Culinary Cues

FEBRUARY 16, 2022

Do you really want to work in an operation where desperation is the primary motivation for hiring? For the dedicated cook, you want to work in an operation where your peers are also cooking for the right reasons. Are these the individuals who will help the operation reach its long-term goals? PLAN BETTER – TRAIN HARDER.

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Uniforms Hiring Consumer Goods Communication 372

Culinary Cues

DECEMBER 17, 2020

None, however, are as devastatingly out of the operators control as this pandemic. Even the best operators are at a loss for solutions. Those processing plants need to cover their substantial operational costs now that restaurant business has all but disappeared. Every day brings another college program closing.

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Uniforms Cash Management Brewery Consumer Goods 471

Culinary Cues

APRIL 9, 2024

You were on fire and felt confident that you would be a star in any operation. Your uniform is right, knives sharp, and the skills you developed over the past two years were second nature. The smells in the kitchen were intoxicating as were the sounds a cool, calm, and efficient operation. Are you okay with that?” Embrace it.

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Uniforms Waste Café Take-out 326

Culinary Cues

JANUARY 29, 2022

When the house is operated in the way it should, the way it was meant to be; when the property is committed to doing things right, when the standards are high and the expectations even higher, then a serious cook can find a home to celebrate. My answer is: “If this is the case then you are in the wrong operation.”

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Uniforms Café Training Operations 430

Culinary Cues

FEBRUARY 28, 2021

Look deeply into these businesses and the people who own and operate them and you will see an unrelenting effort towards achieving excellence in design, product quality, efficiency, value, and service. The culture of these businesses insists on the relentless pursuit of greatness. It is your job to SWEAT THE SMALL STUFF.

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Uniforms Fine Dining Small Business Customer Service 449

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. The refreshing nature of discipline is what attracts many of those great employees to the environment of the kitchen. Harvest America Ventures, LLC. www.harvestamericacues.com BLOG.

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Uniforms Airlines Food Order Fine Dining 464

Culinary Cues

FEBRUARY 8, 2020

It is the team behind the chef that makes a successful restaurant; it is the team that executes the chef’s vision; and it is the team’s focus that allows the chef’s cost consciousness to result in a financially successful operation. TRAIN people well enough so they can leave, treat them well enough so they don’t want to.”.

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Loyalty Program Communication Training Coaching 582

Culinary Cues

AUGUST 28, 2020

For the restaurant operator caught up in the current, somewhat bleak reality of the business environment we are living in – there is hope in knowing how resilient the business of food can be. Work at it, train for it, stand behind it, and make a difference. William Channing once wrote: “Difficulties are meant to rouse, not discourage.

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Social Media Communication Loyalty Program Training 438

Modern Restaurant Management

MARCH 7, 2024

In the domain of commercial refrigeration, ice machines represent a critical asset, driving day-to-day operations in sectors as diverse as hospitality, healthcare, and retail. Inadequate Ice Production A common predicament, insufficient ice production, often signals deeper issues within the machine’s operational framework.

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Healthcare Uniforms Food Safety Customer Service 110

Culinary Cues

NOVEMBER 11, 2022

Isn’t it the same reality in a full-service operation where pushing the numbers is priority number 1? You set the tone for others to emulate. [] TEACH AND TRAIN. PLAN BETTER – TRAIN HARDER. Where is the happy medium, the commitment to those quality stakes in the ground? Can quantity, speed, and quality coexist?

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Customer Service Customer Experience Uniforms Point of Sale 347

Culinary Cues

MARCH 10, 2022

One of the hidden painful costs of operating a kitchen comes from the cost of chemicals used in the dish area. PLAN BETTER – TRAIN HARDER. Think about this: The most expensive piece of equipment in kitchens is the dishwashing machine. Who is responsible for this machine? The dish washer! Who is in control of this?

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Front of House Back of House Uniforms Hiring 448

Culinary Cues

AUGUST 4, 2022

It is apathy that kills a restaurant, not environmental factors that make operation challenging. We need to stand up and fight apathy, stand up against mediocrity and push hard for excellence as the standard of operation. PLAN BETTER – TRAIN HARDER. Now is the time to renounce apathy and commit to excellence. CAFÉ Talks Podcast.

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Front of House Coaching Uniforms Back of House 331

Culinary Cues

JULY 14, 2023

If you are opening a full-service, high-end restaurant then make sure that it is unbelievably great, a restaurant that becomes a destination, the type of operation that is a benchmark for everyone else, a place that gets people excited and leaves them scratching their head wondering: “how can any restaurant be that great?”

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Cash Management Uniforms Food Supply Café 302

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.

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Cash Management Social Media Restaurant Law Communication 369

Culinary Cues

OCTOBER 20, 2021

Respect for fellow workers, for the safety of the guest, for the image of the operation, for pride in work, and for the traditions of the profession begin with cleaning. PLAN BETTER – TRAIN HARDER. Everything is everyone’s job. At the top of the list is cleaning! Learn by doing. Harvest America Ventures, LLC. CAFÉ Talks Podcast.

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Front of House Uniforms Back of House Kitchen Safety 425

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.

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Uniforms 2000 Consumer Goods Small Business 318

Culinary Cues

SEPTEMBER 21, 2023

After a couple years she moved back here as the chef of her current operation. Today you will meet everyone on the team and learn just how important a great dishwasher is to the operation. Now, let’s get you in uniform and I’ll walk you through the kitchen.” It was intimidating at first – very formal, very structured.

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Back of House Hotels Uniforms Certification 267

Culinary Cues

SEPTEMBER 15, 2022

I relish great restaurant experiences, take pride in the operations where I have worked, feel connected to nearly anyone who works in professional kitchens and restaurants, and admire restaurant folks who find comfort in being the best that they can be. Walk through the operation as a guest would. Plain and simple.

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Fine Dining Front of House Customer Service Customer Experience 396

Culinary Cues

FEBRUARY 5, 2023

From a purely economic perspective – cooks have a real impact on the national economy, the quarterly jobs reports, and the operation of more than 1 million restaurants that are part of the economic pulse of communities from New York to California and Chicago to New Orleans. Let’s look at the hard data first: In the U.S. there are 1.3

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Consumer Goods Uniforms Café Blog 416

Culinary Cues

MARCH 21, 2022

Front and back of the house demand this organization if the end result is a smooth operation and happy guest. 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. Harvest America Ventures, LLC.

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Front of House Back of House Point of Sale Uniforms 357

Culinary Cues

DECEMBER 30, 2019

Even the most loyal guest will start to drift away if they can’t depend on the service, the product, or the hours of operation. Before you close and shift hours of operation think completely about the potential domino effect. [] NOT INVESTING IN COMPETENT EMPLOYEES. Engage them and they will become your ambassadors.

Cash Management 268

Cash Management Point of Sale Leadership Website Management 268

Modern Restaurant Management

JANUARY 20, 2023

The sudden demand surge is often more than suppliers can handle, leaving many restaurant and c-store operators without staple ingredients. Between coping with erratic availability, inflated prices, and a widespread labor crisis, operators need to make strategic decisions about the ingredients they use.

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Food Food Supply Waste Food Safety 167

Culinary Cues

APRIL 13, 2021

Are you proud to wear a uniform that represents a history of cooks and chefs who came before you? We can all help to find ways for operations to become more efficient and profitable so that some of the challenges listed can be addressed. PLAN BETTER – TRAIN HARDER. Do you enjoy cooking for the benefit of others? Hang in there!

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Uniforms Café 2021 Training 406

Culinary Cues

JUNE 26, 2021

Owners and operators will typically shake their heads at initial designs holding their ground that “chefs” like to create elaborate kitchen palaces that they really don’t need and that they (the owners) can’t afford to build. Are hospital administrators fine with operating rooms that are not quite right?

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Design Fine Dining Uniforms Waste 371

Modern Restaurant Management

FEBRUARY 28, 2024

Whether it's the utilization of AI-driven analytics to elevate menu design or the precision of robotics transforming kitchen operations, a new era in dining is taking shape. There's also a growing momentum towards zero-waste operations that are both environment-friendly and economically sensible.

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Fast Casual Fine Dining Customer Service Casual 117

Culinary Cues

JANUARY 28, 2023

You know this voice is present the minute you walk into a dining room or step foot in the kitchen – there is an energy hard to deny; an energy that permeates every part of the operation. Uniforms will be pristine, the demeanor of cooks will be professional, knives will be sharp, and pans scrubbed clean.

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Food Supply Dine-in Uniforms Presentation 366

Modern Restaurant Management

JANUARY 30, 2023

By automating this process through the IoT, brand quality becomes more uniform, limited time offerings are easier to roll out, and restaurants gain an advantage as consumers return for new favorites. Are QSRs’ parking lots staying lit beyond operating hours, so staff feels safe throwing out trash and getting into their cars?

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Technology Fast Casual Waste 2023 189

Culinary Cues

JULY 6, 2020

They may be tweaked a bit – after all, a lot has changed over the past five months, but for the most part – the rules of operation that cooks have always lived by, are still the rules. Your principles, and those of the cooks who proudly wear the uniform of the kitchen, are your stakes in the ground. PLAN BETTER – TRAIN HARDER.

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Kitchen Safety Uniforms Presentation Café 520

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. We can’t afford to close, and we can’t afford to open – UNLESS – everyone in your operations is part of the solution. PLAN BETTER – TRAIN HARDER.

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Food Supply Employee Relations Kitchen Safety Social Media 420

The Restaurant Times

OCTOBER 9, 2020

A restaurant operations manual is essential in providing a systematic approach to the way daily restaurant operations are carried out. . A Brief Description About Restaurant Operations Manual. A restaurant operations manual is a comprehensive list of tasks that can be considered as the backbone of your restaurant business.

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Operations Uniforms Cash Management Document 40

Ken Burgin

FEBRUARY 13, 2024

Are there opportunities for further training, or to attend workshops and events? What training and induction processes are in place for new staff? What are the expectations for personal presentation and uniform? A harmonious relationship between the service team and the kitchen is critical for a smooth operation.

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Front of House Tip Distribution Kitchen Safety Customer Service 78

Modern Restaurant Management

DECEMBER 14, 2020

The past several months have proven to be a wildly transformative time for the restaurant industry, as many operators shift to an off-premise strategy, relying primarily on delivery and takeout orders, to remain open. How virtual restaurants can help keep the industry afloat — if done right.

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2030 Customer Experience Delivery Uniforms 208

Culinary Cues

AUGUST 31, 2019

It goes beyond the job description: hiring, training, menu planning, quality control, cost control, representation, leadership, purchasing, image building and so on. All in” refers to a physiological, mental, emotional, and even spiritual connection to the work, to the operation, and to the greater culture of culinary arts.

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Reference Uniforms Social Media Take-out 345

Culinary Cues

MARCH 24, 2020

And – due to the level of split second communication that takes place throughout a kitchen day – these operations develop their own language that is a cross between French, Italian, and street-smart urban English. PLAN BETTER – TRAIN HARDER. So, now the cook’s restaurant is closed. We’re in this together – Don’t 86 us.

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Take-out Uniforms Food Order Blog 352

Culinary Cues

SEPTEMBER 1, 2023

So, what if we defined these for a restaurant operation (their meaning will vary to some degree depending on the concept of the restaurant) and built them into the same ring model used on my Apple Watch? Have you established a uniform and grooming standard in your restaurant and is it equitably enforced?

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Fine Dining Dine-in Front of House Design 319

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.

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Education Consumer Goods Training Back of House 311

Culinary Cues

FEBRUARY 25, 2021

Respect for the place where you work, those who own and operate the business and the physical property for which you are responsible is paramount. If employees are properly trained to perform a task then you need to trust them to do it. PLAN BETTER – TRAIN HARDER. Trust that is given leads to trust that is gained.

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2021 Point of Sale Reference Take-out 400