The Restaurant Times

FEBRUARY 3, 2022

Un café es uno de esos formatos que siempre funcionará y ayudará a obtener ganancias dado que tienes una estrategia viable y un plan de negocios de café en su lugar. Una de esas oportunidades para quienes trabajan en la industria alimentaria es el crecimiento de la ‘Cultura del café’ en el país. “¿Por qué?”

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Café 2022 Marketing POS 52

Culinary Cues

JANUARY 18, 2023

The reasons are usually easy to define after-the-fact: improper planning, not paying attention, stepping away from your standards, poor mise en place, lack of teamwork, or just the opposite for those experiences that result in mission accomplished or inspiration. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

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Back of House Front of House Education Café 379

Culinary Cues

MARCH 21, 2022

It goes way beyond the typical thoughts about mise en place, it extends much further than having your prep in order, organization becomes a way of life that permeates every detail of a cook’s work and life. www.harvestamericacues.com BLOG. Spend time in such a kitchen and you will note how pervasive this attention to detail is.

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Front of House Back of House Point of Sale Uniforms 353

Culinary Cues

SEPTEMBER 8, 2020

Mise en place has never been more important! Roll out the cart with mise en place that was prepped at the close of yesterdays business, slide those first pans of bacon and sausage in the oven, set the timer, put on butter to clarify, and oil the flat top to welcome pre-cooked, diced potatoes for home fries. Restaurant Consulting.

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Back of House Dine-in Restaurant Law Ordering 518

Culinary Cues

MAY 19, 2022

The 8:30 crowd, although smaller would take the restaurant up to closing time around 11:00 as the kitchen team gradually began clean-up and making notes for tomorrow’s mise en place. www.harvestamericacues.com BLOG. This is when they decompressed and talked about the evening and what might need to change for tomorrow.

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Seating Dine-in Seasonal Menu Leadership 374

Culinary Cues

DECEMBER 28, 2021

Fifteen minutes before service begins you walk through each station with the sous chef to taste and critique each cook’s mise en place and then engage the front of the house with a premeal review of features and any menu changes. Speed is still important, but details and finesse are front and center. PLAN BETTER – TRAIN HARDER.

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Kitchen Safety Front of House Fine Dining Seasonal Menu 423

Culinary Cues

MAY 28, 2022

No one is AWOL from family meal including chef, sous chef, manager, dishwasher, and cooks who are behind on their mise en place. www.harvestamericacues.com BLOG. Mix front and back of the house to create an environment for friendly discussion and a chance to get to know each other on a different level. EVERYONE PARTICIPATES.

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Front of House Back of House Employee Relations Small Business 319

Culinary Cues

SEPTEMBER 14, 2023

MESSY WORKSTATION: Every cook knows that an orderly workspace (mise en place) is essential if the day is going to work out as planned. CONSTANTLY IN THE WEEDS: Every cook has an off night when he or she can’t seem to keep their head above water, but when it seems to be the norm, then it is time to take notice and act.

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Employee Relations Training Fine Dining Take-out 382

Culinary Cues

SEPTEMBER 27, 2023

STRUCTURE Many of us secretly enjoy the structure of a kitchen, the chain of command, the organization that is so critical (mise en place) and the reference to time tested cooking methods. Structure is critical to success and comforting to those engaged in it.

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Employee Relations Fine Dining Training Communication 385

Culinary Cues

JULY 23, 2022

We remember those days prepping an impossible amount of food for service, working a hot line with sweat rolling down our backs, flames looking for every opportunity to burn the hair off your arms, the relentless ticking of the POS printer, a board filled with dupes, and your mise en place getting dangerously low. PLAN BETTER – TRAIN HARDER.

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Employee Relations Workshop Events Social Media 373

Culinary Cues

JULY 23, 2020

www.harvestamericacues.com BLOG. Those who exemplify strength, grace, and dignity in appropriate proportions live by these rules: [] STANDARDS OF EXCELLENCE (strength, dignity). PLAN BETTER – TRAIN HARDER. Do so with Strength, Grace, and Dignity. Thank you Chef Crenn for the inspiration. Harvest America Ventures, LLC.

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Leadership Definition Employee Relations Training 410

Island Media Management

AUGUST 15, 2017

One of the most common obstacles we encounter is finding the right blog topics to boost SEO and at the same time create an informative post. Blogs are a necessity when it comes to SEO. Here are some approaches we take to coming up with a blog topic: Blog goals. Paths to take for extraordinary blog topics.

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Blog SEO Tourism Website Management 40

Culinary Cues

JANUARY 29, 2022

It matters not that it is mincing onions, breaking down a chicken, peeling potatoes, or assembling a complicated pate en croute – every task is done with excellence in mind. www.harvestamericacues.com BLOG. In the right kitchen everyone is aware of the status of their peers and willing to help whenever needed. CAFÉ Talks Podcast.

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Uniforms Café Training Operations 427

Culinary Cues

NOVEMBER 17, 2020

www.harvestamericacues.com BLOG. Once service begins there will not be any time to take care of prep that was not completed in advance. To view this, one would certainly use the word: chaos. Unless you have been there and felt it, you can’t understand. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. Restaurant Consulting.

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Seasonal Menu Back of House Customer Service Front of House 517

Culinary Cues

APRIL 8, 2020

You refer to it as mise en place and experience has shown you that if you are organized and prepared then you are capable of achieving success in any moment. www.harvestamericacues.com BLOG. The system depends on you to act in this manner every day. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY. [] ORGANIZATION.

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Communication Food Supply Customer Service Small Business 468

Culinary Cues

NOVEMBER 8, 2019

Each line cook checks and double checks his or her mise en place, touches each part of his or her station, re-folds side towels one last time, and wipes down their counter space. www.harvestamericacues.com BLOG. Everyone is on his or her toes – they know what is coming next. It’s 6 p.m. now and things are about to change.

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Fine Dining Dine-in Restaurant Law Take-out 361

Culinary Cues

SEPTEMBER 11, 2020

Chris was a kind soul who boarded that plane en route to a well-deserved vacation. www.harvestamericacues.com BLOG. That moment brought about a paralyzing fear of: “What just happened, what is next, who did this, how could this be happening?” PLAN BETTER – TRAIN HARDER. Never Forget. Harvest America Ventures, LLC. Chris Carstanjen.

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2001 Back of House Seating Specials 458

Culinary Cues

JANUARY 12, 2021

Stocks were made as they were intended, knife skills were to be exact, sauces were defined by their history, caramelization in cooking was paramount, the right pan for the right task, and mise en place ruled the day. www.harvestamericacues.com BLOG. Rest in Peace Chef! PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

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Seasonal Menu 2005 Hotels Customer Service 470

Culinary Cues

SEPTEMBER 1, 2022

www.harvestamericacues.com BLOG. By the time the lunch crew arrives, the line will be ready for a different style of cooking – clean and organized as if nothing had occurred over the past three hours. Happy Labor Day. PLAN BETTER – TRAIN HARDER. Support your local restaurant. Harvest America Ventures, LLC. CAFÉ Talks Podcast.

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Fine Dining Uniforms Dine-in Food Order 382

Culinary Cues

DECEMBER 3, 2022

The sous chef will check everyone’s mise en place, taste everything, and then review features with the dining room staff. www.harvestamericacues.com BLOG. Dean, the prep cook, takes care of the heavy lifting: stocks, soups, bulk sauces, meat and fish fabrication, and salad dressings, but the detail work falls on station cooks.

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Back of House Hotels Front of House Book 337

Culinary Cues

APRIL 4, 2020

Structure is important to a chef as it aligns with our obsession over mise en place (organization) and how it defines the operation of a successful kitchen. www.harvestamericacues.com BLOG. Is there value in breaking those routines? The answer lies in how we respond to involuntary change. PLAN BETTER – TRAIN HARDER.

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Leadership Retail Training Take-out 355

Culinary Cues

DECEMBER 8, 2020

When other stations depleted their mise en place Alex would jump in to chop fines herbs, portion extra proteins, clarify butter, or simply line up plates or fold extra side towels. www.harvestamericacues.com BLOG. The whole concept of team was something that would take adjustment time. The world is your oyster. One Step at a Time.

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Kitchen Safety Take-out Training Food Safety 445

Island Media Management

MARCH 13, 2016

There are just a handful of owners who have added a blog to their website to build a reputation in the community where they operate, as well as promote the food and drinks that they offer. 5 Other Great Benefits of Having a Blog. Adding social media sharing buttons to every blog that you publish is one of the best things you can do.

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Blog Bar Social Media Sports 40

Island Media Management

MARCH 10, 2016

Many restaurant and bar owners object to the idea of a blog because they do not understand the benefits of having one. However, it is quite clear that they are interested in knowing how they can attract more clients to their establishments using a blog. More Reasons Why Blogging.

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Blog Bar SEO Website Management 40

Culinary Cues

NOVEMBER 25, 2019

When you try to convince your family and friends to tighten up their mise en place. www.harvestamericacues.com BLOG. When asked what your most prized possession might be, and you answer: “my chef’s knife”. When almost all of your friends are also cooks. When you are walking down the street and constantly shout out “behind!”.

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Fine Dining Food Order Uniforms Back of House 389

Culinary Cues

JANUARY 28, 2020

I sure hope that my mise en place is tight enough. You stay on top of your station cleanliness and are relieved to see that your mise en place is holding up. www.harvestamericacues.com BLOG. Stay calm, stay calm. Did I mince enough shallots, clarify enough butter, flatten enough chicken breasts, and peel enough shrimp?

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Take-out Ordering Reference POS 381

The Restaurant Times

JULY 15, 2021

El espacio del bar restaurante es un negocio excepcionalmente competitivo en la India. Con el alcohol convirtiéndose en una parte socialmente aceptada de nuestra cultura y la población más joven abriéndose al concepto de vida nocturna, bares y pubs, cada día abren más bares y cervecerías. Ejecuta Happy Hours.

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Bar Blog Influencer Marketing 59

Culinary Cues

OCTOBER 20, 2021

This will teach him or her the importance of organization, how to become a more efficient cook someday, how important clean equipment is to the chef, and the pot washer’s role in mise en place. [] LET ME SHOW YOU HOW TO MOP A FLOOR: This is a skill to be learned. www.harvestamericacues.com – BLOG. PLAN BETTER – TRAIN HARDER.

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Front of House Uniforms Back of House Kitchen Safety 421

Culinary Cues

JANUARY 3, 2020

Their mise en place is precise and they will correct everyone else’s if given the chance. www.harvestamericacues.com BLOG. Their methods evolve around very structured approaches to the work, an exactness that they try and impose on others, and obsessive behavior that works in strange ways. PLAN BETTER – TRAIN HARDER.

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Uniforms Presentation Hiring Book 393

The Restaurant Times

OCTOBER 23, 2023

En un mundo donde el aroma del café recién preparado se mezcla perfectamente con la libertad del trabajo remoto, existe un lugar único que está redefiniendo nuestra idea de los espacios públicos. El Nacimiento de Coffeefy: Imagina el año 2017 en México, un momento en el que el trabajo remoto todavía era un concepto novedoso.

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Café 2017 Blog Marketing 52

Culinary Cues

OCTOBER 8, 2019

www.harvestamericacues.com BLOG. It is this cook who creates the stocks, fillets fish, portions meat, trims and cuts vegetables, builds the inventory of dressings and relishes, and handles the majority of foundational cooking that allows the line cook to finish and adjust when orders arrive off the POS. The line cook is the finesse person.

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Food Supply Presentation Inventory Seasonal Menu 191

Culinary Cues

AUGUST 24, 2020

Do we need that much choice, should there be more reliance on simple process with exceptional, seasonal ingredients and far less mise en place requiring many hands? www.harvestamericacues.com BLOG. -Should restaurant chefs re-think the menu model that has survived for generations? -Do Warren Buffett.

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Point of Sale Social Media Customer Service Reservations 252

Culinary Cues

JUNE 11, 2021

I have had my share of nights when it just didn’t seem to click when my timing was off, things got backed up, my mise en place wasn’t tight, and far too many dishes came back for a re-fire. www.havestamericacues.com BLOG. I remember many examples in my own past as a cook where things just seemed to get out of hand. CAFÉ Talks Podcast.

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Coaching Leadership Café Pricing 441

Culinary Cues

JULY 6, 2020

A cooks tools, the space that he or she has identified as their work parameters, the ingredient mise en place and station set-up are all sacred to the cook and to his or her ability to work efficiently and effectively. www.harvestamericacues.com BLOG. Cooks will never violate these parameters. PLAN BETTER – TRAIN HARDER.

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Kitchen Safety Uniforms Presentation Café 519

Izettle

NOVEMBER 17, 2021

Paypal lanserar idag Zettle Terminal som ger småföretagare en helhetslösning och förstärker PayPals produktutbud för butiker. Med en ny design och touch screen erbjuder den här mobila terminalen snabbhet och enkelhet, den är lätt att både installera och använda. Stockholm, 17 november, 2021, PayPal Holdings, Inc. NASDAQ: PYPL).

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2022 2021 Blog Design 52

Culinary Cues

SEPTEMBER 4, 2020

In the moment, however, there are loads of things that we miss, things that make us shake our heads in disbelief, things that we long for – a return to a time when our greatest concern as a chef was our reservation list and daily mise en place. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

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2020 Back of House Front of House Food Order 303

Culinary Cues

JULY 12, 2020

www.harvestamericacues.com BLOG. Yep, the kitchen lights are on, and the exhaust fan is whirling, a few other cooks are engaged in prep at their station, but the place is just lacking the charge of electricity that would always greet everyone who walked in with knife kit in hand. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

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Front of House Back of House Dine-in Food Truck 403