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. TRAIN people well enough so they can leave, treat them well enough so they don’t want to.”.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Modern Restaurant Management

APRIL 20, 2020

With that being said, management will need to assess staffing and look for a more updated model to affect the cost of operations. The concept of cross-utilization means training employees to perform multiple positions that create added efficiencies in the operation. How can cross training help operationally and financially?

Customer Service 459

Customer Service Training Front of House Dine-in 459

Modern Restaurant Management

DECEMBER 14, 2020

The past several months have proven to be a wildly transformative time for the restaurant industry, as many operators shift to an off-premise strategy, relying primarily on delivery and takeout orders, to remain open. How virtual restaurants can help keep the industry afloat — if done right.

2030 520

2030 Customer Experience Delivery Uniforms 520

Modern Restaurant Management

MARCH 3, 2025

The restaurant needs cohesion, from signage to menu design to uniforms. It also involves logistics, such as determining budget and resource constraints and creating a systems foundation that ensures operational consistency. Scaled brands must strike a balance between brand uniformity and adapting to the local environment.

Social Media 251

Social Media Email Marketing Customer Experience Loyalty Program 251

Culinary Cues

FEBRUARY 2, 2024

I see it through the eyes of the operator, the chef, the cook, server, and customer – it is a virus that continues to spread and grow exponentially. Every day should be an opportunity for each employee to grow, learn, and improve through teaching and training.

Training 442

Training Customer Service Uniforms Leadership 442

Culinary Cues

FEBRUARY 16, 2022

Do you really want to work in an operation where desperation is the primary motivation for hiring? For the dedicated cook, you want to work in an operation where your peers are also cooking for the right reasons. Are these the individuals who will help the operation reach its long-term goals? PLAN BETTER – TRAIN HARDER.

Uniforms 447

Uniforms Hiring Consumer Goods Communication 447

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. Treat the job as something enormously important and the uniform as a symbol of everything that is good about the profession.

Uniforms 433

Uniforms Point of Sale Coaching Small Business 433

Culinary Cues

OCTOBER 27, 2020

There is comfort in wearing a clean, crisp, white uniform that represents history, tradition, and pride. PLAN BETTER – TRAIN HARDER. The refreshing nature of discipline is what attracts many of those great employees to the environment of the kitchen. Harvest America Ventures, LLC. www.harvestamericacues.com BLOG.

Uniforms 476

Uniforms Airlines Food Order Fine Dining 476

Modern Restaurant Management

JANUARY 20, 2023

The sudden demand surge is often more than suppliers can handle, leaving many restaurant and c-store operators without staple ingredients. Between coping with erratic availability, inflated prices, and a widespread labor crisis, operators need to make strategic decisions about the ingredients they use.

Food 419

Food Food Supply Customer Service Food Safety 419

Culinary Cues

FEBRUARY 28, 2021

Look deeply into these businesses and the people who own and operate them and you will see an unrelenting effort towards achieving excellence in design, product quality, efficiency, value, and service. The culture of these businesses insists on the relentless pursuit of greatness. It is your job to SWEAT THE SMALL STUFF.

Uniforms 451

Uniforms Fine Dining Small Business Customer Service 451

Culinary Cues

JANUARY 19, 2025

Many have praised him as one of the finest chefs to have graced the American culinary scene while some may push aside tradition and classical ways as outdated, but none will deny that he represented all that is good about professionals, all that the white uniform represents, and how important it is to be kind and giving, a great man.

Uniforms 344

Uniforms Education Waste Blog 344

ChowNow

JANUARY 30, 2025

Most operators give too much attention to the visual aspect of their restaurant. To achieve this, focus on creating uniformity across all aspects of your restaurant. Train your staff to embody your brand values, ensuring their interactions reflect the tone and personality of your brand. Consistency builds trust.

Email Marketing 195

Email Marketing Mobile Ordering Customer Experience Online Ordering 195

Culinary Cues

FEBRUARY 17, 2023

What if you, with your name stitched on the face of your uniform had to deliver that plate of food to the guest and introduce yourself in the process: “May name is Jack Jones, and I prepared this dish”? For this to work, that chef/operator must instill that importance in their staff. Not a clip-on name tag, a part of the uniform.

Uniforms 462

Uniforms Article Café Small Business 462

Modern Restaurant Management

JANUARY 30, 2023

By automating this process through the IoT, brand quality becomes more uniform, limited time offerings are easier to roll out, and restaurants gain an advantage as consumers return for new favorites. Are QSRs’ parking lots staying lit beyond operating hours, so staff feels safe throwing out trash and getting into their cars?

Technology 474

Technology Fast Casual Waste 2023 474

7 Shifts

MAY 23, 2024

Every manager aims for maximum operational efficiency in their restaurants, but achieving this isn't easy, with the industry's success rate recorded at only 20%. This is where developing a comprehensive restaurant operations plan comes in. This is why 62% of managers feel burnt out , especially on days leading to peak seasons.

Operations 221

Operations Kitchen Safety Food Safety Restaurant Law 221

Culinary Cues

JANUARY 29, 2024

We have labored over the effects of this change but have been very slow to reinvent the way that we do business – to once again, create an environment where individuals relish the opportunity to learn and grow as cooks, exhibit passion about the craft, wear their uniforms with pride, and feel great about saying: “I’m a cook!”

Kitchen Safety 449

Kitchen Safety Guest Recovery Uniforms Food Safety 449

Culinary Cues

JANUARY 15, 2020

Take pride in the chef’s uniform. The uniform represents a proud history of exceptionally committed professionals who made it possible for the restaurant industry to be such an important part of people’s lives. When you wear that uniform you are paying respect to them. PLAN BETTER – TRAIN HARDER. Be a proud cook.

Uniforms 414

Uniforms 2000 Consumer Goods Small Business 414

Culinary Cues

NOVEMBER 10, 2023

What changes might occur in your operation if everyone was required to sign their work and take public responsibility for it? Maybe, just maybe, that name on their uniform is the same as signing their work – something that the individual wants to respect with a “best foot forward”.

Seminar 443

Seminar Front of House Back of House Workshop 443

Culinary Cues

OCTOBER 20, 2021

Respect for fellow workers, for the safety of the guest, for the image of the operation, for pride in work, and for the traditions of the profession begin with cleaning. PLAN BETTER – TRAIN HARDER. Everything is everyone’s job. At the top of the list is cleaning! Learn by doing. Harvest America Ventures, LLC. CAFÉ Talks Podcast.

Front of House 492

Front of House Uniforms Back of House Kitchen Safety 492

Culinary Cues

MARCH 26, 2022

Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends. Train to your standards and be very clear. Every employee needs to be trained and most relish the opportunity to learn and get better at what they do.

Cash Management 462

Cash Management Social Media Restaurant Law Communication 462

Culinary Cues

NOVEMBER 11, 2022

Isn’t it the same reality in a full-service operation where pushing the numbers is priority number 1? You set the tone for others to emulate. [] TEACH AND TRAIN. PLAN BETTER – TRAIN HARDER. Where is the happy medium, the commitment to those quality stakes in the ground? Can quantity, speed, and quality coexist?

Customer Service 438

Customer Service Customer Experience Point of Sale Presentation 438

Culinary Cues

MARCH 10, 2022

One of the hidden painful costs of operating a kitchen comes from the cost of chemicals used in the dish area. PLAN BETTER – TRAIN HARDER. Think about this: The most expensive piece of equipment in kitchens is the dishwashing machine. Who is responsible for this machine? The dish washer! Who is in control of this?

Front of House 451

Front of House Back of House Uniforms Hiring 451

Culinary Cues

DECEMBER 30, 2019

Even the most loyal guest will start to drift away if they can’t depend on the service, the product, or the hours of operation. Before you close and shift hours of operation think completely about the potential domino effect. [] NOT INVESTING IN COMPETENT EMPLOYEES. Engage them and they will become your ambassadors.

Cash Management 355

Cash Management Point of Sale Leadership Website Management 355

Culinary Cues

JANUARY 29, 2022

When the house is operated in the way it should, the way it was meant to be; when the property is committed to doing things right, when the standards are high and the expectations even higher, then a serious cook can find a home to celebrate. My answer is: “If this is the case then you are in the wrong operation.”

Uniforms 451

Uniforms Café Training Operations 451

Culinary Cues

AUGUST 4, 2022

It is apathy that kills a restaurant, not environmental factors that make operation challenging. We need to stand up and fight apathy, stand up against mediocrity and push hard for excellence as the standard of operation. PLAN BETTER – TRAIN HARDER. Now is the time to renounce apathy and commit to excellence. CAFÉ Talks Podcast.

Front of House 428

Front of House Back of House Coaching Customer Service 428

Culinary Cues

MARCH 21, 2022

Front and back of the house demand this organization if the end result is a smooth operation and happy guest. When a chef talks about those minute details of placement, process, timing, and uniformity – keep in mind what the intended result will be. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Front of House 443

Front of House Back of House Point of Sale Food Order 443

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

SEPTEMBER 15, 2022

I relish great restaurant experiences, take pride in the operations where I have worked, feel connected to nearly anyone who works in professional kitchens and restaurants, and admire restaurant folks who find comfort in being the best that they can be. Walk through the operation as a guest would. Plain and simple.

Fine Dining 450

Fine Dining Front of House Customer Service Customer Experience 450

Culinary Cues

SEPTEMBER 14, 2023

DISSHOVELED APPEARANCE: When a once professional looking (well groomed, uniform clean and pressed, shoes clean, station in impeccable order) cook begins to look like he or she simply doesn’t care any longer, then it’s time to pay attention. TRAINING: You can never train too much.

Employee Relations 449

Employee Relations Training Take-out Fine Dining 449

Culinary Cues

APRIL 30, 2023

Did that experienced, higher than normal paid employee contribute to the operation as you intended? This is the most important measure of success when it comes to investment in people or ingredients.” Did those high-priced ingredients build on the perceived value of the restaurant in the eyes of the guest?

Employee Relations 502

Employee Relations Sports Pricing Hiring 502

Modern Restaurant Management

MARCH 7, 2024

In the domain of commercial refrigeration, ice machines represent a critical asset, driving day-to-day operations in sectors as diverse as hospitality, healthcare, and retail. Inadequate Ice Production A common predicament, insufficient ice production, often signals deeper issues within the machine’s operational framework.

Healthcare 275

Healthcare Uniforms Food Safety Customer Service 275

Culinary Cues

FEBRUARY 25, 2021

Respect for the place where you work, those who own and operate the business and the physical property for which you are responsible is paramount. If employees are properly trained to perform a task then you need to trust them to do it. PLAN BETTER – TRAIN HARDER. Trust that is given leads to trust that is gained.

2021 486

2021 Point of Sale Take-out Reference 486

Culinary Cues

MAY 20, 2024

How is your kitchen organized, how much time are you willing to invest in training, how do you (the chef and owner) present yourself as a leader and mentor, how serious are you about the right way to cook, how open are you to sharing, and how effective are you at building a team of professionals who look and act the part?

Hotels 340

Hotels Front of House Fine Dining Back of House 340

Culinary Cues

JULY 6, 2020

They may be tweaked a bit – after all, a lot has changed over the past five months, but for the most part – the rules of operation that cooks have always lived by, are still the rules. Your principles, and those of the cooks who proudly wear the uniform of the kitchen, are your stakes in the ground. PLAN BETTER – TRAIN HARDER.

Kitchen Safety 522

Kitchen Safety Uniforms Presentation Café 522

Culinary Cues

FEBRUARY 12, 2020

Convince your restaurant to organize a softball or pick-up basketball team, or even install a few pieces of weight training equipment in the basement of your business. Yes – a well-trained and educated employee has the ability to move elsewhere, but that is what makes you and your restaurant attractive to a steady stream of new cooks.

Education 388

Education Consumer Goods Training Back of House 388

Culinary Cues

APRIL 13, 2021

Are you proud to wear a uniform that represents a history of cooks and chefs who came before you? We can all help to find ways for operations to become more efficient and profitable so that some of the challenges listed can be addressed. PLAN BETTER – TRAIN HARDER. Do you enjoy cooking for the benefit of others? Hang in there!

Uniforms 451

Uniforms Café 2021 Training 451

Culinary Cues

JULY 14, 2023

If you are opening a full-service, high-end restaurant then make sure that it is unbelievably great, a restaurant that becomes a destination, the type of operation that is a benchmark for everyone else, a place that gets people excited and leaves them scratching their head wondering: “how can any restaurant be that great?”

Cash Management 397

Cash Management Uniforms Food Supply Café 397