Blog Guest Recovery Take-out 
Culinary Cues
APRIL 2, 2020
STATE THE CHALLENGE: Re-open the restaurant making sure that it is prepared to adapt to the newly established needs of guests while addressing the critical challenges that have existed and will exist in the future (Labor, Marketing, Service, Efficiency, Guest Satisfaction, Growth, Profitability). Check out their site at: [link].
Culinary Cues
MAY 23, 2021
They are, at least in part – etched into our brains from those early days in English Composition class – lines that stand out as an umbrella statement that encompasses a point in time from yesterday or today. Now we have an opportunity to be reborn – to change what is wrong with how we operate and come out bigger and better in the end.
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Culinary Cues
JULY 23, 2023
When the menu is not their own then they are left with all the responsibility for the guest and employee experience and very little authority to set the stage for success. It is a juxtaposition that is nearly impossible to manage. To the owner/operator there are two things that define success: customer satisfaction and profit.
Culinary Cues
JUNE 1, 2020
WHAT WE DO: – Finally, effective leaders take actions that are calculated, inclusive of expert understanding, and based on collaboration and strategic thought. Those chains are far more likely to gather their collective minds to find a way out of the storm and survive a period of business downturn.
Culinary Cues
APRIL 26, 2020
Building a well thought out strategy for starting up the restaurant engine after we move forward is paramount and will, in the process of thinking it through, give every chef and restaurateur a spark of excitement to lean on. The planning process seems overwhelming because there are so many unknowns.
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.
Culinary Cues
JANUARY 29, 2024
It is human nature to try and push those out of our minds, but given a moments pause, it’s easy to remember them. As they say in life – the first step in recovery is to admit that there is a problem. It takes time for people to push aside tradition, habits, and yes – fear, that accompanies change. Okay, there is a problem. “My
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