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. Restaurant waste nips away at profitability – why? Let’s take one possible cause that is not on everyone’s radar: nurturing real interest in a restaurant career early on.

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Social Media Cash Management Blog Equipment 474

Culinary Cues

DECEMBER 17, 2020

None, however, are as devastatingly out of the operators control as this pandemic. There are short-term band aid solutions such as takeout, delivery, or even conversion into retail markets where wine inventories and local necessities take over space once occupied by diners, but they are not a replacement for a steady turn of tables.

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Uniforms Cash Management Brewery Consumer Goods 470

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

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.

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Loyalty Program Communication Training Coaching 582

Culinary Cues

MAY 15, 2021

If the stakeholders in this important industry do not take the opportunity to learn from the lessons encountered, then a return to those exciting decades of growth and media glory will be difficult to envision. It also means that more significant time must be spent training service staff how to upsell and create enhanced customer value.

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Customer Experience Cash Management Customer Service Front of House 387

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. The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. Log item transfers and wastes. Stock incoming inventory.

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Management Management Kitchen Safety Front of House 195

Culinary Cues

SEPTEMBER 27, 2023

So, let’s take inventory. THE CONS ABOUT WORKING IN RESTAURANTS: PAY SCALES AND BENEFITS Yep – pay scales and benefits need to improve significantly if people are to feel comfortable making a career out of the kitchen. How we approach this determines our assessment of what we have chosen to do for a career.

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Employee Relations Fine Dining Training Communication 385

Culinary Cues

JULY 8, 2021

With a real need to try and make-up for a lost year and an overnight demand for dining out – restaurants are faced with a new pressing issue: where do we find the staff and how do we keep them? How many of your local restaurants are down to five-day weeks out of necessity? Well, I suppose desperate times call for desperate measures.

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Sports Take-out Café Training 473

PathSpot

OCTOBER 11, 2023

In this blog, we’ll explore the time wasted on filling out forms, labeling food, and other Standard Operating Procedure (SOP) tasks and discuss how streamlining these processes can improve efficiency without compromising safety – saving time and resources. Consider the time spent on filling out forms alone.

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Food Safety Waste Food Document 40

Culinary Cues

APRIL 3, 2020

As you move through IDEATION that will help to define what your restaurant concept, menu, systems, and staffing will look like as we eventually move out of this crisis, it is just as important to discuss and plan for the things that can go wrong. Assuming that it can’t happen to you is at best naïve, and at worst – tragic.

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Guest Recovery Social Media Kitchen Safety Food Safety 318

Culinary Cues

OCTOBER 20, 2021

Some from each group have been (are) quite successful while others stumble along not quite sure what steps to take next. I was thinking the other day how we may be taking away from the opportunities that the school of hard knocks provides. Learning to be responsible and earning what is in your pocket – the school of hard knocks.

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Front of House Uniforms Back of House Kitchen Safety 421

Culinary Cues

JULY 31, 2023

If your direction is planned out then work can be, and will be, enjoyable and rewarding. This is a business of pennies – pennies that can disappear very quickly through waste, spoilage, and improper cooking. Maybe, they are even worthy of a place in your employee manual or at least as a talking point during new employee orientation.

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Kitchen Safety Back of House Front of House Food Safety 324

Culinary Cues

FEBRUARY 6, 2022

It was a job and a paycheck, a signal that I wanted to take on some responsibility, and the beginning of a six-decade work ethic, but there were no pats on the back for a choice of careers. These statistics may provide a different outlook: According to the National Restaurant Association 1 out of every 3 people in the U.S.

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7 Shifts

AUGUST 10, 2020

In this blog, we’ll walk you through best practices for organizing your back office, reducing unnecessary clutter, and preserving your office as a place of efficiency. Taking the time to set up a restaurant organizational system is an investment – but it’s one that will certainly pay off in the form of more efficiency.

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Document Restaurant Law Book Point of Sale 351

Culinary Cues

MAY 18, 2020

Make sure that you seek out opportunities that involve food. But you can learn a very important lesson in these operations: It’s all about flavor and flavor takes time and discipline. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. This will likely be the case for some time. Harvest America Ventures, LLC.

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White Paper Certification Food Safety Food Supply 519

Cheetah

SEPTEMBER 6, 2019

85% of Food in Restaurants Is Wasted According to the Food Waste Reduction Alliance, in the restaurant industry, about 85% of food ends up in the trash. coalition found that for every $1 a restaurant invested in reducing food waste it made a return of $7. Reducing food waste can do more than help you save a few bucks.

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Culinary Cues

JULY 23, 2020

The solutions rest on the shoulders of training, setting examples, equitable enforcement of operational standards, provision of the tools for employees to be successful, support of their efforts, honest critique, and all done under the umbrella of strength – a 100 percent commitment to excellence without exception. PLAN BETTER – TRAIN HARDER.

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Leadership Definition Employee Relations Training 410

Culinary Cues

DECEMBER 8, 2020

This has been a long haul for the eager, confident line cook who started out three years ago as a dishwasher. Even those who have the opportunity to take the time to attend culinary school, if they are truly committed, started out just like Alex. The whole concept of team was something that would take adjustment time.

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Kitchen Safety Take-out Training Food Safety 445

Restaurant365

SEPTEMBER 10, 2021

Inventory management tracks what’s going in and out of your restaurant for a specific period, and what product is in your restaurant at any given time. The data from inventory management can help you place more accurate orders, calculate exact food costs, make informed menu changes, and address potential sources of food waste.

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Inventory Management Management Point of Sale 138

Culinary Cues

APRIL 26, 2020

Building a well thought out strategy for starting up the restaurant engine after we move forward is paramount and will, in the process of thinking it through, give every chef and restaurateur a spark of excitement to lean on. There is so much to think about, so many decisions to make, and so much angst about what the future holds.

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Guest Recovery Kitchen Safety Customer Service Food Safety 310

Culinary Cues

MARCH 21, 2020

Once we learn to take a breath and put the brakes on typically intense lifestyles, always on the go, always more to do than there is time, constantly putting aside interface time with friends and family, and relying on technology for our entertainment – we might just be able to find solace in life. PLAN BETTER – PERSONALLY TRAIN HARDER.

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Back of House Book Leadership Communication 344

Culinary Cues

MARCH 30, 2020

We need to take the time to define a concept, a menu, and a system that will allow for a more reasonable and manageable profit picture. [] CONNECTING WITH THE MARKET: This is the time to build a greater understanding of the new marketing environment for businesses. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

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Small Business Food Supply Food Truck Healthcare 355

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. Train your store-level managers.

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Compost Food Waste Front of House 88

Culinary Cues

JULY 6, 2020

Cooks must also practice effective cost controls through total utilization of ingredients, minimizing waste, following procedures and where important – recipes, and making sure that perishable goods are rotated and stored properly. Professional cooks avoid pointing fingers and when wrong – they take responsibility. CAFÉ Talks Podcast.

Kitchen Safety 519

Kitchen Safety Uniforms Presentation Café 519

Focus POS

SEPTEMBER 3, 2020

With a kitchen display system, you can cut out the middleman. During rush hours, in their efforts to take orders quickly and get them to the cooks as soon as possible, its easy for neat handwriting to go out the window. Order errors don’t just cost you in reputation and customer satisfaction—they cost you in food waste.

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POS Waste Customer Service Customer Experience 174

Culinary Cues

APRIL 5, 2021

My first real job at the age of 15 (unless you count being a paperboy) was washing dishes and helping out the breakfast cook at a local diner. I had no such plan at the age of 16, so like many who will read this article I was stepping out day after day without any direction. Take the work that you do seriously.

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Take-out Small Business Food Order Café 377

Focus POS

DECEMBER 8, 2021

During a “normal” year, restaurant owners and operators face issues such as cash flow and capital, inventory management, hiring and training and providing excellent customer service. Training new employees and helping them to perform their jobs successfully is a top priority now.

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Mobile Ordering Point of Sale Cash Management Food Supply 148

Sling

MAY 9, 2023

They take purposeful planning and work to build and maintain. Then, reach out to your staff, get to know them on a personal level, and create a positive company culture. Then, reach out to your staff, get to know them on a personal level, and create a positive company culture. Here’s how to achieve that.

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Culinary Cues

OCTOBER 16, 2019

If you don’t want the job, then call ahead, thank the chef for his or her time, and cancel well before your scheduled time – don’t waste others time that is allotted to hearing your story. When you take control of a positive environment than others will follow suit. Be there, be on time and put your best foot forward. DON’T DO IT!

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Uniforms Equipment Small Business Customer Experience 322

Restaurant365

JANUARY 4, 2022

If you’re still using Excel spreadsheets for inventory management, you are taking unnecessary manual steps and adding opportunity for error to the process, which can contribute to your rising food prices. Your team must still take manual inventory by hand to account for spoilage, improper portioning, and waste.

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Inventory Pricing Management Management 148

Margin Edge

FEBRUARY 3, 2022

With all that in mind, now more than ever, restaurants are looking for ways to lower food costs that don’t take up too much time or too many resources from already stretched thin operations. In that case, this blog can be a reassurance that either you’re on the right track (who doesn’t love a reminder that you’re doing the right thing?)

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Sling

APRIL 27, 2023

Controlling food inventory as part of your restaurant operations management is also about reducing food waste and ensuring food freshness so that the dishes you serve live up to the quality you and your customers demand from your business. While that is part of the training process, there’s more to it than just saying, “Here’s how we do it.”

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Operations Management Management Inventory 78

The Restaurant Group

NOVEMBER 24, 2022

Their businesses are sure to stand out from the crowd. Zero Waste and Sustainability Research suggests that more and more consumers prefer to support restaurants with lower carbon footprints. They are demanding full transparency on ingredient sourcing, waste output, and emissions from food production processes.

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2023 Consumer Goods Advertising Point of Sale 88

Restaurant365

MARCH 10, 2022

Inefficient restaurant inventory management practices, improper storage, gaps in inventory logs, theft, and waste are among the top reasons that cause even the most successful kitchens to fail. Counting weekly paints an accurate picture of how you are using your product and enables you to take action to correct problems. Mistake #2.

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Inventory Management Management Merchandise 78

Restaurant365

MAY 17, 2022

Whenever your restaurant group acquires, counts, transfers, or wastes inventory, it must be entered as a journal entry in your accounting general ledger. Restaurant-specific accounting technology automates the journal entry process. Record waste as an integral part of food inventory management.

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Inventory Management Management Food 78

Culinary Digital

JANUARY 2, 2024

In the ever-evolving food industry landscape, one concept stands out as a catalyst for operational efficiency, cost-effectiveness, and improved customer satisfaction: streamlined menu options. Let’s uncover the secrets behind leveraging streamlined menu options to take your organization to new heights.

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Menu Seasonal Menu Customer Experience Customer Service 59

Restaurant365

MARCH 10, 2020

If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management. With manual ordering, you’re not taking advantage of such time- and money-saving advancements as digital counts, smart ordering and automated vendor invoices.

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Inventory Management Management Waste 103