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DON’T SETTLE FOR MEDIOCRITY

Culinary Cues

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? www.harvestamericacues.com BLOG. Excellence will eventually become the norm with everything that they do – on the job and off.

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COOKS AND CHEFS – WE ALL CRAVE DISCIPLINE

Culinary Cues

There is comfort in wearing a clean, crisp, white uniform that represents history, tradition, and pride. 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. www.harvestamericacues.com BLOG.

Uniforms 464
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CLOSING THE RINGS OF THE TOTAL RESTAURANT EXPERIENCE

Culinary Cues

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

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DO IT RIGHT

Culinary Cues

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. www.harvestamericacues.com BLOG. Do it right!

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THE THING ABOUT KITCHEN DESIGN

Culinary Cues

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? www.harvestamericacues.com BLOG. Creating restaurants is an expensive endeavor. Restaurant Consulting.

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RESTAURANT STAFF – A LABOR DAY TRIBUTE

Culinary Cues

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. www.harvestamericacues.com BLOG.

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WHEN COOKING BECOMES MORE THAN A JOB

Culinary Cues

Here are some indicators: YOU KNOW YOU HAVE MOVED BEYOND A PAYCHECK WHEN: You are proud of the uniform that you wear. When you start building that “bucket list” of restaurants around the world where you must dine before you die. When pride is directly connected to clean plates returning from the dining room.