Culinary Cues

FEBRUARY 2, 2024

Employees must be properly trained and then given the responsibility and authority to make those decisions that fit their position. [] SERVE: Respect means that everyone involved in the restaurant is in the service business. Every day should be an opportunity for each employee to grow, learn, and improve through teaching and training.

Training 442

Training Customer Service Uniforms Leadership 442

Culinary Cues

MARCH 3, 2024

What teams seek to find is leadership in this regard and not the subservient desire to be led. Success happens because of the sense of team and the leadership that sets the stage for this to occur. What kitchens should seek is a coming together with that common purpose without sacrificing what one believes as an individual.

Leadership 447

Leadership Restaurant Law Social Media Sports 447

Culinary Cues

APRIL 4, 2020

This structure is established over time and is dependent on how an individual was trained and the level of organization that surrounded him or her during this training phase. The situation is apparently not going to self-correct and real leadership is still floundering. PLAN BETTER – TRAIN HARDER.

Leadership 447

Leadership Retail Training Take-out 447

Culinary Cues

FEBRUARY 27, 2025

.” Jack Welch Welch, the visionary past CEO of General Electric points to the most important role of a leader (chef, manager, restaurant owner) which is to develop their staff, to mentor them, to teach and train, and feed their passion until they match or even surpass your own abilities. This is the sign of true leadership.

Consumer Goods 290

Consumer Goods Presentation Leadership Dine-in 290

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

FEBRUARY 8, 2020

It is easy to blame money, non-traditional work hours, unrealistic training in culinary schools, and the younger generation as a whole – but even if we (the industry as a whole) were able to snap our fingers and fix these issues, it is likely that team building and retention would still be challenging. TEACH AND TRAIN. Richard Branson.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Culinary Cues

OCTOBER 27, 2023

To this end, cooks know exactly what to do and are trained to execute accordingly. This involves, first and foremost, the decision regarding who to hire as chef and sous chef and the level of control this person will be given. Cooks are expected to follow these standards and never deviate.

Hiring 449

Hiring Training Pricing Presentation 449

Culinary Cues

DECEMBER 12, 2021

Finding the right concept, building in the right location, finding, and training the best staff, nurturing the team, and creating a menu that reflects the needs of the guest and the passion of the cook is only the beginning. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC.

Restaurant Law 470

Restaurant Law Education Definition Social Media 470

Culinary Cues

MAY 13, 2023

Training is paramount to attracting and retaining great employees, so these properties typically invest heavily in teaching and training. [] A NETWORK FOR GROWTH And finally, the next step in a cook’s career might not be at the club where he or she is learning. So where will you get exposure to much, if not all of that?

Hotels 505

Hotels Point of Sale Cash Management Training 505

Culinary Cues

OCTOBER 11, 2022

Share, teach, and train others – this is the fuel that drives your own leadership engine. This will feed your competence and confidence and provide a network of resource experts who will be there when you need an answer. [] RESPECT OTHERS: Remember the rules of thumb for teamwork and leadership. PLAN BETTER – TRAIN HARDER.

Leadership 448

Leadership Fine Dining Workshop Training 448

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. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Bigger isn’t always better.

Small Business 447

Small Business Leadership Customer Service Café 447

Culinary Cues

DECEMBER 30, 2019

Every restaurant must constantly invest in training. [] PUTTING ALL OF YOUR EGGS IN THE CHEFS BASKET. Make sure that owners retain ample ownership of the concept, standardize as much as possible, and constantly train a strong bench of people who can step up to the plate if the chef departs. [] FAILING TO ASK THE CUSTOMER.

Cash Management 359

Cash Management Point of Sale Leadership Website Management 359

Culinary Cues

JULY 19, 2024

The attention to detail at every workstation is a perfect indication of the training and unity of purpose that every cook shares, and the sense of calm that this organization brings is a strong indicator of how the unit works towards plate perfection and a great customer experience. You’re only as good as your mise en place.”

Front of House 354

Front of House Food Order Customer Service Customer Experience 354

Culinary Cues

APRIL 15, 2023

This misconception about restaurants and profit reaches beyond the guest, the media, and town or city leadership. Even employees who work in restaurants are generally unaware how slim the margins are. We would love that.

Café 518

Café Seasonal Menu Point of Sale Social Media 518

Culinary Cues

FEBRUARY 18, 2020

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Beverage 520

Beverage Events Food Order Website Management 520

Culinary Cues

JANUARY 11, 2020

Sometimes the fault lies with a lack of desire to communicate, oftentimes the problem is the incorrect use of communication, but the majority of time the challenge is that leadership has no idea how to effectively communicate a message in a succinct, timely manner. They asked me how they could communicate and educate them on a weekly basis.

Communication 407

Communication Leadership Employee Relations Entertainment 407

Culinary Cues

JUNE 22, 2020

Leadership and management are sometimes a chef’s greatest challenge. The chef must know all the nuances of character, empathy, and leadership to get a consistent result from that kitchen crew. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC. www.cafemeetingplace.com.

Food 474

Food Presentation Leadership Café 474

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

Expect excellence from them and don’t waver, but at the same time find ways to build on their competence and confidence. [] TEACH and TRAIN: One sure fire way to build competence and confidence is to invest seriously in teaching and training. Leadership is unlocking people’s potential to become better.”. Bill Bradley.

Uniforms 450

Uniforms Front of House Food Safety Healthcare 450

Culinary Cues

SEPTEMBER 14, 2019

There is so much to learn about food, service, operating a business, people and traditions, and leadership. It might be an in-service training session, a one-on-one demonstration to a young cook, a pre-meal session with front-of-the-house, or even a simple “words of wisdom” post on the employee bulletin board. Restaurant Consulting.

Front of House 322

Front of House Communication Back of House Reference 322

Culinary Cues

JANUARY 29, 2024

Certainly, the restaurant and the chef have a responsibility to train, but the individual cook can take that training to a new level if they are willing to seek out every opportunity to learn and grow. These skills will take time and dedication to master – start today!

Kitchen Safety 448

Kitchen Safety Guest Recovery Uniforms Food Safety 448

Culinary Cues

JULY 20, 2021

Anger over a realization that a kitchen did not meet expectations can often be associated with a realization that the chef failed to properly train or communicate. Now, of course, it is part of the chef’s job to train cooks to be conscientious about costs, but you get the general idea. PLAN BETTER – TRAIN HARDER.

Training 474

Training Leadership Café Waste 474

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.

Entertainment 419

Entertainment Back of House Consumer Goods Recruiting 419

7 Shifts

JULY 24, 2020

Topics: Hospitality; hiring and training staff; building workplace culture. ?? Topics: Leadership; time management; reducing overheads and staff turnaround. ?? You’ll learn her secrets on leadership and boosting team morale, which in turn will lead to smoother shifts and happier staff. Published: 2009 ?? Author: Danny Meyer ??

Book 370

Book Management Management Restaurant Law 370

Culinary Cues

MAY 19, 2022

He had the talent and all the leadership qualities of a great chef. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Jake watched from his office, shook his head in agreement, and wondered why Duke never wanted to be a chef. Everyone relished tonight and agreed that every night should be like this.

Seating 448

Seating Dine-in Seasonal Menu Ordering 448

Culinary Cues

JANUARY 23, 2023

One of the most important statements about leadership and management I ever heard has stuck with me for decades: “If you are not serving the customer (fan) directly, then your job is to serve the person who is.” It is this attitude and process that attracts the very best. Support your local restaurant/team in pursuit of the carrot.

Coaching 466

Coaching Sports Point of Sale Take-out 466

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. But it's up to you to ensure you're using the best kind for each of these areas, become fluent in how to use them, and know how to train your staff if it's a technology they'll be using.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

APRIL 29, 2022

Trade magazines, business books, management and leadership, self-help books, novels, travel journals, cookbooks, etc. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Trade magazines, business books, management and leadership, self-help books, novels, travel journals, cookbooks, etc.

Influencer 448

Influencer Small Business Book Take-out 448

Culinary Cues

MARCH 21, 2020

Take a series of cooking classes from Thomas Keller, Gordon Ramsey or Alice Waters, photography from Annie Liebovitz, writing from James Patterson or Dan Brown, polish your guitar licks with Carlos Santana, or learn about business leadership from Howard Schultz of Starbucks. PLAN BETTER – PERSONALLY TRAIN HARDER.

Back of House 446

Back of House Book Communication Leadership 446

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. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Would he eventually take the same road as his predecessor? Harvest America Ventures, LLC.

Reference 346

Reference Uniforms Take-out Social Media 346

Culinary Cues

JANUARY 12, 2021

Working with many of his exceptional leadership team: Charles Carroll, Steve James, Will Beriau, Torill Carroll, Steve Learned, Jennifer Beach, and John Carroll – I built a new level of commitment to my own work as did every young cook who passed through those kitchen doors. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Seasonal Menu 474

Seasonal Menu 2005 Hotels Customer Service 474

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. Modeling appropriate leadership and behavior can start with something as simple as a tidy back office. Don’t have the budget for any filing products?

Document 351

Document Restaurant Law Book Point of Sale 351

Culinary Cues

JANUARY 15, 2020

Honesty and integrity are the basic raw materials of leadership. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. They deserve your respect for the ingredients that they share. Your vendors exist because you buy their goods. Respect them, but make them work for you. That is my opinion. Harvest America Ventures, LLC.

Uniforms 417

Uniforms 2000 Consumer Goods Small Business 417

Culinary Cues

MAY 2, 2020

This is a time to train yourself to breathe and think more clearly. Every chef understands that the success of a restaurant is in the hands of the team that he or she is able to put together, train, and support. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC.

Take-out 389

Take-out Training Transportation Customer Experience 389

7 Shifts

SEPTEMBER 15, 2020

Download: Free Restaurant Server Checklist Template Restaurant server closing checklist template Shift closing is where a restaurant manager’s leadership and overall teamwork really come into play. Keeping open communication with your team builds trust and improves your leadership qualities.

Management 195

Management Management Download Leadership 195

Culinary Cues

JULY 5, 2023

All-in” is a phrase commonly used by those engaged in a career that combines art, a high level of skill, problem-solving, vision, and leadership. So, here goes – THE CHEF’S ROADMAP TO CONFIDENCE: [] COMMITTED: Are you truly committed to the process and the position? So, what does that mean?

Sports 418

Sports Article Presentation Leadership 418

Culinary Cues

DECEMBER 23, 2022

It is impossible to ignore what real leadership is and know that this is what the world needs. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC. Restaurant Consulting. Over 800 articles about the business and people of food). CAFÉ Talks Podcast.

Leadership 444

Leadership Café Take-out Blog 444