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 442

Social Media Communication Loyalty Program Training 442

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

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 472

Uniforms Cash Management Brewery Consumer Goods 472

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 449

Front of House Back of House Uniforms Hiring 449

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 440

Hotels Point of Sale Cash Management Training 440

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 380

Front of House Back of House Education Leadership 380

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

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 427

Dine-in Small Business Seasonal Menu Café 427

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 379

Cash Management Social Media Restaurant Law Communication 379

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 421

Fine Dining Coaching Dine-in Café 421

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 471

Communication Food Supply Customer Service Small Business 471

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 357

Customer Service Customer Experience Point of Sale Presentation 357

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

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 421

Restaurant Law Coaching Café Sourcing 421

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

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 57

Inventory Employee Relations Take-out Training 57

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 380

Kitchen Safety Food Safety Back of House Front of House 380

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 400

Customer Experience Cash Management Customer Service Front of House 400

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

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 410

2021 Point of Sale Reference Take-out 410

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 328

Kitchen Safety Food Safety Inventory Take-out 328

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 364

Back of House Point of Sale Take-out Inventory 364

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 375

Workshop Article Uniforms Take-out 375

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 399

Presentation Fine Dining Seasonal Menu Design 399

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 387

Coaching Sports Point of Sale Take-out 387

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 381

Design Fine Dining Uniforms Waste 381

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 386

2022 Education Coaching Kitchen Safety 386

Culinary Cues

MAY 24, 2022

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

Café 397

Café Take-out License Small Business 397

Culinary Cues

SEPTEMBER 27, 2023

So, let’s take inventory. When we depend on people who are dependable and well trained then the kitchen is like a fine-tuned orchestra and the expeditor is the conductor. How we approach this determines our assessment of what we have chosen to do for a career. When it works – life is beautiful when it doesn’t everything turns to crap.

Employee Relations 399

Employee Relations Fine Dining Training Communication 399

Embrace the Suck

OCTOBER 28, 2021

Read books and blogs. It all starts with more training, explaining the “why”, and making the systems a non-negotiable. Always hire for personality and then train the skills. You can train pretty much anyone if they are coachable and trainable. Mistake #11: They don’t train enough. How sad is that?

Coaching 337

Coaching Training Social Media Hiring 337

Restaurant365

DECEMBER 6, 2019

Every time a staff member leaves, you incur the additional cost of hiring and training a replacement. Upserve offers the market-leading cloud restaurant POS, actionable insights, transparent processing, automated inventory and ordering, workforce tools, and mobile restaurant management. Help to Decrease Staff Turnover.

POS 117

POS Blog Mobile Ordering Front of House 117

Culinary Cues

APRIL 1, 2024

There would be two Secret Service Agents who would purchase all the ingredients separate from our normal storeroom inventory and would be stationed in the kitchen watching my every move. They could not take any chances when it came to the safety of the second person in line of succession to the presidency.

Back of House 329

Back of House Kitchen Safety Hotels Front of House 329

Culinary Cues

NOVEMBER 16, 2019

The minute the restaurant becomes a vehicle for a chef’s self-expression is the minute that begins to stress the system and drive the train in the wrong direction. Train your people well enough so that you could leave, but never assume that it will be the same without you. PLAN BETTER – TRAIN HARDER. Know when to pull the plug.

Training 261

Training Employee Relations Customer Service Customer Experience 261

7 Shifts

AUGUST 10, 2020

In this blog, we’ll walk you through best practices for organizing your back office, reducing unnecessary clutter, and preserving your office as a place of efficiency. Document purpose, such as training materials, finance & accounting, scheduling, legal & compliance, mail and bills, etc.

Document 351

Document Restaurant Law Book Point of Sale 351

Culinary Cues

DECEMBER 8, 2022

The kitchen crew was immersed in deep cleaning mode as everything was scrubbed down, coolers re-organized, everything labeled and dated, and inventories taken so that we could begin to place orders and restock for normal business on Monday. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Restaurant Consulting.

Front of House 410

Front of House Back of House Seating Food Truck 410