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

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. CAFÉ Talks Podcast.

Uniforms 463

Uniforms Airlines Food Order Fine Dining 463

Culinary Cues

DECEMBER 15, 2023

If you happen to pass a soldier in uniform – don’t simply smile and say “thanks for your service” – take a moment to ask where they are from, where stationed, and how much longer will they be serving. Wish them a safe and happy holiday and your hope that they will be home again soon.

Hospitality 380

Hospitality Travel Uniforms 2024 380

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 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

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

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 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

7 Shifts

NOVEMBER 12, 2020

It usually involves an orientation, paperwork collection, and training. Here’s an example of an onboarding overview: Day One Orientation: Learning about the restaurant’s culture and history, meeting coworkers, and receiving a uniform. Day Three Role-specific training. Customer service training.

FOH 307

FOH BOH Food Safety Customer Service 307

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. Learn by doing. Harvest America Ventures, LLC. www.harvestamericacues.com – BLOG.

Front of House 421

Front of House Uniforms Back of House Kitchen Safety 421

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

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 Training Communication Coaching 582

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

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

Modern Restaurant Management

MARCH 7, 2024

Professional technicians are trained to handle a wide array of common issues, often identifying, and resolving problems that may not be apparent to someone without this specialized knowledge. The root causes often trace back to mineral buildup in the water line or malfunctioning of the water filtration system.

Healthcare 106

Healthcare Uniforms Food Safety Customer Service 106

Culinary Cues

AUGUST 4, 2022

PLAN BETTER – TRAIN HARDER. 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. Harvest America Ventures, LLC. Restaurant Consulting.

Front of House 328

Front of House Coaching Back of House Uniforms 328

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.

Front of House 407

Front of House Back of House Food Order Uniforms 407

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

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

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. It is majestic, inspiring, and almost effortless when organization is the rule that everyone follows. Harvest America Ventures, LLC. CAFÉ Talks Podcast.

Front of House 353

Front of House Back of House Point of Sale Uniforms 353

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. Being a professional cook or chef is such a contradiction of the human condition. Restaurant Consulting.

Uniforms 422

Uniforms Presentation Café Take-out 422

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. This is an essential ingredient of any cuisine. Be professional – ALWAYS! BE THE SOLUTION.

Workshop 361

Workshop Article Uniforms Employee Relations 361

Culinary Digital

MARCH 20, 2024

It offers a variety of advantages that significantly contribute to the success of streamlined onboarding: Simplified Training A limited menu serves as a cornerstone of efficiency in the onboarding process for fresh additions to the team, be they kitchen staff or servers.

Seasonal Menu 52

Seasonal Menu Customer Service Customer Experience Training 52

Culinary Cues

APRIL 13, 2021

Are you proud to wear a uniform that represents a history of cooks and chefs who came before you? PLAN BETTER – TRAIN HARDER. Do you enjoy cooking for the benefit of others? Do you find physical work to be gratifying? Are you a person who relishes organization and planning? Let’s not give up on what we are meant to do with a career.

Uniforms 403

Uniforms Café 2021 Training 403

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 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 Experience Customer Service 392

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? Here are some of the questions likely to be on their minds: What kind of training and orientation will I receive?

Front of House 78

Front of House Tip Distribution Kitchen Safety Customer Service 78

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

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. That sounds better – the Principles of Being a Professional Cook. We are in this together.

Kitchen Safety 519

Kitchen Safety Uniforms Presentation Café 519

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

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

Modern Restaurant Management

JANUARY 20, 2023

Whether a pre-made frozen dough, a heat-and-serve protein, or ready-to-use sauces and pastes—consolidating ingredients and finding the right supplier can provide that dependable uniformity and superior quality your customers rely on.

Food 154

Food Food Supply Waste Food Safety 154

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. Employees that know that you care are always more determined to try their best and less willing to disappoint you or their co-workers. [] TRUST: Trust is something that goes both ways. Be that person.

2021 396

2021 Point of Sale Reference Take-out 396

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. Rest in Peace Chef! CAFÉ Talks Podcast.

Seasonal Menu 470

Seasonal Menu 2005 Hotels Uniforms 470

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

Modern Restaurant Management

FEBRUARY 28, 2024

Fine-tuned scheduling, proactive management, and continuous training harmonize staff efforts with the fast-paced QSR landscape, ensuring teams align with business goals and evolving demands. This involves cooking food in a precisely controlled water bath, ensuring uniform results every time.

Fast Casual 114

Fast Casual Fine Dining Customer Service Casual 114