Culinary Cues

MARCH 4, 2022

I would assume that many chefs who read this article – at least the ones from my generation have reflected on where they are, what they have done, and what they are still able to do. We read the articles and listen to chefs and restaurateurs desperate to fill positions of line cook, sous chef, chef, manager, etc.

Coaching 473

Coaching Training Fine Dining Article 473

Culinary Cues

OCTOBER 27, 2023

To this end, cooks know exactly what to do and are trained to execute accordingly. In a restaurant centric operation, it is the management team, including marketing, who determines the expressed needs of the market, what specific dishes would draw the most guest support, and how to manage all to ensure maximization of profit.

Hiring 405

Hiring Training Pricing Leadership 405

Culinary Cues

OCTOBER 19, 2023

What about that moment when the training wheels came off and you were able to balance and ride your bike independently? How many inner musicians, writers, athletes, teachers, entrepreneurs, cooks, chefs, and restaurateurs never rise to the surface because they were never recognized, encouraged, trained, taught, or given the opportunity?

Training 381

Training Seasonal Menu Back of House Small Business 381

Culinary Cues

FEBRUARY 18, 2020

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc. PLAN BETTER – TRAIN HARDER. www.meyersassociates.com.

Beverage 498

Beverage Events Food Order Website Management 498

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. Share, teach, and train others – this is the fuel that drives your own leadership engine. PLAN BETTER – TRAIN HARDER. Over 800 articles about the business and people of food).

Leadership 395

Leadership Fine Dining Workshop Training 395

Culinary Cues

OCTOBER 27, 2020

I have recently read articles that claim that the discipline and order of chefs as far back as Escoffier or as contemporary as Ferran Adria or Thomas Keller are no longer appropriate or needed. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

Uniforms 468

Uniforms Airlines Food Order Fine Dining 468

Culinary Cues

AUGUST 7, 2021

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

MAY 12, 2022

From my perspective the answer lies in menu planning, training, and labor efficiency. Smaller portions lead to lower price tags, broader acceptance, and enhanced value from a well-designed, balanced meal. [] TRAINING: We all know the drill – it’s a business of pennies, but without everyone’s buy-in, those pennies will quickly evaporate.

Pricing 365

Pricing Consumer Goods Training Customer Experience 365

Culinary Cues

MAY 3, 2023

I remember reading an article about a studio drummer by the name of Bernard Purdy who has played on more records than you can count. You don’t always get what you pay for, but you do with bread. It takes time, effort, knowledge, passion, hard work, great raw materials, and total commitment to make outstanding bread – respect this.

Food Truck 471

Food Truck Customer Experience Food Supply Take-out 471

Culinary Cues

JULY 23, 2023

As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food.

Guest Recovery 411

Guest Recovery Seasonal Menu Presentation Customer Experience 411

Culinary Cues

JANUARY 11, 2022

We do know it will be different and the Baker’s Dozen list in this article will be only the start for those who think they are ready to take the leap. PLAN BETTER – TRAIN HARDER. When we add an unprecedented pandemic on top of this then all bets are off. This is the only way that the restaurant business makes sense today.

Customer Experience 380

Customer Experience Café Hospitality Customer Service 380

Culinary Cues

AUGUST 26, 2024

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 90 interviews with the most influential people in food Twelve-hundred calorie meals are not healthy and actually – not enjoyable.

Dine-in 369

Dine-in Training Seasonal Menu Sports 369

Culinary Cues

MARCH 3, 2024

PLAN BETTER – TRAIN HARDER – TEAMS RULE 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 80 interviews with the most influential people in food

Leadership 382

Leadership Restaurant Law Social Media Sports 382

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. When we allow perceptions to rule, when we fail to counteract the generalizations, and when we turn our backs on those who have legitimate complaints and concerns, then we are complicit in the creation of erroneous beliefs.

Employee Relations 484

Employee Relations Restaurant Law Waste Article 484

Culinary Cues

JUNE 23, 2024

THEY ARE OUT THERE, and they are willing to teach, train, support, and inspire those who want to be great. You can either be a driver of change in that operation or step outside and find a property that respects the process, the ingredients, and the people. Am I wagging a finger at those operations that perpetuate the negative?

Uniforms 388

Uniforms Front of House Back of House Food Supply 388

Culinary Cues

JULY 31, 2022

That’s a load of negativity to digest – no wonder the title to this article makes some people believe that it’s true. For the Restaurateur: Are you willing to take a hard look at your business model and change how you attract, train, invest in, compensate, and evaluate your staff? PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

Food Supply 405

Food Supply Training Supplies Café 405

Culinary Cues

NOVEMBER 10, 2023

Support an employee’s growth through in-service training, sponsorship to attend workshops or seminars, buy your line cooks so great cookbook resources to study and dream about. Why not highlight them on your social media pages or in your restaurant blog. Invest in their excellence and they just might invest more in yours.

Seminar 368

Seminar Front of House Back of House Workshop 368

Culinary Cues

DECEMBER 30, 2022

Here are eleven to consider: COMMIT TO LEARNING: Read articles, food history books, professional cookbooks, stories of chefs with their words of wisdom (see list at end of this article), volunteer to work with accomplished chefs after hours, ask for additional responsibilities that provide a chance to learn something new.

Workshop 375

Workshop Article Uniforms Take-out 375

Culinary Cues

JULY 8, 2024

Training, teaching, coaching, and mentoring are the most important attributes of a successful chef. The older I am the more I understand: [] The purpose that is most significant is helping others to find their self-worth and grow. Yes, chefs, like parents, find the greatest satisfaction in nurturing others and helping them to find a purpose.

Coaching 383

Coaching Certification Hiring Training 383

Culinary Cues

SEPTEMBER 14, 2023

TRAINING: You can never train too much. Training is a sign of respect and a perfect way to build pride, confidence, team dynamics, and comfort among employees. If they are trained to be competent then confidence will be the result. When an employee is aware then they are comfortable.

Employee Relations 396

Employee Relations Training Fine Dining Take-out 396

Culinary Cues

MARCH 3, 2021

In a recent article about Danny Meyer – NYC restaurateur extraordinaire, he talks about his epiphany over the past year – an opportunity he had to truly assess everything about his restaurants and the accepted approach towards operation. PLAN BETTER – TRAIN HARDER. ” -Danny Meyer – Union Square Hospitality. CAFÉ Talks Podcast.

Dine-in 427

Dine-in Small Business Seasonal Menu Café 427

Culinary Cues

AUGUST 31, 2024

When properly developed and integrated into your operation, the mission statement will impact who you hire, how you train, the products you develop and sell, the way you lead and manage, how employees interact, the way that guests are approached, and how the world perceives you (the business) to be. Choose wisely.

Customer Service 326

Customer Service Social Media Customer Experience Reference 326

Culinary Cues

JANUARY 29, 2024

Certainly, the restaurant and the chef have a responsibility to train, but the individual cook can take that training to a new level if they are willing to seek out every opportunity to learn and grow. These skills will take time and dedication to master – start today!

Kitchen Safety 395

Kitchen Safety Guest Recovery Uniforms Food Safety 395

Culinary Cues

JUNE 9, 2024

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. They agree to pay for the restaurant experience assuming that talented people are handling those fresh ingredients from scratch, as they had been for generations. Food for thought.

Customer Experience 352

Customer Experience Café Training Customer Service 352

Culinary Cues

JANUARY 20, 2024

Buy quality beans, grind them on premise, train your servers to properly brew, or better yet – hire a barista to take care of that. Do it right! Serve it in a pot or French press, warm the milk and use quality sugar cubes rather than packets.

Fine Dining 402

Fine Dining Food Truck Back of House Pricing 402

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. So, here are some thoughts (nothing new here, but always worth reinforcing): [] TRAIN AND DELEGATE “When will I find the time to teach anyone to be as thorough as me?” Once again, train and delegate as much as you can.

Training 339

Training Article Take-out Café 339

Culinary Cues

FEBRUARY 17, 2023

The idea for this article began years ago when I was helping a friend come up with a name for her restaurant. They must train, teach, respect, trust, and lead all those employees so they believe in this mission and follow through as if it were their own signatures. From the guest’s perspective it is the closest thing to a guarantee.

Uniforms 378

Uniforms Article Café Small Business 378

Culinary Cues

JULY 19, 2022

You must teach and train the fundamentals, the processes, the flavor profiles, and the history behind cooking a certain way. Provide reading materials or links to articles that will reinforce what you say – it is important! [] SHOW (TRAIN): Very few things in life will sink in and become innate unless they are practiced.

Training 382

Training Presentation Employee Relations Article 382

7 Shifts

DECEMBER 27, 2019

In this article you’ll learn: What’s to blame for high employee turnover in the restaurant industry What employee turnover costs the industry Several solutions for battling staff turnover What’s to blame for the restaurant industry’s high employee turnover rate? Turnover creates more than just financial repercussions.

Hiring 360

Hiring Front of House Customer Service Customer Experience 360

7 Shifts

AUGUST 10, 2020

Document purpose, such as training materials, finance & accounting, scheduling, legal & compliance, mail and bills, etc. Check out this article on Lifehack for DIY tips for how to cheaply save space and organize content in your back office. Don’t have the budget for any filing products?

Document 351

Document Restaurant Law Book Point of Sale 351

Culinary Cues

AUGUST 28, 2023

I am tired of the media focusing on the stories of exception, drooling about zealous articles that point to unacceptable kitchen environments, glamorizing the negative through their “reality” shows and movies, and then following up with dramatic writing about how hard it is for restaurants to find help and survive in such a fragile marketplace.

Entertainment 376

Entertainment Back of House Consumer Goods Recruiting 376

Culinary Cues

SEPTEMBER 5, 2024

There’s hardly any time to train – they’ll need to learn on the job. PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 90 interviews with the most influential people in food

Tourism 395

Tourism Café Hospitality Training 395

Culinary Cues

APRIL 15, 2023

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 60 interviews with the most influential people in food We would love that.

Seasonal Menu 461

Seasonal Menu Café Point of Sale Social Media 461

Culinary Cues

MARCH 22, 2023

They hire and train the most dedicated professionals to execute the plan, and they are always focused on the details. They work to find the best purveyors of ingredients, develop relationships with farmers, ranchers, fishermen, and cheesemakers to stock their shelves with the right raw materials.

Coaching 381

Coaching Fine Dining Café Training 381

Culinary Cues

JULY 19, 2024

The attention to detail at every workstation is a perfect indication of the training and unity of purpose that every cook shares, and the sense of calm that this organization brings is a strong indicator of how the unit works towards plate perfection and a great customer experience. You’re only as good as your mise en place.”

Front of House 271

Front of House Food Order Customer Service Customer Experience 271

7 Shifts

SEPTEMBER 16, 2021

If you're managing multiple locations of the same concept, you'll benefit from having a universal approach to hiring, training, suppliers, technology, and the overall guest experience. Standardized training across all of your locations unifies all employees to work within the guidelines you've created. Delegating Responsibilities.

Management 370

Management Management Document Hiring 370

Culinary Cues

APRIL 18, 2023

Restaurants need to zero in on finding out what they are really good at, buy the best quality raw materials, train their cooks to execute consistently great delivery of attractive and tasty food, and deliver it hot or cold as required. Plan, equip, train, evaluate, educate, and celebrate each and every employee.

Food Truck 330

Food Truck Back of House Education Training 330