each and every guest? If you are great with plating your food, then you are likely great at so many other aspects of your life. Is the pursuit of excellence evident? Is the kitchen focused and serious about exceeding guest expectations?

Coaching 328

Coaching Uniforms Fine Dining Customer Service 328

Culinary Cues

DECEMBER 17, 2020

Restaurants cannot survive until the fall of 2021, restaurants cannot continue to wonder from week to week whether they will be able to accept indoor customers or not and they cannot wait for politicians to find a way to talk respectfully to one another. www.harvestamericacues.com BLOG. They need help now! PLAN BETTER – TRAIN HARDER.

Uniforms 470

Uniforms Cash Management Brewery Consumer Goods 470

7 Shifts

JANUARY 31, 2024

In addition to their main duties, restaurant managers also have to contend with all the unwritten or hidden responsibilities that fall on them. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible.

Management 195

Management Management Kitchen Safety Front of House 195

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. PLAN BETTER – TRAIN HARDER.

Seating 572

Seating Uniforms Communication Take-out 572

Culinary Cues

JANUARY 15, 2020

I am entitled to mine as those perspectives have evolved over decades of work in the food industry with many fantastic people who come from a multitude of backgrounds, and who bring all sorts of issues and challenges with them. Those who only work for a paycheck are not likely to find a fulfilling career with food. That is my opinion.

Uniforms 315

Uniforms 2000 Consumer Goods Small Business 315