Culinary Cues

APRIL 10, 2025

This blog: www.harvestamericacues.com has been a springboard for entirely different outcomes in the twilight of my professional life and as I close in on two million views I find it difficult to fathom the depth of those outcomes. As a 15-year-old I had no business thinking about becoming a chef, but I did.

Travel 350

Travel 2025 Blog Food Order 350

Culinary Cues

FEBRUARY 5, 2025

This is not the normal amount of angst that has been present for decades fickle customer tastes, rising cost of goods, changing demographics, or escalating rents; there are far deeper concerns that make everyone scratch their heads in wonder. Theres plenty of fear and loathing going on in the restaurant business.

Fine Dining 242

Fine Dining Food Supply Recruiting Customer Service 242

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

NOVEMBER 10, 2023

What if the chef, manager, and owner were required to do the same, in essence proclaiming they approve of the work as presented to the guest? Are you proud to present this to your teammates, manager, or guest?” Why not highlight them on your social media pages or in your restaurant blog. Is there room to improve?

Seminar 443

Seminar Front of House Back of House Workshop 443

Culinary Cues

FEBRUARY 27, 2025

“Good food is the foundation of genuine happiness” – Escoffier Nourishment is essential for personal health, but even more, the preparation, presentation, and consumption of food is one of lifes greatest elements of contentment and happiness. Breaking bread is symbolic of being whole and grateful for all that life can give.

Consumer Goods 290

Consumer Goods Presentation Leadership Dine-in 290

The Restaurant Group

MARCH 12, 2025

That’s the magic of food presentation. Understanding the Importance of Food Presentation So, why does making food look good on the plate matter? Understanding the Importance of Food Presentation So, why does making food look good on the plate matter? Show off the juicy center for elegant food presentation.

Presentation 78

Presentation Food Design Dine-in 78

Modern Restaurant Management

NOVEMBER 18, 2020

Additionally, contributing to your social media, blogs, and industry groups allows you to further build and develop relationships. Because public relations lets the public know that you are open for business and are active in your market sectors. Trust demonstrates a long-term commitment to your existing and potential clients.

Social Media 563

Social Media Consumer Goods Events Education 563

Culinary Cues

APRIL 23, 2023

Have you experienced the flavors and presentations of the items that may grace your menu? Can others depend on you to keep a level head? [] HAVE YOU EVER BUILT A BUDGET AND MANAGED IT EVERY DAY: Ah, yes, we love to cook and present beautiful plates of food. You are good at that, after all you have been cooking for 15years.

Seasonal Menu 520

Seasonal Menu Leadership Training Fine Dining 520

Culinary Cues

JANUARY 8, 2021

Chef’s who are able to progressively teach cooks and even service staff about the ingredient, preparations, flavor profiles, pairings, and presentations of the food that is designed and produced in the kitchen will be in high demand. www.harvestamericacues.com BLOG. Can you leave your old habits behind? [] SANITATION ADVOCATE.

2021 474

2021 Social Media Kitchen Safety Restaurant Law 474

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

Culinary Cues

AUGUST 7, 2021

If we see the challenge as something that has an answer if we take the time to really push our problem-solving skills, then a solution will eventually present itself. This was evident in news articles, books, television, movies, and blog posts, and a 24/7 food network. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

MAY 8, 2023

It is very rare that any owner/operator demands a chef work that much, we just feel responsible and hate to ask our staff to work as hard as they do and not find the chef present to help, encourage, critique, and celebrate. Even though he or she may not actually cook each dish, it is the chef’s reputation that is presented to each guest.

Kitchen Safety 492

Kitchen Safety Food Safety Coaching Training 492

Culinary Cues

APRIL 16, 2022

The flavor, aroma, texture, or presentation made you sit back in your chair, close your eyes, and wonder how anything could be this good. Remember how beautiful those well designed and executed plate presentations gave you pause, stopped your conversations, and insisted that you snap a picture for posterity. Restaurant Consulting.

Hotels 447

Hotels Presentation Reservations Social Media 447

Modern Restaurant Management

FEBRUARY 21, 2022

With increasing promotions in restaurant magazines, food blogs, and social media platforms, more people are expected to join this mega-trend. Looming threat of allergic reactions to ingredients present in the vegan claimed product escalates the problem even further. Bn at an impressive 22 percent CAGR in 2022.

Fine Dining 554

Fine Dining Fast Casual Food Supply 2022 554

Culinary Cues

JULY 23, 2023

It is a close-knit industry of wannabe perfectionists who feel every ounce of pressure that looming failure can present. This is why ownership of the menu is so important to the chef, this is why the exactness of each plate, the consistency of flavor, and the beauty of the presentation are so critical to the chef.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

Culinary Cues

MAY 5, 2021

Others may point to overly demanding owners and operators who expect that a salary paid infers that managers and chefs must be present whenever the restaurant or hotel is open for business. If the restaurant or hotel is open, then this level of management must be present to ensure adherence to standards and solve problems when they arise.

Hotels 473

Hotels Coaching Employee Relations Training 473

Culinary Cues

MARCH 15, 2021

Developing and presenting ways of enhancing their degree through continuing education, on-line resources, short training videos, and other communication pieces such as blogs and a resource center that students might contact once they graduate is a great way to become a partner in student success. www.harvestamericacues.com BLOG.

Education 587

Education Food Supply Training Communication 587

Culinary Cues

MAY 13, 2023

Want to learn about cold charcuterie, more about a full array of cheese, platter design and presentations, making centerpieces, buffet set-up, cold sauces and dressings, marination, and fermentation, etc.? Then the choice to work in hotels, resorts, and clubs is your best option.

Hotels 505

Hotels Point of Sale Cash Management Training 505

Culinary Cues

NOVEMBER 11, 2022

When we compromise on the quality of cooking, taste, and presentation then we suffer trying to win unhappy customers back and you, the chef, must look in a mirror and see the face of compromise. www.harvestamericacues.com BLOG. Did they sense that the value was there? Were they wowed into coming back again and again?

Customer Service 439

Customer Service Customer Experience Presentation Point of Sale 439

Modern Restaurant Management

SEPTEMBER 10, 2021

Whether it’s providing in-store entertainment, activating social media promotions or implementing QR-code menu options, the digital initiative among restaurateurs is clearly present, but it’s not enough. The advantages of hologram technology aren’t limited to novelty, either.

Entertainment 485

Entertainment Social Media Customer Service Technology 485

Modern Restaurant Management

JANUARY 22, 2020

Since the tech-savvy youth tend to be on their phones at all times, being present in social media will help you establish a stronger presence among the younger generation. These numbers indicate that being present in social platforms (such as Facebook or Instagram) and other digital channels have turned into a necessity.

Customer Service 440

Customer Service 2020 Social Media Customer Experience 440

Culinary Cues

JULY 4, 2021

The quick fix may just be a dramatic change in how we plan and present our menus. CHANGE #3: It may also mean that certain menu staples that everyone accepts as “always present” need to be pushed aside for the time being. www.harvestamericacues.com BLOG. The important reality is that we MUST MAKE CHANGES NOW!

2021 508

2021 Food Supply Seasonal Menu Supplies 508

Culinary Cues

OCTOBER 27, 2023

Will the flavors and presentations of the food suffer? In a restaurant centric operation, the standards are well defined, the vendor requirements are spelled out, costs are structured into a pricing model, cooks are trained to the standard, presentations are vividly displayed, and the chef is there to make sure standards are kept in line.

Hiring 449

Hiring Training Pricing Presentation 449

Culinary Cues

JANUARY 23, 2021

This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). BEAUTIFUL FOOD PRESENTATIONS. www.harvestamericacues.com BLOG. Simply stated it is what a menu item contributes to the financial success of a restaurant. REAL SERVICE.

Front of House 450

Front of House Point of Sale Back of House Customer Experience 450

Modern Restaurant Management

FEBRUARY 24, 2020

Video isn’t only the future — it’s the present. For those of you not familiar with the term, Vlog is the equivalent of a blog, but it contains videos rather than prose. Just like a blog, you need to be willing to put in the work before seeing the returns. Tip : Keep your audience in mind.

Marketing 569

Marketing Seasonal Menu Consumer Goods Blog 569

Culinary Cues

FEBRUARY 18, 2020

Each presents the executive chef with a different set of challenges and opportunities. The chef must be on his or her game – adept at preparing and presenting food that rivals the best free standing restaurants – even reflecting the most contemporary trends and techniques. www.harvestamericacues.com BLOG. Restaurant Consulting.

Beverage 520

Beverage Events Food Order Website Management 520

Culinary Cues

MARCH 9, 2021

This is where cold appetizers, salads, terrines, pates, cheese plates, and likely desserts are presented with a high level of artistic expression and where, in many cases, the profit in restaurants reside. The salad, even one described as a “side”, should be able to stand alone in terms of its flavor blending, and visual presentation.

Presentation 449

Presentation Fine Dining Seasonal Menu Design 449

Culinary Cues

MARCH 10, 2022

If you doubt my belief – think about this: If a line cook calls out – we simply spread the work out among those who are present. The rhythm of the kitchen is closely tied to the work and efficiency that is present in the dish area. www.harvestamericacues.com BLOG. These individuals might be a chef or owner someday.”.

Front of House 450

Front of House Back of House Uniforms Hiring 450

Culinary Cues

AUGUST 31, 2024

In a restaurant, it is evident in the atmosphere of the operation, how well everything is maintained, the presentation of food on the plate, the aromas and flavors of the dining experience, the commitment of staff members, and the reputation of the operation in the community. Choose wisely.

Customer Service 413

Customer Service Social Media Customer Experience Reference 413

Culinary Cues

JUNE 29, 2020

We each bring powerful history, traditions, observations and ideas to the team if the team is open to what is presented. www.harvestamericacues.com BLOG. Find a link HERE starting with our next blog post. Build that environment and the whole organization can benefit. Harvest America Ventures, LLC. Restaurant Consulting.

Blog 450

Blog Training Café Customer Experience 450

Culinary Cues

JULY 19, 2024

It can be done without tasting food or even seeing a single plate presented in the pass and it is visible without asking a guest for comments on a meal. So, here’s the thing – when mise en place permeates everything you do, how you work, act, and present yourself, then competence finds a home and confidence leads the charge.

Front of House 354

Front of House Food Order Customer Service Customer Experience 354

Culinary Cues

FEBRUARY 6, 2022

Decision-making is ever present and comes at the cook in an instant. When the cook finishes a plate and wipes the rim, when that cluster of fresh herbs tops off a dish and the finished product is presented to a server, the cook knows that his or her signature accompanies the item in route to a guest. www.harvestamericacues.com BLOG.

Back of House 473

Back of House Reference Presentation Mobile Ordering 473

Culinary Cues

MAY 1, 2023

I have seen pride in the eyes of a line cook who finished plating a beautiful menu item as it was presented in the pass, and the look of appreciation when the team of dishwashers was offered a special employee meal – a meal that said: “We couldn’t do it without you.” Celebration is common in the kitchen.

Front of House 474

Front of House Back of House Food Order Small Business 474

Culinary Cues

MAY 6, 2025

You have a responsibility to educate others about the source of food, what differentiates healthy from less than ideal, how to properly handle and prepare food that is safe, beautiful, and tasty, and even present the history behind ingredients and preparations. Food knowledge equals better consumers. How will you do that?

Consumer Goods 249

Consumer Goods Education Sourcing Training 249

Culinary Cues

MARCH 3, 2021

www.harvestamericacues.com – BLOG. This is an opportunity and an absolute requirement moving forward – we must embrace this and more. We can do this and there has never been a better time to think about how we move in this direction. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. CAFÉ Talks Podcast.

Small Business 450

Small Business Dine-in Seasonal Menu Café 450

Culinary Cues

JULY 15, 2024

It is evident in the way customers are approached, employees interact, how staff members dress, the lack of attention paid to customer needs, the poor execution of cooking methods, the lack of attention to flavor and a haphazard approach to presentation of products, and the overwhelming disconnect between server and guest, cook and chef.

Leadership 472

Leadership Food Truck Employee Relations Training 472

Culinary Cues

JANUARY 3, 2023

Hospitality is present when something happens “FOR” you. www.harvestamericacues.com BLOG. A single significant lapse in this area can be your dominant impression of an entire meal.”. John Lanchester. It is absent when something happens “TO” you. Those two simple propositions – for and to – express it all.”. _Danny Meyer.

Hospitality 466

Hospitality Customer Experience Customer Service Small Business 466