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. For example, you might have to take a larger role in candidate sourcing, recruiting, hiring, onboarding, and even the firing process than you might expect. This part of the job is arguably the most multi-faceted.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

DECEMBER 6, 2021

Context refers to whom you are enjoying a food with, the environment where eating takes place, your connection with the person who prepared it, the source of components, the history of the dish and its ingredients, memories connected to the item, or the ceremony that may be part of enjoying that dish. PLAN BETTER – TRAIN HARDER.

Influencer 369

Influencer Customer Experience Dine-in Training 369

Culinary Cues

FEBRUARY 9, 2022

It’s that simple. [] The Source of Creative Energy. By referring to the chef as the “source” need not require that all creativity originates from the chef – in fact, the greatest use of creative energy is to set the stage for others to be the innovators. [] A Consummate Organizer and Planner. PLAN BETTER – TRAIN HARDER.

Restaurant Law 415

Restaurant Law Coaching Café Sourcing 415

Culinary Cues

JANUARY 8, 2021

With the increasing relevance of social media as the primary method of getting a restaurants message out – chefs who are social media savvy (astute at using Instagram, Facebook, Tik Tok, YouTube, and Twitter) will be at the top of the “hire” list for prominent restaurants. [] TEACHING/TRAINING. PLAN BETTER – TRAIN HARDER.

2021 464

2021 Social Media Kitchen Safety Restaurant Law 464

Culinary Cues

MAY 3, 2023

The biggest, the best quality, cooked to perfection, sourced from the finest ranch, grass fed, Angus, Wagyu, Kobe, Natural, Organic, and the list goes on and on. It amazes me every time I visit a restaurant – the important things that we miss. With menus the focus is, and always has been, on the protein, the center of the plate.

Food Truck 469

Food Truck Customer Experience Food Supply Take-out 469

Culinary Cues

JUNE 4, 2023

Fiction, non-fiction, newspapers, cookbooks, respectable blogs, menus, etc. Visit the source of ingredients you work with. Read whenever and whatever you can. A balanced breadth of knowledge and an extensive vocabulary will be the result. Reading helps you to have something important to say when the time comes.

Brewery 359

Brewery Equipment Book Blog 359

Culinary Cues

MARCH 15, 2021

Programs need to either find ways to stabilize enrollment or come up with some other source of funding to support their efforts. If you teach in a live restaurant environment on your campus is it operated with five times as many cooks in training as would be possible in a real restaurant? PLAN BETTER –TRAIN HARDER.

Education 545

Education Food Supply Training Communication 545

Culinary Cues

AUGUST 18, 2022

The hustle is the source of positive adrenaline, that juice that so many cooks and chefs from my generation and before, sought. Chefs need to inspire, teach, train, support, show, critique, and reward the hustle – this is the lifeblood of a great restaurant. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Food Order 418

Food Order Customer Experience Hiring Café 418

Culinary Cues

DECEMBER 28, 2021

Through your time in the kitchen, you embraced tasting wines, studying their source, and building an understanding of the factors that impact on flavor. As you pan your eyes through the kitchen you are able to take in the magic that had taken place before your arrival and know how important it will be for you to continue to teach and train.

Kitchen Safety 429

Kitchen Safety Front of House Fine Dining Back of House 429

The Rail

OCTOBER 10, 2024

This short blog looks into these factors and points out how you can tap into this growing market segment. Apart from this, questions regarding fair labor practices, ethical sourcing, and treatment of workers in the regions that produce coffee are also areas of concern.

Sustainability 52

Sustainability Dine-in Compost Consumer Goods 52

Culinary Cues

MARCH 4, 2022

He or she knows where to look, where the source of the problem may lie. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com – BLOG. Food cost is way too high – the senior chef has faced that problem numerous times. Harvest America Ventures, LLC. Restaurant Consulting. CAFÉ Talks Podcast.

Coaching 473

Coaching Training Fine Dining Article 473

Culinary Cues

MARCH 21, 2022

Lost moments looking for anything out of place is not only inefficient, but also a prime source of frustration. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC. CAFÉ Talks Podcast.

Front of House 359

Front of House Back of House Point of Sale Food Order 359

Goliath Consulting

DECEMBER 4, 2023

With industry leaders like McDonald’s making these steps and regulatory agencies focusing more on the environmental impact of food service, Green Places says, “ Restaurants must prepare for the transition to electrification, local sourcing, and renewable energy.

Sustainability 78

Sustainability Equipment Waste Sourcing 78

Culinary Cues

FEBRUARY 13, 2022

So, as life starts to transition to a level of normalcy, restaurants may find that the pandemic opened the door to a viable, additional source of revenue that isn’t going away. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Are you working in this direction right now? Harvest America Ventures, LLC.

Compost 442

Compost Fine Dining Waste Café 442

Culinary Cues

JANUARY 29, 2022

PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. The right kitchen, as I have mentioned before, sweats the details. Everything is important when creating an environment of excellence. There is no such thing as insignificance in the right kitchen with the right chef. Harvest America Ventures, LLC. CAFÉ Talks Podcast.

Uniforms 431

Uniforms Café Training Operations 431

Culinary Cues

APRIL 1, 2020

Dining in restaurants is a vehicle for communication, a respite for those who are looking for solace, a place of celebration, an environment for reward, and a source of entertainment that would be impossible to replace. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Setting the Table, by: Danny Meyer.

Waste 504

Waste Cash Management Entertainment Take-out 504

Culinary Cues

AUGUST 28, 2022

Yes, we can teach or train someone to perform the steps in cooking and through practice we can do this quite well – just like it is possible to teach or train someone to play the piano or guitar, violin, or cello. It is the same as training someone to play the game of baseball, basketball, football, hockey, or golf. Sean Brock.

Book 360

Book Café Travel Training 360

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 393

Customer Experience Cash Management Customer Service Front of House 393

Culinary Cues

MAY 18, 2020

A period of time working on a farm will build a greater appreciation for the source of ingredients you work with and the commitment of those people who do the work. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Remember that even during tough times – being a chef is a noble profession with loads of opportunity.

White Paper 519

White Paper Certification Food Safety Food Supply 519

Goliath Consulting

JUNE 8, 2023

Welcome to the Goliath Consulting Group blog, where we share valuable insights and expert advice to help you excel in the competitive restaurant industry. Focus on sourcing fresh, high-quality ingredients and engage the expertise of skilled chefs who can create captivating and innovative dishes.

Dietary Restrictions 78

Dietary Restrictions Email Marketing Social Media Customer Experience 78

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. For example, you might have to take a larger role in candidate sourcing, recruiting, hiring, onboarding, and even the firing process than you might expect. This part of the job is arguably the most multi-faceted.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

JUNE 14, 2022

They understand quality, they appreciate cooking from scratch, they enjoy attractively presented food, and they are interested in the source of quality ingredients. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC. Restaurant Consulting. Over 700 articles). CAFÉ Talks Podcast.

Fine Dining 470

Fine Dining Food Supply Customer Service Presentation 470

Culinary Cues

JULY 31, 2023

The team is the source of energy, the adrenaline, and the fire that brings a kitchen to life. It will pay off! 7) IT’S STILL ABOUT TEAM: By far, the greatest joy of working in the kitchen is the ability to function as part of something greater than the individual. There needs to be a symbiotic relationship between the two.

Kitchen Safety 330

Kitchen Safety Back of House Front of House Food Safety 330

7 Shifts

SEPTEMBER 15, 2021

In this blog post, we will discuss suggestive selling and how it can improve your restaurant's bottom line. Have your chef go into detail about how ingredients are sourced and dishes are prepared , so your team can ace any questions that guests may have. Who should train the staff on suggestive selling? Now go make some sales!

Loyalty Program 369

Loyalty Program Customer Experience Customer Service Point of Sale 369

EATER

JUNE 1, 2023

Her blog, AI Weirdness , chronicles what happens when she trains neural networks on everything from paint colors to animal names. It can now create recipes that can actually be followed, with obligatory stunt blogs following in their wake , all trying to answer the question of whether AI-generated recipes are any good.

Dietary Restrictions 102

Dietary Restrictions Training Blog Information 102

Culinary Cues

NOVEMBER 6, 2022

My professional life has been dedicated to the kitchen, the people of restaurants, the ingredients and their source, the process and the adrenaline, the service and an opportunity to make people happy, and of course those plates as they slide down the pass. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Food Truck 399

Food Truck Customer Service Customer Experience Food Supply 399

ChowNow

AUGUST 19, 2024

There are multiple sources for inflow and outflow, including: Cash Inflow: Sales Revenue Catering Services Business Loans Cash Outflow: Employee Payroll Inventory Costs Rent & Utilities Your total cash flow is the inflow minus the outflow: Total Cash Flow = Cash Inflow – Cash Outflow Obviously, you want to make more money than you spend.

Cash Management 78

Cash Management Management Management Inventory 78

Culinary Cues

JANUARY 28, 2023

This will extend to the dining room as well where servers are just as knowledgeable and committed to the source as the chef and cooks. You will find an enthusiasm for what each cook has on their cutting board is evident in how materials are handled and stored, cared for, and prepared – showing reverence for the privilege of working with them.

Food Supply 368

Food Supply Dine-in Uniforms Presentation 368

Culinary Cues

MAY 4, 2022

It might be sustainability, waste management, protection of traditions, a pursuit of excellence, authenticity, or connection with the source of ingredients, etc. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Be somewhat altruistic with your profession and stand for something that is meaningful.

2022 378

2022 Education Coaching Kitchen Safety 378

Culinary Cues

SEPTEMBER 1, 2023

This is where the restaurant experience becomes a source of entertainment, and “breaking bread” is a social event that allows people to put aside the challenges of the day and enjoy the company of others. Context is all about people and a lot about theater. It is the hospitality in the restaurant experience.

Fine Dining 321

Fine Dining Dine-in Front of House Design 321

7 Shifts

SEPTEMBER 10, 2021

Ensure all the elements of running and growing your restaurant — marketing , customer service, sourcing suppliers—align under one, coherent message. Sublime Brew serves quality coffee, made from the finest quality beans sourced locally, and works with suppliers that support sustainability. If not, “can” it. Brown, Douglas Robert.

Fast Casual 370

Fast Casual Customer Service Customer Experience Back of House 370

Culinary Cues

JANUARY 23, 2021

In the higher profit/lower volume model there will be a requirement for higher levels of skill from both front and the back of the house, a greater understanding of ingredients and their source, cost appropriate table top items (more expensive china, flatware, and glassware), and a level of finesse that rises to the level of the menu pricing.

Point of Sale 450

Point of Sale Front of House Back of House Customer Experience 450

Restaurant365

SEPTEMBER 10, 2021

The data from inventory management can help you place more accurate orders, calculate exact food costs, make informed menu changes, and address potential sources of food waste. Using a tool like a food waste log can help you record sources of waste in the moment to analyze later. Some food waste is inevitable in a fast-paced kitchen.

Inventory 138

Inventory Management Management Point of Sale 138

Culinary Cues

JUNE 16, 2020

You remember – just a few months ago – dining out was a source of entertainment, chefs were careerists worth admiring, a restaurant meal was a reward, and a chance to clink glasses with friends was something to truly look forward to. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC.

Social Media 288

Social Media Entertainment Email Marketing Customer Experience 288

Culinary Cues

APRIL 15, 2020

Whether for business or pleasure, people have a need and desire to travel by plane, train, and automobile. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. As the world moves past the Coronavirus at some point – it will be the travel industry that defines how quickly the economy recovers. We are in this together.

Travel 373

Travel Small Business Point of Sale Back of House 373

Culinary Cues

MARCH 23, 2020

FOOD: There will be an increasing need for sources of emergency food to support a growing number of individuals and families that find their refrigerators and cupboards empty. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. What can we do (we referring to those whom others depend on for solutions)? Barack Obama.

Communication 292

Communication Healthcare Food Food Safety 292

Bingage

MAY 28, 2020

People think that food from outside can cause of spreading the virus, However, According to a report by WHO, Cooked food is not a source of COVID-19. If you are working through personal delivery partners, make sure to train them to maintain social distance. Popular Blog Post For you : 1. Provide Extra training.

Delivery 98

Delivery Online Ordering Employee Relations Kitchen Safety 98