June 2014
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RENT, LEASE, OR BUY – THE SIGNIFICANCE OF RESTAURANT LOCATION
Was it Ellsworth Statler who, a generation ago proclaimed, “The three most important elements of success are location, location, location,” or was it the British real estate tycoon named Lord Harold Samuel who died in 1987? In either case, those… Continue reading
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LINE COOKS ARE THE ENGINE THAT DRIVE A RESTAURANT
Originally posted on Harvest America CUES BLOG: It takes many years for a good cook to become a great cook, to become a chef. There is an enormous amount of experience that leads to the ability to lead a kitchen,… Continue reading
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CHEF’S – BE ACTIVE WITH ALL PARTS OF THE DINING EXPERIENCE
It would be accurate to state that there is more to do in operating a restaurant kitchen than most any chef can effectively deal with. Writing menus, testing recipes, ordering product, connecting with farmers and vendors, hiring, training and evaluating… Continue reading
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RESTAURANT STAFF MEAL – THE IMPORTANCE OF BREAKING BREAD
There are very few, if any other businesses that view a staff meal as not just a benefit, but rather a necessity. Labor laws do not mandate that a restaurant provide a meal for its staff, only that time for… Continue reading
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RESTAURANT FRIENDS ARE UNIQUE
Allow me to begin with a generalization: most restaurant cooks are introverts, viewed as different, sometimes odd and often times lacking in self-confidence. Now you might disagree from your experiences in the kitchen, but it is my theory that “the… Continue reading
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LET THE GAMES BEGIN – A DAY IN THE LIFE OF A CHEF – Part Three
As the first tickets started to arrive from the dining room – Jake gave some fleeting thought to the time. It was 5:30, he had already been here for nearly 11 hours and the night had just begun. What was… Continue reading
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MID-DAY IN THE CHEF’S LIFE – Part Two
Chef Jake moved beyond the fresh (or lack there of) fish issue and adjusted his mind-set to the other tasks at hand. It was too late to return to the sales meeting – he would catch up with the department… Continue reading
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A CHEF’S DAY IN THE LIFE – Part One
“Woke up, fell out of bed, dragged the comb across my head. Made my way downstairs and drank a cup and looking up I noticed I was late.” We all remember these lines from the Beatles storyline in: “A Day… Continue reading
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WE SHOULD ALL HELP TO PROTECT ARTISAN FOOD PROCESSES
I really do try to avoid getting tangled up in bureaucratic or politically influenced issues since they are so difficult to change. However, when food integrity, quality and traditions are involved, my patience starts to wear thin. Traditions are so… Continue reading
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THE IMPORTANCE OF DOING THINGS WELL
Originally posted on Harvest America CUES BLOG: Years ago, a friend offered a statement, maybe even a mantra that has echoed within me ever since. It is one of those over-riding beacons of light that sets a course for how… Continue reading
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THE IMPORTANCE OF DOING THINGS WELL
Years ago, a friend offered a statement, maybe even a mantra that has echoed within me ever since. It is one of those over-riding beacons of light that sets a course for how you live and how the world views… Continue reading
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