Culinary Cues

APRIL 23, 2022

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations. CAFÉ Talks Podcast.

Food 412

Food Seasonal Menu Waste Point of Sale 412

Modern Restaurant Management

MARCH 9, 2022

Future Market Insights reported that containers and packaging products make up the majority of municipal waste, accounting for 82.2 of overall waste generated in 2021. Companies are rapidly adopting intelligent packaging solutions to avoid such huge waste. million tonnes or 28.1%

Compost 520

Compost Sustainability Online Ordering Kitchen Safety 520

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

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. Promote Sustainability: Establish a sustainable theme by offering beverages with sustainable food pairings.

Sustainability 130

Sustainability Dine-in Consumer Goods Compost 130

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

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

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

DECEMBER 17, 2020

A reduction in restaurant business leads to crop waste, unplanted land, and serious cash flow problems for farmers. www.harvestamericacues.com BLOG. The end result is reduced herds, increased cost of feed, land without sufficient grazing, etc., When restaurants fail or reduce their product needs, then cheese makers must do the same.

Uniforms 473

Uniforms Cash Management Brewery Consumer Goods 473

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

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. Reading food industry blogs and taking note of your competitors’ strong and weak points can give you insight into how you can improve your services. Make it a point to always conduct research.

Customer Service 440

Customer Service 2020 Social Media Mobile Ordering 440

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

Culinary Cues

MAY 8, 2023

The chef is a financial manager of a business and, as such, must be adept at budget projections, management of inventories (highly perishable ones), and control of production waste. He or she must be able to make quick adjustments when costs are not in line and be able to pinpoint where problems may exist.

Kitchen Safety 458

Kitchen Safety Food Safety Coaching Training 458

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. www.harvestamericacues.com BLOG. Are you working in this direction right now?

Compost 459

Compost Fine Dining Waste Café 459

Modern Restaurant Management

JANUARY 22, 2024

Businesses share eco-friendly ideals with their customers by ethically eliminating food waste and purchasing locally produced foods to gain popularity. Use social media, blogs, and visually attractive pictures to fascinate diners and increase anticipation.

Loyalty Program 453

Loyalty Program Mobile Ordering Dietary Restrictions Social Media 453

Culinary Cues

FEBRUARY 8, 2020

This can be an incentive program that engages the employees in helping the restaurant reach its goals through efficiency, waste reduction, and a unified approach towards being entrepreneurial. www.harvestamericacues.com BLOG. EMPATHETIC SCHEDULING. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. Restaurant Consulting.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

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

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. www.harvestamericacues.com BLOG. And, the chef must play an active role in assisting, and sometimes driving marketing initiatives. [] A Negotiator.

Restaurant Law 433

Restaurant Law Coaching Café Sourcing 433

Culinary Cues

JUNE 23, 2024

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. They walk with determination, but not out of panic. We can’t remain idle while the industry we love is being portrayed in a way that is detrimental to our success.

Uniforms 406

Uniforms Front of House Back of House Food Supply 406

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. www.harvestamericacues.com BLOG. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY. [] COST CONSCIOUSNESS. This has become second nature.

Communication 473

Communication Food Supply Customer Service Small Business 473

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. Stock is as much symbolic as it is functional. Learn by doing.

Front of House 453

Front of House Uniforms Back of House Kitchen Safety 453

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

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. 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. PLAN BETTER -TRAIN HARDER.

Seating 462

Seating Front of House Back of House Cash Management 462

Culinary Cues

MAY 18, 2020

Work on that network and DON’T BURN ANY BRIDGES along the way. [] BE A PROBLEM SOLVER, NOT A FINGER POINTER: Don’t waste any time pointing a finger at others. www.harvestamericacues.com BLOG. Remember that even during tough times – being a chef is a noble profession with loads of opportunity. PLAN BETTER – TRAIN HARDER.

White Paper 520

White Paper Certification Food Safety Food Supply 520

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. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

2022 404

2022 Education Coaching Kitchen Safety 404

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. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Design 400

Design Fine Dining Uniforms Waste 400

Culinary Cues

MAY 15, 2021

Four-page menus do not reflect business common sense – inventories become unmanageable, waste is much more difficult to manage, the level of expertise required of employees grows exponentially, consistency and quality are challenging, and profit is hard to predict and realize. www.harvestamericacues.com BLOG. CAFÉ Talks Podcast.

Customer Experience 417

Customer Experience Cash Management Customer Service Front of House 417

The Restaurant Times

JANUARY 14, 2022

Globally, food waste generates 4.4 This is one of the reasons why food waste has been gaining momentum over the past few years. In the US, food waste and related packaging account for almost 45% of the material that goes into landfills. Step-by-step Guide For Starting A Waste-Free Restaurant In The US.

Waste 98

Waste License Loyalty Program Website Management 98

Modern Restaurant Management

APRIL 5, 2022

In this blog, we will discuss the various facets being utilized to enhance the entire operation of the ghost kitchen efficiently. As a result, the brand can gain brand loyalty without wasting time behind a brick and mortar restaurant. Dog Haus, for example, began with just two stores but now operates over 10 ghost kitchens worldwide.

Online Ordering 491

Online Ordering Website Management Point of Sale Inventory 491

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

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

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. 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. Let’s try to avoid going down that path.

Sports 474

Sports Take-out Café Training 474

QSR Automations

JANUARY 31, 2025

Here are some ways they combine forces to tackle waste: Minimizing Food Waste with Precise Order Management When ConnectSmart Host updates table status and guest preferences, that information flows directly to ConnectSmart Kitchen. Fewer incorrect orders, less wasted food, and happier guests. The result?

Waste 52

Waste Front of House Operations Back of House 52

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. www.harvestamericacues.com BLOG. PAY ATTENTION TO PROFIT: talk to your chef about this.

Workshop 393

Workshop Article Take-out Uniforms 393

Culinary Cues

JULY 20, 2021

So, if cooks were fully cognizant of how they impact the cost of operation through minimal waste, portion control, and other efficiencies will help to change the dynamic of anger or sadness that is observed in the chef. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC. Restaurant Consulting.

Training 474

Training Leadership Café Waste 474

Culinary Cues

MARCH 30, 2020

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. Let’s put aside the fear and relish the opportunity of time to work on what tomorrow can bring. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Small Business 382

Small Business Food Supply Food Truck Healthcare 382