Culinary Cues

APRIL 4, 2020

Once conditioned – a chef has a very difficult time breaking out of a routine. Your restaurant may be closed or maybe it has shifted to take-out and delivery only. Where do you begin, what direction should you take, what possible objectives can be put in place to move from uncertainty to a driving mission?

Leadership 447

Leadership Retail Training Take-out 447

Culinary Cues

APRIL 15, 2023

My town leaders, bless their hearts, try to figure out ways to strum up cash flow for small businesses. This misconception about restaurants and profit reaches beyond the guest, the media, and town or city leadership. Please don’t ask us to take it on the chin. A tip of the chef’s toque for the good old college try.

Café 518

Café Seasonal Menu Social Media Point of Sale 518

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. So, here are the 21 rules that, from my experience as a chef, should apply: [] LISTEN MORE, TALK LESS The first key to great leadership is to listen to others first.

Coaching 447

Coaching Restaurant Law Training Article 447

Culinary Cues

AUGUST 14, 2020

Study and watch – these are the characteristics of businesses that are supported by loyal customers, able to attract great people, viewed as wonderful places to work, and willing to share the responsibilities of leadership. www.harvestamericacues.com BLOG. Bigger isn’t always better. PLAN BETTER – TRAIN HARDER. Restaurant Consulting.

Small Business 447

Small Business Leadership Customer Service Café 447

Culinary Cues

OCTOBER 11, 2022

We can always find things to disagree with and people who frustrate us, but very little good ever comes out of this approach. Don’t wait for someone else to build your skills and knowledge – take charge of your own growth. Share, teach, and train others – this is the fuel that drives your own leadership engine.

Leadership 448

Leadership Fine Dining Workshop Training 448

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 Uniforms Customer Service Leadership 442

Culinary Cues

FEBRUARY 8, 2020

Pointing out what an employee does incorrectly can be positive if it is reinforced with training to correct the problem. Employees are typically not opposed to being measured – they simply want to know what is expected and how that measurement will take place. The chef must also seek out those “teaching moments” whenever they arise.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Culinary Cues

DECEMBER 12, 2021

HOWEVER, this cannot take the chef or cook away from the primary duty of engagement with food, understanding the history and traditions associated with cooking, and being elbow-to-elbow with his or her kitchen team. Now – down to the attributes of a cook for the ages – the cook who stands out as timeless and always to be admired and followed.

Restaurant Law 470

Restaurant Law Education Definition Social Media 470

Culinary Cues

JUNE 22, 2020

It is what is felt and experienced deep down inside that made these individuals stand out as accomplished and authentic. At the same time I always thought, and oftentimes acted on finding out why that food, that presentation, that operation was so much better and how I might learn and grow from the experience.

Food 474

Food Presentation Leadership Café 474

Culinary Cues

JULY 19, 2024

Keep in mind, that mise en place rarely just happens without leadership setting the example and building in those expectations. When you walk into a kitchen take those first few moments to scan the landscape and look for those indicators of commitment to mise en place. It never happens unless it is already a way of life for the chef.

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Front of House Food Order Customer Service Customer Experience 354

Culinary Cues

DECEMBER 30, 2019

Some have their feet planted firmly on the ground with a system that is time tested and solid, while others tend to drift in and out of consciousness. Unless that chef is a partner there is a high probability that he or she will leave at some point and take the restaurants positive reputation along for the ride.

Cash Management 359

Cash Management Point of Sale Leadership Website Management 359

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.

Coaching 466

Coaching Sports Point of Sale Take-out 466

7 Shifts

JULY 24, 2020

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: 2017 ??

Book 370

Book Management Management Restaurant Law 370

Culinary Cues

MAY 19, 2022

Jake called out: “Ordering, three filets mid-rare, 2 strips rare, a sole Veronique, three etouffee, two feature apps.” When he wiped the last rim, the server was there to take the order quickly to the guests at table 18. He had the talent and all the leadership qualities of a great chef. www.harvestamericacues.com BLOG.

Seating 448

Seating Dine-in Seasonal Menu Leadership 448

Culinary Cues

APRIL 29, 2022

This is a direct message to all of those young cooks just starting out, dishwashers, culinary students, and seasoned veterans of the kitchen – you can go as far as you want to go in the food business as long as you are willing to put in the work, build a plan, and stick to the plan. www.harvestamericacues.com BLOG.

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Influencer Small Business Book Take-out 448

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. It takes time for people to push aside tradition, habits, and yes – fear, that accompanies change. Change will happen, in fact it already is, but as we all known – change is not something that is embraced with open arms.

Kitchen Safety 448

Kitchen Safety Guest Recovery Uniforms Food Safety 448

Culinary Cues

SEPTEMBER 14, 2019

There is so much to learn about food, service, operating a business, people and traditions, and leadership. Great chefs take this opportunity seriously and plan the time for this to happen, at some level, every day. Time, finances, and business volume will always threaten your standards of excellence – don’t take the bait!

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Front of House Communication Back of House Reference 322

Culinary Cues

JULY 23, 2020

When strength is practiced without grace and dignity, then leadership is in serious question. Those who promote the integration of grace and dignity in their style of leadership are also those who understand that many, if not all of those listed examples of operational realities are directly related to how the chef approaches them.

Leadership 450

Leadership Definition Employee Relations Training 450

Culinary Cues

JANUARY 15, 2022

It is the ability and desire to strive for this potential that allows us to jump out of bed in the morning and face the day knowing that we can and will contribute in some way. Figure it out! If they are sick, send them home but do so out of caring, not anger that they are sick. www.harvestamericacues.com BLOG.

Uniforms 450

Uniforms Front of House Food Safety Healthcare 450

Culinary Cues

AUGUST 28, 2023

Those chefs who deliver the message of standards through yelling, condescending behavior, demeaning employees, for exerting some type of punishment approach have no business in a leadership role and should find another line of work. Stand up if you are happy with your career choice and if you respect those who do things right.

Entertainment 419

Entertainment Back of House Consumer Goods Recruiting 419

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.

Management 397

Management Management Kitchen Safety Front of House 397

Modern Restaurant Management

APRIL 14, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. ” The experts at Parts Town authored a blog post for independent restaurants about how to transition toward delivery. .

Online Ordering 530

Online Ordering Back of House Small Business Customer Service 530

Culinary Cues

JANUARY 15, 2020

Take it for what it’s worth: Working hard is exhausting, but invigorating. Whatever goal I set for myself can be achieved in the food business if I set my mind to it and make the commitment to do what it takes to get there. Not everyone is cut out to work in the restaurant business. Take pride in the chef’s uniform.

Uniforms 417

Uniforms 2000 Consumer Goods Small Business 417

Culinary Cues

MARCH 21, 2020

Once we learn to take a breath and put the brakes on typically intense lifestyles, always on the go, always more to do than there is time, constantly putting aside interface time with friends and family, and relying on technology for our entertainment – we might just be able to find solace in life. We have lots of time on our hands.

Back of House 446

Back of House Book Communication Leadership 446

7 Shifts

MARCH 8, 2023

They guide us with our mission and vision and inform the way we work - day in and day out. Embrace new challenges: You are open and adaptable to change and are willing to step out of your comfort zone, pushing yourself towards continuous self-improvement. Be radically candid: You always deal in an honest, direct and respectful way.

Customer Experience 366

Customer Experience Leadership Blog Employee Relations 366

Culinary Cues

AUGUST 31, 2019

It goes beyond the job description: hiring, training, menu planning, quality control, cost control, representation, leadership, purchasing, image building and so on. When the executive chef had announced six weeks ago that he was moving on, the opportunity to take on the lead position was offered to him – he deserved the move up.

Reference 346

Reference Uniforms Take-out Social Media 346

Culinary Cues

JUNE 29, 2022

We figured out that if we wanted to earn more, we would need to get better at what we do. We discovered that every plate of food that left the kitchen bore our signature and we found out that when it was right then legitimate pride was earned. We found out that both have value, but one without the other is rarely enough.

Education 450

Education Take-out Leadership Café 450

7 Shifts

AUGUST 10, 2020

In this blog, we’ll walk you through best practices for organizing your back office, reducing unnecessary clutter, and preserving your office as a place of efficiency. Taking the time to set up a restaurant organizational system is an investment – but it’s one that will certainly pay off in the form of more efficiency.

Document 351

Document Restaurant Law Book Point of Sale 351

Culinary Cues

JULY 5, 2023

Having spent many years in culinary education and professional kitchens, this is a conversation I had with countless young cooks and culinary school graduates – the process takes time and dedication. Confidence takes TIME. All-in” means the person involved will do what it takes to build the necessary skills and knowledge required.

Article 418

Article Sports Presentation Leadership 418

Culinary Cues

DECEMBER 23, 2022

He turned out to be the right person at the right time – a leader of and for the people of Ukraine, a spokesperson and ambassador on the world stage, a heroic symbol of hope and determination who cheers on a strong people willing to give everything to protect their rights as human beings. www.harvestamericacues.com BLOG.

Leadership 444

Leadership Café Take-out Blog 444

Culinary Cues

MAY 2, 2020

Breathe in – breathe out. We breathe to cleanse our soul and to refresh our heart, to take time to reflect and put aside our anxiety, to pause and think more clearly, to contemplate the bigger picture and to start anew as an individual or part of a group. Here are some thoughts: [] BREATHE MORE THAN YOU TAKE A BREATH.

Training 389

Training Take-out Transportation Customer Experience 389

Culinary Cues

SEPTEMBER 21, 2023

Funny, they all started out the same but took different paths. He worked in each kitchen area learning how to cut meat and fish, help on large banquets, work every position on the line, take inventories, and even how to make decisions on wines. If you take an interest, I will push you and give you plenty of opportunities to grow.

Back of House 338

Back of House Hotels Uniforms Certification 338

Culinary Cues

MAY 19, 2021

So, I thought I would take a little trip down nostalgia lane and address the things that I remember and miss. The banter in the kitchen, at least until it gets out of hand, you know that competitive chatter that pushes everyone to step up their game, is somehow refreshing. Memory is the treasury and guardian of all things.”.

Seasonal Menu 419

Seasonal Menu Take-out Consumer Goods Food Order 419

Culinary Cues

MARCH 23, 2020

CLOTHING: With time on your hands – take a look at your closet and if there are items of clothing that no longer fit, or have not been worn for quite some time – donate them! And, by all means – call out those healthy individuals who ignore the shelter in place directives and in doing so endanger all of us in the process. Barack Obama.

Communication 336

Communication Healthcare Food Food Safety 336

Culinary Cues

JUNE 11, 2021

Words that are well thought out, from our memory and filtered through the heart can bridge any gap that might exist between people. Let’s work together to figure out how to make it better.” I remember many examples in my own past as a cook where things just seemed to get out of hand. www.havestamericacues.com BLOG.

Coaching 450

Coaching Leadership Café Pricing 450

7 Shifts

SEPTEMBER 15, 2020

So put your pen and paper aside—and spend less delegating or forgetting tasks—and check out our best restaurant management checklist templates to simplify everyone’s job. Because of COVID-19, you need to take extra precaution not just cleaning after shifts, but cleaning tables, bars, door handles, and other surfaces every few hours.

Management 195

Management Management Download Leadership 195