Culinary Cues

JANUARY 26, 2025

Many of the line cook teams that efficiently and consistently prepare those items listed on the menu, and those persons responsible to clean the operation throughout the day, are oftentimes from countries like Mexico, Jamaica, Guatemala, Honduras, Ethiopia, Somalia, or Asian countries.

Food 446

Food Hotels Fine Dining Agriculture 446

Culinary Cues

NOVEMBER 10, 2024

If you visit the Union Oyster House in Boston (still in operation today) you can belly up to the original oyster bar where some of America’s most prominent early settlers and political leaders enjoyed a pint and a dozen bivalves. The Tun Tavern in Philadelphia is the supposed site where The Free Masons and The U.S.

Front of House 433

Front of House Back of House Sourcing Travel 433

Culinary Cues

OCTOBER 27, 2024

This begins with understanding how essential this is to the person and operation that defines the lines of excellence. If you are working in a burger operation, the goal must be to view everything about that menu item as a vehicle toward excellence. Once you adopt a philosophy of excellence, it will become your signature.

Training 417

Training Coaching Uniforms Café 417

Culinary Cues

NOVEMBER 22, 2024

I have always made sure that these smells are part of the grand design of how a kitchen must operate. The smells of the kitchen are individually unique, yet somehow blend to make sense. I think, even if these items weren’t on a menu, I would find a way to bring them into the fold. These are my memories of cooking for the soul.

Food 414

Food Front of House Presentation Back of House 414

Culinary Cues

APRIL 22, 2025

It may be the skill or reputation of the chef that gives public relations power to a restaurant, but it is the cohesive nature of a team where each person contributes in their own way to the uniqueness of the operation and thus, creating its brand and how dining experiences come to life.

Employee Relations 355

Employee Relations Reference Influencer Education 355

Culinary Cues

MARCH 31, 2025

In a kitchen, cooks and chefs understand that they may be interchangeable, but the role of the dishwasher is so important that in their absence the operation falls apart. [] Know your stakes in the ground and dont sacrifice them. No one is above another persons job. What do you believe in? How important are these beliefs? Make more music.

Consumer Goods 448

Consumer Goods Transportation Small Business Take-out 448

Culinary Cues

APRIL 14, 2025

Giving this salad a stage presence through great storytelling can engage a guest and push the item to celebrity status and a calling card for your operation. Ah, but the story goes further when other restaurants like Delmonicos and a handful of destination operations from New Orleans to New York City interjected showmanship.

Fine Dining 339

Fine Dining Seasonal Menu Travel Presentation 339

The Rail

JANUARY 21, 2025

This leads to huge financial losses, operational inefficiencies, and environmental harm. This is where artificial intelligence (AI) comes in, providing game-changing technology that restaurants can use to streamline operations, minimize waste, and boost profits.

Waste 182

Waste Compost Recycling Food 182

Modern Restaurant Management

AUGUST 12, 2024

Restaurants are integrating AI in many facets of their operations to gain a competitive advantage. While there are a host of compelling use cases for AI in the restaurant industry, many restaurant operators today are leveraging AI to transform back-of-house operations.

Audits 449

Audits Back of House Employee Relations SEO 449

Crunchtime

APRIL 30, 2025

This is the second installment in our series on boosting profitability and building resilience in your restaurant operations. In our previous blog , we explored the importance of shifting focus to back-of-house (BOH) operations to plug the leaks in your profit bucket.

Operations 78

Operations BOH Back of House Blog 78

Modern Restaurant Management

DECEMBER 11, 2020

This is a great time to up your game in social media, blogs, and media placements on trending news topics. As we wind down the year, the media is still operating at the same fast speed. This is also a great time to guest blog and contribute on social media often. Be sure you can be found. Media Is Looking for Content.

Social Media 539

Social Media Consumer Goods Online Ordering Blog 539

Culinary Cues

MAY 12, 2025

A growing number of chefs are shifting their attention to independent operations that focus on foods with wider appeal that need a commitment to excellence. The price they pay is a lack of balance in their lives, relentless stress, and always concerns about when their star will lose its shine. Ahbut there are signs of change.

Seasonal Menu 348

Seasonal Menu Fine Dining Front of House White Paper 348

Culinary Cues

FEBRUARY 5, 2025

Well, at least operators should be able to rely on alcoholic beverage sales to make up the difference but waitthere is a trend among the 21-35 demographic to live alcohol free and the movement is gaining traction. Whats going on, how do restaurants overcome this problem? Where theres a will there is a way.

Fine Dining 242

Fine Dining Food Supply Recruiting Customer Service 242

Modern Restaurant Management

JUNE 28, 2022

ESOMAR-certified market intelligence and research firm, Future Market Insights , states that technological advancements in robotics has led the food manufacturers to reconsider their orthodox human-based manufacturing operations and switch to robotics. As per the plan, the vehicles in both services are actively monitored by human operators.

Delivery 575

Delivery Food Customer Service Front of House 575

Modern Restaurant Management

MARCH 19, 2020

Influencers typically carve out a specific niche that they operate within, so be careful when aligning their brand with yours as you may find some of their qualities are transferred across when they promote your restaurant. This blog has done a great job of teaching you how to spot fake followers to avoid getting scammed.

Influencer 532

Influencer Marketing Social Media Online Ordering 532

7 Shifts

OCTOBER 22, 2024

Blog about food to boost your restaurant’s online visibility Don’t waste your website’s potential by just posting your menu or event updates. Create a food blog to improve your restaurant's online presence. Blogging is an effective way to market your restaurant.

Book 195

Book Marketing Email Marketing Social Media 195

Modern Restaurant Management

APRIL 5, 2022

Various existing and new companies are adopting this trend to reduce operational expenses and risks. In this blog, we will discuss the various facets being utilized to enhance the entire operation of the ghost kitchen efficiently. Each virtual concept was based on a specific Dog Haus specialty, and each had its own menu.

Online Ordering 491

Online Ordering Website Management Point of Sale Inventory 491

Culinary Cues

OCTOBER 27, 2023

In a restaurant centric operation, it is the management team, including marketing, who determines the expressed needs of the market, what specific dishes would draw the most guest support, and how to manage all to ensure maximization of profit. Emotional connections are a significant driver in these operations. This menu is who I am.”

Hiring 449

Hiring Training Pricing Presentation 449

Modern Restaurant Management

MAY 21, 2021

We’ve also included tips on how to keep them involved in your operational processes to improve their experience and keep them coming back for more. If your restaurant has a blog, consider adding author bios to your blog posts. Here are a few reasons why you should consider your customers to be part of your team.

Social Media 508

Social Media Customer Experience Email Marketing Online Ordering 508

Culinary Cues

JULY 15, 2024

There is a direct correlation. [] WHAT YOU EXPECT AND MEASURE IS WHAT YOU GET Define what excellence means in your operation, show it, teach it, train to it, insist on it, measure it, and reward it. Make these operations your benchmark and measure your progress. [] CELEBRATE EXCELLENCE You can’t be everywhere, all the time.

Leadership 472

Leadership Food Truck Employee Relations Training 472

Culinary Cues

JUNE 29, 2020

To all chefs and operators – know that it is important to promote and support the environment where differences are celebrated and the unifying factor remains: can you do the job, are you willing to do the job, are you willing to learn how to improve, and will you strive for excellence in executing that job. Restaurant Consulting.

Blog 450

Blog Training Café Customer Experience 450

Culinary Cues

MAY 18, 2020

Whatever your end goal might be: Executive Chef in a fine dining operation, Corporate Chef, Sous Chef, Restaurant Manager, Entrepreneur, Research Chef, or Consultant – where ever you hope to land in the future – put that goal in writing. EVERY POSITION IN THE FOOD BUSINESS WILL HELP WITH YOUR CAREER – IF YOU BUILD IT INTO YOUR PLAN.

White Paper 520

White Paper Certification Food Safety Food Supply 520

Wasserstrom

JANUARY 10, 2025

In this article, we explore potential causes of the tension between the FOH and BOH and offer a solution that will help improve operational efficiency, guest satisfaction, and employee camaraderie: cross-training. appeared first on The Official Wasserstrom Blog.

FOH 115

FOH BOH Training Front of House 115

Culinary Cues

OCTOBER 24, 2020

The menu comes first and should reflect the philosophy of the owners and chef and how the operators expect to be perceived by the public. Building a neighborhood restaurant where support for the operation is considered a responsibility of residents becomes a reality when that operation truly connects. PLAN BETTER – TRAIN HARDER.

Menu 482

Menu Seasonal Menu Front of House Café 482

Culinary Cues

FEBRUARY 8, 2020

It is the team behind the chef that makes a successful restaurant; it is the team that executes the chef’s vision; and it is the team’s focus that allows the chef’s cost consciousness to result in a financially successful operation. www.harvestamericacues.com BLOG. BUILD A TEAM – KEEP A TEAM. People respond well to excellence.

Loyalty Program 582

Loyalty Program Training Communication Coaching 582

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. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

APRIL 15, 2023

In small private entrepreneurships it is common for owner/operators to not take a steady salary so they might meet payroll or pay a vendor for recent deliveries. This misconception about restaurants and profit reaches beyond the guest, the media, and town or city leadership. Restaurant week is just one example. We would love that.

Seasonal Menu 518

Seasonal Menu Café Point of Sale Social Media 518

Culinary Cues

JUNE 23, 2024

Those operations that resemble the caldrons of hell filled with arrogance, bullying, unprofessional behavior, and a lack of respect for people, product, and process is the same as categorizing musicians, athletes, business leaders, and politicians under a unified profile. Am I wagging a finger at those operations that perpetuate the negative?

Uniforms 448

Uniforms Front of House Back of House Food Supply 448

Modern Restaurant Management

MARCH 18, 2021

Menus are shifting quickly to digital screens, promising operational efficiency and a consistent brand experience from dine-in to drive-thru. Unable to invite guests indoors, operators hurried to install workarounds such as menu enlargements in shop windows, or standup basic e-commerce online. Operational Capacity.

Back of House 474

Back of House Seasonal Menu Customer Experience Fast Casual 474

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. People became accustomed to the change in operation and found, in many cases, that they were able to better manage the dilemma of work/life balance. “I So why not? Food for thought.

Social Media 441

Social Media Food Safety Retail Small Business 441

Culinary Cues

MARCH 15, 2021

Sure, I know how much the restaurant/foodservice industry is suffering and how many operations are shutting their doors as a result of avoiding decades of challenges brought to a head by the pandemic, but believe me when I say that this will change. Restaurants are businesses that operate on profit measured in pennies. LACK OF REALISM.

Education 587

Education Food Supply Training Communication 587

Culinary Cues

DECEMBER 12, 2021

To owners and operators, the cook for all ages must be both. Every chef, and for that matter every professional cook hoping to one day become a chef, MUST understand the business component of operating a restaurant. www.harvestamericacues.com BLOG. First, allow me to address the dichotomy of the artist/accountant.

Restaurant Law 470

Restaurant Law Education Definition Social Media 470

Culinary Cues

JUNE 22, 2020

There are times, possibly many times, when you question your own skill – whether in cooking or presenting food, or even with the operation of a kitchen. I consider myself an acceptable chef from the perspective of cooking, respectable at food presentation, and better than average at running a kitchen operation.

Food 474

Food Presentation Café Leadership 474

Culinary Cues

FEBRUARY 18, 2020

Sometimes the difference is the shear scale of the operation. Some restaurants can operate efficiently with a staff of 10 or less, while others might require more than 50. An operation with one restaurant outlet is far different than one with several. The answer is emphatically – no. Going above and beyond is the norm.

Beverage 520

Beverage Events Food Order Website Management 520

Culinary Cues

AUGUST 3, 2020

Passion is not blind forever. [] THE RESTAURANT BUSINESS IS EVEN HARDER THAN WE THOUGHT: The pandemic has demonstrated to owners/operators just how very fragile their business is. This is a challenging combination for restaurant operators to compete with. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

Government 493

Government Training Small Business Consumer Goods 493

Culinary Cues

NOVEMBER 10, 2023

What changes might occur in your operation if everyone was required to sign their work and take public responsibility for it? Why not highlight them on your social media pages or in your restaurant blog. What if each line cook, prep cook, baker, dishwasher, server, and bartender were required to do the same as any student in school?

Seminar 443

Seminar Front of House Back of House Workshop 443

Wasserstrom

DECEMBER 23, 2024

We focus on topics including operational efficiency, managing guest expectations, and safety precautions. These […] The post Preparing Your Venue for NYE: Efficiency, Safety, & Satisfaction appeared first on The Official Wasserstrom Blog.

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Blog Hospitality Article Bar 134