Culinary Cues

MARCH 31, 2025

Finding ones purpose is a quest that we all share, but no matter your purpose, no matter the task – giving effort, working hard at the task in front of you, and seeking to do so because no breath should be wasted, is our calling as members of society. [] Save money for a rainy day. Avoid unnecessary debt.

Consumer Goods 448

Consumer Goods Transportation Small Business Take-out 448

7 Shifts

OCTOBER 22, 2024

Nowadays, running a successful restaurant takes more than great food and good service. Another way to get local backlinks is from local news articles, food bloggers, or restaurant directories to boost your visibility in search results. Make sure to add high-quality photos of your food, interior, and staff.

Book 195

Book Marketing Email Marketing Social Media 195

Culinary Cues

JANUARY 19, 2025

I put Soltner in this club a man who was a dedicated ambassador for classical food preparations, for the craft of cooking, the humbleness that he felt should drive a chefs approach towards their position, and for what true hospitality should represent.

Uniforms 344

Uniforms Education Waste Blog 344

The Rail

OCTOBER 10, 2024

As more consumers become conscious of the environmental impacts of their choices, sustainable products are increasingly popular, particularly in the food and beverage sector. This short blog looks into these factors and points out how you can tap into this growing market segment. Think recycling and composting food waste.

Sustainability 130

Sustainability Dine-in Compost Consumer Goods 130

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. Restaurant waste nips away at profitability – why?

Social Media 474

Social Media Cash Management Blog Equipment 474

Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Implementing a zero-waste initiative can help minimize your carbon footprint and may even attract new customers who embrace your environmental friendliness. Additionally, limiting your food waste can improve your restaurant’s bottom line.

Waste 147

Waste Compost Food Consumer Goods 147

Culinary Cues

JUNE 3, 2024

Organization equals confidence and confidence wins the game. [] WORK CLEAN This is a cook’s obligation – work clean and handle food safely. You learn from your experiences, don’t waste the lesson. [] PLAY NICE IN THE SANDBOX The best chefs work well with others. Don’t disappoint them. The best chef is a pleasure to interact with.

Uniforms 434

Uniforms Coaching Point of Sale Small Business 434

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

APRIL 10, 2023

Why waste time working in an environment that is less than supportive? Don’t waste any more time pointing fingers and blaming others – work on making yourself invaluable, focus on becoming great, and then find a place where you can shine. If I felt caught in a kitchen that did not allow for this, I simply sought a new environment.

Employee Relations 520

Employee Relations Restaurant Law Waste Article 520

Modern Restaurant Management

JANUARY 22, 2020

The food and restaurant industry has evolved dramatically over the years. When people decide to dine in your establishment, they don’t just want to eat good food; they want to have a pleasant experience, as well. Rather than food being the main focus, consumers want to have an immersive experience with you.

Customer Service 440

Customer Service 2020 Social Media Mobile Ordering 440

Culinary Cues

JULY 29, 2024

The good times, the challenges that we overcame, the team building that took place, and the joy of putting out countless delicious plates of food?” Now, if you think that’s corny, then go ahead and crawl back in bed and waste another day. Try something new for a change – set your alarm clock for 6 a.m., I can’t wait to get started.”

Back of House 456

Back of House Take-out Café Blog 456

EATER

SEPTEMBER 11, 2024

So many of TikTok’s food creators built their platforms on relatability, but some have succeeded to the point of rendering themselves unrelatable, with lofty Architectural Digest -esque kitchens and deals with luxury fashion brands. I’m also trying to see if I can’t get by without a food processor.” “I’m This is an intentional choice.

Food 282

Food Social Media Point of Sale Book 282

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. Make sure that you seek out opportunities that involve food. EVERY POSITION IN THE FOOD BUSINESS WILL HELP WITH YOUR CAREER – IF YOU BUILD IT INTO YOUR PLAN.

White Paper 520

White Paper Certification Food Safety Food Supply 520

Modern Restaurant Management

JANUARY 22, 2024

Leverage consumer data to learn about preferences, dietary restrictions, and favorite foods. Emotional Connect: Creating Memorable Dining Moments Diners want more than simply food; they want unforgettable experiences. Use social media, blogs, and visually attractive pictures to fascinate diners and increase anticipation.

Loyalty Program 453

Loyalty Program Mobile Ordering Dietary Restrictions Social Media 453

Modern Restaurant Management

APRIL 5, 2022

As per a recently published report by Future Market insights, the Takeaway and Delivery Food market is going to witness accelerated demand in the coming years with online food platforms. In this blog, we will discuss the various facets being utilized to enhance the entire operation of the ghost kitchen efficiently.

Online Ordering 491

Online Ordering Website Management Point of Sale Inventory 491

Culinary Cues

JUNE 23, 2024

Time is the hardest thing to manage – there is never enough, so cooks are busy, but they exude “purpose” and are always cognizant of not wasting steps. They walk with determination, but not out of panic.

Uniforms 448

Uniforms Front of House Back of House Food Supply 448

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. This can be an incentive program that engages the employees in helping the restaurant reach its goals through efficiency, waste reduction, and a unified approach towards being entrepreneurial.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

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. Excessive waste is a sign of disrespect for those involved in the process of getting those ingredients to you. www.harvestamericacues.com BLOG. We owe them our respect and care. CAFÉ Talks Podcast.

2022 447

2022 Education Coaching Kitchen Safety 447

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. There was little waste since managing twenty seats was much easier than trying to fill expansive dining rooms with a turn or two on busy nights. Good friends, good food, good times.”. author unknown.

Seating 474

Seating Front of House Back of House Cash Management 474

Lavu

APRIL 13, 2020

Waste production is going up as business owners around the world swap their waste reduction initiatives out with ways to prevent the spread of COVID-19. If your restaurants want to reduce waste even amidst the current crisis, there’s still plenty you can do. Donate Food Waste to Local Charities.

Waste 148

Waste Compost Point of Sale Food Order 148

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

Culinary Cues

MAY 15, 2021

Four-page menus do not reflect business common sense – inventories become unmanageable, waste is much more difficult to manage, the level of expertise required of employees grows exponentially, consistency and quality are challenging, and profit is hard to predict and realize. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

Customer Experience 449

Customer Experience Cash Management Customer Service Front of House 449

Modern Restaurant Management

SEPTEMBER 2, 2022

Best Italian food in South Florida. However, low-quality content that is not optimized for SERPs may simply waste your time and effort, especially if it is not targeting relevant and attainable keywords that have commercial intent. Let’s take an Italian restaurant in Miami as an example. Italian restaurant in Miami.

SEO 450

SEO Social Media Point of Sale Reference 450

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 457

Small Business Food Supply Food Truck Healthcare 457

Margin Edge

OCTOBER 19, 2021

Out of every ounce of food you purchase, it is guaranteed that not all of it will end up on your guests’ plates. Wasting food in and of itself isn’t a cardinal sin (unless you ask our mothers), but the degree of variance between what you use and what you sell can get you in trouble with your bottom line.

Waste 98

Waste Food Inventory POS 98

Culinary Cues

FEBRUARY 28, 2022

As much as this blog is focused on what is right in front of cooks, chefs, and restaurateurs every day, it is impossible to do so in a vacuum. We simply cannot just turn back to our jobs of creating delicious food for those who can afford it while all of this is going on. As simple as that – this is what people want and need.

Education 514

Education Recycling Sustainability Blog 514

Modern Restaurant Management

MAY 6, 2022

Animal welfare and food processing concerns are making consumers explore environmentally-friendly food alternatives, prompting a rise in vegan food demand. Vegan trends are not only limited to raw ingredients, but they are also spreading to other domains of foods and beverages, such as confectioneries. from 2022-to 2032.

Consumer Goods 492

Consumer Goods Allergens Food Supply Sustainability 492

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. Takeaway: By showing your commitment to reducing plastic waste, you’ll encourage customers to do the same.

Food Supply 300

Food Supply Waste Seasonal Menu Equipment 300

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

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

JULY 31, 2023

8) GUEST’S TRUST IN YOUR FOOD SAFETY MEASURES – DON’T LET THEM DOWN: Working clean and understanding the proper way to safely handle food is not a directive it is a personal responsibility that every cook shares. This is a business of pennies – pennies that can disappear very quickly through waste, spoilage, and improper cooking.

Kitchen Safety 413

Kitchen Safety Back of House Front of House Food Safety 413

Culinary Cues

FEBRUARY 26, 2024

There was a time, maybe not too long ago, when you knew very little about food and cooking. Remember that first plate of food that you slid into the pass? You became friends with other cooks who were more skilled than you and felt that a day without learning something new was a day wasted.

Food Order 417

Food Order Presentation Café Waste 417

Culinary Cues

APRIL 9, 2024

You were introduced to ingredients that were foreign to you, discovered ways to become more efficient, waste less, and use parts of vegetables and proteins that you had previously considered “waste”. Co-workers and the chef helped you to build your palate and discriminate when flavors were right and if not – what a product needed.

Uniforms 425

Uniforms Waste Café Take-out 425

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 382

Guest Recovery Social Media Kitchen Safety Food Safety 382

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. I am especially grateful for the attention paid to sanitation, food safety, and organization. Setting up your station for efficiency is a life skill.

Kitchen Safety 346

Kitchen Safety Food Safety Take-out Inventory 346

Modern Restaurant Management

APRIL 14, 2020

” The experts at Parts Town authored a blog post for independent restaurants about how to transition toward delivery. Restaurant groups, such as the Arizona Restaurant Association, are also using this opportunity to launch and promote creative Take Out campaigns that benefit the broader food community. SugarTrek , Inc.

Online Ordering 530

Online Ordering Back of House Small Business Customer Service 530

Culinary Cues

MARCH 21, 2020

Set the table, serve your dinner in courses, allow enough time to truly enjoy each meal, talk about food and family traditions that surround it – this is the time to truly embrace all the healing power of a meal. [] READ A BOOK. Time is all we have, and now it is important to not waste it. www.harvestamericacues.com BLOG.

Back of House 446

Back of House Book Communication Leadership 446