Culinary Cues

MAY 5, 2021

My question to you is, how will management of Restaurants, Clubs and Hotels try to provide a sense of balance and wellbeing for the chefs who have the history of working from dawn until well into the night, six and sometimes seven days a week. Is there truth to this? Of course, this is true so what is the solution? Is this true?

Hotels 473

Hotels Employee Relations Coaching Training 473

ChowNow

MARCH 7, 2025

Its the number one way customers discover new restaurants and if your business isnt showing up in the search results, youre losing diners to competitors who are. Local restaurant SEO is the best way to attract new customers, and its easier than you thinkyou dont need to be a technical expert to start seeing real results.

SEO 195

SEO Online Ordering Mobile Ordering Website Management 195

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. When you hire a person you own the responsibility to inform, train, teach, and improve their abilities.

Leadership 471

Leadership Point of Sale Training Coaching 471

Culinary Cues

APRIL 23, 2022

The margins are very tight, in fact they are so tight that most business savvy people would wonder why anyone would ever want to own a restaurant. So, if the cost of goods is not the chef’s responsibility, then where does the buck stop? The answer is simple, yet profoundly challenging: food cost is EVERYONE’S responsibility.

Food 448

Food Seasonal Menu Waste Point of Sale 448

Culinary Cues

APRIL 23, 2023

Do you understand the seasonality of ingredients and how to adjust for less than stellar quality or substitute ingredients that will bring you close to the same result in a recipe? [] WHAT DO YOU KNOW ABOUT WINE: Is the wine list solely the responsibility of the sommelier, lead bartender, or dining room manager?

Seasonal Menu 520

Seasonal Menu Leadership Training Fine Dining 520

Modern Restaurant Management

OCTOBER 4, 2021

Whether you’re handling marketing for a chain restaurant, or just trying to heighten the visibility of your own local mom and pop diner, here are seven pro tips for restaurant marketing that will give your eating establishment a much-needed boost. This is true for any type of business, but especially for restaurants.

Marketing 474

Marketing Loyalty Program Social Media Online Ordering 474

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This wide-ranging responsibility is a lot, and it often leads to burnout.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

FEBRUARY 18, 2020

So, wouldn’t it be safe to say that if you can manage a kitchen – you can manage any kitchen? Some restaurants can operate efficiently with a staff of 10 or less, while others might require more than 50. An operation with one restaurant outlet is far different than one with several. The answer is emphatically – no.

Beverage 520

Beverage Events Food Order Website Management 520

Culinary Cues

FEBRUARY 9, 2022

It is the chef’s responsibility to set the standard for others to follow. [] A Team Builder. THE LAW: The person in the role of “chef” is responsible for the image of the kitchen through his or her actions – BOTH ON AND OFF THE JOB. [] The Person Who Establishes the Direction for the Kitchen. Restaurant Consulting.

Restaurant Law 450

Restaurant Law Coaching Café Sourcing 450

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.

Training 442

Training Customer Service Uniforms Leadership 442

Modern Restaurant Management

OCTOBER 19, 2022

In a sector as vast as the restaurant industry, digital marketing becomes a critical tool to standing out among the crowd, especially as Q4 inches closer. Read on to learn more about SEO versus Local SEO, and – most importantly – how to determine what works best for your restaurant brand.

SEO 474

SEO Social Media Website Management Online Ordering 474

Culinary Cues

APRIL 10, 2023

To some it may simply seem like the squeaky wheel syndrome (a handful of people with loud voices) as dialogue about exodus from the restaurant business continues to raise eyebrows. There are, unfortunately some restaurants who fit the accusations. The opportunity and the responsibility rest squarely on your shoulders.

Employee Relations 520

Employee Relations Restaurant Law Waste Article 520

Culinary Cues

JANUARY 8, 2021

Sometimes the change curve can be mapped out allowing ample time to gear up with new skills, new products, new methods of production, and a laser focused marketing strategy, while on occasion, something environmental takes place that forces a more immediate response. Such is the case in 2021.

2021 474

2021 Social Media Kitchen Safety Restaurant Law 474

Modern Restaurant Management

SEPTEMBER 16, 2020

Modern Restaurant Management (MRM) magazine surveyed marketing experts to find out the best ways restaurants can market themselves now. 'Safety' is what I believe to be most important now to help assure patrons to revisit their favorite restaurants. An app-first experience for restaurant chains.

Marketing 585

Marketing Social Media Food Safety Email Marketing 585

Modern Restaurant Management

APRIL 5, 2022

These platforms are gaining popularity among people who wish to dine with their families at home and still wish to enjoy the flavor and quality of restaurant food. In this blog, we will discuss the various facets being utilized to enhance the entire operation of the ghost kitchen efficiently.

Online Ordering 491

Online Ordering Website Management Point of Sale Inventory 491

The Rail

OCTOBER 10, 2024

Indeed, with coffee drinkers trying to drink a product that echoes their values, this is information that restaurant owners and managers need. This short blog looks into these factors and points out how you can tap into this growing market segment.

Sustainability 130

Sustainability Dine-in Compost Consumer Goods 130

Culinary Cues

MARCH 10, 2022

I’m not sure who decided that this declaration be made, but for those of us in the restaurant business – it is so appropriate. Why do we sometimes treat dish washers as commodities – interchangeable and easily replaceable parts, when their role is so critical to the success of the restaurant (front and back of the house)?

Front of House 450

Front of House Back of House Uniforms Hiring 450

Culinary Cues

AUGUST 14, 2020

Study and watch – these are the characteristics of businesses that are supported by loyal customers, able to attract great people, viewed as wonderful places to work, and willing to share the responsibilities of leadership. Support the neighborhood restaurant with owners and employees who work side by side with a smile on their face.

Small Business 447

Small Business Leadership Customer Service Café 447

Culinary Cues

JUNE 13, 2023

I have to work (said with a frown)” in response to another person’s request for your time means that you would rather be with them than spend time at your place of employment. It’s a job” is a common response to “How are things at your place of employment”, generally meaning that it is what it is – a means to a paycheck and that’s it.

Article 406

Article Social Media Blog Café 406

Modern Restaurant Management

NOVEMBER 16, 2020

Not too long ago, the restaurant storefront and menu helped to attract customers, but now an online presence is more important than ever. If you are using a third-party tool to manage your bookings, you can also add it to your listing so that users can directly book a table from the search results. A description. A phone number.

SEO 537

SEO Website Management Online Ordering Information 537

Culinary Cues

APRIL 29, 2022

Whatever you want to achieve, and whatever position you seek: Restaurant Chef, Research Chef, Personal Chef, Restaurateur, Food and Beverage Director, Teacher, Author, Consultant, or Product Developer are all within your reach. Do you want to be a chef some day in a high-volume family style restaurant? Yes, this is ABSOLUTELY TRUE.

Influencer 448

Influencer Small Business Book Take-out 448

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

SEPTEMBER 14, 2023

Some who work in kitchens can distance themselves from the overwhelming responsibility of the cook or chef, but to others it is a heavy weight to carry. Yes, I am talking about your corner restaurant and the employees who work there. Being a cook is an emotional powder keg. Creative people are typically quite sensitive folks.

Employee Relations 449

Employee Relations Training Take-out Fine Dining 449

Culinary Cues

JULY 31, 2022

This is meant to be a chat with all the stakeholders: cooks, chefs, servers, bartenders, managers, owners, dishwashers, and customers. The end IS NOT near, in fact, restaurants have never been more important than they are right now. For the Chef and Manager: Are you willing to look at menus differently?

Food Supply 449

Food Supply Training Supplies Café 449

Culinary Cues

FEBRUARY 17, 2023

You were required to write it prominently in a specific spot on the page so anyone who read it knew the person responsible. What if the same was insisted upon in restaurants? When a person’s work is anonymous then they can easily relinquish responsibility and point the finger elsewhere. Who did this?” Think about it.

Uniforms 462

Uniforms Article Café Take-out 462

Culinary Cues

DECEMBER 14, 2019

I managed to sign up for a National Guard Unit and at least felt that after “Basic” I could count on staying away from the jungle. In a nutshell – this training helped me to understand discipline, chain of command, dependability, teamwork, effort, and taking responsibility for your actions. Self discipline is an act of cultivation.

Training 419

Training Take-out Blog Management 419

7 Shifts

APRIL 20, 2020

The government of Canada recently released the Canada Emergency Response Benefit (CERB), which is just the most-recent addition to the robust relief programs Canada is offering to help support individuals and business owners during the time of crisis brought on by COVID-19. Canada Emergency Response Benefit (CERB).

Website Management 376

Website Management Government Article 2020 376

Culinary Cues

APRIL 24, 2020

Yesterday, I read an emotional, well-written, soul-crushing article by Gabrielle Hamilton – chef/owner of Prune Restaurant in New York City. She spoke from the heart of her “all-in” commitment to her restaurant and staff over the past 20 years while addressing the countless challenges that face independent restaurateurs across the country.

Article 409

Article Point of Sale Take-out Dine-in 409

Culinary Cues

AUGUST 18, 2022

The workflow of those short order cooks was not an accident, it was not instinctive, and it was not solely the work of the manager or chef who hired them. That mesmerizing workflow was a result of total commitment on the part of the operational management, the chef, and each one of those cooks. www.harvestamericacues.com BLOG.

Food Order 473

Food Order Customer Experience Hiring Café 473

Culinary Cues

FEBRUARY 12, 2020

With the title comes a basket full of new responsibilities and challenges that will likely weigh you down for years to come. These responsibilities come with the job – embrace them. Be an advocate within your restaurant for a benefit package that includes exercise. Congratulations! So.now what?

Education 390

Education Consumer Goods Training Back of House 390

Culinary Cues

DECEMBER 5, 2023

Maybe you picked up quickly on the restaurant menu and what was demanded of your station on the line, or as a second semester student you are feeling underchallenged and certain that you can handle anything. The expeditor (if they are good) can solve problems in the moment and keep the chaos of a restaurant in check. You want more!

Kitchen Safety 446

Kitchen Safety Food Safety Back of House Front of House 446

Culinary Cues

DECEMBER 30, 2019

I have the privilege of working with many different restaurants and food businesses. The following provides some “food for thought”, maybe even a “look in the mirror” checklist for those who are drifting away from those initial goals. [] THINKING THEY CAN MANAGE THROUGH OTHERS.

Cash Management 359

Cash Management Point of Sale Leadership Website Management 359

Culinary Cues

JULY 23, 2023

Most restaurant owners, managers, family members of cooks, friends of cooks and chefs, those in other professions, service staff, and restaurant patrons, don’t get it. It is a juxtaposition that is nearly impossible to manage. Most people don’t get it. Chefs put their name on every dish that leaves the kitchen.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

Culinary Cues

DECEMBER 5, 2019

When we take this inventory it is enlightening to think – I am where I am, I am who I am because this is what I chose – take responsibility. When we relinquish our responsibility for this then we accept that other people and situations are able to over-ride our free will and ability to move in one direction or another.

Inventory 75

Inventory Employee Relations Take-out Training 75

Culinary Cues

JANUARY 23, 2023

Measuring how the “carrot rule”, is applied is the job of the coach, manager, or in our case chef. In terms of a restaurant, it might be: “We expect to grow our business by 20%, win the James Beard Award for Best New Restaurant, earn a Michelin Star, or reach a profit after taxes of 9%”.

Coaching 466

Coaching Sports Point of Sale Take-out 466

Culinary Cues

AUGUST 31, 2024

When properly developed and integrated into your operation, the mission statement will impact who you hire, how you train, the products you develop and sell, the way you lead and manage, how employees interact, the way that guests are approached, and how the world perceives you (the business) to be. Freedom for the soul.” Choose wisely.

Customer Service 413

Customer Service Social Media Customer Experience Reference 413

Culinary Cues

JUNE 7, 2023

Time to evaluate your life and find a way to either minimize that stress or learn how to manage it. What you really need to do is find a way to push some of that stress aside, look at the cause differently, and rather than manage it superficially, look at some lifestyle adjustments. You’re a chef – stress goes with the job – right!

Training 413

Training Article Take-out Café 413