Culinary Cues

APRIL 23, 2023

But, for a moment, let’s take inventory: [] CHECK YOUR REPERTOIRE: You need not remember every ingredient, in every dish, but you must understand the methods and the result. Wine is part of the experience, and it has an impact on the food experience just as the food experience impacts wine.

Seasonal Menu 520

Seasonal Menu Leadership Training Fine Dining 520

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

Social Media 474

Social Media Cash Management Blog Equipment 474

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. Logistics challenges and labor shortages have fueled rising food prices at the wholesale level. Rising food prices have had an impact on the food sector for some time, with ingredient values above levels for the same time last year.

Inventory 148

Inventory Pricing Management Management 148

Culinary Cues

MAY 8, 2023

The chef is a financial manager of a business and, as such, must be adept at budget projections, management of inventories (highly perishable ones), and control of production waste. Finally, the chef signs every plate of food that leaves the kitchen.

Kitchen Safety 492

Kitchen Safety Food Safety Coaching Training 492

Culinary Cues

FEBRUARY 2, 2024

Anything worth doing is worth doing world-class whether washing dishes, organizing a cooler or workstation, dicing vegetables, finishing a plate of Kobe beef, taking inventory, or mopping a floor – it’s all important. [] CREATIVITY: Respect means everyone (cooks in particular) has a desire to create something worthy of carrying their signature.

Training 442

Training Customer Service Uniforms Leadership 442

The Restaurant Group

DECEMBER 8, 2024

Introduction to Food Waste in Restaurants Food waste is a significant challenge for the restaurant industry, impacting both the environment and profitability. Understanding how to reduce food waste in restaurants is the first step toward sustainable and cost-effective operations.

Waste 78

Waste Compost Food Recycling 78

Culinary Cues

NOVEMBER 17, 2020

This is a behind the scenes look at the place and the people that bring a plate of food to the guest’s table. The chef will likely be the most experienced culinarian with responsibility for the financial operation of the kitchen, menu planning, ordering and inventory control, training, and quality control. PLAN BETTER – TRAIN HARDER.

Back of House 547

Back of House Seasonal Menu Customer Service Front of House 547

Culinary Cues

DECEMBER 5, 2019

Reflection is food for the soul. Every now and then it is healthy, and yet humbling, to take inventory of what we have done, and where we have been – to dissect those dreams and actions that brought us to where we are, and to relish the opportunities and the challenges that came along the way. Gives pause to what might have been.

Inventory 75

Inventory Employee Relations Take-out Training 75

ChowNow

FEBRUARY 11, 2020

After all, the delivery giant more than doubled what they call their “restaurant inventory” in the past quarter. When you look at their “restaurant inventory” in total, nearly half of all the restaurants now listed on Grubhub never agreed to join the platform. With the tip, t hat’s a $47 total for $26 worth of food.

Pricing 397

Pricing Online Ordering Customer Experience Social Media 397

7 Shifts

MAY 11, 2020

Run through our guide to reopening your restaurant to plan your labor, inventory, marketing, and more so you can reopen with a bang. Hold a training session before re-opening with staff to walk them through the latest food handling safety procedures.

BOH 368

BOH Food Safety FOH Equipment 368

Modern Restaurant Management

MAY 21, 2020

However, as long as you keep the spotlight on food safety – sanitization, employee health monitoring and personal hygiene, and social distancing – your restaurant won’t be a hub of contagion. With less inventory and even fewer customers coming in, we recommend that you widen your margins and revamp your offerings.

Social Media 539

Social Media Food Safety Cash Management Kitchen Safety 539

Culinary Cues

APRIL 22, 2020

You may find that the stay at home chef looks for that same respect (even if they don’t deserve it) at home from anyone who enters the kitchen. [] HOT FOOD HOT, COLD FOOD COLD. Expect to see a number of half empty, cold cups of coffee spread out through the house. [] WEEKLY INVENTORIES. We are in this together.

Back of House 453

Back of House Take-out Point of Sale Food Order 453

Culinary Cues

AUGUST 3, 2020

Suddenly, those items that were simply a phone call away from supplier to restaurant are faced with inventory shortages. www.harvestamericacues.com BLOG. As a result, normal menus have been challenged and restaurant storerooms are looking pretty challenged. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Government 493

Government Training Small Business Consumer Goods 493

Culinary Cues

APRIL 8, 2020

First – we (all of us who have made the restaurant business our life calling) hope that you will bring your skills, passion, and commitment back to the food business and will work diligently to help make us better. As a professional cook you have learned how important your role is in the process of preparing and presenting food.

Communication 474

Communication Food Supply Customer Service Small Business 474

7 Shifts

MARCH 10, 2021

They have a passion for food, an adventurous spirit, a strong work ethic, and the ability to teach and lead. A successful business plan covers everything from the food you’ll serve to how your restaurant will look and how you want your customers to feel. Successful restaurant owners have many traits in common.

Management 370

Management Management Small Business Email Marketing 370

Culinary Cues

AUGUST 9, 2021

We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens. Make it fun! [] FOR THE SOMMELIER AND BARTENDER: Food and beverage pairing is a fast road to customer satisfaction and a great way to maximize profit potential for the restaurant.

Front of House 474

Front of House Customer Experience Dine-in Training 474

Culinary Cues

MAY 13, 2023

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. Just like in Escoffier’s kitchen there will be upward reporting through lead cooks, sous chefs, executive sous chefs, pastry chefs, executive chef, and food and beverage directors.

Hotels 505

Hotels Point of Sale Cash Management Training 505

Culinary Cues

DECEMBER 5, 2023

It is one of the most essential positions in the kitchen, operated by a person who is responsible for the single most expensive piece of equipment and one of the costliest inventories (China, flatware, glassware). The dishwasher position teaches you to be humble and service oriented.

Kitchen Safety 446

Kitchen Safety Food Safety Back of House Front of House 446

Restaurant365

AUGUST 19, 2021

Restaurant accounting covers all areas of your business, even inventory. While you may think of your restaurant inventory as part of operations, restaurant inventory management should also be considered an accounting function. So, inventory has an important place in your restaurant accounting.

Inventory 147

Inventory Management Management Employee Relations 147

Culinary Cues

MARCH 26, 2022

Well, you have all heard the statistics about success and failure when food and beverage are involved, so I won’t repeat them. All of the tools are available for inventory control, purchasing systems, cash handling, costing templates, and quality assessment. www.harvestamericacues.com BLOG. How hard can it be – right?

Cash Management 462

Cash Management Social Media Restaurant Law Communication 462

Hot Schedules

JULY 8, 2021

The Problems with Managing Inventory in Spreadsheets. U sing spreadsheets for hospitality inventory management is inaccurate, inefficient, and unwise. Learn how poor inventory management could be making operators crazy and hurting your business. You’d be hard-pressed to find an operator who actually likes taking inventory.

Inventory 127

Inventory Management Management Food Supply 127

Harbor Touch

MARCH 18, 2025

The next youre racing to keep inventory stocked while customers wait for tables. Master Inventory Control Inventory mistakes cost you. Restaurant Business Online reports top managers cut waste by 15% with tight trackingon a $50,000 food budget, thats $7,500 saved annually. Break down expenses: food, labor, utilities.

Management 148

Management Management Seasonal Menu Cash Management 148

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 439

Customer Service Customer Experience Point of Sale Presentation 439

ChefMod

APRIL 14, 2025

Beyond the Shelf: What Inventory Turnover Really Tells You In the restaurant world, high inventory turnover is often treated like a badge of honor. It signals fast-moving product, fresh food, and smart orderingright? Our approach empowers you to stop chasing inventory and start managing it with intention. Not always.

Inventory 52

Inventory Food Order Seasonal Menu Waste 52

Culinary Cues

DECEMBER 21, 2023

Those months when food cost percentages were out of whack, and labor cost efficiency was 10 percent higher than budget helped me to know where to look for problems in the future. Whenever someone tells me that they don’t take regular inventories in their kitchen I cringe and know they have little idea about how a restaurant makes money.

Kitchen Safety 346

Kitchen Safety Food Safety Take-out Inventory 346

Culinary Cues

MARCH 10, 2022

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. By far one of the most expensive inventories in a kitchen is china, glassware, and flatware.

Front of House 450

Front of House Back of House Uniforms Hiring 450

Culinary Cues

FEBRUARY 9, 2022

To do this, the chef must understand and practice solid cost control measures such as inventory control, recipe costing, portion control, as well as theft and waste control. www.harvestamericacues.com BLOG. And, the chef must play an active role in assisting, and sometimes driving marketing initiatives. [] A Negotiator.

Restaurant Law 450

Restaurant Law Coaching Café Sourcing 450

7 Shifts

JANUARY 31, 2024

Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. 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

Restaurant365

MARCH 5, 2020

It’s easy for restaurant accounting teams to get lost in the weeds due to the complexity surrounding alcohol purchasing, payment, inventory and reconciliation. Just as you do with labor or food costs, you can use your alcohol invoice details to make decisions regarding recipes or menu costs that maximize profits.

Blog 146

Blog Management Management Cash Management 146

Culinary Cues

JULY 14, 2021

Yep, I get the reflection time that was the hallmark of the pandemic shutdown, those moments when every cook and chef took inventory and wondered why it is that they work under adverse conditions, invest way too many hours, and do so for wages that never compete with other professional careers. www.harvestamericacues.com BLOG.

Food Order 474

Food Order Café Ordering POS 474

Culinary Cues

APRIL 1, 2024

There would be two Secret Service Agents who would purchase all the ingredients separate from our normal storeroom inventory and would be stationed in the kitchen watching my every move. He never even took one bite of the food that I prepared. Elvis, on the other hand was more difficult to serve than the banquet for twelve hundred.

Back of House 421

Back of House Kitchen Safety Hotels Front of House 421

Restaurant365

APRIL 14, 2020

Successful restaurant operations, in any kind of economy, depend on well-managed restaurant food inventory. No matter what business model your restaurant is operating on, managing your restaurant inventory helps you prevent waste, lower your food cost, and maximize your bottom line.

Inventory 109

Inventory Delivery Management Management 109

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

Culinary Cues

MAY 4, 2022

The end result of great food, satisfied guests, and a profitable restaurant rests on the shoulders of the group working in unison. www.harvestamericacues.com BLOG. THAT SANITATION CLASS WAS VERY IMPORTANT. [] BE COST CONSCIOUS – THE KEY TO BEING NOTICED: Restaurants work on very small profit margins. CAFÉ Talks Podcast.

2022 447

2022 Education Coaching Kitchen Safety 447

Restaurant365

JANUARY 28, 2020

Currently, some of the most powerful restaurant management systems on the market feature predictive tools around food and labor costs. Forecasting based on historical data can provide insight into your two largest costs, food and labor, and help you make essential decisions about where to put your resources, when. Profit expectations.

Inventory 145

Inventory Employee Relations Seasonal Menu Customer Experience 145

Culinary Cues

JANUARY 23, 2023

The leader/coach will study the competition, analyze the environment around the organization, inventory the individual and collective talent of his or her players/employees, and structure an approach geared towards grabbing the carrot. Without a game plan a business is simply hoping for the best. That NEVER works!

Coaching 466

Coaching Sports Point of Sale Take-out 466

The Rail

MARCH 25, 2025

Collaborate with Influencers and Local Media Teaming up with food bloggers, influencers , and local media outlets can amplify your restaurants moving announcement. A blog section with the latest updates on your transition can also keep them informed. These messages can be shared on social media as part of your moves storytelling.

Social Media 130

Social Media Email Marketing Customer Experience Events 130