Culinary Cues

AUGUST 9, 2021

We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens. These team members will go out of their way for the guest because you do so for them. Let them kick the tires and take the menu for a spin.

Front of House 474

Front of House Customer Experience Dine-in Workshop 474

Modern Restaurant Management

MAY 21, 2020

With less inventory and even fewer customers coming in, we recommend that you widen your margins and revamp your offerings. Take additional precautions by removing reusable items such as ketchup bottles and salt and pepper shakers. Take every initiative you can to disinfect and sanitize your restaurant. Allow Limited Entry.

Social Media 539

Social Media Food Safety Cash Management Customer Service 539

7 Shifts

MARCH 10, 2021

The fact that 60% of restaurants fail in their first year and 80% close within five years of their grand opening is an indication that few have what it takes for long-term success. If you want to open a restaurant , or if you're going to take a fresh look at where you are in your journey as a restaurateur, you must develop a business plan.

Management 370

Management Management Small Business Email Marketing 370

7 Shifts

MAY 11, 2020

Now, after weeks of relying solely on takeout, delivery, and other business models to bring in revenue, restaurants are seeing some relief as regulations ease and business reopening plans rolling out across the country. This could include taking their temperature and assessing them for different symptoms.

BOH 368

BOH Food Safety FOH Equipment 368

Culinary Cues

AUGUST 3, 2020

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. Suddenly, those items that were simply a phone call away from supplier to restaurant are faced with inventory shortages. www.harvestamericacues.com BLOG. Restaurant Consulting.

Government 493

Government Training Consumer Goods Small Business 493

Culinary Cues

MARCH 10, 2022

If you doubt my belief – think about this: If a line cook calls out – we simply spread the work out among those who are present. A server doesn’t show up, we adjust the station chart and maybe change the timing at the door, but we figure it out. www.harvestamericacues.com BLOG. I rest my case. The dish washer!

Front of House 450

Front of House Back of House Uniforms Hiring 450

Culinary Cues

MARCH 3, 2021

“Never again in our careers will we be able to take the boat out of water and put it in dry dock for a year to inspect every inch of its underbelly and make it seaworthy again,” “We want to make sure when we put the boat back in the water, it’s a sounder boat and does business in a better way.”

Dine-in 450

Dine-in Small Business Seasonal Menu Café 450

7 Shifts

JANUARY 31, 2024

The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. Accounting & finances Many owners—who take the initiative to fund and start the restaurant —expect you to keep the business open and profitable. Check inventory levels.

Management 397

Management Management Kitchen Safety Front of House 397

ChowNow

FEBRUARY 11, 2020

After all, the delivery giant more than doubled what they call their “restaurant inventory” in the past quarter. In fact, for nine out of every ten of these newly added restaurants, customers are paying higher prices and having lower quality experiences. They signed up just 15,000 partners in the same period. What can you do?

Pricing 397

Pricing Online Ordering Customer Experience Social Media 397

Culinary Cues

FEBRUARY 2, 2024

Anything worth doing is worth doing world-class whether washing dishes, organizing a cooler or workstation, dicing vegetables, finishing a plate of Kobe beef, taking inventory, or mopping a floor – it’s all important. [] CREATIVITY: Respect means everyone (cooks in particular) has a desire to create something worthy of carrying their signature.

Training 442

Training Customer Service Uniforms Leadership 442

Culinary Cues

MAY 24, 2022

Your blood pressure is way up, you occasionally break out in cold sweats, and when you look in a mirror you see a mix of the weight of the world and a perpetual smile. First and foremost, you need to build a checklist, a very well thought out checklist of everything that must be done before you open your doors.

Café 449

Café Take-out License Small Business 449

Modern Restaurant Management

SEPTEMBER 25, 2020

The UpFlip team interviewed the Vet Chef crew to find out, and for those questions that weren’t answered in the interview, you can find them on the UpFlip blog. Gorlie’s initial investment on the Vet Chef’s opening day was $41,200, and that includes the food inventory for their first service. Keep Your Word.

Food Truck 445

Food Truck Food Food Safety Customer Service 445

Culinary Cues

MAY 13, 2023

Those who are serious about holding the chef title some day; the ones who are “in it, to win it”, are always wondering what’s the best path to take. Remember that being “the chef” will take you away from much of the day-to-day cooking, the adrenaline rush, and the team excitement that drew you to the kitchen in the first place.

Hotels 505

Hotels Point of Sale Cash Management Training 505

Culinary Cues

JANUARY 23, 2023

Some of us know that winning takes loads of hard work, conditioning, and focus, while others hope they can win without the effort. Reaching for that carrot may be enough to keep you going, reaching that carrot will help to fulfill you, and pushing the carrot even further out will either inspire or frustrate you. That NEVER works!

Coaching 466

Coaching Sports Point of Sale Take-out 466

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. Give your cooks a chance, now and then, to dine out front. www.harvestamericacues.com BLOG.

Customer Service 439

Customer Service Customer Experience Presentation Point of Sale 439

Culinary Cues

DECEMBER 5, 2023

In other words – patience and persistence – it takes time to build the skills and knowledge necessary to get to your destination. In all cases I would encourage you to take a step back, breathe deep, put down your knife, and check your enthusiasm for right now. This is where real cooking CAN take place.

Kitchen Safety 446

Kitchen Safety Food Safety Back of House Front of House 446

Harbor Touch

MARCH 18, 2025

The next youre racing to keep inventory stocked while customers wait for tables. Whether youre a seasoned owner or just starting out, this advice will help you boost efficiency, keep your team motivated, and turn customers into regulars. Boost Morale with Fair Schedules and Incentives A burned-out team spells trouble.

Management 148

Management Management Seasonal Menu Cash Management 148

Culinary Cues

DECEMBER 21, 2023

This the time of year to pause and reflect, to push past the challenges, the less than stellar moments, the times we would just as soon forget, and the scars from an industry that passes them out freely and give thanks for what we have. Those days and nights when our mise en place wasn’t where it should have been made us stronger.

Kitchen Safety 346

Kitchen Safety Food Safety Take-out Inventory 346

Culinary Cues

MAY 15, 2021

If the stakeholders in this important industry do not take the opportunity to learn from the lessons encountered, then a return to those exciting decades of growth and media glory will be difficult to envision. In recent years landlords have leveraged their lease power to eventually drive restaurants out of business.

Customer Experience 449

Customer Experience Cash Management Customer Service Front of House 449

Culinary Cues

NOVEMBER 17, 2020

The chef will likely be the most experienced culinarian with responsibility for the financial operation of the kitchen, menu planning, ordering and inventory control, training, and quality control. Once service begins there will not be any time to take care of prep that was not completed in advance. www.harvestamericacues.com BLOG.

Seasonal Menu 547

Seasonal Menu Back of House Customer Service Front of House 547

Culinary Cues

SEPTEMBER 20, 2020

How you play the game in the process of winning is critical, as is the sportsmanship that allows people to get past defeat with honor and grace while taking the time to positively recognize those who administered that defeat. www.harvestamericacues.com BLOG. Each day in a kitchen there are ample opportunities for a “win”.

Fine Dining 450

Fine Dining Coaching Café Dine-in 450

Culinary Cues

FEBRUARY 25, 2021

This is also a great comparative process to use when seeking a new career opportunity – a chance to note if taking a different position aligns with your beliefs or if it causes you to compromise. I would encourage you to think about this and take the time to write down your beliefs as a “manifesto” and then use it as a guide moving forward.

2021 486

2021 Point of Sale Reference Take-out 486

Culinary Cues

SEPTEMBER 14, 2023

SUDDEN LACK OF DEPENDABILITY: When an employee who had always been a rock of dependability – always on time, ready to work, interested in taking on more responsibility, always able to complete tasks as expected, suddenly fails to meet those expectations – then it’s time to pay attention. You see a little out of sorts, what can I do to help?”

Employee Relations 449

Employee Relations Training Fine Dining Take-out 449

Culinary Cues

DECEMBER 3, 2022

I shout while frantically rubbing my calf trying to work out that Charlie horse pain. I spend 15 minutes on the stationary bike still trying to work out that leg cramp, rush through50 sit-ups, take shower and shave, and down two more cups of coffee. I swear by it and never waver from taking the time to touch base with everyone.

Back of House 435

Back of House Hotels Front of House Book 435

7 Shifts

APRIL 3, 2020

That is what we are going to answer in this blog—providing you with steps you can take right now to reduce your costs and boost your revenue to keep your restaurant profitable during COVID-19. The credit card processing fees you pay are an opportunity for reducing costs.

BOH 368

BOH POS Influencer Point of Sale 368

Culinary Cues

APRIL 1, 2024

Outside people went about their day, never giving mind to the effort, dichotomy of characters, hustle, stress, and complexity of what takes place in the “back of the house” at a twelve hundred room hotel. As I tied on my apron and pulled out my knife kit ready to dive in, the executive chef called me into his office.

Back of House 421

Back of House Kitchen Safety Hotels Front of House 421

Culinary Cues

JULY 14, 2021

Yep, I get the reflection time that was the hallmark of the pandemic shutdown, those moments when every cook and chef took inventory and wondered why it is that they work under adverse conditions, invest way too many hours, and do so for wages that never compete with other professional careers. www.harvestamericacues.com BLOG.

Food Order 474

Food Order Café Ordering POS 474

Culinary Cues

JUNE 16, 2023

The thought of being in debt for decades didn’t sit right, even though his dream was to learn in a formal way and take the time to go through the process step – by -step. It was great, but my back didn’t agree, and I eventually had to step out of that role. Take care of it and keep it sharp. One step at a time, grasshopper.

Kitchen Safety 414

Kitchen Safety Back of House Hotels Food Safety 414

ChefMod

APRIL 14, 2025

Beyond the Shelf: What Inventory Turnover Really Tells You In the restaurant world, high inventory turnover is often treated like a badge of honor. If youve ever run out of a key ingredient mid-shift or placed a last-minute order that blew up your food cost, you know that too much turnover can be just as bad as too little.

Inventory 52

Inventory Food Order Seasonal Menu Waste 52

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. As the rising food cost trend continues, it’s time to tighten your inventory control. Automate manual restaurant inventory processes to help overcome rising food prices. Integrate restaurant inventory management with your POS system.

Inventory 148

Inventory Pricing Management Management 148

Restaurant365

JANUARY 28, 2020

Inventory forecasting is calculating the precise amount of future inventory and production needs for your restaurant, and it also takes into account historical consumption patterns and the shelf life of finished goods. It may take a minimum of three employees to run a small restaurant, regardless of sales.

Inventory 145

Inventory Seasonal Menu Employee Relations Customer Experience 145

Lavu

JUNE 6, 2025

By closely monitoring and optimizing this percentage, restaurants can better manage their inventory, minimize waste, and lower their overall expenses, ultimately maximizing cost reduction. Being upfront and providing rewards are crucial in motivating your staff to actively take part in cutting costs. Food cost control is crucial.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Restaurant365

SEPTEMBER 10, 2021

However, in between all these tasks, it is critical to devote time and energy into accurate and consistent inventory management. Inventory management tracks what’s going in and out of your restaurant for a specific period, and what product is in your restaurant at any given time. Let’s dive into some helpful tips.

Inventory 138

Inventory Management Management Point of Sale 138

Culinary Cues

DECEMBER 8, 2022

Emmett and Sally were in the zone, Scott was on expo serving as liaison between front and back of the house, calling out orders, wiping the rims of plates, and setting garnishes in place. While luncheons were taking place, the evening crew arrived to jump into prep for our high end, four course plated dinners in the evening.

Front of House 449

Front of House Back of House Seating Food Truck 449

Culinary Cues

AUGUST 7, 2023

Those who have an out-of-control dependence find it difficult to act rationally, to make clear decisions, to think about their own wellbeing or that of others, to become somewhat irresponsible, and push aside logic. I am just trying to figure myself out and come up with the answers that many seek. I’m in control so leave me alone!”

Café 417

Café Take-out Inventory Blog 417

7 Shifts

MARCH 27, 2020

Do you have delivery drivers who you could hire, or would your FOH staff take on this role for extra pay? Consider things like merchandise sales, inventory sales, or private cooking lessons. What measures can you take to make customers feel more comfortable ordering from you? We’ll talk about this more later on.

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

ChowNow

AUGUST 19, 2024

Cash flow is the net amount of money moving in and out of your restaurant. This is split up between cash inflow—money that your business is taking in—and cash outflow—money that you spend on operating costs. Here are just a few tips for successful inventory management: Organize & track your inventory.

Cash Management 195

Cash Management Management Management Inventory 195