Culinary Cues

FEBRUARY 17, 2023

What if you, with your name stitched on the face of your uniform had to deliver that plate of food to the guest and introduce yourself in the process: “May name is Jack Jones, and I prepared this dish”? Not a clip-on name tag, a part of the uniform. For this to work, that chef/operator must instill that importance in their staff.

Uniforms 365

Uniforms Article Café Training 365

Culinary Cues

OCTOBER 27, 2020

There is comfort in wearing a clean, crisp, white uniform that represents history, tradition, and pride. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. The refreshing nature of discipline is what attracts many of those great employees to the environment of the kitchen. Harvest America Ventures, LLC.

Uniforms 463

Uniforms Airlines Fine Dining Food Order 463

Culinary Cues

FEBRUARY 16, 2022

As long as restaurant owners and operators learn that recognition, training, supportive work environments, fair compensation, and concern about work-life balance are essential, then building a team of professionals who can answer the question: WHY DO YOU COOK will set the stage for a bright future and a successful operation.

Uniforms 369

Uniforms Hiring Consumer Goods Communication 369

Culinary Cues

APRIL 9, 2024

Your uniform is right, knives sharp, and the skills you developed over the past two years were second nature. You thought – this is where people will notice me and jumpstart the next phase of my career. Look out chef – I’m coming for your job! Day one, you walk through those kitchen doors with a bit of swagger. Embrace it.

Uniforms 323

Uniforms Waste Café Take-out 323

Culinary Cues

JANUARY 15, 2022

Remember the feeling of belonging you experienced when you wore a clean, pressed, white uniform and apron? You were part of a team and an extension of a long history of tradition and accomplishment – that uniform meant something – it meant someone recognized your potential. PLAN BETTER – TRAIN HARDER.

Uniforms 413

Uniforms Front of House Food Safety Healthcare 413

Culinary Cues

DECEMBER 17, 2020

Unless they can change their business model and supply ingredients directly to consumers – then wholesalers are left with a greatly diminished amount of business volume. [] Clothing Stores and Uniform Companies: Those local clothing stores take a direct and indirect hit from a faltering restaurant industry. PLAN BETTER – TRAIN HARDER.

Uniforms 470

Uniforms Cash Management Brewery Consumer Goods 470

Culinary Cues

SEPTEMBER 14, 2023

DISSHOVELED APPEARANCE: When a once professional looking (well groomed, uniform clean and pressed, shoes clean, station in impeccable order) cook begins to look like he or she simply doesn’t care any longer, then it’s time to pay attention. TRAINING: You can never train too much.

Employee Relations 382

Employee Relations Training Fine Dining Take-out 382

Culinary Cues

NOVEMBER 11, 2022

You set the tone for others to emulate. [] TEACH AND TRAIN. Right down to their station set-up, organization of pans, cleanliness of cookware, uniforms, the way they cut vegetables and fillet a whole fish – excellence is a habit – make it so! [] SHOW NO TOLERANCE FOR MEDIOCRITY IN ANYTHING. PLAN BETTER – TRAIN HARDER.

Customer Service 344

Customer Service Customer Experience Uniforms Point of Sale 344

Culinary Cues

MARCH 10, 2022

Here are some great rules to live by when it comes to dishwashers: [] Hire great attitudes. [] Pay a fair wage and offer ample opportunities to scale up every few months. [] Provide a clean, crisp uniform that parallels what you offer your cooks. [] Make sure new dish washers are properly oriented and trained. Restaurant Consulting.

Front of House 447

Front of House Back of House Uniforms Hiring 447

Culinary Cues

JANUARY 29, 2022

In the right kitchen, led by the right chef, every cook looks in a mirror before starting a shift, adjusts his or her uniform, makes sure that the name tag is positioned properly, maintains his or her knives with real pride, insists on working clean and organized, and approaches every task with enthusiasm. PLAN BETTER – TRAIN HARDER.

Uniforms 427

Uniforms Café Training Operations 427

Culinary Cues

JULY 14, 2023

Make sure the tables are level, windows in that station clean, tablecloths even, silverware and glassware spotless, menus clean and pristine, back-up supplies in perfect order, your uniform impeccable, and know the menu and features inside and out including correct pronunciations and beverages that pair perfectly with food.

Cash Management 299

Cash Management Uniforms Food Supply Café 299

Culinary Cues

FEBRUARY 28, 2021

At some point their work stations will be better organized, their uniforms will look a bit more pristine, their knives will be sharper, their attitude toward others will be brighter, and their acceptance of mistakes or slips towards mediocrity (from themselves or others) will not be tolerated. PLAN BETTER – TRAIN HARDER.

Uniforms 449

Uniforms Fine Dining Small Business Customer Service 449

Culinary Cues

MARCH 26, 2022

Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends. Train to your standards and be very clear. Every employee needs to be trained and most relish the opportunity to learn and get better at what they do.

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366

Culinary Cues

AUGUST 24, 2023

You were taught how to fold your socks, the right way to make a bed, how to polish your boots so they shine like a mirror, the proper way to wear your uniform, the exactness of a salute, marching in step, breaking down your weapon, cleaning it, and reassembling in the right order – everything has a place, and everything is in its place.

Back of House 407

Back of House Front of House Food Order Uniforms 407

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 Communication Training Coaching 582

Culinary Cues

FEBRUARY 5, 2023

Do I wear the uniform with pride and am I committed to learning and growing as I master the craft?” Look in a mirror and ask the question: “Am I representing all that a professional cook can and should? Do I not only realize but also act out the importance of the position and the impact what I do has on the profession? Be that force!

Consumer Goods 412

Consumer Goods Uniforms Café Blog 412

Culinary Cues

AUGUST 4, 2022

PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. I continue to see good restaurants lose a step with their food preparation, flavors, and plate presentations and shrinking menus that no longer inspire. Now is the time to renounce apathy and commit to excellence. Let’s do this before it’s too late. Restaurant Consulting.

Front of House 328

Front of House Coaching Uniforms Back of House 328

Culinary Cues

OCTOBER 20, 2021

For this to happen you need to get a lay of the land, button up your uniform, determine the state of work, the breadth of responsibility on a shift, and grab that first cup of coffee before the “start” button is hit. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com – BLOG. Learn by doing. Harvest America Ventures, LLC.

Front of House 421

Front of House Uniforms Back of House Kitchen Safety 421

Culinary Cues

AUGUST 28, 2020

Work at it, train for it, stand behind it, and make a difference. Is it ambience, music, plate presentations, great smells seeping out from the kitchen, the sound of frothing milk from the espresso machine, quality background music, fresh cut flowers, pots of herbs on the table, attractive logos and uniforms? INVEST IN TRAINING.

Social Media 436

Social Media Communication Loyalty Program Training 436

Culinary Cues

MARCH 21, 2022

When a chef talks about those minute details of placement, process, timing, and uniformity – keep in mind what the intended result will be. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. It is majestic, inspiring, and almost effortless when organization is the rule that everyone follows.

Front of House 353

Front of House Back of House Point of Sale Uniforms 353

Culinary Cues

APRIL 30, 2023

Involve other team members in the interview process, hire them conditionally for a few weeks and then assess how well they integrate before solidifying the position. [] TEACH, TRAIN, CREATE FEEDBACK OPPORTUNITIES, IMMERSE IN THE TEAM CULTURE, MENTOR, AND MEASURE.

Employee Relations 403

Employee Relations Sports Pricing Hiring 403

Culinary Cues

DECEMBER 30, 2022

Look like a professional, wear the uniform with pride, groom like a professional, talk like a professional, learn to write properly like a professional, approach others in a professional manner and build your brand. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. This is an essential ingredient of any cuisine.

Workshop 361

Workshop Article Uniforms Take-out 361

Culinary Cues

JANUARY 15, 2020

Take pride in the chef’s uniform. The uniform represents a proud history of exceptionally committed professionals who made it possible for the restaurant industry to be such an important part of people’s lives. When you wear that uniform you are paying respect to them. PLAN BETTER – TRAIN HARDER. Be a proud cook.

Uniforms 315

Uniforms 2000 Consumer Goods Small Business 315

Culinary Cues

MARCH 29, 2021

It is the nature of the person who chooses to be both that tattooed crusty individual underneath with the finesse of the butterfly in crisp, clean white uniform that signs every plate leaving the kitchen. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Reach for the butterfly. Harvest America Ventures, LLC.

Uniforms 422

Uniforms Presentation Café Take-out 422

Culinary Cues

SEPTEMBER 30, 2021

We do like to show what we can do through our menus, train our staff how each should be prepared, how they should taste, and how they must be presented on the plate. This is a good thing – roll up your sleeves, the chef won’t always have the cleanest uniform in the kitchen. PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

Food Supply 416

Food Supply Employee Relations Kitchen Safety Social Media 416

Culinary Cues

SEPTEMBER 21, 2023

Now, let’s get you in uniform and I’ll walk you through the kitchen.” 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 70 interviews with the most influential people in food

Back of House 265

Back of House Hotels Uniforms Certification 265

Culinary Cues

SEPTEMBER 15, 2022

Seek out individuals who like to serve others, who relish doing great work, who you can depend on to be exacting every time, and who exude a positive approach. [] TEACH AND TRAIN EVERY DAY. From the parking lot to the restrooms, carpet, walls, tabletop, and uniforms, stay on it! [] MATCH THE AMBIENCE TO THE CONCEPT. Do it right!

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

Culinary Cues

DECEMBER 30, 2019

Every restaurant must constantly invest in training. [] PUTTING ALL OF YOUR EGGS IN THE CHEFS BASKET. Make sure that owners retain ample ownership of the concept, standardize as much as possible, and constantly train a strong bench of people who can step up to the plate if the chef departs. [] FAILING TO ASK THE CUSTOMER.

Cash Management 266

Cash Management Point of Sale Leadership Website Management 266

Culinary Cues

JULY 6, 2020

Your principles, and those of the cooks who proudly wear the uniform of the kitchen, are your stakes in the ground. When the cook looks sharp (clean, pressed uniform, neat grooming, clean shoes, etc.) PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. then he or she is more inclined to act professional.

Kitchen Safety 519

Kitchen Safety Uniforms Presentation Café 519

Culinary Cues

SEPTEMBER 1, 2023

Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? So, it would make sense that the visual impact of food, the dining room ambience, the tabletop, and the appearance of service staff is very important. How much time and effort are placed on this?

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

Culinary Cues

JANUARY 28, 2023

Uniforms will be pristine, the demeanor of cooks will be professional, knives will be sharp, and pans scrubbed clean. Once the voice is determined, all parts of the restaurant begin to fall in place. When I walk into an operation where this is not evident, I feel profound sadness over missed opportunities.

Food Supply 362

Food Supply Dine-in Uniforms Presentation 362

Culinary Cues

JANUARY 12, 2021

Professionalism was expected from the starched chef uniforms that were maintained by the on-site laundry, the cleaning regiment that everyone participated in, the adherence to classical techniques, and the respect that was shown everyone who became part of the team. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Seasonal Menu 470

Seasonal Menu 2005 Hotels Customer Service 470

Culinary Cues

OCTOBER 16, 2019

START DEPENDABLE – STAY DEPENDABLE: Once you are employed make sure that you are at work, ready to go, full of energy, smile on your face, uniform in order, and 15 minutes early. First wash your hands, make sure your uniform is sharp, and say hello to everyone you work with – then put that edge on your knives.

Uniforms 322

Uniforms Equipment Small Business Customer Experience 322

Culinary Cues

SEPTEMBER 1, 2022

As the restaurant moves from the simplicity and uniformity of breakfast to dinner where preparations are more complex and presentations more precise. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. In another hour the lunch crowd will arrive. Each meal period brings its own unique challenges and focus.

Fine Dining 382

Fine Dining Uniforms Dine-in Food Order 382

Culinary Cues

JUNE 26, 2021

We know that a slow cook oven will reduce cook shrink on roasts by 15-20% and produce a much more uniform product. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Yet, operators seem content to use their erasers on kitchen design and disregard what we know and simply move to save some money up front.

Design 367

Design Fine Dining Uniforms Waste 367

Culinary Cues

FEBRUARY 12, 2020

Convince your restaurant to organize a softball or pick-up basketball team, or even install a few pieces of weight training equipment in the basement of your business. Yes – a well-trained and educated employee has the ability to move elsewhere, but that is what makes you and your restaurant attractive to a steady stream of new cooks.

Education 309

Education Consumer Goods Training Back of House 309

Culinary Cues

FEBRUARY 25, 2021

If employees are properly trained to perform a task then you need to trust them to do it. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. If you expect your employees and co-workers to trust you and the decisions that you make then it is imperative that you trust them first. Be that person. Restaurant Consulting.

2021 396

2021 Point of Sale Reference Take-out 396