Culinary Cues

APRIL 3, 2023

It’s good for my physical and mental health to do this every day – yet, if I manage to fit it in three times a week I’m doing well. I’m not sure where I heard it first – maybe it was a seminar, a TED Talk, or an excerpt from one of Malcolm Gladwell’s thought-provoking books like the “Outliers”, but the premise stuck with me.

Seminar 472

Seminar Equipment Hiring Café 472

Culinary Cues

SEPTEMBER 4, 2023

This may seem like a strange topic for a blog focused on the restaurant industry and the world of food but hear me out. How can we function? “How How can we function? How will we be able to pay our bills if we can’t go in to work? How will we work if we can’t interact?” Let’s find ways to work remotely”.

Social Media 348

Social Media Food Safety Retail Back of House 348

Culinary Cues

AUGUST 21, 2023

The once restaurateur-centric restaurant was about to become chef-centric. It was interesting, somewhat absurd, but life changing for those in the profession and for the way people viewed the restaurant experience. Suddenly the chef-owned restaurant not only made sense – it was the approach with the greatest traction.

Back of House 390

Back of House Food Supply Government Dine-in 390

Culinary Cues

JULY 18, 2023

I had worked in kitchens since I was 15 years old; this I have mentioned a few times in this blog. I had worked in kitchens since I was 15 years old; this I have mentioned a few times in this blog. Suddenly, I could push aside those thoughts of becoming a rockstar drummer and focus on a career in the hospitality industry.

Hotels 347

Hotels Blog Café Management 347

Culinary Cues

APRIL 1, 2024

How clear is our memory and how often do we tend to embellish on the positive and diminish the negative? We do know that there were countless days when we thought we wouldn’t pull it off, when being in the weeds was all too common, and at any moment everything was doomed to collapse – yet we managed to soldier through.

Back of House 318

Back of House Kitchen Safety Hotels Front of House 318

Culinary Cues

JULY 14, 2023

It’s a simple directive – no matter what you do, what task you are required to perform, how much you get paid to do it, or who you do it for – approach every task with the same level of commitment to doing it the best you can. If you are just starting out as a dishwasher, then seek to become a world-class dishwasher.

Cash Management 299

Cash Management Uniforms Food Supply Café 299

Culinary Cues

JANUARY 11, 2022

The real question is: “Is it ever a good time to become a restaurateur?” Entering the restaurant business has always been like a non-swimmer jumping in the deep end of the pool and hoping that he or she will float. Before you turn and run away or write me off as unaware of how you have the perfect formula for success, just hear me out.

Customer Experience 367

Customer Experience Café Training Hospitality 367

Culinary Cues

AUGUST 9, 2021

The goal of every restaurant and every chef is to create memorable experiences for the guest. Chefs, managers, and owners should live by a simple rule – “If you are not serving the guest directly then it is your job to serve those who are.” It is, and must be, a team effort. It is, and must be, a team effort.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Culinary Cues

APRIL 10, 2023

To some it may simply seem like the squeaky wheel syndrome (a handful of people with loud voices) as dialogue about exodus from the restaurant business continues to raise eyebrows. There are, unfortunately some restaurants who fit the accusations. At first it was a minority, but the voices keep getting louder.

Employee Relations 472

Employee Relations Restaurant Law Waste Article 472

Culinary Cues

APRIL 23, 2022

The margins are very tight, in fact they are so tight that most business savvy people would wonder why anyone would ever want to own a restaurant. From the dishwasher to the prep cook, line cook to sous chef, and server to restaurant manager – food cost percentages must be something that everyone takes on as a job requirement.

Food 381

Food Seasonal Menu Waste Point of Sale 381

Culinary Cues

JANUARY 3, 2023

I have long embraced this philosophy when it comes to restaurants, but it also can apply to any business. How we greet and welcome people into our fold does have an impact on the quality of the product and experience we offer. Nothing fancy, just good old – stick to your ribs comfort food. I asked her what made her food so special?

Hospitality 375

Hospitality Customer Experience Customer Service Small Business 375

Culinary Cues

NOVEMBER 11, 2022

Push it out, how many covers, lock, and load, finish strong, over the hump, wrap it up: this the language of the kitchen during service, these are the timestamps like the number of quarters in a football game or innings in baseball. How do you feel about that plate?” When we compromise with quality in a restaurant where is the win?

Customer Service 344

Customer Service Customer Experience Uniforms Point of Sale 344

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. Table of Contents: The main duties and responsibilities of a restaurant manager What is a restaurant manager’s daily routine?

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

DECEMBER 30, 2022

It might be something small such as how a vegetable is grown or why you caramelize a mirepoix, or the best potato for hand cut French fries – something that methodically builds on your base of knowledge. I scratch my head when cooks proclaim that they are held prisoner to a job that isn’t going anywhere. Exceed expectations! DON’T STAY IDLE!

Workshop 361

Workshop Article Uniforms Take-out 361

Culinary Cues

DECEMBER 11, 2023

Long before the restaurant chains of today, decades prior to the birth of fine dining, experience dining, and molecular gastronomy, there were neighborhood cafes that were part of small communities across the country. The restaurant was for eating and catching up with the flavor of the town.

White Paper 319

White Paper Hospitality Fine Dining Reference 319

Culinary Cues

JUNE 13, 2023

It’s a job” is a common response to “How are things at your place of employment”, generally meaning that it is what it is – a means to a paycheck and that’s it. It’s a job” is a common response to “How are things at your place of employment”, generally meaning that it is what it is – a means to a paycheck and that’s it.

Article 308

Article Social Media Blog Café 308

Culinary Cues

JUNE 7, 2023

Time to evaluate your life and find a way to either minimize that stress or learn how to manage it. What you really need to do is find a way to push some of that stress aside, look at the cause differently, and rather than manage it superficially, look at some lifestyle adjustments. What’s wrong with me? Well, maybe there is.

Training 326

Training Article Café Take-out 326

Culinary Cues

JANUARY 8, 2021

Change is an inevitable part of life and as we all know if we fail to recognize that and adapt – we can become obsolete. It is always safe to say: “things change”. Throughout history there are countless examples of those who ignore or seem paralyzed by the need to change as their industries or specific job descriptions evolve.

2021 462

2021 Social Media Kitchen Safety Restaurant Law 462

Culinary Cues

JULY 31, 2022

This is meant to be a chat with all the stakeholders: cooks, chefs, servers, bartenders, managers, owners, dishwashers, and customers. The end IS NOT near, in fact, restaurants have never been more important than they are right now. Are you willing to take a hard look at your pricing model and how you approach profitability?

Food Supply 392

Food Supply Training Supplies Café 392

Culinary Cues

MAY 9, 2022

I peeled and diced potatoes for home fries, cracked eggs for scrambled and omelets, and learned how to use the slicer to cut bacon from slabs (this was before layout bacon was a thing). Suddenly, I was on my way to becoming a short-order cook. He was a chef in a nice restaurant downtown and I had been busy raising a family.

Hotels 361

Hotels Food Order Café Inventory 361

7 Shifts

JUNE 3, 2022

We don't have to tell you that the restaurant industry has a turnover problem. Restaurants are a transitional industry for many—but many of the reasons that workers quit are entirely preventable. 8 Reasons Why Restaurant Workers Quit — And How To Prevent It. 7shifts Tip Pooling and Distribution Software for Restaurants.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

Culinary Cues

JULY 23, 2023

Most restaurant owners, managers, family members of cooks, friends of cooks and chefs, those in other professions, service staff, and restaurant patrons, don’t get it. It is a juxtaposition that is nearly impossible to manage. Most people don’t get it. There is the weight of exposure that keeps most chefs up at night.

Guest Recovery 404

Guest Recovery Seasonal Menu Presentation Customer Experience 404

Culinary Cues

OCTOBER 11, 2022

As is often said – learn to become a problem-solver and not a finger pointer, build people up instead of tearing them down, and reap the long-term benefits of a positive attitude. Study how they work, why they are so committed, and how they approach their work. BEING A COOK IS MORE THAN THE PROCESS OF COOKING.

Leadership 381

Leadership Fine Dining Workshop Training 381

Culinary Cues

JULY 8, 2021

If there is stability in the restaurant business – I’m not quite sure where it is. With a real need to try and make-up for a lost year and an overnight demand for dining out – restaurants are faced with a new pressing issue: where do we find the staff and how do we keep them?

Sports 473

Sports Take-out Café Training 473

Culinary Cues

MARCH 4, 2022

We read the articles and listen to chefs and restaurateurs desperate to fill positions of line cook, sous chef, chef, manager, etc. We read the articles and listen to chefs and restaurateurs desperate to fill positions of line cook, sous chef, chef, manager, etc. How true it is.

Coaching 472

Coaching Training Fine Dining Article 472

Culinary Cues

APRIL 29, 2022

Whatever you want to achieve, and whatever position you seek: Restaurant Chef, Research Chef, Personal Chef, Restaurateur, Food and Beverage Director, Teacher, Author, Consultant, or Product Developer are all within your reach. Do you want to be a chef some day in a high-volume family style restaurant? Am I exaggerating?

Influencer 379

Influencer Book Small Business Take-out 379

Culinary Cues

APRIL 30, 2023

Who knows how successful that multi-million dollar running back, or defensive lineman may turn out to be. The same applies to any business, in this case – a restaurant. The same applies to any business, in this case – a restaurant. Like many of you, I sat and watched, with great anticipation, the days of the NFL Draft.

Employee Relations 403

Employee Relations Sports Pricing Hiring 403

Culinary Cues

JANUARY 29, 2024

These facts relate to an outcome: ANY YOUNG COOK CAN ASPIRE TO BECOME A CHEF, REALIZE THEIR CREATIVE GOALS, AND REACH A LEVEL OF FINANCIAL SECURITY IF THEY CHOOSE TO TAKE OWNERSHIP FOR THEIR SUCCESS. If you’re a chef from my generation then you likely have concerns over the changing landscape in the kitchen. Okay, there is a problem. “My

Kitchen Safety 381

Kitchen Safety Guest Recovery Uniforms Food Safety 381

Culinary Cues

JULY 31, 2023

A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. It was an attempt to outline those universal guidelines for success in a kitchen, those attributes, and expectations of anyone who ties on an apron. These are not the only rules, nor are they necessarily a perfect fit for every operation, yet again, maybe they are.

Kitchen Safety 324

Kitchen Safety Back of House Front of House Food Safety 324

7 Shifts

SEPTEMBER 20, 2022

Here you'll find links to our favorite blog and support articles, information about 7shifts Academy, our social media profiles, and more. Whether you need to brush up on your restaurant slang or you need to swap a shift, we've got you covered. Let us know how we can improve this page here. Resources for working in restaurants.

FOH 195

FOH BOH Social Media Fine Dining 195

Culinary Cues

SEPTEMBER 1, 2023

The commitment has become a habit that I don’t intend to break. The commitment has become a habit that I don’t intend to break. So, I began to think about patterns and habits of this type and how my exercise goal might serve as a model for restaurants seeking to find a formula for success.

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

Culinary Cues

MAY 5, 2021

My question to you is, how will management of Restaurants, Clubs and Hotels try to provide a sense of balance and wellbeing for the chefs who have the history of working from dawn until well into the night, six and sometimes seven days a week. “My I thought you would be a great colleague to ask.”. Is there truth to this?

Hotels 415

Hotels Coaching Employee Relations Training 415

Culinary Cues

FEBRUARY 9, 2022

It happens now and again, that question comes up on-line, usually from individuals new to a professional kitchen, or those who have little idea about how kitchens work. Sometimes, it depends on how you ask the question. THE LAW: Look to the chef to see how the kitchen will act. What is the difference between a cook and a chef”?

Restaurant Law 409

Restaurant Law Coaching Café Sourcing 409

Culinary Cues

MAY 28, 2022

Restaurants are very much like families, sometimes dysfunctional, but still family. In both cases, there is a high level of stress in restaurant work. The most important room in a home is the kitchen. If the family were defined as a team, it would be the kitchen that served as the locker room and the playing field.

Front of House 319

Front of House Back of House Employee Relations Small Business 319

Culinary Cues

JANUARY 18, 2021

How we go about making those decisions is the real question. Buying a home without researching what is available, how that location fits your life situation, and how you will manage paying for that home can weigh heavy on your shoulders. The wrong decision – of course will be the opposite.

Customer Experience 433

Customer Experience Blog Café Education 433

Culinary Cues

FEBRUARY 6, 2022

How many times has the job been referred to as “flipping hamburgers” or working in a “greasy spoon”? How wrong they are, how uninformed, how misleading to those who might find a perfect place to build a terrific career, and how insulting they are to one of the most significant, and impactful careers.

Back of House 420

Back of House Reference Presentation Mobile Ordering 420

Culinary Cues

SEPTEMBER 15, 2022

With more than one million restaurants in the US we can flip a coin and hope for the great, will likely step through the doors of good, and far too often settle into the mediocre. So, just in case the information is not well known to some – here is the BEST OF Restaurant 101, a good start. [] START WITH KNOWING THE MARKET.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392