Culinary Cues

AUGUST 22, 2022

Bigger is less predictable and much more difficult to control and bigger takes cooks and chefs away from what they love to do, what attracted them to the trade in the beginning – to cook from the heart. The food was, of course excellent, but more importantly reflective of the region and its history and the experiences of the chef.

Seating 474

Seating Front of House Back of House Cash Management 474

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 587

Education Food Supply Communication Training 587

Culinary Cues

JANUARY 8, 2021

Sometimes the change curve can be mapped out allowing ample time to gear up with new skills, new products, new methods of production, and a laser focused marketing strategy, while on occasion, something environmental takes place that forces a more immediate response. Think about the technology sector as a prime example.

2021 474

2021 Social Media Kitchen Safety Restaurant Law 474

Culinary Cues

APRIL 15, 2023

My town leaders, bless their hearts, try to figure out ways to strum up cash flow for small businesses. Cafés and Bistros should be able to dip into a cache of “extra” money to pay for the entrance fee and since it is thought that restaurants make significant profits from the food they sell, then those deep discounts will be easy to swallow.

Café 518

Café Seasonal Menu Point of Sale Social Media 518

Culinary Cues

MAY 3, 2023

They are out there. People will pay for quality – are you willing to invest the time to find out? It takes time, effort, knowledge, passion, hard work, great raw materials, and total commitment to make outstanding bread – respect this. What will it take to get the message across? Bread is the same way.

Food Truck 474

Food Truck Customer Experience Take-out Food Supply 474

Modern Restaurant Management

MARCH 18, 2021

While there are clear benefits to an all-digital menu system, to get the most out them, you must first take a step back to re-examine what your menu means to you. If your operations are spread out geographically, or you’re trying to eke out a bit of efficiency, the answer may be Yes. Diner Preference.

Back of House 474

Back of House Seasonal Menu Customer Experience Fast Casual 474

Culinary Cues

JULY 31, 2022

We can’t find any employees, people don’t want to work anymore, restaurants treat employees like crap, the pay sucks and the benefits don’t exist, prices are too high, supplies are impossible to find, and profit is so small that it isn’t worth the sweat and tears. www.harvestamericacues.com BLOG. Yet, all we hear is negativity.

Food Supply 449

Food Supply Training Supplies Café 449

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. Restaurants’ are a magnet for people to connect, discuss, smile, laugh, and enjoy each other’s company.

Small Business 457

Small Business Food Supply Food Truck Healthcare 457

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 520

White Paper Certification Food Safety Food Supply 520

Culinary Cues

JANUARY 20, 2024

There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. This is compounded when a restaurant doesn’t even take bread seriously. Help them out. Do it right!

Fine Dining 449

Fine Dining Back of House Food Truck Pricing 449

Culinary Cues

AUGUST 3, 2020

As restaurant owners and chefs scratch their heads trying to figure out what’s going on – it might be helpful to look at the lessons that are before us. Out of every disaster comes a bit of sunshine, or at least clear vision of what is wrong and what the potential solutions might be. www.harvestamericacues.com BLOG.

Government 493

Government Training Small Business Consumer Goods 493

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.

Food 448

Food Seasonal Menu Waste Point of Sale 448

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. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Some mediocre operations may experience a false sense of euphoria simply because of supply and demand.

Fine Dining 449

Fine Dining Front of House Customer Service Customer Experience 449

Modern Restaurant Management

APRIL 14, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. ” The experts at Parts Town authored a blog post for independent restaurants about how to transition toward delivery. .

Online Ordering 530

Online Ordering Back of House Small Business Customer Service 530

7 Shifts

APRIL 24, 2020

With most restaurants operating on dine-out only, and many having closed their doors, restaurant staff are left with hours reduced—or out of a job entirely. You can find a full list of financial relief programs at our blog: COVID-19 Restaurant Relief Programs. Here are a few simple steps you can take to manage your funds.

Social Media 352

Social Media Insurance Website Management Government 352

Culinary Cues

JULY 14, 2023

Interestingly, it goes even further because if you take this approach, you quickly understand you can always do that task better tomorrow. If you are just starting out as a dishwasher, then seek to become a world-class dishwasher. So, the mantra sets the stage for the drive to constantly improve. People will notice.

Cash Management 400

Cash Management Uniforms Food Supply Café 400

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. Well then – what will? Try apathy on for size. Toynbee (author and historian).

Front of House 429

Front of House Back of House Coaching Customer Service 429

Culinary Cues

APRIL 3, 2020

As you move through IDEATION that will help to define what your restaurant concept, menu, systems, and staffing will look like as we eventually move out of this crisis, it is just as important to discuss and plan for the things that can go wrong. Assuming that it can’t happen to you is at best naïve, and at worst – tragic.

Guest Recovery 382

Guest Recovery Social Media Kitchen Safety Food Safety 382

7 Shifts

MAY 11, 2020

Now, after weeks of relying solely on takeout, delivery, and other business models to bring in revenue, restaurants are seeing some relief as regulations ease and business reopening plans rolling out across the country. This could include taking their temperature and assessing them for different symptoms.

BOH 368

BOH Food Safety FOH Equipment 368

Culinary Cues

JUNE 14, 2022

There are many questions that people ask with regard to the restaurant industry, but two seem to really stand out in the post pandemic world: Why should I spend money in a restaurant? Let’s begin with some facts about the business of serving food: There are more than 1 million restaurant locations in the United States.

Fine Dining 474

Fine Dining Food Supply Customer Service Presentation 474

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. Equipment & supplies The equipment that makes up your restaurant typically runs into the hundreds of thousands to maintain and operate.

BOH 368

BOH POS Influencer Point of Sale 368

Harbor Touch

MARCH 18, 2025

Whether youre a seasoned owner or just starting out, this advice will help you boost efficiency, keep your team motivated, and turn customers into regulars. Our goal is simple: give you tools to streamline operations, cut costs, and grow your business without burning out. This isnt just theory from a manual. Staff Management 1.

Management 148

Management Management Seasonal Menu Cash Management 148

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. Maybe you haven’t thought about this before, but I have.

Food Truck 449

Food Truck Customer Service Customer Experience Food Supply 449

Culinary Cues

SEPTEMBER 4, 2020

That moment in the early morning when a chef steps out of bed with the knot of mixed emotion in his or her stomach is – yes, something that is missed. Chefs miss that in 2020. [] BEING FOOD CENTRIC. When the focus is not on creative food that is the signature for the restaurant – chefs miss that. [] A FULL DINING ROOM.

2020 375

2020 Back of House Front of House Food Order 375

EATER

DECEMBER 4, 2024

There’s no better or more thoughtful gift for any home cook than a book they’ll love along with the supplies they’ll need to get cooking. So drop in a colander and slotted spoon , or a nice bottle of balsamic vinegar and Italian extra-virgin olive oil to round things out. But why stop there? These are not your grandma’s Jell-O salads.

Specials 193

Specials Book Social Media Food Supply 193

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. Better still, remove self-serve stations (if possible) and only give out cutlery and straws when asked.

Food Supply 300

Food Supply Waste Seasonal Menu Equipment 300

ChowNow

FEBRUARY 19, 2019

If you currently work with one of these delivery middlemen, you may very well have a steady stream of orders lighting up your tablet, announcing yet another customer hungry for your food. Even if you have your own delivery person and charge your customers a delivery fee, Grubhub will take 10% of that too. Those commissions add up.

Online Ordering 284

Online Ordering Mobile Ordering Food Order Delivery 284

Goliath Consulting

OCTOBER 19, 2020

Meanwhile, Chipotle is testing out new restaurant designs, and now have more than a 100 “Chipotlanes,” drive-thru stores where customers can pick up their digital orders (4). DELIVERY: Food deliveries have soared in the past couple of months. This is now the new norm, and we know that some of these changes are here to stay.

2021 339

2021 Food Safety Point of Sale Kitchen Safety 339

Culinary Cues

FEBRUARY 25, 2020

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? A reasonable resolution to the country’s immigration policies is critical and essential for the food business from farm to table. www.harvestamericacues.com BLOG.

Fine Dining 410

Fine Dining Point of Sale Food Supply Education 410

Culinary Cues

MARCH 16, 2020

Our first instinct is to introvert, to protect ourselves and those close to us – yes, to horde supplies and discount the needs of others in lieu of finding some comfort in preparedness. This may very well be a “re-set time”, a time for all of us to take a hard look at what we have become in recent years.

Café 450

Café Hotels Certification Point of Sale 450

EATER

MAY 5, 2022

Jing Gao hopes her brand, Fly By Jing, can help take Chinese food out of the ethnic aisle and into everyone’s pantries. Here’s how she launched a beloved chile crisp brand online In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job.

Food Supply 246

Food Supply Take-out Consumer Goods Point of Sale 246

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. Better still, remove self-serve stations (if possible) and only give out cutlery and straws when asked.

Food Supply 221

Food Supply Waste Seasonal Menu Equipment 221

Modern Restaurant Management

MAY 12, 2020

As restaurants around the country look towards reopening, Edward Lee and Lindsey Ofcacek, director of The LEE Initiative are committed to helping reset the supply chains for farmers and restaurant operators who are committed to sustainable food. ” US Foods Donates More Than $10 Million. U S Foods Holding Corp.

Mobile Ordering 378

Mobile Ordering Online Ordering Food Order Hospitality 378

Lavu

JUNE 6, 2025

Running a successful restaurant in 2025 means more than just great food—it requires smart financial decisions. Use these Calculations to Maximize Cost Reduction The food cost percentage is the number one calculation that restaurants can use today to maximize their cost reduction. Food cost control is crucial.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

EATER

SEPTEMBER 9, 2020

At this point, six months into the pandemic, I’m impressed by anyone who still considers cooking a creative, joyful pastime, not just a means to food. Edd Kimber Kyle Books, out now. Durkhanai Ayubi with recipes by Farida Ayubi Interlink, out now. Vanessa Kimbell Kyle Books, out now. It also became a chore. Monica Burton.

2020 347

2020 Book Food Supply Take-out 347

Embrace the Suck

MARCH 29, 2019

Obsession is the only way to break out of the red ocean of competition and sail into the blue ocean of market domination! They will say you need to take more action. Obsession is your way out of a town called Averageville (population 90% of the world). Time to step up and become the leader by taking better care of yourself.

Training 242

Training Hiring Take-out Book 242

Sling

APRIL 5, 2021

Yes, there may be a time when bad behaviors or results need to be pointed out, but for the most part, you can attract more flies with honey. You don’t have to give anything tangible just yet (we’ll deal with that in the next section), but do supply specific reasons why they did a good job. Pass out a bottle of water every hour or two.

Employee Relations 185

Employee Relations Small Business Communication Tip Distribution 185