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 474

2021 Social Media Kitchen Safety Restaurant Law 474

Culinary Cues

MAY 13, 2023

Is it culinary school, working in well-known restaurants, finding an established chef to mentor them, or is it something else entirely? It is the decision of where to work, who to work for, and how you will invest in the opportunities that come your way that is most critical at this juncture.

Hotels 505

Hotels Point of Sale Cash Management Training 505

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 474

Front of House Customer Experience Dine-in Training 474

Modern Restaurant Management

APRIL 5, 2022

These platforms are gaining popularity among people who wish to dine with their families at home and still wish to enjoy the flavor and quality of restaurant food. These platforms are gaining popularity among people who wish to dine with their families at home and still wish to enjoy the flavor and quality of restaurant food.

Online Ordering 491

Online Ordering Website Management Point of Sale Inventory 491

Culinary Cues

MARCH 30, 2020

The restaurant industry has been plagued with problems for decades – this international crisis has brought everything to a head. How many times have restaurateurs and chefs proclaimed that they couldn’t simply stop their current model and re-invent themselves? It has also demonstrated just how fragile that need is.

Small Business 457

Small Business Food Supply Food Truck Healthcare 457

Culinary Cues

FEBRUARY 27, 2025

When you become a leader, success is all about growing others.” But few would deny the value of inspirational words from the experience of others. Here are some that have, in the past, been posted on my office door when I was a chef and later as an educator. Indeed, it is the only thing that ever has. Your voice does matter.

Consumer Goods 290

Consumer Goods Presentation Leadership Dine-in 290

Culinary Cues

MAY 18, 2020

The restaurant industry is being hit extraordinarily hard, unlike any other time in recent history. As we continue to fight this pandemic that we still know so little about, and try to gradually open up the economy with a keen eye on public safety – it will be restaurants and other hospitality businesses that suffer the longest.

White Paper 520

White Paper Certification Food Safety Food Supply 520

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 448

Food Seasonal Menu Waste Point of Sale 448

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 473

Hotels Employee Relations Coaching Training 473

Culinary Cues

NOVEMBER 17, 2020

TEN THINGS YOU DIDN”T KNOW ABOUT A RESTAURANT. There is a long history of how kitchens and restaurants are structured. Although executed at different levels – this structure is something that all those whom work in restaurants can depend and lean on. An organizational structure that attempts to keep things under control.

Back of House 547

Back of House Seasonal Menu Customer Service Front of House 547

Modern Restaurant Management

OCTOBER 19, 2022

In a sector as vast as the restaurant industry, digital marketing becomes a critical tool to standing out among the crowd, especially as Q4 inches closer. Read on to learn more about SEO versus Local SEO, and – most importantly – how to determine what works best for your restaurant brand.

SEO 474

SEO Social Media Website Management Online Ordering 474

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 466

Hospitality Customer Experience Customer Service Small Business 466

Modern Restaurant Management

SEPTEMBER 16, 2020

Modern Restaurant Management (MRM) magazine surveyed marketing experts to find out the best ways restaurants can market themselves now. 'Safety' is what I believe to be most important now to help assure patrons to revisit their favorite restaurants. An app-first experience for restaurant chains.

Marketing 585

Marketing Social Media Food Safety Email Marketing 585

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 439

Customer Service Customer Experience Point of Sale Presentation 439

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 441

Social Media Food Safety Small Business Retail 441

Culinary Cues

MAY 15, 2021

The restaurant industry continues to be devastated – not just as a result of the pandemic but because the pandemic brought underlying issues to the surface. The glory days of the restaurant industry have been laid to rest and they may never return to any semblance of normalcy. How will we react?” What if……happens?

Customer Experience 449

Customer Experience Cash Management Customer Service Front of House 449

Culinary Cues

AUGUST 31, 2024

When properly developed and integrated into your operation, the mission statement will impact who you hire, how you train, the products you develop and sell, the way you lead and manage, how employees interact, the way that guests are approached, and how the world perceives you (the business) to be.

Customer Service 413

Customer Service Social Media Customer Experience Reference 413

Culinary Cues

DECEMBER 5, 2023

There are films that become representative of a generation and sometimes of a life lesson – occasionally both. Maybe you picked up quickly on the restaurant menu and what was demanded of your station on the line, or as a second semester student you are feeling underchallenged and certain that you can handle anything. You want more!

Kitchen Safety 446

Kitchen Safety Food Safety Back of House Front of House 446

Culinary Cues

NOVEMBER 10, 2021

It seems to me that this is where we are with our decisions about restaurant operation. We have debated this issue for the past two years and the only solutions that most restaurant operators have come up with are to cut services and keep raising wages. Desperation leads to ineffective decision making.

Kitchen Safety 94

Kitchen Safety Training Take-out Mobile Ordering 94

Culinary Cues

JULY 4, 2021

On top of this – restaurants are offering wages that were unheard of pre-pandemic and still employees are not inclined to return to kitchens and dining rooms. On top of this – restaurants are offering wages that were unheard of pre-pandemic and still employees are not inclined to return to kitchens and dining rooms.

2021 508

2021 Food Supply Seasonal Menu Supplies 508

Culinary Cues

FEBRUARY 1, 2021

I am optimistic in the ability of the restaurant business to recover and shine, to bring people together once again, to return to a position of central to the life of neighborhoods, and optimistic that this business of food will provide wonderful careers for cooks, chefs, service staff, bartenders, managers and owners – THIS WILL HAPPEN.

Small Business 445

Small Business Front of House Customer Service Communication 445

Culinary Cues

OCTOBER 3, 2024

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. What rules or laws are most significant for them and how might their commitment to them impact on those workhorse cooks, dishwashers, restaurant servers, and the like?

Coaching 447

Coaching Restaurant Law Training Article 447

Culinary Cues

NOVEMBER 27, 2020

Everyone and everything influences the personal and professional product that we become. If you were to write your story that answers the question: “ how did I become the cook or chef that I am today” – how would you answer? We are a blend of our experiences and the people whom we let in to our lives. I took his advice.

Influencer 493

Influencer Hotels Education Hiring 493

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 520

Employee Relations Restaurant Law Waste Article 520

Culinary Cues

AUGUST 3, 2020

From coast to coast restaurants that are open at some level are paralyzed by a lack of staff. As restaurant owners and chefs scratch their heads trying to figure out what’s going on – it might be helpful to look at the lessons that are before us.

Government 493

Government Training Small Business Consumer Goods 493

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 450

Customer Experience Blog Café Education 450

Culinary Cues

FEBRUARY 18, 2020

So, wouldn’t it be safe to say that if you can manage a kitchen – you can manage any kitchen? Some restaurants can operate efficiently with a staff of 10 or less, while others might require more than 50. Some restaurants can operate efficiently with a staff of 10 or less, while others might require more than 50.

Beverage 520

Beverage Events Food Order Website Management 520

Modern Restaurant Management

NOVEMBER 7, 2023

Restaurant brands around the world are finding that their audience is craving something more than pretty pictures of delectable dishes, but rather a need for community and discussion. The landscape of digital marketing is constantly evolving, presenting both challenges and opportunities for restaurant operators. The future is digital.

Marketing 508

Marketing Social Media SEO Front of House 508

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 449

Food Supply Training Supplies Café 449

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 450

Restaurant Law Coaching Café Sourcing 450

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 421

Front of House Back of House Small Business Employee Relations 421

Culinary Cues

SEPTEMBER 8, 2020

Comparable to finding a solid sous chef – this position must, at some point, almost become invisible. There can occasionally be room for a creative dish or two, but when it comes to breakfast – most restaurant guests are looking for well-executed familiarity. When the order is placed the cooking is almost instantaneous. .

Back of House 520

Back of House Dine-in Restaurant Law Ordering 520

Culinary Cues

AUGUST 31, 2020

Rest assured, at some point restaurants will rise up again, clubs and hotels will measure success based on occupancy and food service activity, and the position of “chef” will be center stage in driving sales and measuring profitability. Now is the time to self-assess and realign priorities.

Leadership 471

Leadership Point of Sale Training Coaching 471

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 503

Employee Relations Sports Pricing Hiring 503

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 473

Back of House Reference Presentation Mobile Ordering 473

Modern Restaurant Management

OCTOBER 22, 2021

Still, because there are many competing businesses in the dining sector, it’s becoming increasingly difficult to stand out from the crowd. Seventy-two percent of people choose a restaurant based on comments and images shared by others on Facebook, according to a study by Social Media Monthly. Optimize the Landing Page Experience.

Social Media 493

Social Media Advertising Events Customer Experience 493

Culinary Cues

APRIL 3, 2020

We may not be able to predict the future, but effective managers are always sifting through the “what if” scenarios and building a strategy for dealing with them. What else can get in the way of our success and how will we navigate around or through them. Assuming that it can’t happen to you is at best naïve, and at worst – tragic.

Guest Recovery 382

Guest Recovery Social Media Kitchen Safety Food Safety 382