Blog Coaching Operations 
Culinary Cues
JANUARY 13, 2025
Great passers need great catchers, time in the pocket is totally dependent on the collective effort of the offensive line, the run game would never happen without great blocking, and successful offenses and defenses are the result of effective game plans and play calling by coaches. So, really, the MVP is the team, not any one individual.
Culinary Cues
OCTOBER 27, 2024
This begins with understanding how essential this is to the person and operation that defines the lines of excellence. If you are working in a burger operation, the goal must be to view everything about that menu item as a vehicle toward excellence. Once you adopt a philosophy of excellence, it will become your signature.
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Culinary Cues
OCTOBER 3, 2024
Nearly nine years ago, during the first twelve months of Harvest America Cues blog, one of my articles went viral attracting almost 40,000 views in one day. The article struck a nerve with its focus on A Cook’s Kitchen Laws. Since then, more than 100,000 people have read and shared that article. All for one and one for all must be the motto.
Culinary Cues
MAY 5, 2021
*Others may point to overly demanding owners and operators who expect that a salary paid infers that managers and chefs must be present whenever the restaurant or hotel is open for business. Of course, there are examples of owners and operators who expect blood, sweat, and tears for the salary offered. Is this true?
Culinary Cues
JULY 15, 2024
There is a direct correlation. [] WHAT YOU EXPECT AND MEASURE IS WHAT YOU GET Define what excellence means in your operation, show it, teach it, train to it, insist on it, measure it, and reward it. Make these operations your benchmark and measure your progress. [] CELEBRATE EXCELLENCE You can’t be everywhere, all the time.
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. Building pride in team is a foundational requirement of leadership and coaching. BE CONSISTENT.
Culinary Cues
NOVEMBER 10, 2023
What changes might occur in your operation if everyone was required to sign their work and take public responsibility for it? Why not highlight them on your social media pages or in your restaurant blog. Mediocrity isn’t something that people are born to seek; they are coached along the way by others who accept it as “good enough”.
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