Culinary Cues

APRIL 23, 2023

Fine, that may be the case but let’s just see. 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

Seasonal Menu 520

Seasonal Menu Leadership Training Fine Dining 520

Culinary Cues

FEBRUARY 29, 2020

Restaurants survive and thrive on the “early and late majority” that represents over 60 percent of the dining population. I can vividly remember a chef position at a fine dining operation that I walked into and faced planning my first signature menu. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Fine Dining 520

Fine Dining Café Customer Experience Menu 520

Culinary Cues

JANUARY 20, 2024

It is important to always keep in mind that dining out is still a luxury, even though more and more families have built it into their lifestyle. Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity.

Fine Dining 449

Fine Dining Back of House Food Truck Pricing 449

Culinary Cues

DECEMBER 28, 2021

The aroma of a simmering veal stock, pans of bacon being pulled from the oven, fresh coffee brewing and pastries hot from the bake shop meld together like a cacophony of sound produced by a finely tuned orchestra. Cooks are busy at work with their own preparations as breakfast orders from the dining room arrive at a harrowing pace.

Kitchen Safety 473

Kitchen Safety Front of House Fine Dining Back of House 473

Culinary Cues

JANUARY 8, 2023

The dining room opens in 15 minutes and the adrenaline is starting to churn. At 5:30 the dining room doors open, and early bird diners begin to arrive. At 5:30 the dining room doors open, and early bird diners begin to arrive. The dining room is full now and there are a dozen parties waiting for tables to free up.

Fine Dining 520

Fine Dining Back of House Front of House Food Order 520

Culinary Cues

SEPTEMBER 20, 2020

They hire, train, critique, support, celebrate, and rally behind the members of the team that has been built and push each individual to contribute his or her best – always. Charlie Trotter, in many chefs’ minds, defined what fine dining would become in America. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Fine Dining 450

Fine Dining Coaching Dine-in Café 450

Culinary Cues

MAY 18, 2020

Whatever your end goal might be: Executive Chef in a fine dining operation, Corporate Chef, Sous Chef, Restaurant Manager, Entrepreneur, Research Chef, or Consultant – where ever you hope to land in the future – put that goal in writing. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Restaurant Consulting.

White Paper 520

White Paper Certification Food Safety Food Supply 520

Culinary Cues

OCTOBER 27, 2020

It makes no difference if it is a 4-diamond restaurant offering fine dining, a quality pizza shop, a bakery, or a hospital foodservice – discipline, pride, and results are closely aligned. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC. CAFÉ Talks Podcast.

Uniforms 474

Uniforms Airlines Food Order Fine Dining 474

Culinary Cues

OCTOBER 11, 2022

Share, teach, and train others – this is the fuel that drives your own leadership engine. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Look at your current role as the most important in the success of the operation and the power of the plate. Master your role and support those around you. Restaurant Consulting.

Leadership 448

Leadership Fine Dining Workshop Training 448

Culinary Cues

FEBRUARY 28, 2021

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. www.harvestamericacues.com BLOG. Eliminate mediocre from your vocabulary. Harvest America Ventures, LLC.

Uniforms 450

Uniforms Fine Dining Small Business Customer Service 450

Culinary Cues

SEPTEMBER 15, 2022

Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. It all matters – education level, income bracket, age range, frequency of dining, and food and wine preferences. [] KNOW WHAT YOU WANT TO BE AND HOW YOU WANT TO BE PERCEIVED. I wonder why this is the case.

Fine Dining 449

Fine Dining Front of House Customer Service Customer Experience 449

Culinary Cues

DECEMBER 11, 2023

Long before the restaurant chains of today, decades prior to the birth of fine dining, experience dining, and molecular gastronomy, there were neighborhood cafes that were part of small communities across the country.

White Paper 411

White Paper Hospitality Fine Dining Reference 411

Culinary Cues

JUNE 26, 2021

Are auto manufacturers fine with poorly designed assembly lines? Are hospital administrators fine with operating rooms that are not quite right? Are operators of meat packing plants fine with inefficient cutting lines? PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC.

Design 446

Design Fine Dining Uniforms Waste 446

Culinary Cues

SEPTEMBER 14, 2023

Chefs and cooks may avoid walking through those swinging doors into the dining room because they fear that vulnerability. If they respond: “I’m fine” when you know they are not, this is a call to action. TRAINING: You can never train too much. If they are trained to be competent then confidence will be the result.

Employee Relations 449

Employee Relations Training Take-out Fine Dining 449

Culinary Cues

MARCH 25, 2021

Chefs must know how to identify, hire, train, mentor, coach, evaluate, and sometimes cut a team member loose if his or her presence has a negative impact on the team. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Acting the part of a leader is expected. This is what great chefs do. Harvest America Ventures, LLC.

Communication 450

Communication Coaching Fine Dining Influencer 450

Culinary Cues

APRIL 26, 2020

Having your chef walk through the dining room and connect with guests is a way to make customers feel special and provides an opportunity for them to ask serious questions about the menu. Whatever you plan now, it is imperative that it includes the standards and training that will feed into rebuilding trust between you and your guests.

Guest Recovery 410

Guest Recovery Kitchen Safety Customer Service Food Safety 410

Culinary Cues

AUGUST 22, 2022

There was little waste since managing twenty seats was much easier than trying to fill expansive dining rooms with a turn or two on busy nights. This was a lean, fine-tuned machine that worked from the premise of being manageable and comfortable. PLAN BETTER -TRAIN HARDER. www.harvestamericacues.com BLOG.

Seating 474

Seating Front of House Back of House Cash Management 474

Culinary Cues

MARCH 4, 2022

PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com – BLOG. An employee is constantly late or lacks the personal motivation to do a consistently good job – the senior chef will likely seek the cause rather than simply lash out or give up on a person. Harvest America Ventures, LLC. Restaurant Consulting.

Coaching 474

Coaching Training Fine Dining Article 474

Culinary Cues

JUNE 14, 2022

fell in the category of “fine dining”. Now I mention these statistics because they will help to frame what the future may hold for the industry and those considering a career in kitchens and dining rooms across the country. FOURTH: Know that fine dining (as we have defined it in the past) may truly be on the way out.

Fine Dining 474

Fine Dining Food Supply Customer Service Presentation 474

Culinary Cues

JANUARY 23, 2021

The “soft issues” that go beyond measurement of dollars and cents point to a more robust overall “dining experience” when a guest is able to enjoy a broader spectrum of dishes and complementary beverages. quick service meal or a $100 fine dining evening – there is always room to create experiences and in turn – great value.

Point of Sale 450

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

Culinary Cues

FEBRUARY 13, 2022

The good news is that restaurants are beginning to see an increase in sales as more and more customers return to in person dining in addition to their new habit of ordering for home delivery. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Are you working in this direction right now? CAFÉ Talks Podcast.

Compost 474

Compost Fine Dining Waste Café 474

Culinary Cues

DECEMBER 12, 2020

Chef Marc Meneau was such a chef – a powerful personality who elevated the dining experience – a chef who lived excellence every day in his restaurant L’Esperance in Vezelay, France. The dining room was perfectly appointed with fresh flowers, the finest tabletop details, and magnificent views of the L’Esperance gardens.

Fine Dining 364

Fine Dining Back of House Dine-in Presentation 364

Culinary Cues

SEPTEMBER 1, 2023

How powerful is a complete dining experience and what exactly is it? An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since. Is your ventilation system designed to push positive kitchen odors to the dining room or outside the entrance?

Fine Dining 409

Fine Dining Dine-in Front of House Design 409

Culinary Cues

MARCH 9, 2021

The garde manger must be conservative with portion sizes while affording the greatest impact on the dining experience. 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. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Presentation 449

Presentation Fine Dining Seasonal Menu Design 449

Culinary Cues

MAY 20, 2024

How is your kitchen organized, how much time are you willing to invest in training, how do you (the chef and owner) present yourself as a leader and mentor, how serious are you about the right way to cook, how open are you to sharing, and how effective are you at building a team of professionals who look and act the part?

Hotels 341

Hotels Front of House Fine Dining Back of House 341

7 Shifts

JULY 24, 2020

Topics: Hospitality; hiring and training staff; building workplace culture. ?? Topics: Find dining; restaurant management; finding suppliers. ?? Anyone interested in fine dining (or audacious characters for that matter) will love Kitchen Confidential. Published: 2009 ?? Author: Danny Meyer ?? Goodreads: 4.09

Book 370

Book Management Management Restaurant Law 370

Culinary Cues

FEBRUARY 25, 2020

We have predicted the demise of fine dining at least a dozen times in the past 25 years – is it really happening now? Americans are spending nearly 50% of their annual food budgets in restaurants and indications that this can continue to grow – is fine dining the right answer? PLAN BETTER – TRAIN HARDER.

Fine Dining 410

Fine Dining Point of Sale Food Supply Education 410

Culinary Cues

JUNE 1, 2020

That chef owned fine dining restaurant is in jeopardy. Why not invest government spending in aligning small restaurants with culinary and business schools to provide additional training leading to recovery action? PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Where is the leadership?

Leadership 80

Leadership Supplies Guest Recovery Small Business 80

Culinary Cues

JULY 27, 2022

Like a fine wine we are a blend of different flavors that through experience reflect a perfect mix – each flavor has a role to play and is introduced in the right proportion to create that signature. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC. 800 articles and counting).

Influencer 440

Influencer Fine Dining Travel Book 440

Culinary Cues

SEPTEMBER 1, 2022

It was a good night with two full turns of the dining room. Similar activity is taking place in the dining room as tablecloths are replaced and touched up, place settings aligned, glasses checked for water spots, chairs polished and carpets touched up, napkins are folded, and plants are misted. PLAN BETTER – TRAIN HARDER.

Fine Dining 468

Fine Dining Uniforms Dine-in Food Order 468

7 Shifts

FEBRUARY 15, 2022

Check out our blog post breaking these red flags down with what to avoid in a job description. In his work, he realized that many employees get thrust into management positions without any training. So he created a universal training manual, his book— The Surprise Restaurant Manager. Texting is a valid format for team training.

Social Media 448

Social Media Hiring Website Management Hospitality 448

Culinary Cues

SEPTEMBER 15, 2020

Whether a fine-dining experience or your local taqueria – the cooks that stand out, the ones that are the reason why customers line up to buy their food, are the ones with well developed senses of taste, smell, touch, sight, and sound as they relate to what takes place in the kitchen. PLAN BETTER – TRAIN HARDER.

Customer Experience 468

Customer Experience Fine Dining Take-out Presentation 468

Culinary Cues

NOVEMBER 6, 2022

I have been impressed and disappointed in many from those exclusive fine dining establishments with food that should be admired for its beauty to greasy spoons with the best burgers you will ever find. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. This is that higher purpose. Harvest America Ventures, LLC.

Food Truck 449

Food Truck Customer Service Customer Experience Food Supply 449

Culinary Cues

SEPTEMBER 27, 2023

INSTANT FEEDBACK It may not come from the chef or the owner as much as cooks would like but an empty plate returning from the dining room is all that is needed to signal a job well done. When we depend on people who are dependable and well trained then the kitchen is like a fine-tuned orchestra and the expeditor is the conductor.

Employee Relations 449

Employee Relations Fine Dining Training Communication 449

Culinary Cues

NOVEMBER 8, 2019

Total system collapse in a kitchen is always a few steps away from fine-tuned orchestration. The host peeks her head in the kitchen and says: “the dining room just filled –hang on, here it comes!” By 7:30 most of the dining room is served and the 14 top entrees just went out. PLAN BETTER – TRAIN HARDER. It’s 6 p.m.

Fine Dining 407

Fine Dining Dine-in Restaurant Law Take-out 407

Culinary Cues

OCTOBER 2, 2019

It is the chef, after all, who makes the newspapers and magazines, receives the applause from happy customers in the dining room, is respected and feared by all who knock on the kitchen door to make a sale, and is given credit for the restaurants success by managers and owners. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Point of Sale 318

Point of Sale Fine Dining Influencer Seasonal Menu 318

Goliath Consulting

AUGUST 1, 2023

In this blog, we will delve into the fascinating world of Japanese cuisine, exploring emerging trends, profitable concepts, and sharing invaluable insights that will help restaurant owners to successfully incorporate this delectable cuisine into their offerings. “The Rise of Izakaya Dining in America.” ” Japan Today.

Innovation 195

Innovation Fine Dining 2021 Email Marketing 195