Culinary Cues

NOVEMBER 10, 2024

One thing stood out from what was the likely mood in public houses during the days of Benjamin Franklin and Thomas Jefferson – people, in general, seemed to be enjoying themselves. So, take your moments to reflect. The noise level was high and I’m sure among those present there was some discussion about the election results.

Front of House 309

Front of House Back of House Sourcing Travel 309

Culinary Cues

OCTOBER 14, 2024

Ah…” when opportunity knocks, you can’t win the lottery if you don’t buy a ticket, in basketball or hockey you’ll miss every shot you don’t take, if you aren’t going all the way, why go at all,” …there are plenty of quotes that point to the same reality. This statement applies to all of us, in every situation, or any career. You might fail.

Coaching 339

Coaching Employee Relations Take-out Training 339

Culinary Cues

SEPTEMBER 30, 2024

If you are part of a working couple, managing a budget, paying for a mortgage, supporting two cars, and probably still paying off your student loans, then does going out to dinner make sense? If you are going to invest in “dinner out” then this is where you would prefer to spend your money. You want to support them.

Pricing 314

Pricing Marketing Insurance Seasonal Menu 314

Culinary Cues

NOVEMBER 2, 2024

You look around the kitchen and marvel at the amount of work that takes place each day on stainless tables, in 5 00-degree ovens, on open flames, and in dozens of pots and pans washed and rewashed countless times. You decide to walk through the kitchen during these last moments and take it all in. This is not one of those moments.

Coaching 320

Coaching Take-out Food Order Inventory 320

Culinary Cues

JULY 15, 2024

This is a disease that lies dormant in many people just waiting to take over their every being if those in positions of leadership allow it to. It is apparent in the classroom, the local grocery store, your doctor’s office, the gym where you work out, car dealerships, airports, subways, hotels, and yes – restaurants.

Leadership 384

Leadership Food Truck Employee Relations Training 384

Culinary Cues

MARCH 3, 2024

You were either part of this or feeling left out because you weren’t. Can you tough it out? We even boast an informal initiation period where new employees are given conflicting directions, inaccurate details on the work to be done, or even sent on wild goose-chases just to embarrass them and see if they can take it.

Leadership 376

Leadership Restaurant Law Social Media Sports 376

Culinary Cues

JUNE 3, 2024

It may not look the same and they may have never written it down, but this is their method of operation. [] LOOK THE PART Take pride in your appearance and the sharpness of your uniform. Becoming GREAT takes serious dedication and lots of repetition. Seek out every opportunity to learn something new every day.

Uniforms 342

Uniforms Point of Sale Coaching Small Business 342

Culinary Cues

JULY 29, 2024

The good times, the challenges that we overcame, the team building that took place, and the joy of putting out countless delicious plates of food?” We no longer repair worn shoes- we throw them out and get new ones. If it makes you smile, even though it seems a bit corny, then take the next step – EMBRACE THE POSSIBILITIES!

Back of House 363

Back of House Take-out Café Blog 363

Culinary Cues

NOVEMBER 10, 2023

When we sign our work, we take full responsibility for it. “I Think about it for a moment – would you be willing to put yourself out there and take ownership for work that is less than stellar, less than the best you can do? Make excellence the rule and send mediocrity out the back door. I did this, this is my work”!

Seminar 363

Seminar Front of House Back of House Workshop 363

Aaron Allen & Associates

AUGUST 23, 2019

Some might console themselves with the thought that it’s not all bad but, for those ready to face the facts of negative sales — and work to overcome them — there are a few steps to take before heading in the right direction. And, what steps do we need to take to make sure we’re right-sizing our business along with that growth?

Article 76

Article Audits Social Media 2009 76

Culinary Cues

AUGUST 26, 2024

If you are anything like me, the anticipation of a really good restaurant experience is at the top of my list when traveling, or just taking a break from cooking at home. This is a call out to all who make, sell, and earn a living through food to self-assess and ask a basic few questions: 1. It really hurts me to say this.

Dine-in 363

Dine-in Training Seasonal Menu Sports 363

Culinary Cues

AUGUST 14, 2024

The media went from bowing their heads when a chef walked into a room to seeking out the angry and disgruntled, the outliers and the pundits, the cooks who are unworthy of the uniform and the tattered and worn who are simply burned out from aligning with the wrong operations.

Uniforms 301

Uniforms Book Article Café 301

Culinary Cues

JULY 19, 2024

When you walk into a kitchen take those first few moments to scan the landscape and look for those indicators of commitment to mise en place. When asked” what does it take to run a successful kitchen in every aspect of the term,” the answer is: MISE EN PLACE. “A It never happens unless it is already a way of life for the chef.

Front of House 267

Front of House Food Order Customer Service Customer Experience 267

Culinary Cues

JUNE 13, 2023

I need a job” however becomes a sense of urgency that steps away from the negative and shouts out how important a job is to your survival. They work me to the bone”, must mean that a person feels like an indentured servant with no way out. I got the job!” Of course, I could go on and on. you can do better than this’”. -Dr.

Article 314

Article Social Media Blog Café 314

Culinary Cues

DECEMBER 15, 2023

Those of us who fit this description should take the time to think about those who are not so fortunate. When you see a doctor or nurse walking towards your local hospital for another 12-hour shift, stop and say: “thanks for taking care of all who are in need”, it costs you nothing and means a great deal.

Hospitality 388

Hospitality Travel Uniforms 2024 388

Culinary Cues

SEPTEMBER 9, 2023

Now consider the heat and steam that create the atmosphere where this takes place. At the end of a shift cooks are drained (not even considering the mental and emotional toll that will be addressed in subsequent articles). Cooks walk out the back door sore and exhausted only to return the next day and start the process all over again.

Article 419

Article Take-out Café Customer Service 419

7 Shifts

APRIL 29, 2021

The application will remain open until funding runs out. Take a look at the program guide (in English and Spanish ) and the sample application. If you're unsure of anything, check out the SBA's program guide for more information. How do I apply?

Restaurant Law 370

Restaurant Law Document Brewery Point of Sale 370

Culinary Cues

OCTOBER 11, 2022

If you are a cook who is happy working just for a paycheck – more power to you, but you can probably save some time and not read this article. We can always find things to disagree with and people who frustrate us, but very little good ever comes out of this approach. Just when you think you are there – push it out a little further.

Leadership 389

Leadership Fine Dining Workshop Training 389

Culinary Cues

AUGUST 7, 2021

If we see the challenge as something that has an answer if we take the time to really push our problem-solving skills, then a solution will eventually present itself. Let’s take one possible cause that is not on everyone’s radar: nurturing real interest in a restaurant career early on. Challenges solved. We can do this.

Social Media 475

Social Media Cash Management Blog Equipment 475

Culinary Cues

JANUARY 20, 2024

There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. This is compounded when a restaurant doesn’t even take bread seriously. Help them out. Do it right!

Fine Dining 397

Fine Dining Back of House Food Truck Pricing 397

Culinary Cues

DECEMBER 21, 2023

This the time of year to pause and reflect, to push past the challenges, the less than stellar moments, the times we would just as soon forget, and the scars from an industry that passes them out freely and give thanks for what we have. Those days and nights when our mise en place wasn’t where it should have been made us stronger.

Kitchen Safety 423

Kitchen Safety Food Safety Inventory Take-out 423

Culinary Cues

APRIL 10, 2023

If I were the outlier who simply was fortunate (or plain lucky) then I would be remiss in writing this article. I could have spent time pointing out the negative attributes of a less than stellar operation and an operator who didn’t “get it”, but as my brother-in-law told me many times: “A leopard doesn’t change its spots.”

Employee Relations 480

Employee Relations Restaurant Law Waste Article 480

Culinary Cues

APRIL 15, 2023

My town leaders, bless their hearts, try to figure out ways to strum up cash flow for small businesses. In small private entrepreneurships it is common for owner/operators to not take a steady salary so they might meet payroll or pay a vendor for recent deliveries. Please don’t ask us to take it on the chin. We would love that.

Seasonal Menu 455

Seasonal Menu Café Point of Sale Social Media 455

Culinary Cues

SEPTEMBER 4, 2023

This may seem like a strange topic for a blog focused on the restaurant industry and the world of food but hear me out. You can see it moving in and taking up lodging in our social media streams, in books that are published, articles in the news, music that is written, and a change in what we find on our televisions.

Social Media 355

Social Media Food Safety Retail Small Business 355

Culinary Cues

APRIL 22, 2024

It only takes a few seconds to move from being a “go along for the ride” consumer to feeling screwed. Grocery stores try to eliminate cashier positions (yes, I know how hard it is to find help) and opt for self-check-out but do so without lowering prices. Bread has always been a given. Great hospitality is common sense.

Consumer Goods 290

Consumer Goods Pricing Customer Experience Hospitality 290

Culinary Cues

JUNE 9, 2024

I know that ingredient costs never go down, they always rise; that your rent keeps going up, utilities are out of sight, and you pay a fortune just for the privilege of accepting credit cards. I know, I know, you can’t find the help and those who do sign on are not professionally trained cooks, and you must pay them more than you can afford.

Customer Experience 346

Customer Experience Café Training Customer Service 346

Culinary Cues

DECEMBER 3, 2022

I shout while frantically rubbing my calf trying to work out that Charlie horse pain. I spend 15 minutes on the stationary bike still trying to work out that leg cramp, rush through50 sit-ups, take shower and shave, and down two more cups of coffee. I swear by it and never waver from taking the time to touch base with everyone.

Back of House 344

Back of House Hotels Front of House Book 344

Social Hospitality

AUGUST 8, 2021

Make your restaurant stand out online by using social proof as the foundation of your digital marketing strategy. Nearly 90% of people research restaurants online before dining out. The more positive reviews your restaurant has, the more it will stand out online. Proactively collect ratings and reviews.

Social Media 244

Social Media SEO Influencer Magazine 244

7 Shifts

APRIL 30, 2021

Employees may clock in early to help out or leave a few minutes early on a slow day. For a healthier business, it's important to flush out any time theft that's happening now and create preventive measures to keep it from creeping up. When an employee clocks in or out for another employee, this is known as “buddy punching.”

Restaurant Law 370

Restaurant Law White Paper Cash Management Small Business 370

Culinary Cues

FEBRUARY 10, 2024

The tables are full, and he is having a difficult time keeping up but makes a mental note to address that once the dining room clears out. Suddenly, he remembers the cobwebs and thinks: “I’ll take care of that in the morning”. Seek out the details and then prioritize corrective action. It’s never too small to worry about.

Uniforms 368

Uniforms Small Business Dine-in Training 368

Culinary Cues

FEBRUARY 17, 2023

Others – peers, parents, or even teachers might label you as not having what it takes which was incredibly painful. Would you take care to make sure it was prepared perfectly? Would you take that extra few seconds to make the presentation of ingredients was beautiful? Now, this is not literal, I’m just making a point.

Uniforms 373

Uniforms Article Café Small Business 373

Culinary Cues

JANUARY 29, 2024

It is human nature to try and push those out of our minds, but given a moments pause, it’s easy to remember them. It takes time for people to push aside tradition, habits, and yes – fear, that accompanies change. Change will happen, in fact it already is, but as we all known – change is not something that is embraced with open arms.

Kitchen Safety 389

Kitchen Safety Guest Recovery Uniforms Food Safety 389

7 Shifts

OCTOBER 20, 2022

But one can't deny that tips make up a majority of restaurant workers' take-home pay. In theory, it's simple, but this tip-out method is subject to federal laws and another layer of state-by-state laws on top of that. It's a constant conversation in the restaurant industry. Table of Contents. Tip Pooling Laws. Federal Tip Pooling Laws.

Tip Distribution 195

Tip Distribution Restaurant Law 2023 Cash Management 195

Culinary Cues

JUNE 7, 2023

If you’re reading this article, it’s because you have suffered from the ill effects of stress on the job. Take some of the weight off your shoulders, this is the sign of an effective leader and manager. [] MANAGE YOUR OWN SCHEDULE I have yet to meet an owner or upper-level manager who demands that a chef work 12 hours a day, 7 days a week.

Training 333

Training Article Take-out Café 333

Culinary Cues

JULY 5, 2023

Having spent many years in culinary education and professional kitchens, this is a conversation I had with countless young cooks and culinary school graduates – the process takes time and dedication. Confidence takes TIME. It is a process which those chefs who are reading this article will likely agree.

Article 357

Article Sports Leadership Presentation 357

Culinary Cues

JULY 14, 2023

Interestingly, it goes even further because if you take this approach, you quickly understand you can always do that task better tomorrow. If you are just starting out as a dishwasher, then seek to become a world-class dishwasher. So, the mantra sets the stage for the drive to constantly improve. People will notice.

Cash Management 305

Cash Management Uniforms Food Supply Café 305

Social Hospitality

AUGUST 8, 2021

Make your restaurant stand out online by using social proof as the foundation of your digital marketing strategy. Proactively collect ratings and reviews Nearly 90% of people research restaurants online before dining out. The more positive reviews your restaurant has, the more it will stand out online.

Social Media 195

Social Media SEO Influencer Magazine 195