Culinary Cues

NOVEMBER 25, 2023

There are ample opportunities to cut corners for the sake of the bottom line, there are loads of ways to take advantage of your employees, there is always a temptation to overcharge to control food cost, and avoiding change because it is disruptive is always whispering in your ear. Don’t do it! Do it right! Do it right!

Seasonal Menu 353

Seasonal Menu Food Supply Training Presentation 353

Culinary Cues

AUGUST 22, 2022

The food was, of course excellent, but more importantly reflective of the region and its history and the experiences of the chef. The dish machine was likely an under counter unit and there was no need for a walk-in cooler since supplies were purchased every day; a reach-in or two would suffice. Good friends, good food, good times.”.

Seating 442

Seating Front of House Back of House Cash Management 442

Culinary Cues

SEPTEMBER 30, 2021

Don’t allow it – there is no space for that crap in our places of work. [] THE SUPPLY CHAIN IS BROKEN AND WILL BE FOR A WHILE: This is the straw that broke the camel’s back. Well, the supply chain is bigger than all of us, very complex, and apparently – very fragile.

Food Supply 416

Food Supply Employee Relations Kitchen Safety Social Media 416

Culinary Cues

MAY 3, 2023

Your customers will rave, and you can raise your prices to cover the difference. Sure, it will cost considerably more than what you are buying off the back of a “one stop” vendor truck, but it’s worth it. People will pay for quality – are you willing to invest the time to find out? Remember the importance of VALUE to your guests.

Food Truck 467

Food Truck Customer Experience Food Supply Take-out 467

Culinary Cues

APRIL 23, 2022

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations. CAFÉ Talks Podcast.

Food 381

Food Seasonal Menu Waste Point of Sale 381

Culinary Cues

DECEMBER 20, 2021

This casualty has been in the making for some time but adding point of origin supply chain issues has made the loss even more significant. The supply chain link that most vividly impacts restaurants is that connection between the manufacturer, wholesaler, and restaurant. What is the solution?

Point of Sale 411

Point of Sale Food Supply Supplies Small Business 411

Culinary Cues

JANUARY 8, 2021

Chefs who are able to generate, assess, and use analytical data in their decision-making (menu trends, cost trends, daily labor analysis, market prices, etc.) Chefs who are experienced in multiple ways of connecting customers with their food (catering, food trucks, pop-up restaurants, delivery, take out pick-up, etc.)

2021 462

2021 Social Media Kitchen Safety Restaurant Law 462

Culinary Cues

MARCH 15, 2021

Everything will change for the better if we (the food industry and the culinary schools that provide the talent) change as a collective group. When enrollment declines then colleges must make decisions to trim services, increase class sizes, eliminate content, reduce investment in supplies, or shut their doors.

Education 539

Education Food Supply Training Communication 539

Clover - Restaurants

APRIL 9, 2024

Thankfully, the restaurant industry has bounced back from those difficult times, but one thing is still true–supply chain challenges continue to be obstacles that cannot be overlooked. Reliable, quality food suppliers for restaurants are one of the few key components that a dining establishment must have to remain operational.

Food Supply 98

Food Supply Online Ordering Food Truck Food Order 98

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. Supply chain challenges are not going away as production and logistics catch-up. What they are less interested are pretentious environments, stuffy service, gimmicks, and absurd pricing.

Fine Dining 468

Fine Dining Food Supply Customer Service Presentation 468

Culinary Cues

AUGUST 4, 2022

The greatest threat is not the labor shortage or supply chain issues, it’s not the pandemic or the price of real estate – yes, all those concerns are troubling and must be dealt with, but they are not what will bring the restaurant industry to its knees. www.harvestamericacues.com BLOG. Well then – what will? CAFÉ Talks Podcast.

Front of House 328

Front of House Coaching Uniforms Back of House 328

Modern Restaurant Management

FEBRUARY 21, 2022

Starting out as a whole grain diet for radicals, vegan food culture has evolved into Michelin star worthy mega trend for future chefs and culinary experts. Nowadays, vegan food is becoming normal in restaurants and fast food joints. Astonishingly veganism is a chief enabler of this culinary transformation.

Fine Dining 217

Fine Dining Fast Casual Food Supply 2022 217

Hot Schedules

OCTOBER 5, 2021

Make Sure Your Food Suppliers are Grade-A. Like any new relationship, the beginning can be harmonious and productive, but it takes constant effort to ensure your food and beverage suppliers remain Grade-A. You have lots of choices on which companies supply your restaurant inventory, but how do you spot and manage great food suppliers?

Food Supply 137

Food Supply Food Mobile Ordering Inventory 137

7 Shifts

APRIL 3, 2020

That is what we are going to answer in this blog—providing you with steps you can take right now to reduce your costs and boost your revenue to keep your restaurant profitable during COVID-19. Pro tip: Look at implementing an inventory tracking system like Xtra Chef —it might be a new cost, but it will pay for itself in better food costing.

BOH 368

BOH POS Influencer Point of Sale 368

Sling

JUNE 9, 2023

Running a successful restaurant isn’t just about serving great food. The term “restaurant costs” is generally used to describe one-time expenditures on material resources — such as food, liquor, dishes, equipment, and software — that keep the business running. These are also referred to as direct costs. You pay $2.04 for the butter.

Operations 78

Operations Inventory Food Supply Point of Sale 78

Culinary Cues

MAY 18, 2020

Here you are – enthusiastic, informed, confident in your foundational skills, and ready to start a career in food that will last for four decades or more. Today’s jobs for cooks and bakers are in short supply, and they likely will be for a period of time. Make sure that you seek out opportunities that involve food.

White Paper 519

White Paper Certification Food Safety Food Supply 519

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. They are all part of my passion for the preparation and service of food. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

Food Truck 393

Food Truck Customer Service Customer Experience Food Supply 393

ChefMod

OCTOBER 20, 2021

People seem to be making up for the lost time on the social front, unfazed by rising fuel, food, and labor costs. Food costing solutions eliminates the dull, tedious manual work associated with food costing and pricing processes. Joining a GPO eliminates the usual supply chain headaches.

Catering 52

Catering 2022 Pricing Food Supply 52

Culinary Cues

MARCH 30, 2020

Food is the universal language, a language that everyone speaks and enjoys using. We are learning that people are interested in delivery, enamored by food truck style concepts, and willing to embrace a different style of service. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Small Business 355

Small Business Food Supply Food Truck Healthcare 355

Hot Schedules

AUGUST 10, 2021

Protecting Your Customers: How to Scale Your Food Safety Culture Across Multiple Locations. While employees know they play a crucial role in food (and ultimately guest) safety, when a 45-minute wait forces everyone to rush, things learned in food safety training can quickly fall to back-of-mind to an undisciplined staff.

Food Safety 148

Food Safety Certification Food Employee Relations 148

Culinary Cues

SEPTEMBER 15, 2022

The choice to be great or not so great is in the hands of the restaurateur and the folks who make a living with food. Some mediocre operations may experience a false sense of euphoria simply because of supply and demand. A restaurant cannot survive on attitude, service, and food alone – it must operate as a savvy business.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

7 Shifts

AUGUST 4, 2020

It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. But it’s a great example of how restaurants have always tried to avoid wasting food.

Waste 300

Waste Food Supply Seasonal Menu Equipment 300

Culinary Cues

APRIL 3, 2020

How do we balance lower volume with financial needs of the operation? [] CUSTOMERS ARE CONCERNED ABOUT THE SAFETY OF THE FOOD THEY ORDER. Possible strategy: Be proactive with a well defined, enhanced sanitation and food handling protocol for your restaurant and relay this information to your guests. PLAN BETTER – TRAIN HARDER.

Guest Recovery 318

Guest Recovery Social Media Kitchen Safety Food Safety 318

Future Food

NOVEMBER 7, 2021

The Trends to Watch in 2022 & Beyond The changing face of Food & Hospitality. Whilst some food and hospitality businesses chose to pivot their businesses early, out of necessity, others have elected to respond to changes in consumer preferences and are quickly reshaping the food and hospitality landscape in front of our eyes.

2022 148

2022 Food Supply Entertainment Hospitality 148

Hot Schedules

JULY 8, 2021

Day-to-day inventory decisions impact the bottom line, and with food costs on the rise, the process is another major stressor on top of numerous existing operational headaches. Consumer Price Index research indicates rapid inflation in early 2021, so you could understand why operators are increasingly concerned. Increased food waste.

Inventory 127

Inventory Management Management Food Supply 127

Cheetah

FEBRUARY 23, 2022

To compete, restaurants are reinventing themselves by incorporating emerging food trends into their menus – most notably by showcasing local food products and unique ingredients. But access to these trending food items, with fair pricing and reasonable logistics, has been a nightmare – until now. .

Food 148

Food Food Supply Food Truck Online Ordering 148

Sling

OCTOBER 1, 2021

The solution is simple: Calculate your restaurant’s food cost percentage. In this article, we take an in-depth look at why this food cost number matters for your restaurant, how to calculate it, and the best way to optimize for success. Food Cost Percentage: Definition. What Is A Good Food Cost Percentage? one week).

Definition 78

Definition Food Seasonal Menu Inventory 78

7 Shifts

AUGUST 4, 2020

It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. But it’s a great example of how restaurants have always tried to avoid wasting food.

Waste 222

Waste Food Supply Seasonal Menu Equipment 222

Culinary Cues

DECEMBER 17, 2020

Restaurants account for a large percentage of a fisherman’s direct or indirect business volume. [] Ranchers: Have you noticed that the price of beef, pork, and chicken has increased significantly over the past few months? www.harvestamericacues.com BLOG. They need help now! PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Uniforms 470

Uniforms Cash Management Brewery Consumer Goods 470

Hot Schedules

JUNE 8, 2021

However, with global supply chains strained under increased demand and various complex political policies resulting in crippling workforce shortages, hoteliers are seeing the return of traveling revenues met with rising expenses. Strained Supply Chain. Why Are Hotel Operating Costs Rising So Quickly? b3lineicon|b3icon-link|?|Link.

Hotels 147

Hotels Operations Travel Food Supply 147

Modern Restaurant Management

APRIL 30, 2021

Today, examine the effects the pandemic has had on the restaurant and food service industry as well as five simple but effective marketing techniques to boost your local business. Restaurants were harder hit than most because many food related businesses weren’t ready to transition to digital services.

Marketing 226

Marketing Food Safety Social Media Small Business 226

Margin Edge

FEBRUARY 3, 2022

Labor shortages, supply chain issues, sick employees, not enough financial assistance, hesitant diners- the list goes on and on and we know if you’re running a restaurant right now this is by no means breaking news. 6 Ways to Reduce Food Costs. Oftentimes, the biggest culprit for out-of-control food costs in a restaurant is waste.

2022 98

2022 Food Seasonal Menu Waste 98

Cheetah

MAY 11, 2021

The pandemic has brought us face to face with the vulnerabilities of the global supply chain in all industries. Food and beverage hospitality certainly felt the impact as shortages in products like Heinz ketchup , bubble tea , and even meat and poultry exposed just how intricate the dependencies are. Need a wholesale supplier?

Back of House 148

Back of House Front of House Food Supply Coaching 148

Hot Schedules

AUGUST 10, 2021

Protecting Your Customers: How to Scale Your Food Safety Culture Across Multiple Locations. While employees know they play a crucial role in food (and ultimately guest) safety, when a 45-minute wait forces everyone to rush, things learned in food safety training can quickly fall to back-of-mind to an undisciplined staff.

Food Safety 78

Food Safety Certification Food Employee Relations 78

Hot Schedules

FEBRUARY 3, 2021

O n top of the decreased sales resulting from the pandemic, the hospitality industry is facing an ongoing rise in labor costs and uncertainty regarding supply chain reliability and product availability. Consider tactics like changing some ingredients or lowering the price to see the impact. Swap out or adjust products?

Menu 88

Menu Seasonal Menu Food Supply Point of Sale 88

Xtra Chef

JULY 15, 2020

Reducing food cost in restaurant management is as important as ever. Plus, the prices of ingredients are fluctuating frequently due to supply chain and logistical challenges. Reduce food cost by managing recipes and reengineering menus. xtraCHEF makes it easy to substitute the menu items that are driving up food costs.

Management 91

Management Management Food Inventory 91

Xtra Chef

AUGUST 12, 2020

Food costs are one of the most significant factors of a restaurant’s success. Knowing your restaurant food costs helps with menu pricing, affects prime costs, and plays an integral part in remaining profitable. But managing restaurant food costs can be challenging. What’s in The Restaurant Food Costs Guide?

Food 120

Food Inventory Waste Food Order 120