Culinary Cues

SEPTEMBER 5, 2019

I have been privileged to work in kitchens all my life as a prep cook, line cook, and chef. I have built a reasonable set of technical skills along the way, and have learned – through trial and error, how to become a better than average chef and manager of kitchen operations. Over the past few decades I have also been able to observe cooks and chefs from all walks of life, from every type of restaurant, and from every level of passion for the craft.

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Sante

SEPTEMBER 5, 2019

20190824_091453.jpg. Author(s): Penny Weiss. Teaser: Wines you can enjoy all year long! Photo credit: Penny Weiss. Simply put, I love Susana Balbo wines. So, when I recently received four bottles of her CRIOS brand, I was quite pleased. Susana Balbo is the founder and owner of Susana Balbo Wines located in Luján de Cuyo, Mendoza in western Argentina close to the Andes Mountains.

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Deliverect

SEPTEMBER 5, 2019

A top-notch customer experience. In this day and age it’s impossible to imagine the food & restaurant industry without delivery. Having food delivered to customers is a whole new way to order, experience and enjoy food. Therefore, the worst thing you could do is look at delivery merely as an add-on to your existing business. Next to food quality, delivering a top-notch brand experience should be at the core of your delivery operation.

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ChowNow

SEPTEMBER 5, 2019

If your restaurant isn’t keeping up with technology, there’s a good chance that you may actually be falling behind. Seventy-nine percent of consumers agree that technology improves their restaurant experience , and more than a third say that the availability of technology would make them choose one restaurant over another. The value of technology includes restaurant menus: Although traditional physical menus are still an important part of a customer’s dine-in experience, you can no l

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Advertiser: Paycor

HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.

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The Restaurant Group

SEPTEMBER 5, 2019

First and foremost, we want to congratulate you on your new venture. Opening up a restaurant is no easy feat. It takes a tenacity and drive not common in most people. It also takes a willingness to stand up to a fear that most people aren’t willing to stand up to. A fear that every new restaurant owner/operator faces: The fear of failure. But just because only 50 percent of new restaurants make it past their first 5 years doesn’t mean that you have to let the statistics dictate your

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Typsy

SEPTEMBER 5, 2019

Whether you're working in a restaurant, cafe, bar, hotel or any other part of the hospitality industry, training your staff is one of the most important things you can in your business. This is especially true as younger generations hit the workforce, with 87% of them stating that training and development are crucial to them in a job.

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Kounta

SEPTEMBER 5, 2019

The guys over at Poor Toms Gin Hall in Marrickville have been distilling their own spirits locally since 2015. Like many of their hospo neighbours, their converted warehouse space turns from a distillery into a venue on weekends. What really sets them apart, however, is the fact that they’ve remained such a small operation even in the face of mass popularity.

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Bevology

SEPTEMBER 5, 2019

Here’s a link to an interview I did with Joe Tarnowski of ECRM/Marketgate at the Beer Wine and Spirits program held in New Orleans. I had the opportunity to attend the speed dating meetings in this unique event and identified four key learnings for how wine and spirit producers can make better pitches to chain buyers. I’ll be posting an article outlining those in more detail next week, but for now, watch the video here : [link].

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KaTom

SEPTEMBER 5, 2019

What Even is Sorghum? Sorghum – a crop originally brought to the U.S. in the 19 th century to reduce the country’s reliance on sugar imports and plantations – stems from an African grass family that effectively resists drought and has a high heat tolerance. Sorghum molasses was initially concentrated in the Midwest before becoming the predominant crop of the South at the beginning of the 20 th century.

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Advertiser: Paycor

HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.

Hiring