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

APRIL 10, 2023

Why waste time working in an environment that is less than supportive? I could have spent time pointing out the negative attributes of a less than stellar operation and an operator who didn’t “get it”, but as my brother-in-law told me many times: “A leopard doesn’t change its spots.”

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Employee Relations Restaurant Law Waste Article 520

Culinary Cues

JULY 29, 2024

The good times, the challenges that we overcame, the team building that took place, and the joy of putting out countless delicious plates of food?” We no longer repair worn shoes- we throw them out and get new ones. Now, if you think that’s corny, then go ahead and crawl back in bed and waste another day.

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Back of House Take-out Café Blog 456

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. In recent years landlords have leveraged their lease power to eventually drive restaurants out of business.

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Customer Experience Cash Management Customer Service Front of House 449

Culinary Cues

FEBRUARY 8, 2020

Pointing out what an employee does incorrectly can be positive if it is reinforced with training to correct the problem. Employees are typically not opposed to being measured – they simply want to know what is expected and how that measurement will take place. The chef must also seek out those “teaching moments” whenever they arise.

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Loyalty Program Communication Training Coaching 582

Culinary Cues

AUGUST 22, 2022

Bigger is less predictable and much more difficult to control and bigger takes cooks and chefs away from what they love to do, what attracted them to the trade in the beginning – to cook from the heart. Instead of thirty-gallon trash cans spread out through the kitchen, there were two much smaller cans, a recycling bin, and tubs for compost.

Seating 474

Seating Front of House Back of House Cash Management 474

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.

Front of House 491

Front of House Uniforms Back of House Kitchen Safety 491

Modern Restaurant Management

APRIL 5, 2022

In this blog, we will discuss the various facets being utilized to enhance the entire operation of the ghost kitchen efficiently. According to the National Restaurant Association , three out of five Americans prefer to get food delivered or taken out at least once a week. This system is equipped with a barcode scanner.

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Online Ordering Website Management Point of Sale Inventory 491

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 382

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. www.harvestamericacues.com BLOG. This will likely be the case for some time. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

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White Paper Certification Food Safety Food Supply 520

Lavu

APRIL 13, 2020

Waste production is going up as business owners around the world swap their waste reduction initiatives out with ways to prevent the spread of COVID-19. If your restaurants want to reduce waste even amidst the current crisis, there’s still plenty you can do. Donate Food Waste to Local Charities.

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Waste Compost Point of Sale Food Order 148

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. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

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Small Business Food Supply Food Truck Healthcare 457

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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Back of House Reference Presentation Mobile Ordering 473

7 Shifts

AUGUST 4, 2020

It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. Add small signs at self-serve stations to ask customers to consider the environment and take only what they need.

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Food Supply Waste Seasonal Menu Equipment 300

Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Implementing a zero-waste initiative can help minimize your carbon footprint and may even attract new customers who embrace your environmental friendliness. Additionally, limiting your food waste can improve your restaurant’s bottom line.

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Waste Compost Food Consumer Goods 147

Modern Restaurant Management

APRIL 14, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. ” The experts at Parts Town authored a blog post for independent restaurants about how to transition toward delivery. .

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Online Ordering Back of House Small Business Customer Service 530

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.

Kitchen Safety 346

Kitchen Safety Food Safety Take-out Inventory 346

7 Shifts

JULY 30, 2021

With plenty of restaurants to choose from, you want to make sure yours stands out from the rest. You may have the finest ingredients, the friendliest staff, and a picture-perfect venue, but if your restaurant isn't getting noticed, all that hard work will go to waste. Have them take your followers through a shift in their life!

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Email Marketing Social Media Loyalty Program Website Management 370

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. Check inventory levels.

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Management Management Kitchen Safety Front of House 397

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. www.harvestamericacues.com BLOG.

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Back of House Book Communication Leadership 446

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 410

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 425

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 448

Harbor Touch

MARCH 18, 2025

Whether youre a seasoned owner or just starting out, this advice will help you boost efficiency, keep your team motivated, and turn customers into regulars. Our goal is simple: give you tools to streamline operations, cut costs, and grow your business without burning out. This isnt just theory from a manual. Staff Management 1.

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Management Management Seasonal Menu Cash Management 148

Culinary Cues

AUGUST 14, 2024

The media went from bowing their heads when a chef walked into a room to seeking out the angry and disgruntled, the outliers and the pundits, the cooks who are unworthy of the uniform and the tattered and worn who are simply burned out from aligning with the wrong operations.

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Uniforms Book Article Café 401

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

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 520

Kitchen Safety Uniforms Presentation Café 520

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 413

EATER

SEPTEMBER 11, 2024

The kitchen in her previous New York apartment was so ugly, Doiron adds, that it was vetoed as a shoot location for her forthcoming debut cookbook, Justine Cooks: Recipes (Mostly Plants) for Finding Your Way in the Kitchen , out October 29 from Clarkson Potter. Out of pandemic boredom, she continued filming herself sporadically.

Food 306

Food Social Media Point of Sale Book 306

Margin Edge

OCTOBER 19, 2021

Out of every ounce of food you purchase, it is guaranteed that not all of it will end up on your guests’ plates. Wasting food in and of itself isn’t a cardinal sin (unless you ask our mothers), but the degree of variance between what you use and what you sell can get you in trouble with your bottom line.

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Waste Food Inventory POS 98

Culinary Cues

JULY 23, 2020

When the person “in charge” uses power to demonstrate privilege over someone else, use it as a manipulative tool to push another individual in a direction that is contrary to his or her belief or authority – then strength takes on a whole different, contrary role. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

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Leadership Definition Employee Relations Training 450

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.

Kitchen Safety 450

Kitchen Safety Take-out Training Food Safety 450

7 Shifts

AUGUST 4, 2020

It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. Add small signs at self-serve stations to ask customers to consider the environment and take only what they need.

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Food Supply Waste Seasonal Menu Equipment 221

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.

Employee Relations 449

Employee Relations Training Fine Dining Communication 449

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!

Uniforms 323

Uniforms Equipment Small Business Customer Experience 323

Modern Restaurant Management

APRIL 2, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. While customers can benefit from an integrated solution, they may use MenuDrive out of the box with no integration and get set up in as little as 60 minutes.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Culinary Cues

NOVEMBER 16, 2019

Even though I have spent five decades in the restaurant business, and even though I have thought about owning a restaurant many more times than I can count – I had either enough intelligence or far too much fear to actually take the leap. Every competitor, even the marginal ones, takes away from your business potential.

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Training Employee Relations Customer Service Customer Experience 292