Culinary Cues

FEBRUARY 10, 2024

The next day comes around with the normal hectic start including placing orders, taking reservations, finding replacements for absent employees, and making changes to that evening’s menus. The best operators train restaurant eyes and teach their employees to be ambassadors for greatness. It’s never too small to worry about.

Uniforms 360

Uniforms Small Business Dine-in Training 360

Culinary Cues

AUGUST 24, 2023

This is what allows cooks to stay one step ahead of chaos, if anything is out of order than the system starts to crumble. It becomes uncomfortable to find a plate, cup, side towel, pan, or pantry shelf out of order. Order is one thing that the chef must hold on to. It all makes sense – so why is this a problem?

Back of House 407

Back of House Front of House Food Order Uniforms 407

Culinary Cues

JANUARY 8, 2023

Cooks are now bouncing from foot-to-foot waiting for the chime of the printer as orders in the dining room are being taken by servers who put on a show face that projects calm. Then the printer begins to talk to cooks as the first orders arrive. Order fire – four pasta, two rib – rare, and a strip – medium.” “Yes,

Fine Dining 460

Fine Dining Back of House Front of House Food Order 460

Culinary Cues

NOVEMBER 17, 2020

The chef will likely be the most experienced culinarian with responsibility for the financial operation of the kitchen, menu planning, ordering and inventory control, training, and quality control. Each cook is struggling against the clock to get his or her prep in order before setting a station for service. CAFÉ Talks Podcast.

Seasonal Menu 517

Seasonal Menu Back of House Customer Service Front of House 517

Culinary Cues

JANUARY 15, 2024

Walking over toward the bakeshop I hear Jake respond to a server’s question regarding timing until her order is up. And then I catch the sound of plated orders sliding down the stainless shelf of the pass. The intensity is palpable as the clock runs down to the first orders of the night. I smile at my quick retort.

Front of House 248

Front of House Food Order Back of House Café 248

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. You'll use a lot of restaurant software and technologies on the job—from employee scheduling software to payroll and accounting tools to online ordering systems and beyond.

Management 398

Management Management Kitchen Safety Front of House 398

Culinary Cues

OCTOBER 27, 2020

Let’s not confuse freedom with a desire to do whatever we want without a system of order or respect for the discipline of structure. There is comfort in following the directives on a prep list, a recipe, or a banquet order. We can both be free and still respect the need for that discipline that comes from organization.

Uniforms 463

Uniforms Airlines Food Order Fine Dining 463

Culinary Cues

MAY 12, 2022

From my perspective the answer lies in menu planning, training, and labor efficiency. Restaurants need to take a hard look at what they serve, how they serve it, and what they are able to charge in order to EARN a profit. This may be the perfect time to align menu planning, effective buying, solid training, and efficiency.

Pricing 352

Pricing Training Consumer Goods Customer Experience 352

Indoor Media

SEPTEMBER 12, 2020

We’ll show you how to improve your auto shop’s profit by increasing your average repair order using customers you already have. 5 Ways You Can Increase Your Average Repair Order. What is an Average Repair Order? Increasing your average repair order is more profitable than increasing your car count. Email Marketing.

Ordering 145

Ordering Email Marketing Customer Service Communication 145

Culinary Cues

MARCH 21, 2022

It goes way beyond the typical thoughts about mise en place, it extends much further than having your prep in order, organization becomes a way of life that permeates every detail of a cook’s work and life. Throughout the kitchen – this is the rule of thumb: everything has an order, a place, and a time that everyone adheres to.

Front of House 353

Front of House Back of House Point of Sale Uniforms 353

Culinary Cues

APRIL 1, 2024

I picked up the clipboard holding an overview of restaurant reservations for the night as well as a stack of banquet orders that will tax the system until well after midnight. He ordered food at all hours with uninspired requests for poached eggs and peanut butter and banana sandwiches.

Back of House 318

Back of House Kitchen Safety Hotels Front of House 318

Culinary Cues

DECEMBER 28, 2021

Cooks are busy at work with their own preparations as breakfast orders from the dining room arrive at a harrowing pace. As service begins to reach its peak, you set aside your prep work and jump into the expeditor position calling out orders and finishing plate garnishes. PLAN BETTER – TRAIN HARDER. CAFE Talks Podcast.

Kitchen Safety 423

Kitchen Safety Front of House Fine Dining Seasonal Menu 423

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

JULY 31, 2022

For the Restaurateur: Are you willing to take a hard look at your business model and change how you attract, train, invest in, compensate, and evaluate your staff? Are you willing to spend much more time working with and training your staff – building their skill set and showing them how to really cook from the heart?

Food Supply 392

Food Supply Training Supplies Café 392

Culinary Cues

APRIL 23, 2022

Train to these standards and manage them. To some operators there is a feeling that value is directly related to how large the portions are, but value is connected to the experience associated with ordering and consuming a menu item. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Restaurant Consulting.

Food 381

Food Seasonal Menu Waste Point of Sale 381

Culinary Cues

MAY 19, 2022

This was “order/fire” time. By 6:15 the crew had pushed through about 40 orders with relative ease. The printer was dropping orders at a frenzied pace as the early birds left and tables were quickly turned. Jake called out: “Ordering, three filets mid-rare, 2 strips rare, a sole Veronique, three etouffee, two feature apps.”

Seating 374

Seating Dine-in Seasonal Menu Leadership 374

Culinary Cues

APRIL 22, 2024

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 800 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 80 interviews with the most influential people in food I don’t like to rant, but this is a rant worthy topic.

Consumer Goods 284

Consumer Goods Pricing Customer Experience Hospitality 284

Culinary Cues

MAY 1, 2023

Where, no matter what a person’s misconceived ideas of another might be before tying on an apron, they melt once you hear the tapping of French knives on a cutting board, the searing of meat in a super-heated pan, the clinking of plates being stacked in the dish pit, or the friendly call from the expeditor: “Ordering”.

Front of House 427

Front of House Back of House Food Order Small Business 427

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

7 Shifts

SEPTEMBER 15, 2021

In this blog post, we will discuss suggestive selling and how it can improve your restaurant's bottom line. Suggestive selling is a sales tactic that encourages guests to order something that is different from what they had planned to order or usually order in an effort to increase the check size and make their experience better.

Loyalty Program 369

Loyalty Program Customer Experience Customer Service Point of Sale 369

Culinary Cues

MARCH 4, 2022

PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com – BLOG. An employee is constantly late or lacks the personal motivation to do a consistently good job – the senior chef will likely seek the cause rather than simply lash out or give up on a person. Harvest America Ventures, LLC. Restaurant Consulting.

Coaching 472

Coaching Training Fine Dining Article 472

Culinary Cues

JANUARY 8, 2021

With the increasing relevance of social media as the primary method of getting a restaurants message out – chefs who are social media savvy (astute at using Instagram, Facebook, Tik Tok, YouTube, and Twitter) will be at the top of the “hire” list for prominent restaurants. [] TEACHING/TRAINING. PLAN BETTER – TRAIN HARDER.

2021 462

2021 Social Media Kitchen Safety Restaurant Law 462

Culinary Cues

JULY 14, 2021

These warriors of the kitchen remember the heat, the aching muscles from standing on their feet for a 12-hour shift, the pressure of timing, the polished hands from grabbing too many scorching hot pans, and the staccato sounds of the POS printer ticking off countless orders. The orders start to arrive as the team acknowledges they are ready.

Food Order 473

Food Order Café Ordering Inventory 473

Lavu

MAY 27, 2020

Khatri, CEO of Lavu and MenuDrive, wrote that the National Restaurant Association 2019 State of the Industry report indicated that nearly half of adults were more likely to order food delivery online than just two years prior. He knew that online ordering would be increasingly important to a restaurant’s success as this trend continued.

Online Ordering 78

Online Ordering Ordering Loyalty Program Mobile Ordering 78

Culinary Cues

JULY 14, 2023

Make sure the tables are level, windows in that station clean, tablecloths even, silverware and glassware spotless, menus clean and pristine, back-up supplies in perfect order, your uniform impeccable, and know the menu and features inside and out including correct pronunciations and beverages that pair perfectly with food.

Cash Management 299

Cash Management Uniforms Food Supply Café 299

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.meyersassociates.com.

Beverage 487

Beverage Events Food Order Website Management 487

Culinary Cues

FEBRUARY 20, 2024

I’ve ordered the same thing every Friday for the past ten years!” ABSOLUTELY NOT, this is what colleges prepare graduates to build, CEOs earn their salaries to protect, and a significant percentage of restaurant guests expect: “I love that shrimp dish at my corner restaurant. Kudos to all involved – you did it! Now, what can I get for you?”

Coaching 350

Coaching Small Business Café Entertainment 350

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. You'll use a lot of restaurant software and technologies on the job—from employee scheduling software to payroll and accounting tools to online ordering systems and beyond.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

SEPTEMBER 8, 2020

When the order is placed the cooking is almost instantaneous. . Add this to an onslaught of orders coming in a breakfast crunch time and you can see how easy it would be for a cook to get frazzled. . When an order comes in it is immediately cooked, plated, and slid into the pass. The list goes on and on. to a full house by 7:15.

Back of House 518

Back of House Dine-in Restaurant Law Ordering 518

Clover - Restaurants

MAY 31, 2024

POS software can also include inventory management to control restaurant food waste , online ordering for restaurant features, and more. Training and integration costs: Clover offers free training and support for integrating your POS with existing technology and tools. Others may charge for training sessions and integration.

POS 52

POS Cash Management Point of Sale Mobile Ordering 52

Culinary Cues

FEBRUARY 13, 2022

The good news is that restaurants are beginning to see an increase in sales as more and more customers return to in person dining in addition to their new habit of ordering for home delivery. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Are you working in this direction right now? CAFÉ Talks Podcast.

Compost 437

Compost Fine Dining Waste Café 437

Culinary Cues

MAY 9, 2022

Occasionally, she would call me to help push out a big order by flipping pancakes and French toast on the griddle. Suddenly, I was on my way to becoming a short-order cook. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com – BLOG. I was having a blast and learning a few skills along the way.

Hotels 361

Hotels Food Order Café Inventory 361

7 Shifts

FEBRUARY 15, 2022

Check out our blog post breaking these red flags down with what to avoid in a job description. In his work, he realized that many employees get thrust into management positions without any training. So he created a universal training manual, his book— The Surprise Restaurant Manager. Texting is a valid format for team training.

Social Media 450

Social Media Hiring Website Management Hospitality 450

Culinary Cues

FEBRUARY 28, 2021

PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. It is your job to SWEAT THE SMALL STUFF. This can work for the hot dog stand that attracts customers from 20 miles away to the fine dining restaurant picking organic fresh vegetables from their roof top garden. Eliminate mediocre from your vocabulary. Restaurant Consulting.

Uniforms 449

Uniforms Fine Dining Small Business Customer Service 449

The Restaurant Times

NOVEMBER 17, 2021

Restaurants are now adjusting to the new normal and online ordering is paving the path to success for many restaurants. Dine-in income has dropped by over half and as a result, numerous eateries have closed or are considering transitioning to online ordering. Online restaurant ordering systems aren’t only a product of COVID-19.

Online Ordering 52

Online Ordering Ordering Front of House Food Order 52

Culinary Cues

APRIL 3, 2020

[] CUSTOMERS ARE CONCERNED ABOUT THE SAFETY OF THE FOOD THEY ORDER. Make sure that every employee is properly trained and on-board with the importance of this process. The pool of potential employees will be substantial and so will be the need for training. PLAN BETTER – TRAIN HARDER. Restaurant Consulting.

Guest Recovery 318

Guest Recovery Social Media Kitchen Safety Food Safety 318

Culinary Cues

DECEMBER 30, 2022

You must give and invest in order to receive. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. That’s correct, I asked: “What are you investing in your career as a cook?” Really, there isn’t any such thing as a free lunch when it comes to building a career. BE THE SOLUTION. Harvest America Ventures, LLC.

Workshop 361

Workshop Article Uniforms Take-out 361