Culinary Cues

MARCH 3, 2024

In fact, you were probably on the receiving end of this group behavior, sometimes referred to as bullying. .” – Webster’s Dictionary Of course, you remember. You were either part of this or feeling left out because you weren’t. Well, we’re not in high school anymore. Actually, for all intents and purposes we might even be called “adults”.

Leadership 447

Leadership Restaurant Law Social Media Sports 447

Culinary Cues

DECEMBER 11, 2023

Full-service restaurants would later refer to this as a Table d’hote selection. Sure, the food at the Blue Gentian was good, and the servers who had been there for years were efficient, and you couldn’t beat the price for the quantity and quality offered, but what Meta was referring to was hospitality.

White Paper 411

White Paper Hospitality Fine Dining Reference 411

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.harvestamericacues.com BLOG.

Beverage 520

Beverage Events Food Order Website Management 520

Culinary Cues

FEBRUARY 25, 2021

On occasion you may need to make adjustments so that an employee can work through their challenges (schedule adjustment, change assignments, send them home, offer advice, refer them to someone who might help, etc.). If employees are properly trained to perform a task then you need to trust them to do it. PLAN BETTER – TRAIN HARDER.

2021 486

2021 Point of Sale Take-out Reference 486

Culinary Cues

JULY 25, 2023

A few minutes ago, you referred to that ingredient I held in my hand as “just a tomato” and honestly, I wasn’t sure how to respond. In that moment I realized my job as a chef was more than operating a restaurant kitchen, more than ensuring consistently great food on every plate, and much more than training cooks about technique.

Food Truck 417

Food Truck Reference Café Take-out 417

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.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

Culinary Cues

SEPTEMBER 20, 2020

They hire, train, critique, support, celebrate, and rally behind the members of the team that has been built and push each individual to contribute his or her best – always. The Japanese refer to this as Kaizen. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. It’s hard to argue with that logic.

Fine Dining 450

Fine Dining Coaching Dine-in Café 450

Culinary Cues

SEPTEMBER 14, 2019

Now, by great I am not referring to the number of accolades, feature stories, or titles that appear after their name (although many have rightfully earned all of that) – I am referring to how they are perceived by others. PLAN BETTER –TRAIN HARDER – BE GREAT. www.harvestamericacues.com BLOG. Restaurant Consulting.

Front of House 322

Front of House Communication Back of House Reference 322

Culinary Cues

SEPTEMBER 14, 2023

Sometimes the most important thing you can do as a manager, fellow worker, family member, or friend is to recognize the signs and let the person know that you are there to listen or help, while other times it will be important to act and refer the person to someone who can provide important help. TRAINING: You can never train too much.

Employee Relations 449

Employee Relations Training Take-out Fine Dining 449

Culinary Cues

JUNE 13, 2023

This job is killing me” could refer to the physical, mental, or emotional toll that a job inflicts on a person. The plight of the worker has been immortalized in books, articles, blogs, social media posts, union contracts, songs, and movies for as long as those methods of communication have existed. Of course, I could go on and on.

Article 406

Article Social Media Blog Café 406

Culinary Cues

DECEMBER 6, 2021

Context refers to whom you are enjoying a food with, the environment where eating takes place, your connection with the person who prepared it, the source of components, the history of the dish and its ingredients, memories connected to the item, or the ceremony that may be part of enjoying that dish. PLAN BETTER – TRAIN HARDER.

Influencer 445

Influencer Customer Experience Dine-in Training 445

Culinary Cues

FEBRUARY 9, 2022

By referring to the chef as the “source” need not require that all creativity originates from the chef – in fact, the greatest use of creative energy is to set the stage for others to be the innovators. [] A Consummate Organizer and Planner. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Restaurant Law 450

Restaurant Law Coaching Café Sourcing 450

Culinary Cues

FEBRUARY 6, 2022

How many times has the job been referred to as “flipping hamburgers” or working in a “greasy spoon”? This was the first time that anyone actually referred to the kitchen as a great place to learn, grow, and get a foothold on a career. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

Back of House 473

Back of House Reference Presentation Mobile Ordering 473

Harbor Touch

MARCH 18, 2025

Hire the Right People and Train Them Well Finding top talent is like casting a winning team. Check references carefully and run quick trials. Training locks in that potential. The National Restaurant Association found well-trained staff stay 30% longer. Training builds a stronger team. Staff Management 1.

Management 148

Management Management Seasonal Menu Cash Management 148

Culinary Cues

AUGUST 31, 2019

By “all in” I am referring to total commitment, building your life around the demands of the job, and most significantly to do so while being oblivious to the impact that this commitment has on other aspect of one’s life. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC.

Reference 346

Reference Uniforms Take-out Social Media 346

Culinary Cues

MAY 3, 2023

He is referred to as the hit maker for bands. He is not one of those fancy, over-the-top, crazy fast and wild drummers who lives to be the center of attention – Purdy and what he calls the “Purdy Shuffle” is a simple, mesmerizing backbeat that makes you tap your feet, sway your head, and smile. Bread is the same way. No excuses – GET TO WORK!

Food Truck 474

Food Truck Customer Experience Take-out Food Supply 474

Culinary Cues

APRIL 8, 2020

You refer to it as mise en place and experience has shown you that if you are organized and prepared then you are capable of achieving success in any moment. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. The system depends on you to act in this manner every day. We will get through this together.

Communication 474

Communication Food Supply Customer Service Small Business 474

Culinary Cues

JANUARY 18, 2023

The important thing about those moments in time is their value as a reference. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Sure, luck can be involved, but luck is rarely something to depend on or take credit for. This is your education, your real education. Harvest America Ventures, LLC. Restaurant Consulting.

Back of House 467

Back of House Front of House Education Café 467

Culinary Cues

FEBRUARY 28, 2021

The Japanese would refer to them as companies focused on “Kaisen” (a pursuit of constant improvement). PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. The culture of these businesses insists on the relentless pursuit of greatness. Eliminate mediocre from your vocabulary. Harvest America Ventures, LLC.

Uniforms 450

Uniforms Fine Dining Small Business Customer Service 450

Culinary Cues

FEBRUARY 16, 2022

This is not to slight golfers (I try to be one on occasion myself), nor is it meant to infer those cooks need to play sports at all – it is a reference to wanting to be part of a team versus standing on a soapbox as an independent. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

Uniforms 447

Uniforms Hiring Consumer Goods Communication 447

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 448

Social Media Hiring Website Management Hospitality 448

Culinary Cues

NOVEMBER 22, 2022

Expressing this, building a team around it, and telling that story is what I refer to as that higher purpose. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. We not only taste soul food; we feel it. The same can be true in a restaurant. Have you worked in an operation like this? Does your restaurant have soul?

Back of House 449

Back of House Transportation Café Food Order 449

Culinary Cues

JULY 14, 2023

Competition is healthy if you use it as a reference to improve. 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 70 interviews with the most influential people in food

Cash Management 400

Cash Management Uniforms Food Supply Café 400

Culinary Cues

FEBRUARY 29, 2020

After all how many times do we reference something creative as the best thing since sliced bread? PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. That simple grilled cheese is just another sandwich until you point out that it was first developed by Otto Rohwedder who also designed the bread slicer.

Fine Dining 520

Fine Dining Café Customer Experience Menu 520

Culinary Cues

OCTOBER 30, 2021

Sitting is the chef’s office, or what some might refer to as a storage room with a desk, it is always enlightening to look out on the kitchen and watch the motions of those who have found a home in double-breasted white jackets and skull caps. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

Coaching 490

Coaching Café Take-out Training 490

Culinary Cues

JANUARY 23, 2023

THE FAN/GUEST IMPACT: Often referred to as the 12 th man, the fan or guest has a role to play in grabbing the carrot and pushing it even further out after it is in hand. It is the job of the player/staff member to use the skills and tools provided in pursuit of the organizational goals.

Coaching 466

Coaching Sports Point of Sale Take-out 466

Culinary Cues

MARCH 9, 2021

Chef Grant Achatz of Alinea Restaurant in Chicago refers to it as “Flavor Bouncing” where everything on a plate marries with every other ingredient and every dish on a menu does the same with other dishes. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC. Restaurant Consulting.

Presentation 449

Presentation Fine Dining Seasonal Menu Design 449

Culinary Cues

JULY 23, 2022

This is why we (those kitchen warriors that I am referring to) make sure the first thing we do each day is check on social media to see who is celebrating a birthday and take a moment to wish each other well. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Stay connection with those unique friends in food.

Employee Relations 447

Employee Relations Workshop Events Social Media 447

Culinary Cues

SEPTEMBER 1, 2023

An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since. It refers to interactions with people and events that sit forever in our memories. How powerful is a complete dining experience and what exactly is it?

Fine Dining 409

Fine Dining Dine-in Front of House Design 409

Culinary Cues

OCTOBER 20, 2021

Some talented people are not the best cooks and chefs and quite often the most intelligent (using commonly referred to scales of measurement) are lacking in common sense. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com – BLOG. Learn by doing. Harvest America Ventures, LLC. CAFÉ Talks Podcast.

Front of House 491

Front of House Uniforms Back of House Kitchen Safety 491

Culinary Cues

MAY 16, 2022

If you are a seasoned veteran of the kitchen, you have likely experienced this a few times and know exactly what I am referring to, but for others – here is an attempt to re-create the “feel” of being in the kitchen zone: Tom arrived a bit later than normal for his shift at Café Monique. PLAN BETTER – TRAIN HARDER.

Café 439

Café Front of House Point of Sale Back of House 439

Culinary Cues

APRIL 13, 2022

With this in mind, habit changes will not be driven by one sector, but rather through a unified effort including doctors, dietitians, cooks and chefs, family, marketers, and what Kennedy refers to as a “tribe of food coaches”. The result is a modular textbook reference for all who can become a change advocate – a culinary coach.

Coaching 442

Coaching Reference Food Order Customer Experience 442

Goliath Consulting

APRIL 28, 2020

In our previous blog article, we briefly touched on the various advantages of third party delivery services, like how outsourcing delivery to a third-party service has an advantage of allowing smaller, local restaurants to get started quickly (2). Provided drivers/ No training required. Reference: [link]. Cons: High Fees.

Delivery 269

Delivery Food Back of House Franchise 269

Culinary Cues

APRIL 1, 2024

In fact, even years later, someone always seems to reference the fact that the vice president didn’t think very highly of my cooking, and Elvis couldn’t even tolerate my poached eggs. After all was said and done, my special assignment was the basis for countless jokes and ribbings by the kitchen team for weeks afterward.

Back of House 421

Back of House Kitchen Safety Hotels Front of House 421

Culinary Cues

SEPTEMBER 27, 2023

STRUCTURE Many of us secretly enjoy the structure of a kitchen, the chain of command, the organization that is so critical (mise en place) and the reference to time tested cooking methods. When we depend on people who are dependable and well trained then the kitchen is like a fine-tuned orchestra and the expeditor is the conductor.

Employee Relations 449

Employee Relations Training Fine Dining Communication 449

Culinary Cues

JUNE 16, 2023

Chef Pierre referred to him as the house roundsman. 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] One step at a time, grasshopper.

Kitchen Safety 414

Kitchen Safety Back of House Hotels Food Safety 414

Culinary Cues

APRIL 18, 2020

He is often referred to as a king of chefs. He is credited with training some of Europe’s most noteworthy chefs including Paul Bocuse. and wrote the incredible Boston Cooking School Cookbook (Fannie Farmer Cookbook) that is the most published reference of all time. PLAN BETTER – TRAIN HARDER. Restaurant Consulting.

Hotels 433

Hotels Innovation 2002 Book 433