The Rail

OCTOBER 10, 2024

This short blog looks into these factors and points out how you can tap into this growing market segment. Educate Your Staff: Train your workers about the benefits of sustainable coffee and allow them to share what they’ve learned with customers. Use eco-friendly materials and reduce waste in your daily operations.

Sustainability 130

Sustainability Dine-in Consumer Goods Compost 130

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. Restaurant waste nips away at profitability – why?

Social Media 474

Social Media Cash Management Blog Equipment 474

Culinary Cues

JANUARY 19, 2025

To waste this opportunity is contrary to the life we are given. [] BE EXCELLENT Mediocrity is disrespectful. Once we learn and grow, we have an obligation to be the best that we can be. [] KEEP PERSPECTIVE At the same time, we shouldnt get wrapped up in our perception of importance.

Uniforms 309

Uniforms Education Waste Blog 309

Culinary Cues

DECEMBER 17, 2020

A reduction in restaurant business leads to crop waste, unplanted land, and serious cash flow problems for farmers. Without extended PPP benefits, bank loan deferrals, help for landlords, and business recovery training for small restaurants – this system will crumble. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Uniforms 473

Uniforms Cash Management Brewery Consumer Goods 473

Harbor Touch

MARCH 18, 2025

Hire the Right People and Train Them Well Finding top talent is like casting a winning team. Training locks in that potential. The National Restaurant Association found well-trained staff stay 30% longer. Training builds a stronger team. Lets get started and help your restaurant thrive any year. Staff Management 1.

Management 148

Management Management Seasonal Menu Cash Management 148

Culinary Cues

JUNE 23, 2024

THEY ARE OUT THERE, and they are willing to teach, train, support, and inspire those who want to be great. Time is the hardest thing to manage – there is never enough, so cooks are busy, but they exude “purpose” and are always cognizant of not wasting steps. Am I wagging a finger at those operations that perpetuate the negative?

Uniforms 406

Uniforms Front of House Back of House Food Supply 406

Culinary Cues

APRIL 10, 2023

Why waste time working in an environment that is less than supportive? Don’t waste any more time pointing fingers and blaming others – work on making yourself invaluable, focus on becoming great, and then find a place where you can shine. If I felt caught in a kitchen that did not allow for this, I simply sought a new environment.

Employee Relations 499

Employee Relations Restaurant Law Waste Article 499

Culinary Cues

MAY 18, 2020

Don’t pass them by because of ego or pride; they can all “fit”. [] BE THE PROFESSIONAL THAT YOU WERE TRAINED TO BE: Never lose your commitment to looking, acting, and being the professional that is representative of the best of the position of cook and chef. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

White Paper 520

White Paper Certification Food Safety Food Supply 520

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

JUNE 3, 2024

You learn from your experiences, don’t waste the lesson. [] PLAY NICE IN THE SANDBOX The best chefs work well with others. We live in a business of pennies; a business of highly perishable ingredients; a business of many hands and many opportunities for mistakes; and a business where waste is always hiding around every corner.

Uniforms 365

Uniforms Point of Sale Coaching Small Business 365

Culinary Cues

JULY 8, 2021

Investing in training will also fall by the wayside as it is viewed as a wasted investment of time and money. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. If there is always fear that they may be here today and gone tomorrow, then the restaurant cannot afford to give the employee this kind of latitude.

Sports 474

Sports Take-out Café Training 474

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. PLAY 2: Onboard & Train Your Seasonal Staff. Without proper training and engagement opportunities, your seasonal staff can keep sales in the minor leagues. Train and prepare staff to serve guests in a high-speed, high-volume environment.

Hiring 147

Hiring Training Mobile Ordering Coaching 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 433

Restaurant Law Coaching Café Sourcing 433

Culinary Cues

FEBRUARY 13, 2022

Cooks will need to master alternative methods such as braising, poele, poaching, sous vide, and low and slow smoking that in the end provide opportunities to tenderize and enhance the flavor of lesser utilized cuts. [] Cross Utilization to Minimize Waste. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG.

Compost 459

Compost Fine Dining Waste Café 459

Culinary Cues

APRIL 8, 2020

You know that the financial success of the restaurant, a business that counts profits in single digit percentages, depends on you watching waste, following procedures, and controlling portions. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY. [] COST CONSCIOUSNESS.

Communication 473

Communication Food Supply Customer Service Small Business 473

Culinary Cues

JULY 20, 2021

Anger over a realization that a kitchen did not meet expectations can often be associated with a realization that the chef failed to properly train or communicate. Now, of course, it is part of the chef’s job to train cooks to be conscientious about costs, but you get the general idea. PLAN BETTER – TRAIN HARDER.

Training 474

Training Leadership Café Waste 474

Culinary Cues

AUGUST 22, 2022

There was little waste since managing twenty seats was much easier than trying to fill expansive dining rooms with a turn or two on busy nights. PLAN BETTER -TRAIN HARDER. www.harvestamericacues.com BLOG. This was plenty for a chef, enough to produce a wide range of items to match the freshness of the ingredients available.

Seating 462

Seating Front of House Back of House Cash Management 462

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? PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com – BLOG. Learn by doing. CAFÉ Talks Podcast.

Front of House 453

Front of House Uniforms Back of House Kitchen Safety 453

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

JUNE 26, 2021

It is apparent that banquets are far more efficient, with less waste, and a much higher consistent quality level when there is sufficient cooler space for rolling racks and pre-plating and a cook-chill system is built into production. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Harvest America Ventures, LLC.

Design 400

Design Fine Dining Uniforms Waste 400

Culinary Cues

MAY 4, 2022

Excessive waste is a sign of disrespect for those involved in the process of getting those ingredients to you. 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. CAFÉ Talks Podcast.

2022 404

2022 Education Coaching Kitchen Safety 404

Culinary Cues

APRIL 3, 2020

Make sure that every employee is properly trained and on-board with the importance of this process. The pool of potential employees will be substantial and so will be the need for training. You should plan that many of your old employees will not return so effective training will be essential. PLAN BETTER – TRAIN HARDER.

Guest Recovery 331

Guest Recovery Social Media Kitchen Safety Food Safety 331

Culinary Cues

JULY 29, 2024

Now, if you think that’s corny, then go ahead and crawl back in bed and waste another day. Try something new for a change – set your alarm clock for 6 a.m., jump out of bed, throw some water in your face, do a few sit ups, drink a cup of coffee (or two), take a shower and say the following: “I’m ready world! I can’t wait to get started.”

Back of House 386

Back of House Take-out Café Blog 386

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. 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. Log item transfers and wastes.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

JULY 23, 2020

The solutions rest on the shoulders of training, setting examples, equitable enforcement of operational standards, provision of the tools for employees to be successful, support of their efforts, honest critique, and all done under the umbrella of strength – a 100 percent commitment to excellence without exception. PLAN BETTER – TRAIN HARDER.

Leadership 434

Leadership Definition Employee Relations Training 434

Culinary Cues

DECEMBER 30, 2022

This is a business of pennies so buying right, storing properly, planning correctly, following procedures and recipes, portioning, controlling waste, and designing effective menus are essential tools in leading a restaurant to profit. PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. BE THE SOLUTION.

Workshop 393

Workshop Article Take-out Uniforms 393

The Restaurant Group

FEBRUARY 23, 2025

Proper inventory tracking helps reduce waste, control costs, and boost profits. Why Every Restaurant Should Prioritize Inventory Control Effective inventory control means fewer surprises, less waste, and better financial management. Waste reduction directly increases profit margins. Train staff on accurate inventory recording.

Inventory 88

Inventory Management Management Audits 88

Culinary Cues

MARCH 30, 2020

PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. Aligning with vendors who are able to work with the restaurant in creating a financially viable operation also works for all involved. Yes, we are fearful of what is before us, and of course there is real uncertainty of how to deal with todays challenges.

Small Business 382

Small Business Food Supply Food Truck Healthcare 382

Culinary Cues

MARCH 18, 2022

This is how a professional begins, this is how you were trained, this is how you pay respect to the profession that you have chosen. It’s the same misunderstanding that is evident in how your parents still shake their heads and wonder why you are wasting your time. PLAN BETTER – TRAIN HARDER. Screw them!

Café 444

Café Training Seating Waste 444

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

APRIL 9, 2024

You were introduced to ingredients that were foreign to you, discovered ways to become more efficient, waste less, and use parts of vegetables and proteins that you had previously considered “waste”. Co-workers and the chef helped you to build your palate and discriminate when flavors were right and if not – what a product needed.

Uniforms 352

Uniforms Waste Café Take-out 352

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

SEPTEMBER 27, 2023

This needs to change through a different approach to menu planning and pricing and tighter controls on waste and portioning. 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. TEAM DEPENDANT I know, this is listed as a “pro” as well.

Employee Relations 416

Employee Relations Training Fine Dining Communication 416

Culinary Cues

FEBRUARY 6, 2022

PLAN BETTER – TRAIN HARDER. www.harvestamericacues.com BLOG. When the cook finishes a plate and wipes the rim, when that cluster of fresh herbs tops off a dish and the finished product is presented to a server, the cook knows that his or her signature accompanies the item in route to a guest. Harvest America Ventures, LLC.

Back of House 448

Back of House Reference Presentation Mobile Ordering 448

Goliath Consulting

DECEMBER 4, 2023

Investing in one of these, such as a smart fridge, can also reduce food waste. Additionally, maintenance of this system prevents unnecessary energy and financial waste. Employee Training and Engagement Employee engagement plays a crucial role in implementing and sustaining energy-saving initiatives.

Sustainability 195

Sustainability Equipment Sourcing Waste 195

Margin Edge

OCTOBER 19, 2021

Wasting food in and of itself isn’t a cardinal sin (unless you ask our mothers), but the degree of variance between what you use and what you sell can get you in trouble with your bottom line. If you are already a MarginEdge user, scroll down to the section on how to calculate waste with [me].

Waste 98

Waste Food Inventory POS 98