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THE IRREFUTABLE LAWS OF BEING A CHEF

Culinary Cues

THE LAW: Look to the chef to see how the kitchen will act. THE LAW: It is not enough to hire competent people. THE LAW: The person in the role of “chef” is responsible for the image of the kitchen through his or her actions – BOTH ON AND OFF THE JOB. [] The Person Who Establishes the Direction for the Kitchen.

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THE 21 KITCHEN RULES FOR EVERY CHEF TO FOLLOW

Culinary Cues

Nearly nine years ago, during the first twelve months of Harvest America Cues blog, one of my articles went viral attracting almost 40,000 views in one day. The article struck a nerve with its focus on A Cook’s Kitchen Laws. Now that you have invested all that effort, it’s time to trust them to do the job you hired them for.

Coaching 447
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THE 2021 CHEF SKILL SET

Culinary Cues

We all knew that the restaurant industry was in need of a structural overhaul, we (those of us affiliated with the business) were well aware of the cogs in the chain, and the years of rust that had accumulated on systems and organization, but it took the pandemic of 2020/21 to shout out: THE TIME IS NOW! Such is the case in 2021.

2021 474
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KITCHEN GROUPISM VS. TEAM

Culinary Cues

Anyone who has been hired as a new employee knows the feeling of being on the outside of groupism. There are plenty of examples of real teams in sports, business, music, the military, law enforcement, medicine, and those kitchens where success is a given. PICTURE: The well led kitchen team of the Balsams Resort in its heyday.

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Checklist For Reopening Your Restaurant

Modern Restaurant Management

Even though the COVID-19 pandemic persists across the globe, governments have started easing lockdown restrictions and allowing restaurants to reopen finally. High-end restaurants that tend to have a pricier menu should look to add more affordable items. Rid yourself of the non-essentials, get back to the basics, and work smart.

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7 Restaurant Management Book Recommendations

7 Shifts

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual. Published: 2009 ??

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OUR DAILY BREATH: IDEATION AND SCENARIO PLANNING

Culinary Cues

I have always been a believer in the reality of Murphy’s Law: “If something is left to go wrong – it will.” Here are some examples of scenarios to plan for: [] PEOPLE ARE AFRAID TO BE IN A RESTAURANT WITH CROWDS. Assuming that it can’t happen to you is at best naïve, and at worst – tragic.