Culinary Cues

FEBRUARY 2, 2024

Employees must be properly trained and then given the responsibility and authority to make those decisions that fit their position. [] SERVE: Respect means that everyone involved in the restaurant is in the service business. Every day should be an opportunity for each employee to grow, learn, and improve through teaching and training.

Training 383

Training Customer Service Uniforms Leadership 383

Culinary Cues

AUGUST 9, 2021

Make them feel as if they are part of your mission – they are! [] FOR THE SERVICE STAFF: Training, teaching, and tasting are all part of the program. Look at every dishwasher as your next cook in training. It is your job to teach and train, to show some empathy, but be tough and have very high expectations of your cooks.

Front of House 474

Front of House Customer Experience Dine-in Training 474

Culinary Cues

MAY 8, 2023

The chef is responsible for hiring, training, coaching, evaluating, and scheduling employees keeping in mind their skill level, personal issues and responsibilities, demands of specific positions in the kitchen (not everyone fits in every role), and an ever-changing influx of customers with their own demands.

Kitchen Safety 458

Kitchen Safety Food Safety Coaching Training 458

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. www.harvestamericacues.com BLOG.

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

AUGUST 28, 2020

Work at it, train for it, stand behind it, and make a difference. I don’t know what that means for your operation but take an inventory and look for the sensual interaction with guests. INVEST IN TRAINING. This is not the time to cut back on training. How do you make it come alive with hospitality? QUALITY FIRST.

Social Media 447

Social Media Communication Loyalty Program Training 447

Culinary Cues

MAY 13, 2023

Training is paramount to attracting and retaining great employees, so these properties typically invest heavily in teaching and training. [] A NETWORK FOR GROWTH And finally, the next step in a cook’s career might not be at the club where he or she is learning. Know what you want and chart a path.

Hotels 458

Hotels Point of Sale Cash Management Training 458

Culinary Cues

JULY 16, 2022

I am aware as I grow older this is going to happen, but nevertheless, it hits hard and makes you take inventory of the person you are, what you do, how you do it, how you treat others, and the way you live your life. He did, however, believe in support, training, mentoring, and empathy. PLAN BETTER – TRAIN HARDER. Rest in Peace.

Front of House 398

Front of House Back of House Education Leadership 398

Culinary Cues

DECEMBER 17, 2020

There are short-term band aid solutions such as takeout, delivery, or even conversion into retail markets where wine inventories and local necessities take over space once occupied by diners, but they are not a replacement for a steady turn of tables. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Uniforms 473

Uniforms Cash Management Brewery Consumer Goods 473

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 399

Training Seasonal Menu Back of House Small Business 399

Culinary Cues

MARCH 10, 2022

By far one of the most expensive inventories in a kitchen is china, glassware, and flatware. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Who is in control of this? Who can make a difference through efficient use of the machine and the process of washing dishes? The dish washer! Who is responsible for this?

Front of House 450

Front of House Back of House Uniforms Hiring 450

Culinary Cues

MARCH 3, 2021

PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com – BLOG. Let’s keep our standards high with fewer, well-paid employees who have the ability to engage in exciting careers and balance a life beyond the kitchen or dining room. We can do this and there has never been a better time to think about how we move in this direction.

Dine-in 438

Dine-in Small Business Seasonal Menu Café 438

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. One other way you may need to manage inventory is with menu planning.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

MARCH 26, 2022

All of the tools are available for inventory control, purchasing systems, cash handling, costing templates, and quality assessment. Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends. PLAN BETTER – TRAIN HARDER.

Cash Management 398

Cash Management Social Media Restaurant Law Communication 398

7 Shifts

MAY 11, 2020

Run through our guide to reopening your restaurant to plan your labor, inventory, marketing, and more so you can reopen with a bang. Hold a training session before re-opening with staff to walk them through the latest food handling safety procedures. In our blog on ways to pivot your business model , we suggest: Offering meal kits ??

BOH 368

BOH Food Safety FOH Equipment 368

Culinary Cues

SEPTEMBER 20, 2020

They hire, train, critique, support, celebrate, and rally behind the members of the team that has been built and push each individual to contribute his or her best – always. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Well-run organizations – in this case a kitchen, are built to win. CAFÉ Talks podcast.

Fine Dining 433

Fine Dining Coaching Dine-in Café 433

Culinary Cues

NOVEMBER 11, 2022

You set the tone for others to emulate. [] TEACH AND TRAIN. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Let everyone know exactly what you expect, get excited, show them how it should be done, and celebrate every act of excellence. [] BE THE EXAMPLE FOR OTHERS TO FOLLOW. Harvest America Ventures, LLC.

Customer Service 376

Customer Service Customer Experience Point of Sale Presentation 376

Culinary Cues

FEBRUARY 9, 2022

To do this, the chef must understand and practice solid cost control measures such as inventory control, recipe costing, portion control, as well as theft and waste control. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC. Restaurant Consulting. CAFÉ Talks Podcast.

Restaurant Law 433

Restaurant Law Coaching Café Sourcing 433

Culinary Cues

JULY 14, 2021

Yep, I get the reflection time that was the hallmark of the pandemic shutdown, those moments when every cook and chef took inventory and wondered why it is that they work under adverse conditions, invest way too many hours, and do so for wages that never compete with other professional careers. PLAN BETTER – TRAIN HARDER.

Food Order 474

Food Order Café Ordering Inventory 474

Culinary Cues

APRIL 8, 2020

You prepare prep sheets for the next day, take inventory of your supplies, sharpen your knives in advance, prioritize work, and evaluate past performance so that each day your planning improves. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY. [] COMMUNICATION.

Communication 473

Communication Food Supply Customer Service Small Business 473

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 413

Employee Relations Training Take-out Fine Dining 413

Hot Schedules

SEPTEMBER 8, 2021

Mobility Equals Flexible Ops: Hotel Purchasing & Inventory from Anywhere. To get new workers — whether part- or full-time — up to full efficiency, department heads and team leaders need to devote proper time and resources to train. Join the Webinar. Related Posts. Read More Is Your Back Office Sinking Productivity?

Hotels 147

Hotels Inventory Guest Recovery Leadership 147

Culinary Cues

DECEMBER 5, 2019

Every now and then it is healthy, and yet humbling, to take inventory of what we have done, and where we have been – to dissect those dreams and actions that brought us to where we are, and to relish the opportunities and the challenges that came along the way. It is healthy to take this inventory and then look in a mirror.

Inventory 60

Inventory Employee Relations Take-out Training 60

Culinary Cues

DECEMBER 5, 2023

It is one of the most essential positions in the kitchen, operated by a person who is responsible for the single most expensive piece of equipment and one of the costliest inventories (China, flatware, glassware). The dishwasher position teaches you to be humble and service oriented. Wax on, wax off, young grasshopper.

Kitchen Safety 398

Kitchen Safety Food Safety Back of House Front of House 398

Culinary Cues

MAY 15, 2021

To attract and retain quality staff you must train well, treat them with respect, pay them a respectable wage, offer reasonable benefits, and provide them with the tools to be successful. It also means that more significant time must be spent training service staff how to upsell and create enhanced customer value. CAFÉ Talks Podcast.

Customer Experience 417

Customer Experience Cash Management Customer Service Front of House 417

Culinary Cues

FEBRUARY 25, 2021

If you are taking inventory on a Sunday night – approach it as if it is the most important task imaginable. If employees are properly trained to perform a task then you need to trust them to do it. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Writing a memo? Do it with excellence in mind.

2021 429

2021 Point of Sale Take-out Reference 429

Restaurant365

SEPTEMBER 10, 2021

However, in between all these tasks, it is critical to devote time and energy into accurate and consistent inventory management. Inventory management tracks what’s going in and out of your restaurant for a specific period, and what product is in your restaurant at any given time. Let’s dive into some helpful tips.

Inventory 138

Inventory Management Management Point of Sale 138

Restaurant365

JANUARY 4, 2022

Restaurant inventory management plays a key role in overcoming rising food prices. As the rising food cost trend continues, it’s time to tighten your inventory control. Automate manual restaurant inventory processes to help overcome rising food prices. Integrate restaurant inventory management with your POS system.

Inventory 148

Inventory Pricing Management Management 148

Culinary Cues

APRIL 22, 2020

Expect to see a number of half empty, cold cups of coffee spread out through the house. [] WEEKLY INVENTORIES. If you walk into the kitchen on a Sunday afternoon and see your stay at home chef walking around with a clipboard and pencil in hand – don’t be concerned – IT’S INVENTORY TIME! [] DOCUMENT AND SEEK CRITIQUE.

Back of House 382

Back of House Point of Sale Take-out Food Order 382

Culinary Cues

DECEMBER 21, 2023

Sunday nights taking inventory in the freezer and coolers until I couldn’t feel my fingertips anymore helped me to understand what everything costs and how impactful waste, theft, spoilage, and inaccurate counts can be. Happy holidays and positive vibes for an even better 2024.

Kitchen Safety 336

Kitchen Safety Food Safety Take-out Inventory 336

Culinary Cues

DECEMBER 30, 2022

Maybe inventory is not part of your job, but it will be if you want to become a chef someday. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. They probably know more than you about something in the kitchen – ask them how they do it and ask them to show you how. BE THE SOLUTION. Harvest America Ventures, LLC.

Workshop 393

Workshop Article Take-out Uniforms 393

Culinary Cues

MARCH 9, 2021

PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. This is the role of the garde manger and the value of the cold kitchen. Don’t underestimate the importance of the person who calls this area of your kitchen – home. Harvest America Ventures, LLC. Restaurant Consulting. CAFÉ Talks Podcast.

Presentation 415

Presentation Fine Dining Seasonal Menu Design 415

Culinary Cues

JANUARY 23, 2023

The leader/coach will study the competition, analyze the environment around the organization, inventory the individual and collective talent of his or her players/employees, and structure an approach geared towards grabbing the carrot. Without a game plan a business is simply hoping for the best. That NEVER works!

Coaching 406

Coaching Sports Point of Sale Take-out 406

Culinary Cues

JUNE 26, 2021

Unless you have worked in many kitchens, worked through hundreds of busy nights on the line, serviced banquets from 50 – 1,000 guests, taken inventory in kitchens without concern for proper storage, or tried to work with equipment that is constantly in dis-repair – you just don’t know. PLAN BETTER – TRAIN HARDER. Restaurant Consulting.

Design 400

Design Fine Dining Uniforms Waste 400

Culinary Cues

MAY 4, 2022

PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Be proud of this and act and look in a manner that pays respect to that history. You are the new ambassadors for an industry. Now, the world is your oyster – do it right! Harvest America Ventures, LLC. CAFÉ Talks Podcast.

2022 404

2022 Education Coaching Kitchen Safety 404

Culinary Cues

MAY 9, 2022

Three years there gave me a taste of managing a department, scheduling, ordering, evaluating, inventory, and being responsible for the financial success of the business. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com – BLOG. www.harvestamericacues.com – BLOG. Harvest America Ventures, LLC.

Hotels 393

Hotels Food Order Café Inventory 393

The Restaurant Group

DECEMBER 8, 2024

Tools and Technology for Monitoring Food Inventory Software : Track stock levels and expiry dates to reduce spoilage. Training and Engaging Staff Your staffs commitment to waste reduction is pivotal. Training and Engaging Staff Your staffs commitment to waste reduction is pivotal.

Waste 78

Waste Compost Food Recycling 78

Culinary Cues

MAY 24, 2022

PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC. Restaurant Consulting. CAFÉ Talks Podcast.

Café 414

Café Take-out License Small Business 414