Culinary Cues

DECEMBER 17, 2020

None, however, are as devastatingly out of the operators control as this pandemic. Even the best operators are at a loss for solutions. Those processing plants need to cover their substantial operational costs now that restaurant business has all but disappeared. Every day brings another college program closing.

Uniforms 470

Uniforms Cash Management Brewery Consumer Goods 470

Culinary Cues

OCTOBER 27, 2020

There is comfort in wearing a clean, crisp, white uniform that represents history, tradition, and pride. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. The refreshing nature of discipline is what attracts many of those great employees to the environment of the kitchen. Harvest America Ventures, LLC.

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Uniforms Airlines Food Order Fine Dining 463

Culinary Cues

JANUARY 29, 2022

When the house is operated in the way it should, the way it was meant to be; when the property is committed to doing things right, when the standards are high and the expectations even higher, then a serious cook can find a home to celebrate. My answer is: “If this is the case then you are in the wrong operation.”

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Uniforms Café Training Operations 427

Culinary Cues

FEBRUARY 28, 2021

Look deeply into these businesses and the people who own and operate them and you will see an unrelenting effort towards achieving excellence in design, product quality, efficiency, value, and service. The culture of these businesses insists on the relentless pursuit of greatness. It is your job to SWEAT THE SMALL STUFF.

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Uniforms Fine Dining Small Business Customer Service 449

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. TRAIN people well enough so they can leave, treat them well enough so they don’t want to.”.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Culinary Cues

MARCH 10, 2022

One of the hidden painful costs of operating a kitchen comes from the cost of chemicals used in the dish area. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Think about this: The most expensive piece of equipment in kitchens is the dishwashing machine. Who is responsible for this machine? The dish washer!

Front of House 447

Front of House Back of House Uniforms Hiring 447

Culinary Cues

NOVEMBER 11, 2022

Isn’t it the same reality in a full-service operation where pushing the numbers is priority number 1? You set the tone for others to emulate. [] TEACH AND TRAIN. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Where is the happy medium, the commitment to those quality stakes in the ground? CAFÉ Talks Podcast.

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Customer Service Customer Experience Uniforms Point of Sale 344

Culinary Cues

JULY 14, 2023

If you are opening a full-service, high-end restaurant then make sure that it is unbelievably great, a restaurant that becomes a destination, the type of operation that is a benchmark for everyone else, a place that gets people excited and leaves them scratching their head wondering: “how can any restaurant be that great?”

Cash Management 299

Cash Management Uniforms Food Supply Café 299

Culinary Cues

AUGUST 28, 2020

For the restaurant operator caught up in the current, somewhat bleak reality of the business environment we are living in – there is hope in knowing how resilient the business of food can be. Work at it, train for it, stand behind it, and make a difference. William Channing once wrote: “Difficulties are meant to rouse, not discourage.

Social Media 436

Social Media Communication Loyalty Program Training 436

Culinary Cues

AUGUST 4, 2022

It is apathy that kills a restaurant, not environmental factors that make operation challenging. We need to stand up and fight apathy, stand up against mediocrity and push hard for excellence as the standard of operation. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Let’s do this before it’s too late.

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Front of House Coaching Uniforms Back of House 328

Culinary Cues

FEBRUARY 5, 2023

From a purely economic perspective – cooks have a real impact on the national economy, the quarterly jobs reports, and the operation of more than 1 million restaurants that are part of the economic pulse of communities from New York to California and Chicago to New Orleans. Let’s look at the hard data first: In the U.S. there are 1.3

Consumer Goods 412

Consumer Goods Uniforms Café Blog 412

Culinary Cues

MARCH 26, 2022

Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends. Train to your standards and be very clear. Every employee needs to be trained and most relish the opportunity to learn and get better at what they do.

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

Culinary Cues

SEPTEMBER 21, 2023

After a couple years she moved back here as the chef of her current operation. Today you will meet everyone on the team and learn just how important a great dishwasher is to the operation. Now, let’s get you in uniform and I’ll walk you through the kitchen.” It was intimidating at first – very formal, very structured.

Back of House 265

Back of House Hotels Uniforms Certification 265

Culinary Cues

MARCH 21, 2022

Front and back of the house demand this organization if the end result is a smooth operation and happy guest. When a chef talks about those minute details of placement, process, timing, and uniformity – keep in mind what the intended result will be. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Front of House 353

Front of House Back of House Point of Sale Uniforms 353

Culinary Cues

SEPTEMBER 15, 2022

I relish great restaurant experiences, take pride in the operations where I have worked, feel connected to nearly anyone who works in professional kitchens and restaurants, and admire restaurant folks who find comfort in being the best that they can be. Walk through the operation as a guest would. Plain and simple.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

Culinary Cues

OCTOBER 20, 2021

Respect for fellow workers, for the safety of the guest, for the image of the operation, for pride in work, and for the traditions of the profession begin with cleaning. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com – BLOG. Everything is everyone’s job. At the top of the list is cleaning! Learn by doing.

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Front of House Uniforms Back of House Kitchen Safety 421

Culinary Cues

JANUARY 15, 2020

Take pride in the chef’s uniform. The uniform represents a proud history of exceptionally committed professionals who made it possible for the restaurant industry to be such an important part of people’s lives. When you wear that uniform you are paying respect to them. PLAN BETTER – TRAIN HARDER. Be a proud cook.

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Uniforms 2000 Consumer Goods Small Business 315

Culinary Cues

JUNE 26, 2021

Owners and operators will typically shake their heads at initial designs holding their ground that “chefs” like to create elaborate kitchen palaces that they really don’t need and that they (the owners) can’t afford to build. Are hospital administrators fine with operating rooms that are not quite right?

Design 367

Design Fine Dining Uniforms Waste 367

Culinary Cues

DECEMBER 30, 2019

Even the most loyal guest will start to drift away if they can’t depend on the service, the product, or the hours of operation. Before you close and shift hours of operation think completely about the potential domino effect. [] NOT INVESTING IN COMPETENT EMPLOYEES. Engage them and they will become your ambassadors.

Cash Management 266

Cash Management Point of Sale Leadership Website Management 266

Culinary Cues

JANUARY 28, 2023

You know this voice is present the minute you walk into a dining room or step foot in the kitchen – there is an energy hard to deny; an energy that permeates every part of the operation. Uniforms will be pristine, the demeanor of cooks will be professional, knives will be sharp, and pans scrubbed clean.

Food Supply 362

Food Supply Dine-in Uniforms Presentation 362

Culinary Cues

SEPTEMBER 30, 2021

We do like to show what we can do through our menus, train our staff how each should be prepared, how they should taste, and how they must be presented on the plate. We can’t afford to close, and we can’t afford to open – UNLESS – everyone in your operations is part of the solution. PLAN BETTER – TRAIN HARDER.

Food Supply 416

Food Supply Employee Relations Kitchen Safety Social Media 416

Culinary Cues

JULY 6, 2020

They may be tweaked a bit – after all, a lot has changed over the past five months, but for the most part – the rules of operation that cooks have always lived by, are still the rules. Your principles, and those of the cooks who proudly wear the uniform of the kitchen, are your stakes in the ground. PLAN BETTER – TRAIN HARDER.

Kitchen Safety 519

Kitchen Safety Uniforms Presentation Café 519

Culinary Cues

SEPTEMBER 1, 2023

So, what if we defined these for a restaurant operation (their meaning will vary to some degree depending on the concept of the restaurant) and built them into the same ring model used on my Apple Watch? Have you established a uniform and grooming standard in your restaurant and is it equitably enforced?

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

Culinary Cues

MARCH 24, 2020

And – due to the level of split second communication that takes place throughout a kitchen day – these operations develop their own language that is a cross between French, Italian, and street-smart urban English. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. So, now the cook’s restaurant is closed.

Take-out 350

Take-out Uniforms Food Order Blog 350

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. All in” refers to a physiological, mental, emotional, and even spiritual connection to the work, to the operation, and to the greater culture of culinary arts.

Reference 345

Reference Uniforms Social Media Take-out 345

Culinary Cues

FEBRUARY 12, 2020

Convince your restaurant to organize a softball or pick-up basketball team, or even install a few pieces of weight training equipment in the basement of your business. Yes – a well-trained and educated employee has the ability to move elsewhere, but that is what makes you and your restaurant attractive to a steady stream of new cooks.

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Education Consumer Goods Training Back of House 309

Culinary Cues

FEBRUARY 25, 2021

Respect for the place where you work, those who own and operate the business and the physical property for which you are responsible is paramount. If employees are properly trained to perform a task then you need to trust them to do it. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Be that person.

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2021 Point of Sale Reference Take-out 396

Culinary Cues

JUNE 16, 2020

Time will quickly tell as restaurants begin to open and operators try to coax back those cooks, chefs, and servers to an industry that still has a few warts that need to be addressed. Part of listening is to acknowledge the problems that are systemic in the restaurant business as well as those that are unique to your operation.

Social Media 285

Social Media Entertainment Email Marketing Customer Experience 285

Culinary Cues

NOVEMBER 25, 2019

Maybe it’s a local diner as a dishwasher or assistant to a short order cook; maybe it’s a fast food operation as a “sandwich artist” or grill person for that hamburger chain; or maybe it’s a summer snack bar where you learn to walk through all of the steps. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Fine Dining 389

Fine Dining Food Order Back of House Uniforms 389

Culinary Cues

FEBRUARY 3, 2020

Yet tomorrow morning you will wake well before sunrise, put on that starched, white uniform, walk through those kitchen doors and face the challenges of a chef once again. The body sometimes begins to lose a step with age even when the other aspects of a chefs being are still operating a peak performance. PLAN BETTER – TRAIN HARDER.

Seating 572

Seating Uniforms Take-out Communication 572

Culinary Cues

MAY 26, 2020

Why is there no universal strategy that helps restaurants collectively walk through the process of re-opening with confidence and uniformity? PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Why is each restaurant struggling with how to manage the need for safety vs. the need to generate revenue?

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Kitchen Safety Leadership Food Safety Front of House 267

Culinary Cues

SEPTEMBER 5, 2019

I have built a reasonable set of technical skills along the way, and have learned – through trial and error, how to become a better than average chef and manager of kitchen operations. When I see a cook in a clean uniform taking a quick break from his or her work – I feel his or her condition and appreciate whom they are.

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Uniforms Presentation Food Order Fine Dining 178

Restaurant Engine

DECEMBER 9, 2020

Things to think about include: Who will manage the catering operations? Can you afford to invest in additional uniforms or aprons for your servers? The operational costs are often less because you don’t need to provide the staff. Train your staff specifically for catering. This means having enough people to handle it.

Catering 113

Catering Website Management Seasonal Menu Food Supply 113

Goliath Consulting

MARCH 19, 2021

With most restaurant operators in a tighter bind to find new talent, high employee turnover has come at a greater cost. Here we suggest five operators can reduce employee turnover. This is exactly how Ricky Girardi, previously director of HR and Training at a Chick-fil-A franchise, approached it,” Wang said. The Takeaway.

Recruiting 78

Recruiting Small Business Magazine Hiring 78

Hot Schedules

FEBRUARY 12, 2021

Sure, there are the obvious (and numerous) compliance requirements outlined by the Fair Labor Standards Act (FLSA), but payroll errors can also ripple out into other areas of your operation. That includes the time it takes to change into a work uniform, drive to a different job site, or participate in a training session.

Employee Relations 147

Employee Relations Retail Small Business Hospitality 147

KaTom

OCTOBER 24, 2019

Air Hollywood provides several other services, such as a program for people afraid of flying called FearlessFlight, a public service for special needs travelers called Open Sky for Autism, and an air travel training program for service dogs called K9 Flight School. The post The Pan Am Experience appeared first on KaTom Blog.

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Airlines Dietary Restrictions Uniforms License 62

Culinary Cues

JULY 22, 2021

I hear it from every single restaurant operator I know and even many more that I don’t – there is an acute shortage of staff. There isn’t a simple answer to this challenge, but we know that it will require a shift in how restaurants operate. This is not the time to push aside the importance of training because you are too busy.

Guest Recovery 448

Guest Recovery Uniforms Point of Sale Customer Experience 448