Indoor Media

JANUARY 2, 2019

What content has performed best for your blog? Since our blog is fairly new (started in the fall of 2017) we’ve been experimenting with different content topics, audiences, and writing styles. Still, blogs geared toward auto shop and restaurant owners seem to reign supreme. Here are our top 5 blog posts of 2018.

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Blog 2018 Coupons Advertising 78

Restaurant365

DECEMBER 6, 2019

If they’re trying to remember all the refill requests and extra sides of ranch, they may forget to upsell items while taking a pen-and-paper order. By shortening their time in the restaurant, you can seat more tables on even your busiest nights without making guests feel rushed out the door. A Mobile POS Increases Order Efficiency.

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POS Blog Mobile Ordering Front of House 117

Culinary Cues

MAY 3, 2023

They are out there. People will pay for quality – are you willing to invest the time to find out? It takes time, effort, knowledge, passion, hard work, great raw materials, and total commitment to make outstanding bread – respect this. What will it take to get the message across? Bread is the same way.

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Food Truck Customer Experience Food Supply Take-out 467

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. This is compounded when a restaurant doesn’t even take bread seriously. Help them out. Do it right!

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Fine Dining Food Truck Back of House Pricing 389

Culinary Cues

APRIL 22, 2024

It only takes a few seconds to move from being a “go along for the ride” consumer to feeling screwed. Grocery stores try to eliminate cashier positions (yes, I know how hard it is to find help) and opt for self-check-out but do so without lowering prices. Bread has always been a given. Great hospitality is common sense.

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Consumer Goods Pricing Customer Experience Hospitality 284

Culinary Cues

DECEMBER 21, 2023

This the time of year to pause and reflect, to push past the challenges, the less than stellar moments, the times we would just as soon forget, and the scars from an industry that passes them out freely and give thanks for what we have. Those days and nights when our mise en place wasn’t where it should have been made us stronger.

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Kitchen Safety Food Safety 2024 Inventory 416

Culinary Cues

APRIL 29, 2024

At a time when the desire and need for dining out has returned to 2019 levels, this seems like a counter-productive formula. While all of this “reaction” is taking place, the root cause continues to be ignored. In the end, restaurants become less and less appealing to customers, employees, and owners. Let’s open our eyes.

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Front of House Back of House Training Customer Service 240

Culinary Cues

APRIL 1, 2024

Outside people went about their day, never giving mind to the effort, dichotomy of characters, hustle, stress, and complexity of what takes place in the “back of the house” at a twelve hundred room hotel. As I tied on my apron and pulled out my knife kit ready to dive in, the executive chef called me into his office.

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Back of House Kitchen Safety Hotels Front of House 318

Culinary Cues

FEBRUARY 10, 2024

The tables are full, and he is having a difficult time keeping up but makes a mental note to address that once the dining room clears out. Suddenly, he remembers the cobwebs and thinks: “I’ll take care of that in the morning”. Seek out the details and then prioritize corrective action. It’s never too small to worry about.

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Uniforms Small Business Dine-in Training 360

Culinary Cues

JANUARY 29, 2024

It is human nature to try and push those out of our minds, but given a moments pause, it’s easy to remember them. It takes time for people to push aside tradition, habits, and yes – fear, that accompanies change. Change will happen, in fact it already is, but as we all known – change is not something that is embraced with open arms.

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Kitchen Safety Guest Recovery Uniforms Food Safety 381

Culinary Cues

SEPTEMBER 4, 2023

This may seem like a strange topic for a blog focused on the restaurant industry and the world of food but hear me out. You can see it moving in and taking up lodging in our social media streams, in books that are published, articles in the news, music that is written, and a change in what we find on our televisions.

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Social Media Food Safety Retail Back of House 348

Culinary Cues

JUNE 4, 2023

This is my version and addition to his profound words: EYES ON THE POSITION OF CHEF: So, you want to make a career out of this kitchen work. Take care of your knives. Take care of your bodies: exercise, eat right, try to get enough sleep, see a doctor annually, care for your teeth, maintain a healthy weight, drink in moderation, etc.

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Brewery Equipment Book Blog 353

Culinary Cues

JUNE 13, 2023

I need a job” however becomes a sense of urgency that steps away from the negative and shouts out how important a job is to your survival. They work me to the bone”, must mean that a person feels like an indentured servant with no way out. I got the job!” Of course, I could go on and on. you can do better than this’”. -Dr.

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Article Social Media Blog Café 308

Culinary Cues

NOVEMBER 20, 2023

The stores were empty, and restaurant service staff were staring out windows from the vantage of unfilled seats. The look of the service staff, cooks on the back loading docks grabbing a smoke break, salesclerks with arms folded, starring out shop windows, and nervous shop owners checking their bank accounts on cellphones was disconcerting.

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Customer Experience Customer Service Food Safety Retail 362

Culinary Cues

FEBRUARY 2, 2024

Anything worth doing is worth doing world-class whether washing dishes, organizing a cooler or workstation, dicing vegetables, finishing a plate of Kobe beef, taking inventory, or mopping a floor – it’s all important. [] CREATIVITY: Respect means everyone (cooks in particular) has a desire to create something worthy of carrying their signature.

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Training Uniforms Leadership Customer Service 351

Culinary Cues

APRIL 9, 2024

Look out chef – I’m coming for your job! The sous chef takes you around and introduces you to the team – a team of very serious cooks with blazing fast and accurate knife skills, immaculate workstations, impeccable organization, and a look of complete control. “We Day one, you walk through those kitchen doors with a bit of swagger.

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Uniforms Waste Café Take-out 323

Culinary Cues

AUGUST 21, 2023

Beginning with a few flamboyant artisans like Jeremiah Tower, Paul Prudhomme, Wolfgang Puck, and Alice Waters – the chef came out from behind the curtain as the star of the show, the person responsible for over-the-top food that wowed and inspired people of all socio-economic backgrounds. Economic Blips: The economy is somewhat cyclical.

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Back of House Food Supply Government Dine-in 390

Culinary Cues

DECEMBER 30, 2022

Okay, so there are certainly employers out there who probably don’t deserve good employees, and, in those situations, I can understand some level of discontent, but not to the extreme of stating that being a cook is a dead end. Invest, push yourself, learn, grow, and take a chance – this is the formula on which great careers are built.

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Workshop Article Uniforms Take-out 361

Culinary Cues

JULY 14, 2023

Interestingly, it goes even further because if you take this approach, you quickly understand you can always do that task better tomorrow. If you are just starting out as a dishwasher, then seek to become a world-class dishwasher. So, the mantra sets the stage for the drive to constantly improve. People will notice.

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Cash Management Uniforms Food Supply Café 299

Culinary Cues

OCTOBER 30, 2023

There is a lesson here for cooks, chefs, and restaurateurs – a simple message that stands out from every other “road to success” Prophet: Whatever you do, do it well. It will take super-human effort, ample amounts of time, arduous training, and boat loads of cash. What will it take for you to become part of that club?

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Fine Dining Front of House Dine-in 2016 353

7 Shifts

APRIL 24, 2020

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. You can find a full list of financial relief programs at our blog: COVID-19 Restaurant Relief Programs. Here are a few simple steps you can take to manage your funds.

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Social Media Insurance Website Management Government 352

Culinary Cues

JULY 25, 2023

I remember returning to my office, closing the door, and taking the time to collect my thoughts before calling him in. Now, I want you to listen closely, I want you to take this in and store it in a place that can be easily accessed in the future. Sit down, I want to have a serious chat with you.

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Food Truck Reference Café Take-out 342

Restaurant365

APRIL 16, 2021

With a recent 285% increase in the search for “take out,” Google’s locally focused listings for restaurants will most likely be the first thing your customers see. The post Guest blog: 7 Essential Reasons Why Your Restaurant Needs an Online Ordering System appeared first on Restaurant365.

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Online Ordering Blog Ordering Front of House 78

Culinary Cues

JULY 2, 2023

Of course, there are different qualities of beans, different levels of roast, and even different qualities of water, but mastering the simple process of proper brewing can take a very long time, a great deal of consistent effort, and a passion for the process and the product. Ripert and his team have always been in dogged pursuit of “simple”.

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Back of House Seasonal Menu Café Sourcing 353

Culinary Cues

JULY 23, 2023

This does not excuse chefs who lash out, who wear their strong emotions on their sleeve and point the finger at those who do not follow their intended steps towards greatness. Chef, one of your most important jobs will be to train the next outstanding person to take your position if you ever move on.”

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Guest Recovery Seasonal Menu Presentation Customer Experience 404

7 Shifts

JANUARY 31, 2024

The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. Accounting & finances Many owners—who take the initiative to fund and start the restaurant —expect you to keep the business open and profitable.

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Management Management Kitchen Safety Front of House 397

Culinary Cues

MARCH 22, 2023

When offered, it quickly sells out because people are always drawn to perfection. It is that carrot just a bit too far out of reach that it can’t be grabbed, but in the process of pursuit we push ourselves as far as possible with that goal in mind. You know it, when you see it, feel it, smell it, or taste it.

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Coaching Fine Dining Café Training 368

Culinary Cues

MAY 24, 2022

Your blood pressure is way up, you occasionally break out in cold sweats, and when you look in a mirror you see a mix of the weight of the world and a perpetual smile. First and foremost, you need to build a checklist, a very well thought out checklist of everything that must be done before you open your doors.

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Café Take-out License Small Business 383

Culinary Cues

JANUARY 18, 2023

Sure, luck can be involved, but luck is rarely something to depend on or take credit for. Every plate is perfectly executed, no returns or re-fires, the roast is a perfect medium rare, the grill marks are well-defined, that fish fillet is caramelized beautifully, and you never run out of prep. www.harvestamericacues.com BLOG.

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Back of House Front of House Education Café 379

Culinary Cues

MAY 27, 2023

Encourage talk about food while on the job, take the time as a chef or manager to make “FOOD FACT” teaching moments throughout the day. The book club need not meet in someone’s living room, sitting in a circle, and taking turns giving an evaluation of the authors hidden message – it’s just a tool for discussion.

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Technology Front of House Social Media Back of House 347

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. Reaching for that carrot may be enough to keep you going, reaching that carrot will help to fulfill you, and pushing the carrot even further out will either inspire or frustrate you.

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Coaching Sports Point of Sale Take-out 374

Culinary Cues

AUGUST 9, 2021

We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens. These team members will go out of their way for the guest because you do so for them. Let them kick the tires and take the menu for a spin.

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Front of House Customer Experience Workshop Dine-in 473

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. www.harvestamericacues.com BLOG. Such is the case in 2021.

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2021 Social Media Kitchen Safety Restaurant Law 462

Culinary Cues

JANUARY 15, 2024

I just shake my head and wave him out. We can play it safe and get the s**t kicked out of us, or we can fight our way into the light. We can climb out of hell, one order at a time. One of the cooks shouts out: “You’ve got that right.” I’m going to “blitz” the kitchen now before the second string arrives for dinner prep.”

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Front of House Food Order Back of House Café 248

Culinary Cues

OCTOBER 11, 2022

We can always find things to disagree with and people who frustrate us, but very little good ever comes out of this approach. Don’t wait for someone else to build your skills and knowledge – take charge of your own growth. Always push that carrot a little out of reach and then work like crazy to grab it. Restaurant Consulting.

Leadership 381

Leadership Fine Dining Workshop Training 381

Restaurant Clicks

SEPTEMBER 13, 2019

Want to learn how to start a food blog? If you have a passion for food – whether it’s making recipes, cooking, baking, or just eating food – starting a food blog can be fun and easy. . Since there are so many food blogs out there already, it can be difficult to make yours stand out. Install WordPress.

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Blog SEO Food Social Media 60

Culinary Cues

FEBRUARY 22, 2022

It seems, at times, written in stone that those who work in kitchens will be quick to point out other’s mistakes, easily angered, inflexible, excessive drinkers, lacking in balance, and outside of their job in the kitchen – somewhat irresponsible. It is so easy to fall into the trap of a stereotypical line cook.

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Take-out Customer Experience Blog Training 379