Culinary Cues

APRIL 10, 2023

To those operators who do things right, who care for their employees, who seek their input and value it, and who work hard to pay a fair wage, show empathy, and understand that the happy employee is the key to success – these perceptions and beliefs are a real dis-service. A few voices grow past perception and evolve into a belief.

Employee Relations 522

Employee Relations Restaurant Law Waste Article 522

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. The best chefs operate a very clean kitchen. [] BE CURIOUS Know that you have so much to learn. Besides when you look good, you feel good.

Uniforms 433

Uniforms Point of Sale Coaching Small Business 433

The Rail

OCTOBER 10, 2024

This short blog looks into these factors and points out how you can tap into this growing market segment. Use eco-friendly materials and reduce waste in your daily operations. Think recycling and composting food waste.

Sustainability 130

Sustainability Dine-in Consumer Goods Compost 130

Culinary Cues

JANUARY 19, 2025

To waste this opportunity is contrary to the life we are given. [] BE EXCELLENT Mediocrity is disrespectful. I was wrestling with what we contribute during our careers and what it meant to be good, or even great, not just competent at what we do.

Uniforms 344

Uniforms Education Waste Blog 344

Modern Restaurant Management

APRIL 5, 2022

Various existing and new companies are adopting this trend to reduce operational expenses and risks. In this blog, we will discuss the various facets being utilized to enhance the entire operation of the ghost kitchen efficiently. This will continue to be a company's goal to increase the number of virtual stores.

Online Ordering 491

Online Ordering Website Management Point of Sale Inventory 491

Culinary Cues

JUNE 23, 2024

Those operations that resemble the caldrons of hell filled with arrogance, bullying, unprofessional behavior, and a lack of respect for people, product, and process is the same as categorizing musicians, athletes, business leaders, and politicians under a unified profile. Am I wagging a finger at those operations that perpetuate the negative?

Uniforms 448

Uniforms Front of House Back of House Food Supply 448

7 Shifts

OCTOBER 22, 2024

Blog about food to boost your restaurant’s online visibility Don’t waste your website’s potential by just posting your menu or event updates. Create a food blog to improve your restaurant's online presence. Blogging is an effective way to market your restaurant.

Book 195

Book Marketing Email Marketing Social Media 195

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. www.harvestamericacues.com BLOG. BUILD A TEAM – KEEP A TEAM. People respond well to excellence.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Culinary Cues

MAY 18, 2020

Whatever your end goal might be: Executive Chef in a fine dining operation, Corporate Chef, Sous Chef, Restaurant Manager, Entrepreneur, Research Chef, or Consultant – where ever you hope to land in the future – put that goal in writing. EVERY POSITION IN THE FOOD BUSINESS WILL HELP WITH YOUR CAREER – IF YOU BUILD IT INTO YOUR PLAN.

White Paper 522

White Paper Certification Food Safety Food Supply 522

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. Restaurant waste nips away at profitability – why?

Social Media 476

Social Media Cash Management Blog Equipment 476

Culinary Cues

JUNE 26, 2021

Owners and operators will typically shake their heads at initial designs holding their ground that “chefs” like to create elaborate kitchen palaces that they really don’t need and that they (the owners) can’t afford to build. Are hospital administrators fine with operating rooms that are not quite right?

Design 447

Design Fine Dining Uniforms Waste 447

Culinary Cues

MAY 8, 2023

It is very rare that any owner/operator demands a chef work that much, we just feel responsible and hate to ask our staff to work as hard as they do and not find the chef present to help, encourage, critique, and celebrate. To a degree, we work those hours because it is our job to do so.

Kitchen Safety 493

Kitchen Safety Food Safety Coaching Training 493

Culinary Cues

APRIL 8, 2020

As a professional cook you know that survival and eventual success depends on succinct, effective communication with your peers, the operations chef, vendors, and guests. Eventually, your mind began to organize, prioritize, and visualize what needs to be done and develop a timing rhythm that drives your method of operation.

Communication 476

Communication Food Supply Customer Service Small Business 476

Culinary Cues

MAY 15, 2021

So, what are the lessons offered and what should we learn: FROM THE EMPLOYER’S PERSPECTIVE: We are not prepared: Other businesses, as part of their operational strategy, build in scenario planning that helps to develop action plans for the expected and unsuspected. What if……happens? How will we react?”

Customer Experience 450

Customer Experience Cash Management Customer Service Front of House 450

Modern Restaurant Management

JANUARY 22, 2020

To allow them to live a sustainable lifestyle, you can help them minimize their carbon footprint by creating a zero-waste kitchen. This can help you improve different areas in your operations and give you a better reputation in the market. Provide a Pleasant Dining Experience. Customer loyalty is built through positive engagements.

Customer Service 440

Customer Service 2020 Social Media Mobile Ordering 440

Modern Restaurant Management

JANUARY 22, 2024

Using eco-friendly procedures in your restaurant’s operations will demonstrate your dedication to sustainability. Businesses share eco-friendly ideals with their customers by ethically eliminating food waste and purchasing locally produced foods to gain popularity.

Loyalty Program 453

Loyalty Program Mobile Ordering Dietary Restrictions Social Media 453

Culinary Cues

AUGUST 22, 2022

A chef/owner was busy by the stove with an assistant who also washed dishes and bussed tables and out front a single server and maybe, in the busiest of operations, a host/bartender who was likely the spouse of the chef. www.harvestamericacues.com BLOG. That was it! PLAN BETTER -TRAIN HARDER. Harvest America Ventures, LLC.

Seating 475

Seating Front of House Back of House Cash Management 475

QSR Automations

JANUARY 31, 2025

By combining these two powerful solutions, restaurants can create seamless restaurant operations, reduce wasteboth food and laborand boost profitability. Together, they form a dynamic duo that ensures every aspect of your restaurant is synchronized and operating at peak efficiency. The result?

Waste 52

Waste Front of House Operations Back of House 52

Culinary Cues

MARCH 30, 2020

Aligning with vendors who are able to work with the restaurant in creating a financially viable operation also works for all involved. The best restaurants not only prepare and serve great food, they are not only operations that treat their employees fairly – they are businesses that are financially solvent. PLAN BETTER – TRAIN HARDER.

Small Business 455

Small Business Food Supply Food Truck Healthcare 455

Culinary Cues

OCTOBER 20, 2021

Measure your cuts, look at your waste – improve every day until you are fast and ALWAYS accurate. [] TURN 300 POTATOES PERFECTLY, THEN ASK AGAIN IF YOU CAN WORK THE LINE: Why is it important for a potato to have seven equal sides? www.harvestamericacues.com – BLOG. Everything is everyone’s job. At the top of the list is cleaning!

Front of House 492

Front of House Uniforms Back of House Kitchen Safety 492

Lavu

APRIL 13, 2020

Waste production is going up as business owners around the world swap their waste reduction initiatives out with ways to prevent the spread of COVID-19. If your restaurants want to reduce waste even amidst the current crisis, there’s still plenty you can do. Donate Food Waste to Local Charities. Paperless ordering.

Waste 148

Waste Compost Point of Sale Food Order 148

Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Implementing a zero-waste initiative can help minimize your carbon footprint and may even attract new customers who embrace your environmental friendliness. Additionally, limiting your food waste can improve your restaurant’s bottom line.

Waste 147

Waste Compost Food Consumer Goods 147

Culinary Cues

APRIL 9, 2024

You were on fire and felt confident that you would be a star in any operation. The smells in the kitchen were intoxicating as were the sounds a cool, calm, and efficient operation. This is where new cooks win the support of the entire team and learn to take care of the people who keep the operation clean and organized.

Uniforms 424

Uniforms Waste Café Take-out 424

Modern Restaurant Management

APRIL 14, 2020

” The experts at Parts Town authored a blog post for independent restaurants about how to transition toward delivery. We have determined that when we find ways to keep operating we stand a much greater chance for success when the crisis peaks and passes. We have to talk ‘sales’ every day.

Online Ordering 530

Online Ordering Back of House Customer Service Small Business 530

Culinary Cues

APRIL 3, 2020

How do we balance lower volume with financial needs of the operation? [] CUSTOMERS ARE CONCERNED ABOUT THE SAFETY OF THE FOOD THEY ORDER. Invite your local health department in to your operation even when you are not scheduled for an annual inspection. Don’t waste this time – scenario plan now! Restaurant Consulting.

Guest Recovery 381

Guest Recovery Social Media Kitchen Safety Food Safety 381

Restaurant365

JUNE 4, 2020

Payments for security systems, credit card processing, and waste removal are not specifically listed as eligible expenses within the forgiveness application. The post Guest Blog: PPP Loan Forgiveness for Restaurants appeared first on Restaurant365. These utility payments are all eligible expenses for debt forgiveness.

Blog 142

Blog Employee Relations Restaurant Law 2020 142

7 Shifts

AUGUST 4, 2020

It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. Takeaway: By showing your commitment to reducing plastic waste, you’ll encourage customers to do the same.

Food Supply 300

Food Supply Waste Seasonal Menu Equipment 300

Culinary Cues

JULY 31, 2023

Well, things have changed since that date, but the importance of foundational “methods of operation and understanding” remain just as important, maybe even more so. These are not the only rules, nor are they necessarily a perfect fit for every operation, yet again, maybe they are. Don’t let them down.

Kitchen Safety 411

Kitchen Safety Back of House Front of House Food Safety 411

7 Shifts

JANUARY 31, 2024

Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

JULY 20, 2021

Any way that an operator, or co-workers might help to relieve some of these pressures could result in a much better emotional outcome. www.harvestamericacues.com BLOG. So that roller coaster emotional ride that is associated with many chefs is not necessarily who they are, but rather the challenges of the tasks that are before them.

Training 476

Training Leadership Café Waste 476

Harbor Touch

MARCH 18, 2025

Our goal is simple: give you tools to streamline operations, cut costs, and grow your business without burning out. Operational Efficiency 3. Restaurant Business Online reports top managers cut waste by 15% with tight trackingon a $50,000 food budget, thats $7,500 saved annually. Staff Management 1. Resilience and Growth 9.

Management 148

Management Management Seasonal Menu Cash Management 148

Modern Restaurant Management

SEPTEMBER 2, 2022

However, low-quality content that is not optimized for SERPs may simply waste your time and effort, especially if it is not targeting relevant and attainable keywords that have commercial intent. You should also encourage social sharing of your blog posts as much as possible, which can help create backlinks without ever having to ask.

SEO 450

SEO Social Media Audits Point of Sale 450

The Restaurant Group

FEBRUARY 23, 2025

Proper inventory tracking helps reduce waste, control costs, and boost profits. With a solid Restaurant Inventory Management system, your kitchen runs like a well-tuned engine, keeping operations smooth and your customers happy. Waste reduction directly increases profit margins. Spot recurring waste patterns to adjust orders.

Inventory 88

Inventory Management Management Audits 88

Culinary Cues

APRIL 26, 2020

Some operators have maintained connections with their customer base through on-line cooking classes during the pandemic – keep it going. The experience includes all of the human senses and how they marry well together in a particular operation. DON’T WASTE THIS TIME – STRATEGIZE YOUR WOW EXPERIENCE. What will be your experience?

Guest Recovery 408

Guest Recovery Kitchen Safety Customer Service Food Safety 408

Modern Restaurant Management

APRIL 2, 2020

is the first single-vendor solution combining apps to streamline and improve restaurant operations in one fully integrated platform. Restaurants, Convenience Stores and other Food Service Operators can visit www.transact-tech.com/bohaoffer. ” The BOHA! ” The BOHA! restaurants.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Culinary Cues

JULY 23, 2020

Those who promote the integration of grace and dignity in their style of leadership are also those who understand that many, if not all of those listed examples of operational realities are directly related to how the chef approaches them. www.harvestamericacues.com BLOG. Strong chefs never criticize – they critique.

Leadership 451

Leadership Definition Employee Relations Training 451

Culinary Cues

FEBRUARY 26, 2024

You became friends with other cooks who were more skilled than you and felt that a day without learning something new was a day wasted. You observed how different chefs operated their kitchens and how they worked with employees. Over the next few years, you focused on learning the “right way” of doing things in the kitchen.

Food Order 416

Food Order Presentation Café Waste 416