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7shifts Blog Editorial Guidelines and Policy

7 Shifts

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. Our editorial team conducts thorough reviews of any author or contributor at the 7shifts blog. How we create our content. What sets us apart.

Blog 195
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JUST DON’T KNOW OR JUST DON’T CARE

Culinary Cues

Virologists are constantly looking to find the source of a virus while they try to identify a combatant to the effects. Until the source (cause) is identified and dealt with, they know that the fight will be ongoing and countless mutations will keep them on their toes trying to curb the spread.

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IT’S TIME FOR RESTAURANTS TO PLANT THE SEEDS AND HARVEST THE TALENT

Culinary Cues

Far too often we invest our time in addressing the effects of a challenge rather than the source of the roadblocks that appear. This was evident in news articles, books, television, movies, and blog posts, and a 24/7 food network. www.harvestamericacues.com BLOG. So, first step – let’s refer to it as a challenge.

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Most Common Restaurant Fire Loss Sources and How To Prevent Them

Hospitality Insurance Group

The most prevalent sources of grease laden vapor productions are deep fat fryers, followed by woks, broilers, grills, and stove top frying. The hazard associated with grease laden vapors is exacerbated by the close proximity of ignition sources, such as open flames or hot appliances, and a large supply of surrounding combustibles.

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DEFINE, TEACH, AND LIVE YOUR RESTAURANT’S MISSION

Culinary Cues

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 90 interviews with the most influential people in food WHAT ARE THE KEY ELEMENTS TO A MISSION STATEMENT: [] What do you believe in?

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TO A CHEF – SIMPLE ISN’T EASY

Culinary Cues

Simple takes focus, understanding, commitment to consistency, passion, and great sources for ingredients that come from those with the same level of commitment. This approach has won the restaurant international praise, four stars from the New York Times, three Michelin Stars, and a James Beard Award.

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THE IRREFUTABLE LAWS OF BEING A CHEF

Culinary Cues

It’s that simple. [] The Source of Creative Energy. 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. www.harvestamericacues.com BLOG.