Culinary Cues

DECEMBER 21, 2023

My time working in a demanding kitchen, dealing with the daily curve balls, the physical and mental roadblocks, and the stress of a clock with never enough time left are over. We are where we are today because we learned something important from all of this and we should be grateful. Yes, I am grateful for all of this.

Kitchen Safety 416

Kitchen Safety Food Safety 2024 Inventory 416

Culinary Cues

MAY 13, 2023

Is it culinary school, working in well-known restaurants, finding an established chef to mentor them, or is it something else entirely? It is the decision of where to work, who to work for, and how you will invest in the opportunities that come your way that is most critical at this juncture.

Hotels 426

Hotels Point of Sale Cash Management Training 426

Culinary Cues

APRIL 29, 2022

This is a direct message to all of those young cooks just starting out, dishwashers, culinary students, and seasoned veterans of the kitchen – you can go as far as you want to go in the food business as long as you are willing to put in the work, build a plan, and stick to the plan. Am I exaggerating? Yes, this is ABSOLUTELY TRUE.

Influencer 379

Influencer Book Small Business Take-out 379

Culinary Cues

JANUARY 20, 2024

There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. If we fail to look at the entire restaurant package, then we fail to realize how to earn profit. Come on, we know this!

Fine Dining 389

Fine Dining Food Truck Back of House Pricing 389

Culinary Cues

OCTOBER 11, 2022

If you are a cook who is happy working just for a paycheck – more power to you, but you can probably save some time and not read this article. As is often said – learn to become a problem-solver and not a finger pointer, build people up instead of tearing them down, and reap the long-term benefits of a positive attitude.

Leadership 381

Leadership Fine Dining Workshop Training 381

Culinary Cues

JUNE 16, 2023

Work in the diner was great. With a substantial savings from working all summer Shawn began to invest in a few choice cookbooks. On weekends there was still an opportunity to work in the diner, so he was able to stay fresh. On weekends there was still an opportunity to work in the diner, so he was able to stay fresh.

Kitchen Safety 327

Kitchen Safety Back of House Hotels Food Safety 327

Culinary Cues

JUNE 4, 2023

Of particular interest to me was a paragraph from Chef Sean Brock of Audrey Restaurant in Nashville (pages 289-290) that everyone should read. Of particular interest to me was a paragraph from Chef Sean Brock of Audrey Restaurant in Nashville (pages 289-290) that everyone should read. Are you proud of your work?

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Brewery Equipment Book Blog 353

Culinary Cues

APRIL 8, 2020

I know that restaurants will return at some point, but am I stuck? Am I destined to work in the same career or do I have any real skill sets that can open other doors?” This has been at the core of the restaurant business forever. Too much idle time leads to reflection and analysis. Is there anything else I can do?

Communication 468

Communication Food Supply Customer Service Small Business 468

Culinary Cues

FEBRUARY 9, 2022

It happens now and again, that question comes up on-line, usually from individuals new to a professional kitchen, or those who have little idea about how kitchens work. The chef must be the coach who recognizes strengths and weaknesses and builds consensus around common goals so that the machine works properly. [] A Teacher and a Trainer.

Restaurant Law 409

Restaurant Law Coaching Café Sourcing 409

Culinary Cues

MAY 18, 2020

Know that the degree or certificate is more than an acknowledgement of the skills and knowledge that you have gained – it represents your level commitment and discipline that will serve you well. The restaurant industry is being hit extraordinarily hard, unlike any other time in recent history.

White Paper 519

White Paper Certification Food Safety Food Supply 519

Culinary Cues

MAY 9, 2022

Weekend work continued through the Fall and Winter when I turned 16. I already made plans to work full time at the diner during the summer months. I peeled and diced potatoes for home fries, cracked eggs for scrambled and omelets, and learned how to use the slicer to cut bacon from slabs (this was before layout bacon was a thing).

Hotels 361

Hotels Food Order Café Inventory 361

Culinary Cues

MAY 1, 2023

One fact about the restaurant business stands out to me – something I have always appreciated: the kitchen is the great equalizer. One fact about the restaurant business stands out to me – something I have always appreciated: the kitchen is the great equalizer. In all cases – I have learned something from them.

Front of House 427

Front of House Back of House Food Order Seasonal Menu 427

Culinary Cues

NOVEMBER 25, 2023

Be strong, be true to your profession, honor those who came before, think of the hard-working cooks in your brigade and the trusting patrons who spend their hard-earned money in your dining room. It is a place where people want to work and a kitchen that guests can trust to keep them healthy and safe. It’s not easy being a chef.

Seasonal Menu 353

Seasonal Menu Food Supply Training Presentation 353

Culinary Cues

FEBRUARY 6, 2022

How many times has the job been referred to as “flipping hamburgers” or working in a “greasy spoon”? 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.

Back of House 420

Back of House Reference Presentation Mobile Ordering 420

7 Shifts

SEPTEMBER 20, 2022

Here you'll find links to our favorite blog and support articles, information about 7shifts Academy, our social media profiles, and more. Whether you need to brush up on your restaurant slang or you need to swap a shift, we've got you covered. Resources for working in restaurants. Tune into the restaurant growth podcast.

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FOH BOH Social Media Fine Dining 195

Culinary Cues

OCTOBER 19, 2020

Anyone who has tied on an apron in a professional kitchen understands the physical nature of the work. But we don’t often take the time to stop and pay attention to the intellect of the cook and the broader skills that few careers can boast. Yep, that’s right – cooks are adept at using math every day in the kitchen.

Restaurant Law 444

Restaurant Law Communication Café Take-out 444

Culinary Cues

JANUARY 18, 2021

So – you are a young (or not so young) person who loves food, enjoys restaurants, and finds the media depiction of becoming a chef to be exciting and rewarding. So – you are a young (or not so young) person who loves food, enjoys restaurants, and finds the media depiction of becoming a chef to be exciting and rewarding.

Customer Experience 433

Customer Experience Blog Café Education 433

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. One way to approach a viable solution is to modify how we do business, what we sell, and the skill set that makes sense for today’s cook.

Compost 437

Compost Fine Dining Waste Café 437

7 Shifts

AUGUST 15, 2022

Are you a restaurant owner looking for question to ask potential candidates? Check out this blog and video on the top 9 interview questions to ask as an owner. There are a lot of jobs available in the restaurant industry. Restaurant Interview Questions and Answers [PDF]. Plus what kind of questions to ask the interviewer.

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

Culinary Cues

AUGUST 21, 2023

The once restaurateur-centric restaurant was about to become chef-centric. It was interesting, somewhat absurd, but life changing for those in the profession and for the way people viewed the restaurant experience. Suddenly the chef-owned restaurant not only made sense – it was the approach with the greatest traction.

Back of House 390

Back of House Food Supply Government Dine-in 390

Culinary Cues

SEPTEMBER 21, 2023

He brought his assignment to the chef before suiting up for work. So, what did you learn – Jack?” At the time it was a job, and they didn’t have any idea they would stick with kitchen work. But, after a few weeks they really started to enjoy the work and the people.” They really got into it.” The chef nodded.

Back of House 265

Back of House Hotels Uniforms Certification 265

Culinary Cues

DECEMBER 30, 2022

The more you know, the more you are able to do, the more competent you are, and the more diverse your skill set – the greater the opportunities. Invest, push yourself, learn, grow, and take a chance – this is the formula on which great careers are built. Commit to learning something new every day – yes, EVERY DAY!

Workshop 361

Workshop Article Uniforms Take-out 361

Culinary Cues

JULY 5, 2023

This is what draws the very best employees to a restaurant, leads those with the means to invest in the business, and lights up the media who will paint a picture of excellence that builds excitement and anticipation around a dining experience. The single greatest attribute of a chef is confidence. “I Confidence takes TIME. Are you committed?

Leadership 350

Leadership Sports Article Presentation 350

Culinary Cues

JULY 31, 2023

I felt it was time to refresh, modify, and re-emphasize the rules and make them relatable to the current climate we all work in. A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. These are not the only rules, nor are they necessarily a perfect fit for every operation, yet again, maybe they are.

Kitchen Safety 324

Kitchen Safety Back of House Front of House Food Safety 324

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. In addition to their main duties, restaurant managers also have to contend with all the unwritten or hidden responsibilities that fall on them.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

MAY 4, 2022

This is a sentence that sums up the life’s work of these athletes, a culmination of talent, hard work, and perseverance. Your chef instructors dedicated themselves to passing on the knowledge and skills that you will need to reach for your goals; knowledge and skills that took them a career to acquire. Here you go!

2022 372

2022 Coaching Education Kitchen Safety 372

Culinary Cues

OCTOBER 20, 2021

As a teacher, chef, cook, and initially – dishwasher, I have been witness to those with incredible natural talent, many extraordinarily intelligent individuals, and far more “Rudi” type individuals who compensated with plain old hard work and dedication. This is a must!

Front of House 421

Front of House Uniforms Back of House Kitchen Safety 421

Culinary Cues

JANUARY 23, 2023

Some of us know that winning takes loads of hard work, conditioning, and focus, while others hope they can win without the effort. There are so many parallels in life that evolve around the reality of winning and as such it may be wise to try and learn something from it. Winning feels good, losing does not.

Coaching 374

Coaching Sports Point of Sale Take-out 374

Culinary Cues

JULY 14, 2021

They may have insinuated that they wouldn’t return, but let’s face it – working in kitchens, with all its rough edges, is invigorating and fulfilling. This is a career that affords anyone the opportunity to define their destiny, to work at it and move forward. Look around – they’re slowly, but surely coming back. It can be done.

Food Order 473

Food Order Café Ordering Inventory 473

Culinary Cues

MAY 17, 2023

If you are “good”, it really means that you could be “GREAT”, and if you learn how to become great, you could have WORLD CLASS within your reach. “I How does a restaurant move forward and inspire cooks, servers, and guests if extraordinary means that the food they serve fits the basic model of: “hot food hot, and cold food cold”?

Small Business 430

Small Business Café Take-out Definition 430

Culinary Cues

DECEMBER 12, 2021

The trials and tribulations associated with the restaurant business are many – it is not an endeavor for the faint of heart. I have occasionally been asked what is the composite skill set of the chef or what should a graduate of a culinary program be able to do? To owners and operators, the cook for all ages must be both.

Restaurant Law 391

Restaurant Law Education Definition Social Media 391

Culinary Cues

MARCH 15, 2021

Sure, I know how much the restaurant/foodservice industry is suffering and how many operations are shutting their doors as a result of avoiding decades of challenges brought to a head by the pandemic, but believe me when I say that this will change. Just as the restaurant industry evolves, so too must the industry of education.

Education 539

Education Food Supply Training Communication 539

Culinary Cues

NOVEMBER 27, 2020

To my parents, who during my early teenage years, both worked – leaving me at home after school to finish dinner and get it ready for the family meal. To my parents, who during my early teenage years, both worked – leaving me at home after school to finish dinner and get it ready for the family meal. I took his advice.

Influencer 486

Influencer Hotels Education Hiring 486

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. I said I was confused since the jar was clearly empty.

Hospitality 375

Hospitality Customer Experience Customer Service Small Business 375

Culinary Cues

AUGUST 9, 2021

The goal of every restaurant and every chef is to create memorable experiences for the guest. Somewhere in our internal job description is a desire, and even a need to build an environment of WOW! Wow visuals on the plate and in the dining room, wow views from every seat, wow service, and of course – wow flavors on the plate.

Front of House 473

Front of House Customer Experience Workshop Dine-in 473

Culinary Cues

JUNE 29, 2022

They were gained when I worked on my feet for a ten- or twelve-hour shift. They were gained as I worked over a cherry red flat top range, sweat pouring down my back. They were gained working with people whom I had to depend on, people from all kinds of backgrounds: ethnic, educational, race, gender, and age.

Education 411

Education Take-out Leadership Café 411

Culinary Cues

MAY 16, 2021

Let’s put aside, at least for a short time, the antagonistic, woe is me, hard-nosed dialogue about the problems with staffing, the generation that doesn’t want to work anymore, the cheap employers that don’t want to pay a fair wage, and customers who refuse to respect us and let’s focus on what we do.

Dine-in 445

Dine-in Take-out Customer Experience Café 445