Culinary Cues

DECEMBER 16, 2024

Dont waste time. [] ALL FOR ONE AND ONE FOR ALL Talk with any kitchen employee or restaurant worker and they will likely reflect on the importance of being part of a team. Maybe I tend to quote Bourdain too much, but he comes from a real place. This is the missing ingredient in so many guest experiences.

Employee Relations 410

Employee Relations Presentation Small Business Recruiting 410

Modern Restaurant Management

FEBRUARY 14, 2020

Consumers are prioritizing sustainability when it comes to dining choices, driving a trend for going green in the restaurant industry. Concerned about climate change and the environment, these consumers are increasingly spending their dining dollars with restaurants demonstrating sustainability initiatives.

Recycling 567

Recycling Sustainability Social Media Loyalty Program 567

Culinary Cues

MAY 12, 2025

Leave your customers speechless and your employees beaming with pride. Wrapped with care in parchment paper, sealed with a stamp that embraces your logo, include an information sheet that outlines the source of ingredients, the history of your restaurant, and what goes into bringing this sandwich to the guest. Choose your oven wisely.

Fine Dining 348

Fine Dining Seasonal Menu Front of House White Paper 348

Culinary Cues

MARCH 16, 2025

Restaurants didnt know how to react. Eventually we figured it out (to some degree) but in the process lost an enormous number of restaurants from 2020 2023. Do you remember how challenging it was (and continues to be) to attract employees and customers once the pandemic seemed to settle down? Do you remember this?

Food Supply 232

Food Supply Customer Service Delivery Recruiting 232

Culinary Cues

FEBRUARY 5, 2025

Theres plenty of fear and loathing going on in the restaurant business. Every restaurant and restaurateur are struggling to figure it out how am I going to make this work? Restaurants would typically rely on high school and college students during the summer months to fill positions during peak season now that is a challenge.

Fine Dining 242

Fine Dining Food Supply Customer Service Recruiting 242

7 Shifts

APRIL 24, 2020

The outbreak of COVID-19 in early 2020, and subsequent social distancing and self-isolation protocols have wreaked havoc on restaurant workers everywhere. With most restaurants operating on dine-out only, and many having closed their doors, restaurant staff are left with hours reduced—or out of a job entirely.

Social Media 352

Social Media Insurance Website Management Government 352

Culinary Cues

OCTOBER 14, 2024

Every restaurant and food related business is crying the same blues: “Where are the great employees?” The needs run the entire gamut: cooks, bakers, chefs, managers, bartenders, servers, caterers, and even business partners…the shortages and the opportunities are EVERYWHERE.

Coaching 415

Coaching Employee Relations Take-out Training 415

Culinary Cues

AUGUST 7, 2021

Identifying problems has never been a challenge in the restaurant industry – there are many. Let’s look for a moment at one of those problems (challenges) and apply these three steps: PROBLEM: The restaurant industry, universally, is having an impossible time trying to find competent, committed individuals to work in all positions.

Social Media 474

Social Media Cash Management Blog Small Business 474

7 Shifts

SEPTEMBER 15, 2021

In the restaurant industry, every bit counts. In this blog post, we will discuss suggestive selling and how it can improve your restaurant's bottom line. In this blog post, we will discuss suggestive selling and how it can improve your restaurant's bottom line. Suggestive selling techniques for restaurants.

Loyalty Program 369

Loyalty Program Customer Experience Customer Service Point of Sale 369

7 Shifts

SEPTEMBER 17, 2021

Our mission is to bring you the most objective and accurate information about technology for restaurant and hospitality businesses. On the 7shifts blog, we make it our duty to provide our readers with a relevant, trusted, and useful source for restaurant employees and managers to succeed in their goals.

Blog 195

Blog SEO Hospitality Small Business 195

Culinary Cues

OCTOBER 3, 2024

Nearly nine years ago, during the first twelve months of Harvest America Cues blog, one of my articles went viral attracting almost 40,000 views in one day. What rules or laws are most significant for them and how might their commitment to them impact on those workhorse cooks, dishwashers, restaurant servers, and the like?

Coaching 447

Coaching Restaurant Law Article Training 447

Culinary Cues

SEPTEMBER 26, 2020

We all know the challenges facing restaurants right now – there is little benefit in reiterating the problems. What needs to be addressed is: “ How do we build trust among customers, trust that the restaurant will keep them safe, and how do we generate enough sales and in turn – profit, to keep the operation moving forward?

Kitchen Safety 432

Kitchen Safety Back of House Front of House Customer Experience 432

Culinary Cues

JULY 15, 2024

It is apparent in the classroom, the local grocery store, your doctor’s office, the gym where you work out, car dealerships, airports, subways, hotels, and yes – restaurants. In other words – when a restaurant is not working as it should, start by looking at leadership and how they approach the business and the people within.

Leadership 472

Leadership Food Truck Employee Relations Training 472

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. Every restaurant, of every level is finding it increasingly difficult to build a team with lasting power.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Culinary Cues

AUGUST 3, 2020

From coast to coast restaurants that are open at some level are paralyzed by a lack of staff. As restaurant owners and chefs scratch their heads trying to figure out what’s going on – it might be helpful to look at the lessons that are before us. According to ABC news – more than 16,000 U.S.

Government 493

Government Small Business Training Consumer Goods 493

Culinary Cues

NOVEMBER 10, 2023

The question is theoretical – obviously you are not going to have every employee physically sign their work, but rather consider establishing an environment where everyone does take responsibility and demonstrates pride in what they do. “I Why not list your employees on the menu or on your website and their role in the organization.

Seminar 443

Seminar Front of House Back of House Workshop 443

The Restaurant Group

MAY 3, 2025

Thats what we call restaurant employee turnover rate , buddy. It’s the number of staff who leave your restaurant compared to the average number employed during a certain time. The restaurant employee turnover rate is a wild beast, averaging between 70% and 80% in most spots. New managers?

Cash Management 78

Cash Management Loyalty Program Recruiting Customer Service 78

Modern Restaurant Management

JUNE 28, 2022

The development of robotics in the post pandemic scenario has changed the overall scenario for the industries, especially the restaurants industry. The prominence of food delivery and service robots has increased in the overall restaurant industry. This is owed to the uncertainties faced by the restaurants at the global level.

Delivery 575

Delivery Food Customer Service Front of House 575

Culinary Cues

MAY 4, 2021

If we can just get past the vaccine hesitancy then the country, and the restaurant industry might be able to see the light at the end of the tunnel. The other elephant in the room however is how will the restaurant industry approach business if we reach herd immunity through vaccination? Well, this is what we hope.

Customer Service 493

Customer Service Customer Experience Training Pricing 493

Culinary Cues

FEBRUARY 2, 2024

Yes, I have been preaching the need for change in restaurants. Don’t get me wrong, there is still an abundance of restaurants that do it right and build respect into their core beliefs, but just like a virus – what begins as insignificant can grow to become a systemic problem if left unchecked. A lack of respect is a problem.

Training 442

Training Customer Service Uniforms Leadership 442

Modern Restaurant Management

MAY 21, 2020

Even though the COVID-19 pandemic persists across the globe, governments have started easing lockdown restrictions and allowing restaurants to reopen finally. High-end restaurants that tend to have a pricier menu should look to add more affordable items. Protect Your Employees. Instead, you can reach a compromise in your menu.

Social Media 539

Social Media Food Safety Cash Management Customer Service 539

Culinary Cues

AUGUST 31, 2024

Every marketer insists that a company have a clear mission statement that is designed to give direction to a company and clearly articulate to the customer and employee, what the company stands for. It will help employees understand the value of what they do.” Restaurants with a clear, “bought into” mission statement are successful.

Customer Service 413

Customer Service Social Media Customer Experience Reference 413

Culinary Cues

APRIL 15, 2023

It’s early spring, mud season as it is commonly called, and they are putting in a Yeoman’s effort at organizing another restaurant week. All good intentions – they want to create full or partially full dining rooms for restaurants in need. If you are not in the restaurant business, then maybe this sounds reasonable.

Café 518

Café Seasonal Menu Point of Sale Social Media 518

Culinary Cues

AUGUST 22, 2022

Paul de Vance in southern France, or the walled in villages of Tuscany, the narrow streets of Oslo, Norway, and the typical hidden villages found in parts of historic Germany; places that were home to those special little restaurants that reflect the terroir of the region. Those four or five employees were like family. That was it!

Seating 474

Seating Front of House Back of House Cash Management 474

Modern Restaurant Management

SEPTEMBER 10, 2021

There’s rarely been a more difficult time for restaurants than the past year. Combining a shortage of customers and employees as a result of the COVID-19 pandemic with the ongoing flux of health code restrictions, restaurants are struggling to drive traffic and relevance within respective customer bases.

Entertainment 485

Entertainment Social Media Customer Service Technology 485

Culinary Cues

NOVEMBER 10, 2021

It seems to me that this is where we are with our decisions about restaurant operation. We have debated this issue for the past two years and the only solutions that most restaurant operators have come up with are to cut services and keep raising wages. and employee jobs moved from production to quality control.

Kitchen Safety 94

Kitchen Safety Training Take-out Mobile Ordering 94

Modern Restaurant Management

JUNE 10, 2022

If you are a restaurant owner in 2022, you need to be on TikTok. I know what you’re thinking, “It’s a video social network, where the heck does my restaurant fit in there?” TikTok is the perfect place for restaurants to be due to its younger demographic, high engagement levels, and growth potential.

Employee Relations 508

Employee Relations Influencer Events Small Business 508

Culinary Cues

MARCH 30, 2020

The restaurant industry has been plagued with problems for decades – this international crisis has brought everything to a head. Labor issues have been at the top of the list for decades: low pay, no benefits, unpredictable schedules, 12-hour shifts, and difficulty finding and retaining good employees when these issues persist.

Small Business 457

Small Business Food Supply Food Truck Healthcare 457

Culinary Cues

AUGUST 14, 2020

It’s true of great restaurants, great retail stores, great investment firms, exceptional banks, small auto dealerships, and even local government offices. It is those great employees who made the company what it is who carry the weight of pain from a loss of faith in what they helped to build. So why is this so?

Small Business 447

Small Business Leadership Customer Service Café 447

Culinary Cues

JANUARY 3, 2023

I have long embraced this philosophy when it comes to restaurants, but it also can apply to any business. Let me explain: A few years ago, (50 years ago) I had a conversation with a wonderful woman who owned and operated a successful neighborhood restaurant. Happy, welcomed employees produce happy food.

Hospitality 466

Hospitality Customer Experience Customer Service Small Business 466

Culinary Cues

APRIL 2, 2020

If you are a chef or restaurant owner I would like you to begin today with a significant question: “If I had to build this restaurant concept all over again, knowing what I know now, what would it look like – how would it be different? www.harvestamericacues.com BLOG. Check out their site at: [link]. PLAN BETTER – TRAIN HARDER.

Guest Recovery 491

Guest Recovery Take-out 2019 Hiring 491

Culinary Cues

JULY 4, 2021

On top of this – restaurants are offering wages that were unheard of pre-pandemic and still employees are not inclined to return to kitchens and dining rooms. CHANGE #1: The days of the fixed menu for restaurants should come to a halt. The quick fix may just be a dramatic change in how we plan and present our menus.

2021 508

2021 Food Supply Seasonal Menu Supplies 508

Culinary Cues

MAY 15, 2021

The restaurant industry continues to be devastated – not just as a result of the pandemic but because the pandemic brought underlying issues to the surface. The glory days of the restaurant industry have been laid to rest and they may never return to any semblance of normalcy. What if……happens? How will we react?”

Customer Experience 449

Customer Experience Cash Management Customer Service Front of House 449

Culinary Cues

AUGUST 31, 2020

Rest assured, at some point restaurants will rise up again, clubs and hotels will measure success based on occupancy and food service activity, and the position of “chef” will be center stage in driving sales and measuring profitability. This is the most effective way of losing the respect of your employees.

Leadership 471

Leadership Point of Sale Training Coaching 471

Culinary Cues

APRIL 23, 2023

But here’s a curve ball – restaurants need to earn a profit and that isn’t easy. 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

Seasonal Menu 520

Seasonal Menu Leadership Training Fine Dining 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. The Trifecta Behind FOHBOH Tension The […] The post Can Cross-Training Ease FOH vs. BOH Tension in Restaurants?

FOH 115

FOH BOH Training Front of House 115

Culinary Cues

JULY 31, 2022

The end IS NOT near, in fact, restaurants have never been more important than they are right now. Are you willing to look at your employees as your most important asset and put yourself in their shoes? Are you willing to listen to your employees who interface with guests more often than you? Yet, all we hear is negativity.

Food Supply 449

Food Supply Training Supplies Café 449