Culinary Cues

DECEMBER 14, 2019

I vividly remember flying out of Buffalo, New York in 1971 for Army Basic Training at Fort Jackson. In a nutshell – this training helped me to understand discipline, chain of command, dependability, teamwork, effort, and taking responsibility for your actions.

Training 419

Training Take-out Blog Management 419

Culinary Cues

MAY 12, 2025

Start here: lets make the worlds best, no comparison, out-of-the-park, mind-blowing, cant even describe how good this (fill in the blank) is. [] SANDWICHES: Think about the details: either produce, or find the absolute best, crusty exterior and rich, moist interior bread to be found anywhere on the planet. Make the tomato an experience.

Seasonal Menu 348

Seasonal Menu Fine Dining Front of House White Paper 348

Culinary Cues

MARCH 31, 2025

Dont take it for granted. [] Education is the key to future success. Listening to others without a need to take control of a conversation can do the same. [] Never step on others to get to your intended destination. No race is ever truly won by pushing others out of the way. Cut them loose. [] Make more music and far less noise.

Consumer Goods 448

Consumer Goods Transportation Small Business Take-out 448

Culinary Cues

NOVEMBER 25, 2024

Taking the time to be grateful is so refreshing. Taking the time to step away from all of that, looking up to the light and reflecting on how fortunate we are is cleansing and very, very important. It can be overwhelming, pointing us down a very dark path. Happy Thanksgiving. What are you thankful for?

Food Supply 409

Food Supply Uniforms Café Take-out 409

Culinary Cues

APRIL 7, 2025

We (those who have invested decades in the business already) may complain about the current labor environment and question the level of commitment from a younger pool of candidates but I have rarely heard anyone attempt to define how it will all wash out. What is the projected profile of cooks and chefs moving forward.

Kitchen Safety 302

Kitchen Safety Food Supply 2030 Healthcare 302

Culinary Cues

NOVEMBER 10, 2024

One thing stood out from what was the likely mood in public houses during the days of Benjamin Franklin and Thomas Jefferson – people, in general, seemed to be enjoying themselves. So, take your moments to reflect. The noise level was high and I’m sure among those present there was some discussion about the election results.

Front of House 433

Front of House Back of House Sourcing Travel 433

Culinary Cues

FEBRUARY 5, 2025

Every restaurant and restaurateur are struggling to figure it out how am I going to make this work? Commissaries for some restaurant chains have reduced the need for kitchens and trained cooks in individual units and the drive-thru has influenced Detroit to view your car as a dining space with added cup holders and space for holding food.

Fine Dining 242

Fine Dining Food Supply Recruiting Customer Service 242

Culinary Cues

JULY 15, 2024

This is a disease that lies dormant in many people just waiting to take over their every being if those in positions of leadership allow it to. It is apparent in the classroom, the local grocery store, your doctor’s office, the gym where you work out, car dealerships, airports, subways, hotels, and yes – restaurants.

Leadership 472

Leadership Food Truck Employee Relations Training 472

Culinary Cues

APRIL 14, 2025

He ran a restaurant in Tijuana where out of necessity one night, he put together the famous salad with the ingredients on hand. And, of course, the development of Eggs Benedict can be found in far too many bits of lore taking credit for this centerpiece of brunch and breakfast menus from coast to coast. Food for thought.

Fine Dining 339

Fine Dining Seasonal Menu Travel Presentation 339

Culinary Cues

NOVEMBER 2, 2024

You look around the kitchen and marvel at the amount of work that takes place each day on stainless tables, in 5 00-degree ovens, on open flames, and in dozens of pots and pans washed and rewashed countless times. You decide to walk through the kitchen during these last moments and take it all in. This is not one of those moments.

Coaching 409

Coaching Take-out Food Order Inventory 409

Culinary Cues

OCTOBER 3, 2024

Nearly nine years ago, during the first twelve months of Harvest America Cues blog, one of my articles went viral attracting almost 40,000 views in one day. Take a step back and give them their due; you are part of a team. [] BE THE EXAMPLE How do you want your employees to act, represent, perform, and connect?

Coaching 447

Coaching Restaurant Law Training Article 447

Culinary Cues

MARCH 21, 2025

The lesson of course is that you never know where ideas will take you, but the process is one that provides an opportunity for a great one to take form. A simple idea built out of anger at a customer that evolved into a multi-billion-dollar industry. Crum sliced potatoes extremely thin, fried them to a crisp.

Hotels 267

Hotels Back of House Customer Service Entertainment 267

Culinary Cues

NOVEMBER 10, 2023

When we sign our work, we take full responsibility for it. “I Think about it for a moment – would you be willing to put yourself out there and take ownership for work that is less than stellar, less than the best you can do? Why not highlight them on your social media pages or in your restaurant blog.

Seminar 443

Seminar Front of House Back of House Workshop 443

Culinary Cues

FEBRUARY 8, 2020

It is easy to blame money, non-traditional work hours, unrealistic training in culinary schools, and the younger generation as a whole – but even if we (the industry as a whole) were able to snap our fingers and fix these issues, it is likely that team building and retention would still be challenging. TEACH AND TRAIN. Richard Branson.

Loyalty Program 582

Loyalty Program Training Communication Coaching 582

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.

Front of House 474

Front of House Customer Experience Dine-in Workshop 474

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. Think about the technology sector as a prime example.

2021 474

2021 Social Media Kitchen Safety Restaurant Law 474

Culinary Cues

FEBRUARY 2, 2024

Employees must be properly trained and then given the responsibility and authority to make those decisions that fit their position. [] SERVE: Respect means that everyone involved in the restaurant is in the service business. Every day should be an opportunity for each employee to grow, learn, and improve through teaching and training.

Training 442

Training Uniforms Customer Service Leadership 442

Culinary Cues

MAY 12, 2022

Of course, there is a handful of masterful chefs and restaurateurs who can charge crazy prices to sold out audiences. It takes so much effort, time, and money to pull customers in for that first visit – we want to make them feel good about their investment and book another reservation soon. PLAN BETTER – TRAIN HARDER.

Pricing 442

Pricing Consumer Goods Training Small Business 442

Culinary Cues

MAY 13, 2023

Those who are serious about holding the chef title some day; the ones who are “in it, to win it”, are always wondering what’s the best path to take. Remember that being “the chef” will take you away from much of the day-to-day cooking, the adrenaline rush, and the team excitement that drew you to the kitchen in the first place.

Hotels 505

Hotels Point of Sale Cash Management Training 505

Culinary Cues

MARCH 15, 2021

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? A recipe that takes two pages of dialogue to explain how to braise a veal shank does not make a cook a master of braising. Make sure that it is clear and positive.

Education 587

Education Food Supply Training Communication 587

Culinary Cues

AUGUST 7, 2021

If we see the challenge as something that has an answer if we take the time to really push our problem-solving skills, then a solution will eventually present itself. Let’s take one possible cause that is not on everyone’s radar: nurturing real interest in a restaurant career early on. So, first step – let’s refer to it as a challenge.

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

OCTOBER 24, 2020

Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way. When a chef takes part in active demographic research – a menu might very well reflect something about the community where the restaurant sits. Owners have a tough time staying out of the menu planning process.

Menu 482

Menu Seasonal Menu Front of House Café 482

Culinary Cues

NOVEMBER 10, 2021

I can’t even count the number of times that the union, representing thousands of steel workers, threatened slowdowns, walk outs or strikes on behalf of their membership. It wouldn’t take very long (measured in months) before there was more dissent among the rank and file and the union was back to the table with managers and operators.

Kitchen Safety 94

Kitchen Safety Training Take-out Mobile Ordering 94

Culinary Cues

AUGUST 3, 2020

As restaurant owners and chefs scratch their heads trying to figure out what’s going on – it might be helpful to look at the lessons that are before us. Trust must be evident to employees and customers and trust during the pandemic is based on training all involved about the necessary protocol to keep people safe.

Government 493

Government Training Small Business Consumer Goods 493

Culinary Cues

DECEMBER 12, 2021

Finding the right concept, building in the right location, finding, and training the best staff, nurturing the team, and creating a menu that reflects the needs of the guest and the passion of the cook is only the beginning. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. This is paramount! CAFÉ Talks Podcast.

Restaurant Law 470

Restaurant Law Education Definition Social Media 470

Culinary Cues

JANUARY 11, 2022

Before you turn and run away or write me off as unaware of how you have the perfect formula for success, just hear me out. We do know it will be different and the Baker’s Dozen list in this article will be only the start for those who think they are ready to take the leap. PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

Café 463

Café Customer Experience Hospitality Customer Service 463

Culinary Cues

NOVEMBER 17, 2020

The chef will likely be the most experienced culinarian with responsibility for the financial operation of the kitchen, menu planning, ordering and inventory control, training, and quality control. Once service begins there will not be any time to take care of prep that was not completed in advance. PLAN BETTER – TRAIN HARDER.

Seasonal Menu 547

Seasonal Menu Back of House Customer Service Front of House 547

Culinary Cues

AUGUST 26, 2024

If you are anything like me, the anticipation of a really good restaurant experience is at the top of my list when traveling, or just taking a break from cooking at home. This is a call out to all who make, sell, and earn a living through food to self-assess and ask a basic few questions: 1. It really hurts me to say this.

Dine-in 443

Dine-in Training Seasonal Menu Sports 443

Culinary Cues

DECEMBER 28, 2021

You take time to sanitize your area, firmly place a cutting board on a damp towel to keep it from slipping, draw your knives across a wet stone while honing their edge, and quickly jotting down a prep list for the next hour. You take a deep breath and smile knowing that this is where you belong, this will be a magical day.

Front of House 473

Front of House Kitchen Safety Fine Dining Back of House 473

Culinary Cues

SEPTEMBER 14, 2023

SUDDEN LACK OF DEPENDABILITY: When an employee who had always been a rock of dependability – always on time, ready to work, interested in taking on more responsibility, always able to complete tasks as expected, suddenly fails to meet those expectations – then it’s time to pay attention. You see a little out of sorts, what can I do to help?”

Employee Relations 449

Employee Relations Training Take-out Fine Dining 449

Culinary Cues

JULY 19, 2024

The attention to detail at every workstation is a perfect indication of the training and unity of purpose that every cook shares, and the sense of calm that this organization brings is a strong indicator of how the unit works towards plate perfection and a great customer experience. Mise en place is a way of life.

Front of House 354

Front of House Food Order Customer Service Café 354

Culinary Cues

MARCH 3, 2024

You were either part of this or feeling left out because you weren’t. Can you tough it out? We even boast an informal initiation period where new employees are given conflicting directions, inaccurate details on the work to be done, or even sent on wild goose-chases just to embarrass them and see if they can take it.

Leadership 447

Leadership Restaurant Law Social Media Sports 447

Culinary Cues

APRIL 15, 2023

My town leaders, bless their hearts, try to figure out ways to strum up cash flow for small businesses. In small private entrepreneurships it is common for owner/operators to not take a steady salary so they might meet payroll or pay a vendor for recent deliveries. Please don’t ask us to take it on the chin. We would love that.

Café 518

Café Seasonal Menu Point of Sale Social Media 518

Culinary Cues

AUGUST 18, 2022

Everyone needs to take responsibility for setting the stage. I cringe when I think of those moments when things slipped out of control but know that each moment when that occurred gave me more resolve to avoid it in the future. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Nurture the hustle!

Food Order 473

Food Order Customer Experience Hiring Café 473

Culinary Cues

APRIL 6, 2020

You need to take care of people. You take care of customers above all else. If a restaurant fails to set the stage for the question: “How does the chef bring out those incredible flavors in this dish?” Housing in these areas, out of necessity, is tight leaving far less room for the joys of cooking at home – especially in groups.

Travel 539

Travel Back of House Customer Service Small Business 539

Culinary Cues

APRIL 23, 2022

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations. First in, first out.

Food 448

Food Seasonal Menu Waste Consumer Goods 448

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. Share, teach, and train others – this is the fuel that drives your own leadership engine.

Leadership 448

Leadership Fine Dining Workshop Training 448