Culinary Cues

NOVEMBER 10, 2023

Maybe, just maybe, that name on their uniform is the same as signing their work – something that the individual wants to respect with a “best foot forward”. Why not highlight them on your social media pages or in your restaurant blog. Why not list your employees on the menu or on your website and their role in the organization.

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Seminar Front of House Back of House Workshop 443

Culinary Cues

JANUARY 15, 2020

I am entitled to mine as those perspectives have evolved over decades of work in the food industry with many fantastic people who come from a multitude of backgrounds, and who bring all sorts of issues and challenges with them. Those who only work for a paycheck are not likely to find a fulfilling career with food. Be a proud cook.

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Uniforms 2000 Consumer Goods Small Business 417

Culinary Cues

FEBRUARY 2, 2024

PLAN BETTER – TRAIN HARDER – BE RESPECTFUL 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 80 interviews with the most influential people in food

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Training Customer Service Uniforms Leadership 442

Culinary Cues

FEBRUARY 17, 2023

If that plate of food were to carry your name and contact information, would you approach it differently? What if you, with your name stitched on the face of your uniform had to deliver that plate of food to the guest and introduce yourself in the process: “May name is Jack Jones, and I prepared this dish”? Think about it.

Uniforms 462

Uniforms Article Café Take-out 462

Culinary Cues

FEBRUARY 16, 2022

www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. CAFÉ Talks Podcast. I cook, therefore I am”.

Uniforms 447

Uniforms Hiring Consumer Goods Communication 447

Culinary Cues

JANUARY 29, 2024

We speak of a time of unconditional commitment to the craft and the job – sacrificing all else for the plate of food in the pass. There are centuries of history behind the chef’s uniform – it is more than a requirement that many kitchens require, it is an honor and vehicle for showing respect and membership in an important club.

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Kitchen Safety Guest Recovery Uniforms Food Safety 448

Culinary Cues

JANUARY 15, 2022

Every person has needs that go beyond food, shelter, and clothing. Remember the feeling of belonging you experienced when you wore a clean, pressed, white uniform and apron? We (the food industry) need to point to a well-known quote from Anthony Bourdain: “When someone cooks for you – they are saying something. Bill Bradley.

Uniforms 450

Uniforms Front of House Food Safety Healthcare 450

Culinary Cues

MARCH 21, 2022

When a kitchen exudes calm, even when the amount of food prep and the stress of the moment seem over-the-top, it is always a result of organization and attention to detail. When a chef talks about those minute details of placement, process, timing, and uniformity – keep in mind what the intended result will be.

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Front of House Back of House Point of Sale Food Order 443

Culinary Cues

FEBRUARY 8, 2020

In all of my years in the food business, I have never seen a time like now when these issues of team building and retention were more challenged. www.harvestamericacues.com BLOG. There is no issue more pressing, and no task more important than building a kitchen team and establishing a culture of retention. BUILD PRIDE.

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Loyalty Program Communication Training Coaching 582

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. Food, beverage, and labor cost percentages mean very little if money is going out faster than it is coming in. www.harvestamericacues.com BLOG. How hard can it be – right? CAFÉ Talks Podcast.

Cash Management 462

Cash Management Social Media Restaurant Law Communication 462

Culinary Cues

DECEMBER 15, 2023

If you happen to pass a soldier in uniform – don’t simply smile and say “thanks for your service” – take a moment to ask where they are from, where stationed, and how much longer will they be serving. Wish them a safe and happy holiday and your hope that they will be home again soon.

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Hospitality Travel Uniforms Blog 448

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. www.harvestamericacues.com BLOG. I rest my case. These individuals might be a chef or owner someday.”.

Front of House 450

Front of House Back of House Uniforms Hiring 450

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?

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Customer Service Customer Experience Point of Sale Presentation 439

Culinary Cues

JULY 14, 2023

Make sure the tables are level, windows in that station clean, tablecloths even, silverware and glassware spotless, menus clean and pristine, back-up supplies in perfect order, your uniform impeccable, and know the menu and features inside and out including correct pronunciations and beverages that pair perfectly with food.

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Cash Management Uniforms Food Supply Café 400

Culinary Cues

AUGUST 14, 2024

It often starts in the home – that interest in food and cooking. The media went from bowing their heads when a chef walked into a room to seeking out the angry and disgruntled, the outliers and the pundits, the cooks who are unworthy of the uniform and the tattered and worn who are simply burned out from aligning with the wrong operations.

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Uniforms Book Article Café 401

Culinary Cues

APRIL 30, 2023

Cooks love to make delicious, beautiful plates of food and demonstrate their skill in the process. Think about what inspires both the cook and the guest: technique, flavor, execution, and visual impact. These are the components of “experience” that equate to a perception of value.

Employee Relations 503

Employee Relations Sports Pricing Hiring 503

Culinary Cues

FEBRUARY 5, 2023

We provide the platform for discussion and a vehicle that pulls people together as they seek to find common ground over a plate of food. We slow the pace at the end of the day and provide a forum for those same individuals to raise a glass, admire a plate of food, relish flavors that excite and give them hope for a bright future.

Consumer Goods 473

Consumer Goods Uniforms Café Blog 473

Culinary Cues

MARCH 29, 2021

Angry food will taste angry, yet finesse without the intensity of physical and mental preparation fueled by a touch of anger will often times fall flat. When a kitchen is void of anxiety it will appear to be unprepared for the intensity of service and the peace that comes from a well-executed meal service and beautiful plates of food.

Uniforms 450

Uniforms Presentation Take-out Café 450

Culinary Cues

AUGUST 4, 2022

I continue to see good restaurants lose a step with their food preparation, flavors, and plate presentations and shrinking menus that no longer inspire. www.harvestamericacues.com BLOG. It is all very troubling even though these restaurants may be busy at the moment. Now is the time to renounce apathy and commit to excellence.

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Front of House Back of House Coaching Customer Service 429

Culinary Cues

JANUARY 29, 2022

When an individual complains about the hours, his or her team, a lousy chef, a restaurant that doesn’t care about them, about how uninspiring the food is, or how poor the pay is and how limited the opportunities, then my reaction is: “it’s so sad that you haven’t found the right kitchen, the right chef.” www.harvestamericacues.com BLOG.

Uniforms 450

Uniforms Café Training Operations 450

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. 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. Stay on it.

Fine Dining 449

Fine Dining Front of House Customer Service Customer Experience 449

Culinary Cues

SEPTEMBER 14, 2023

There are masters to serve, people who depend on the work of the culinary professional, who trust that their food will be prepared properly, that it will be managed and handled well, and the plate viewed as an important canvas on which the technician and artist paints. Sarah – that special you worked on was a home run.

Employee Relations 449

Employee Relations Training Take-out Fine Dining 449

Culinary Cues

FEBRUARY 12, 2020

Unlike the passion they may show for the food they prepare for guests – food to a cook is oftentimes viewed as quick fuel to help them push through another service. We need to collectively work on this issue and find a fair solution.

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Education Consumer Goods Training Back of House 390

Culinary Cues

AUGUST 24, 2023

You were taught how to fold your socks, the right way to make a bed, how to polish your boots so they shine like a mirror, the proper way to wear your uniform, the exactness of a salute, marching in step, breaking down your weapon, cleaning it, and reassembling in the right order – everything has a place, and everything is in its place.

Back of House 419

Back of House Front of House Food Order Definition 419

Culinary Cues

FEBRUARY 3, 2020

The labor pool is a true challenge, the pressure to earn a profit is relentless, the fickle nature of guests can be frustrating, the shear number of daily decisions required of the job is mind-numbing, and the need to put yourself out there with each plate of food that leaves the kitchen can be – frightening. PLAN BETTER – TRAIN HARDER.

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Seating Uniforms Take-out Communication 572

Culinary Cues

FEBRUARY 25, 2021

Let them know about sales, food cost, labor cost, changes in vendor prices, increases in utilities, mortgage or lease arrangements, and how profitable or unprofitable the restaurant is. www.harvestamericacues.com BLOG. You will be surprised at how much they appreciate it. Be that person. PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

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2021 Point of Sale Take-out Reference 486

Culinary Cues

DECEMBER 30, 2019

I have the privilege of working with many different restaurants and food businesses. The following provides some “food for thought”, maybe even a “look in the mirror” checklist for those who are drifting away from those initial goals. [] THINKING THEY CAN MANAGE THROUGH OTHERS. www.harvestamericacues.com BLOG.

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Cash Management Point of Sale Leadership Website Management 359

Culinary Cues

SEPTEMBER 1, 2023

So, it would make sense that the visual impact of food, the dining room ambience, the tabletop, and the appearance of service staff is very important. Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? Food is one part of the experience.

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Fine Dining Dine-in Front of House Design 409

Culinary Cues

JANUARY 12, 2021

In its day, the Balsams was one of the finest destination resorts in the country – a place of elegant relaxation, beautiful surroundings, and most notably – exceptional food. www.harvestamericacues.com BLOG. Chef Phil Learned stood tall in the kitchen of The Balsams Grand Resort in Dixville Notch, NH. Rest in Peace Chef!

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Seasonal Menu 2005 Hotels Customer Service 474

Culinary Cues

OCTOBER 16, 2019

START DEPENDABLE – STAY DEPENDABLE: Once you are employed make sure that you are at work, ready to go, full of energy, smile on your face, uniform in order, and 15 minutes early. First wash your hands, make sure your uniform is sharp, and say hello to everyone you work with – then put that edge on your knives.

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Uniforms Equipment Small Business Take-out 323

Culinary Cues

MAY 20, 2024

He has been one of my primary motivators and reference points throughout my career in food. Sacrifice nothing and then a chef can sleep at night. [] THE GROWING INFLUENCE OF PROCESSED FOODS AND RESTAURANTS THAT THRIVE ON THEIR USE: Escoffier once stated: “ Great cooking is about using the freshest, highest quality ingredients.”

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Hotels Front of House Fine Dining Back of House 341

Culinary Cues

AUGUST 31, 2019

He always gave the job his all, spent time studying and practicing the techniques that gave him confidence, following the lead of the executive chef, and wearing his uniform with pride. Each plate of food that left the kitchen, even though he may not have even touched any of its preparations – carried his name. Now his day had come.

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Reference Uniforms Take-out Social Media 346

Culinary Cues

JANUARY 28, 2023

The commonality is our voice through food; a voice that is built through years of practice, history and tradition, environment and experiences, family and friends, and a cumulative portfolio of all these influences. Uniforms will be pristine, the demeanor of cooks will be professional, knives will be sharp, and pans scrubbed clean.

Food Supply 460

Food Supply Dine-in Uniforms Presentation 460

Culinary Cues

APRIL 9, 2024

Your uniform is right, knives sharp, and the skills you developed over the past two years were second nature. You thought – this is where people will notice me and jumpstart the next phase of my career. Look out chef – I’m coming for your job! Day one, you walk through those kitchen doors with a bit of swagger.

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Uniforms Waste Café Take-out 425

Culinary Cues

JUNE 16, 2020

Is the relationship of food and dining much less important to all stakeholders? People have been out of action for a long time, they crave an opportunity to be served, to eat someone else’s food, to see other people (even if they are socially distant and wearing masks). www.harvestamericacues.com BLOG.

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Social Media Entertainment Email Marketing Customer Experience 366

Culinary Cues

SEPTEMBER 21, 2023

Their chefs started them peeling vegetables, cracking eggs for breakfast, putting away food deliveries, and so on. Now, let’s get you in uniform and I’ll walk you through the kitchen.” Well, they started to pick up some cooking skills as they watched the action. From then on, the ball is in your court. Thanks, chef. You never know.

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Back of House Hotels Uniforms Certification 338

Culinary Cues

JANUARY 3, 2020

Kitchens tend to be extraordinary melting pots that attract a wide array of characters who, despite their differences, seem to rally around a few common traits: they like food, they are somewhat competitive, they enjoy the adrenaline rush, and they are a pretty proud group. www.harvestamericacues.com BLOG. CULINARY CAREERISTS.

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Uniforms Presentation Hiring Blog 419