Culinary Cues

MARCH 15, 2021

Programs need to either find ways to stabilize enrollment or come up with some other source of funding to support their efforts. If you teach in a live restaurant environment on your campus is it operated with five times as many cooks in training as would be possible in a real restaurant? PLAN BETTER –TRAIN HARDER.

Education 587

Education Food Supply Communication Training 587

Culinary Cues

AUGUST 9, 2021

Make them feel as if they are part of your mission – they are! [] FOR THE SERVICE STAFF: Training, teaching, and tasting are all part of the program. Look at every dishwasher as your next cook in training. It is your job to teach and train, to show some empathy, but be tough and have very high expectations of your cooks.

Front of House 474

Front of House Customer Experience Dine-in Workshop 474

Culinary Cues

JANUARY 8, 2021

With the increasing relevance of social media as the primary method of getting a restaurants message out – chefs who are social media savvy (astute at using Instagram, Facebook, Tik Tok, YouTube, and Twitter) will be at the top of the “hire” list for prominent restaurants. [] TEACHING/TRAINING. PLAN BETTER – TRAIN HARDER.

2021 474

2021 Social Media Kitchen Safety Restaurant Law 474

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. Choose wisely.

Customer Service 414

Customer Service Social Media Customer Experience Reference 414

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 446

Influencer Customer Experience Dine-in Training 446

Culinary Cues

FEBRUARY 9, 2022

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. PLAN BETTER – TRAIN HARDER.

Restaurant Law 450

Restaurant Law Coaching Café Sourcing 450

Culinary Cues

DECEMBER 28, 2021

Through your time in the kitchen, you embraced tasting wines, studying their source, and building an understanding of the factors that impact on flavor. As you pan your eyes through the kitchen you are able to take in the magic that had taken place before your arrival and know how important it will be for you to continue to teach and train.

Kitchen Safety 474

Kitchen Safety Front of House Fine Dining Back of House 474

Culinary Cues

AUGUST 18, 2022

The hustle is the source of positive adrenaline, that juice that so many cooks and chefs from my generation and before, sought. Chefs need to inspire, teach, train, support, show, critique, and reward the hustle – this is the lifeblood of a great restaurant. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Food Order 473

Food Order Customer Experience Hiring Café 473

Culinary Cues

MAY 18, 2020

A period of time working on a farm will build a greater appreciation for the source of ingredients you work with and the commitment of those people who do the work. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Remember that even during tough times – being a chef is a noble profession with loads of opportunity.

White Paper 520

White Paper Certification Food Safety Food Supply 520

Culinary Cues

OCTOBER 11, 2022

Share, teach, and train others – this is the fuel that drives your own leadership engine. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Look at your current role as the most important in the success of the operation and the power of the plate. Master your role and support those around you. Restaurant Consulting.

Leadership 449

Leadership Fine Dining Workshop Training 449

Culinary Cues

MARCH 21, 2022

Lost moments looking for anything out of place is not only inefficient, but also a prime source of frustration. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC. CAFÉ Talks Podcast.

Front of House 444

Front of House Back of House Point of Sale Food Order 444

Culinary Cues

DECEMBER 11, 2023

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 80 interviews with the most influential people in food

White Paper 412

White Paper Hospitality Fine Dining Reference 412

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. Employee referrals are actually the best source of seasonal hiring (and frankly, hiring in general). PLAY 2: Onboard & Train Your Seasonal Staff. Train and prepare staff to serve guests in a high-speed, high-volume environment. User Network.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Culinary Cues

JULY 2, 2023

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.

Back of House 418

Back of House Seasonal Menu Café Sourcing 418

Culinary Cues

JANUARY 20, 2024

Now, if the guest wants a particular “special vegetable” then, of course we charge, but to leave a protein source on the plate as a stand-alone, is not what we do. [] APPETIZERS ARE NOT A FULL MEAL Appetizers that are increased in size to increase the plate charge defeats the experience of dining. Do it right!

Fine Dining 449

Fine Dining Food Truck Back of House Pricing 449

Culinary Cues

FEBRUARY 28, 2022

As much as this blog is focused on what is right in front of cooks, chefs, and restaurateurs every day, it is impossible to do so in a vacuum. Read a newspaper, listen to the experts, learn to trust a source that believes in telling the story even more than offering their opinion. PLAN BETTER – TRAIN HARDER. Cooks united!

Education 515

Education Recycling Sustainability Blog 515

Culinary Cues

MARCH 4, 2022

He or she knows where to look, where the source of the problem may lie. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com – BLOG. Food cost is way too high – the senior chef has faced that problem numerous times. Harvest America Ventures, LLC. Restaurant Consulting. CAFÉ Talks Podcast.

Coaching 474

Coaching Training Fine Dining Article 474

Culinary Cues

MAY 15, 2021

To attract and retain quality staff you must train well, treat them with respect, pay them a respectable wage, offer reasonable benefits, and provide them with the tools to be successful. It also means that more significant time must be spent training service staff how to upsell and create enhanced customer value. CAFÉ Talks Podcast.

Customer Experience 449

Customer Experience Cash Management Customer Service Front of House 449

Culinary Cues

MAY 3, 2023

The biggest, the best quality, cooked to perfection, sourced from the finest ranch, grass fed, Angus, Wagyu, Kobe, Natural, Organic, and the list goes on and on. It amazes me every time I visit a restaurant – the important things that we miss. With menus the focus is, and always has been, on the protein, the center of the plate.

Food Truck 474

Food Truck Customer Experience Take-out Food Supply 474

Culinary Cues

FEBRUARY 1, 2021

Know your source. The restaurants that are able to thrive again are the ones that are able to build a team – a cohesive group of well-trained professional artisans with a shared vision; individuals who take their job seriously and are given the tools to do so. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Small Business 446

Small Business Front of House Customer Service Communication 446

7 Shifts

MAY 11, 2020

.” — Erica Gillespie, Ani Ramen Spend some time figuring out how long you’ll need to properly (and successfully) reopen—with considerations for new employee health & safety training, inventory delivery, PPE equipment orders, menu planning, etc. In our blog on ways to pivot your business model , we suggest: Offering meal kits ??

BOH 368

BOH Food Safety FOH Equipment 368

Modern Restaurant Management

DECEMBER 10, 2021

Train your staff to build other taking points. For example, you can create a blog to share the inspirations and stories behind your dishes. Your content can range from demos of how to make your popular dishes, how you source your ingredients, and videos of special occasions that you hosted at your restaurant. Net result?

Marketing 567

Marketing SEO Front of House Website Management 567

Culinary Cues

FEBRUARY 13, 2022

So, as life starts to transition to a level of normalcy, restaurants may find that the pandemic opened the door to a viable, additional source of revenue that isn’t going away. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Are you working in this direction right now? Harvest America Ventures, LLC.

Compost 474

Compost Fine Dining Waste Café 474

Culinary Cues

APRIL 15, 2020

Whether for business or pleasure, people have a need and desire to travel by plane, train, and automobile. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. As the world moves past the Coronavirus at some point – it will be the travel industry that defines how quickly the economy recovers. We are in this together.

Travel 464

Travel Small Business Point of Sale Back of House 464

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. For example, you might have to take a larger role in candidate sourcing, recruiting, hiring, onboarding, and even the firing process than you might expect. This part of the job is arguably the most multi-faceted.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

JUNE 4, 2023

Fiction, non-fiction, newspapers, cookbooks, respectable blogs, menus, etc. Visit the source of ingredients you work with. Read whenever and whatever you can. A balanced breadth of knowledge and an extensive vocabulary will be the result. Reading helps you to have something important to say when the time comes.

Brewery 418

Brewery Equipment Blog Book 418

EATER

JUNE 1, 2023

Her blog, AI Weirdness , chronicles what happens when she trains neural networks on everything from paint colors to animal names. It can now create recipes that can actually be followed, with obligatory stunt blogs following in their wake , all trying to answer the question of whether AI-generated recipes are any good.

Dietary Restrictions 261

Dietary Restrictions Training Blog Information 261

Culinary Cues

JANUARY 29, 2022

PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. The right kitchen, as I have mentioned before, sweats the details. Everything is important when creating an environment of excellence. There is no such thing as insignificance in the right kitchen with the right chef. Harvest America Ventures, LLC. CAFÉ Talks Podcast.

Uniforms 450

Uniforms Café Training Operations 450

Culinary Cues

JANUARY 23, 2021

In the higher profit/lower volume model there will be a requirement for higher levels of skill from both front and the back of the house, a greater understanding of ingredients and their source, cost appropriate table top items (more expensive china, flatware, and glassware), and a level of finesse that rises to the level of the menu pricing.

Point of Sale 450

Point of Sale Front of House Back of House Customer Experience 450

Culinary Cues

MAY 4, 2022

It might be sustainability, waste management, protection of traditions, a pursuit of excellence, authenticity, or connection with the source of ingredients, etc. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Be somewhat altruistic with your profession and stand for something that is meaningful.

2022 448

2022 Education Coaching Kitchen Safety 448

Culinary Cues

JUNE 16, 2020

You remember – just a few months ago – dining out was a source of entertainment, chefs were careerists worth admiring, a restaurant meal was a reward, and a chance to clink glasses with friends was something to truly look forward to. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC.

Social Media 370

Social Media Entertainment Email Marketing Customer Experience 370

7 Shifts

MARCH 16, 2022

Take note of employees who demonstrate initiative, integrity, or management potential and present them with special projects, training responsibilities, and other developmental opportunities. And what better way to source that information than from your employees themselves? Provide Ongoing Career Development or Training.

Front of House 370

Front of House Back of House Communication Customer Service 370

7 Shifts

SEPTEMBER 15, 2021

In this blog post, we will discuss suggestive selling and how it can improve your restaurant's bottom line. Have your chef go into detail about how ingredients are sourced and dishes are prepared , so your team can ace any questions that guests may have. Who should train the staff on suggestive selling? Now go make some sales!

Loyalty Program 369

Loyalty Program Customer Experience Customer Service Point of Sale 369

Culinary Cues

AUGUST 28, 2022

Yes, we can teach or train someone to perform the steps in cooking and through practice we can do this quite well – just like it is possible to teach or train someone to play the piano or guitar, violin, or cello. It is the same as training someone to play the game of baseball, basketball, football, hockey, or golf. Sean Brock.

Book 444

Book Café Travel Training 444

Culinary Cues

JULY 31, 2023

The team is the source of energy, the adrenaline, and the fire that brings a kitchen to life. It will pay off! 7) IT’S STILL ABOUT TEAM: By far, the greatest joy of working in the kitchen is the ability to function as part of something greater than the individual. There needs to be a symbiotic relationship between the two.

Kitchen Safety 414

Kitchen Safety Back of House Front of House Food Safety 414

Culinary Cues

NOVEMBER 6, 2022

My professional life has been dedicated to the kitchen, the people of restaurants, the ingredients and their source, the process and the adrenaline, the service and an opportunity to make people happy, and of course those plates as they slide down the pass. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Food Truck 449

Food Truck Customer Service Customer Experience Food Supply 449

Culinary Cues

SEPTEMBER 7, 2019

They are my portal, the people whom I know best – my friends, co-workers, source of dismay, and source of inspiration – these are the people with whom I am most connected. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC. Restaurant Consulting. www.harvestamericaventures.com.

Blog 323

Blog Take-out Customer Service Sourcing 323