Culinary Cues

JULY 23, 2023

As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food. Make your restaurant a destination for celebration.

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Guest Recovery Seasonal Menu Presentation Customer Experience 404

Culinary Cues

JANUARY 20, 2024

There has always been a commonsense way to build a menu knowing that in the end it is the beverage, and the bookends (appetizers and desserts) that hold the greatest opportunity for profit. A menu should thus be designed and priced to make those items seem essential. Do it right!

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Fine Dining Food Truck Back of House Pricing 389

Culinary Cues

NOVEMBER 25, 2023

Hire attitude. [] TEACH AND TRAIN This is the chef’s primary job. Everything else falls into place if your staff are properly trained and as a result – confident in their abilities. [] EFFICIENCY WANES AFTER 10 HOUR SHIFTS It’s easy to abuse the most competent employees. Let you cooks put a signature on the menu.

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Seasonal Menu Food Supply Training Presentation 353

Goliath Consulting

DECEMBER 1, 2022

In this blog, we’re here to help you plan out the best and wholesome meals for the winter your guests will love. Winter Menu Trends. Offer guests a gingerbread espresso martini to pair with braised meat or a roast or offer hot apple cider and ginger tea in your holiday menu. Restaurant Winter Promotion Ideas. Loyalty ideas.

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2022 Menu Seasonal Menu Coupons 88

Culinary Digital

JANUARY 2, 2024

In the ever-evolving food industry landscape, one concept stands out as a catalyst for operational efficiency, cost-effectiveness, and improved customer satisfaction: streamlined menu options. Let’s uncover the secrets behind leveraging streamlined menu options to take your organization to new heights.

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Menu Seasonal Menu Customer Experience Customer Service 59

Culinary Cues

JULY 22, 2021

There have been numerous articles from restaurateurs asking customers to “give us a break, be patient, we’re trying our best, it’s not our fault that the food isn’t quite right, that the service is painfully slow, that servers are not well trained, or we just seem to be disorganized.” Restaurants must invest the time in training.

Guest Recovery 448

Guest Recovery Uniforms Point of Sale Customer Experience 448

Culinary Cues

MAY 12, 2022

How do the rest of us explain the menu with $25 appetizers, $60 entrees, and $20 desserts? From my perspective the answer lies in menu planning, training, and labor efficiency. Training in the current restaurant environment has never been more important or more beneficial to both the operator and the guest.

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Pricing Training Consumer Goods Customer Experience 352

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. Know what you want and chart a path.

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Hotels Point of Sale Cash Management Training 426

Culinary Cues

APRIL 23, 2022

The buck seems to always stop with the chef; it’s the chef’s kitchen, the chef’s food cost, and the chef’s menu that drives marginal profit at best. When you know what the cost of a menu item truly is then you are able to build proper selling prices that lead to profitability. Train to these standards and manage them.

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Food Seasonal Menu Waste Point of Sale 381

Culinary Cues

AUGUST 9, 2021

Make them feel as if they are part of your mission – they are! [] FOR THE SERVICE STAFF: Training, teaching, and tasting are all part of the program. Let them kick the tires and take the menu for a spin. Look at every dishwasher as your next cook in training. They can’t sell a product that they don’t know.

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Front of House Customer Experience Workshop Dine-in 473

Culinary Cues

JULY 4, 2021

CHANGE #1: The days of the fixed menu for restaurants should come to a halt. Without a clear understanding of where ingredient costs are going tomorrow and next month restaurants cannot afford to be shackled to a menu that is out of control. Smaller menus with changing content are the way to go.

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2021 Food Supply Seasonal Menu Supplies 495

Typsy

MAY 22, 2020

That includes your menu: whether you're an established venue or feel a little more fluid, you must have a strategy in place to make sure your menu says and does everything you need it to. This blog post, by Doug Radkey, covers off the 'how' and 'why' of optimizing your menu for the post-pandemic customer.

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Menu Blog Training Hospitality 187

Culinary Cues

NOVEMBER 17, 2020

In the kitchen – work responsibilities are divided into oversight and action positions – the number depending on the scope of the restaurant menu and the size of the operation, but basically there are chefs, cooks, and support staff. Each have specific duties and all have some shared responsibility. Improvisation that is kept in check.

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Seasonal Menu Back of House Customer Service Front of House 517

Culinary Cues

MARCH 22, 2023

No longer involved in the company she sold, Chef Silverton, is owner and operator of Mozza Restaurant where exceptional Northern Italian dishes are highlighted on the menu. Do we move from that perfect grilled cheese sandwich to another menu item? When offered, it quickly sells out because people are always drawn to perfection.

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Coaching Fine Dining Café Training 368

Culinary Cues

DECEMBER 11, 2023

Menu items were simple and very much in line with homestyle cooking: roast beef, meatloaf, fried chicken, roast turkey, macaroni and cheese, pasta, and meatballs, etc. A Blue-Plate Special was a hearty meal that always included meat, potatoes, a vegetable, bread and butter, and ample amounts of coffee.

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White Paper Hospitality Fine Dining Reference 319

Culinary Cues

MAY 3, 2023

Where we fall short is in the details of that menu, the complements, the “tag along” ingredients. Bread doesn’t try to out-perform the center of plate or negotiate to take over the verbiage on a menu, but it is the hitmaker. If you can arrange for Bernard to play on your record – count on it being “GOLD”. Bread is the same way.

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Food Truck Customer Experience Food Supply Take-out 467

Culinary Cues

MARCH 26, 2022

Again, turn to the National Restaurant Association for guidance. [] PRICING YOUR MENU BY COMPARISON. These are the restaurateurs who call me up and ask: “My dining room is full, why am I not making any money?”. [] NOT UNDERSTANDING HOW TO PLAN EFFECTIVE MENUS. Training ALWAYS pays back in dividends. CAFÉ Talks Podcast.

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Cash Management Social Media Restaurant Law Communication 366

Culinary Cues

DECEMBER 5, 2023

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 are enthusiastic, quick to learn, a little cocky, a bit overconfident, and extremely impatient. You want more!

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Kitchen Safety Food Safety Back of House Front of House 366

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

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Social Media Cash Management Blog Equipment 474

Culinary Cues

AUGUST 28, 2020

Work at it, train for it, stand behind it, and make a difference. Whether it’s menu, special events, feature nights, or catchy pricing packages – do something that keeps people guessing and returning to your social media posts for more news. INVEST IN TRAINING. This is not the time to cut back on training. QUALITY FIRST.

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Social Media Communication Loyalty Program Training 436

Culinary Cues

NOVEMBER 20, 2023

Share this information with your community of businesses. [] THINK AND TRAIN HOSPITALITY One thing that restaurants know is hospitality. Is it safety, parking, navigating a store or restaurant menu, pricing, speed of service, or lines? Consolidate resources to build hospitality training programs for staff in the business community.

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Customer Experience Customer Service Food Safety Retail 362

Culinary Cues

MAY 4, 2021

PLAN BETTER – TRAIN HARDER. This is not a time to despair or a time to rely on decision by reaction – this is a time to act. The ball is in our court. Harvest America Ventures, LLC. Restaurant Consulting. www.harvestamericacues.com. CAFE Talks Podcast.

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Customer Service Customer Experience Training Pricing 487

Culinary Cues

JANUARY 8, 2021

Chefs who are able to develop systems of production that work with fewer people will find a gold star on their resume. [] STREAMLINED MENU PLANNING. Chefs who are able to generate, assess, and use analytical data in their decision-making (menu trends, cost trends, daily labor analysis, market prices, etc.) PLAN BETTER – TRAIN HARDER.

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2021 Social Media Kitchen Safety Restaurant Law 462

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. One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. This goes far beyond training during the first week.

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Management Management Kitchen Safety Front of House 397

Restaurant365

DECEMBER 6, 2019

Every time a staff member leaves, you incur the additional cost of hiring and training a replacement. When an item is 86’d, there is a change to a menu ingredient, or a new dish is added to the POS, your servers will have all this information available to them in real-time. Help to Decrease Staff Turnover.

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POS Blog Mobile Ordering Front of House 117

Culinary Cues

APRIL 18, 2023

Restaurants need to zero in on finding out what they are really good at, buy the best quality raw materials, train their cooks to execute consistently great delivery of attractive and tasty food, and deliver it hot or cold as required. Plan, equip, train, evaluate, educate, and celebrate each and every employee.

Food Truck 319

Food Truck Back of House Education Training 319

Culinary Cues

NOVEMBER 11, 2022

I’m not a big fan of quick service restaurants, but I would be willing to bet that the menu items originally created by their corporate culinary team doesn’t translate to what is served in restaurant number 953. You set the tone for others to emulate. [] TEACH AND TRAIN. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

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Customer Service Customer Experience Uniforms Point of Sale 344

Culinary Cues

DECEMBER 6, 2021

Talk with the service staff and inquire about their knowledge of those contextual factors associated with items on the menu. He was certainly in his mid to late 70’s, maybe even older, but he knew as much about the food, the source of ingredients, the way it was prepared, and the historical significance of each menu item as Soltner.

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Influencer Customer Experience Dine-in Training 363

The Restaurant Times

JANUARY 28, 2022

One of the best ways to answer the question is efficient staff training. A well-trained staff saves a restaurant both time and money, which eventually leads to higher profitability. Therefore, you must ensure that your entire staff is provided continuous training so that they remain exceptional in a highly competitive industry.

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Training Food Safety Restaurant Law Customer Service 52

Culinary Cues

APRIL 15, 2023

So, here’s point number one: there is no cache of extra money, and the average restaurant makes just a few pennies profit on the dollar if they do everything right – so those discounts will likely mean that menu items will be sold at a loss just to play along with the promotion and support town efforts. We would love that.

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Seasonal Menu Café Point of Sale Social Media 447

Culinary Cues

FEBRUARY 20, 2024

Are chefs investing countless hours working with new, exciting ingredients trying to create another inspiring menu that people are talking about with great interest? Are your line cooks bouncing from foot to foot awaiting the chance to dive into that new dish they helped to create? Isn’t there room for both the comfortable and the exciting?

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Coaching Small Business Café Entertainment 350

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.

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Restaurant Law Education Definition Social Media 391

Culinary Cues

MARCH 10, 2022

Here are some great rules to live by when it comes to dishwashers: [] Hire great attitudes. [] Pay a fair wage and offer ample opportunities to scale up every few months. [] Provide a clean, crisp uniform that parallels what you offer your cooks. [] Make sure new dish washers are properly oriented and trained. www.harvestamericacues.com BLOG.

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Front of House Back of House Uniforms Hiring 447

Culinary Cues

JANUARY 15, 2022

Re-evaluate your restaurant pricing for menu items to provide greater profitability and more room for higher wages. Celebrate their engagement by using the word “thanks” as often as possible, smiling, or giving a thumbs up, shaking their hand, putting their name on a menu, recognizing them as an employee of the week, etc. Bill Bradley.

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Uniforms Front of House Food Safety Healthcare 413

Culinary Cues

JUNE 7, 2023

So, here are some thoughts (nothing new here, but always worth reinforcing): [] TRAIN AND DELEGATE “When will I find the time to teach anyone to be as thorough as me?” Train your staff and then trust them. [] PRIORITIZE What really needs to be done right now and what must wind up on your plate.

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Training Article Café Take-out 326

Culinary Cues

DECEMBER 28, 2021

When you sit down with the sommelier with your first menu as chef you can offer reasonable comments on the selection of wines to accompany each item. As you pan your eyes through the kitchen you are able to take in the magic that had taken place before your arrival and know how important it will be for you to continue to teach and train.

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Kitchen Safety Front of House Fine Dining Seasonal Menu 423

Culinary Cues

APRIL 3, 2020

As you move through IDEATION that will help to define what your restaurant concept, menu, systems, and staffing will look like as we eventually move out of this crisis, it is just as important to discuss and plan for the things that can go wrong. The pool of potential employees will be substantial and so will be the need for training.

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Guest Recovery Social Media Kitchen Safety Food Safety 318