Remove Front of House Remove Menu Remove Presentation Remove Seasonal Menu
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CHEFS – WHAT DOES YOUR MENU REPRESENT?

Culinary Cues

Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. YES – the menu is that important! The menu comes first and should reflect the philosophy of the owners and chef and how the operators expect to be perceived by the public.

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THE KITCHEN IS THE GREAT EQUALIZER

Culinary Cues

There are many reasons why I am so grateful for the decades I spent in front of a range. And, I have witnessed the apologies and hugs between front and back of the house that said: “Sorry I may have been abrupt, it was the heat of the moment, and you know I truly care about you.”

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CHEFS – MENUS FOR 2021 AND BEYOND

Culinary Cues

The quick fix may just be a dramatic change in how we plan and present our menus. CHANGE #1: The days of the fixed menu for restaurants should come to a halt. Without a clear understanding of where ingredient costs are going tomorrow and next month restaurants cannot afford to be shackled to a menu that is out of control.

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A Guide to the Role of a Restaurant Manager: Duties, Daily Routine, and Essential Skills

7 Shifts

A better description might be a balancing act that presents new and unique challenges every day. One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. This part of the job is arguably the most multi-faceted.

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CHEFS – REMEMBER THE MAGIC

Culinary Cues

You and your team are able to take raw materials, apply well-designed cooking methods, season using time-tested palates, and plate the finished product with the vision of an artist creating a delicious, aromatic, visually pleasing dish. It was that first time in the lead position – the commander of the kitchen brigade. This is magical.

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A COOK WITHOUT A KITCHEN

Culinary Cues

It is an uneasy feeling that was pronounced as those cooks who were already at work – looked cautiously at their teammate, nodded, and turned their heads back to the work in front of them. The kitchen lights are back on, deliveries arrive, the battery of ranges is fired up, and cooks (some of us) are welcomed back.

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12 Restaurant Lunch Specials: Make Lunch the Most Important Meal of the Day ???

7 Shifts

It’s December, and the air is seasoned with the scent of cinnamon, spice, and everything nice. With proper plating and presentation, just about any meal can be Instagrammable! Offering a discount for college students who present their student IDs provides extra incentive to take a lunchtime study break at your restaurant.

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