Harvest America CUES BLOG

It’s All About Service

  • More of: The Top Line Drives the Bottom Line

    The hardest task for any restaurateur is convincing a potential customer to walk through the front door for the first time. This takes considerable effort in the form of image building, identifying target markets, use of social media, advertising, building… Continue reading

  • The Odds are Against Them, Yet People Continue to Open Restaurants

    There are more than 965,000 free-standing restaurants in the United States. That does not include Business and Industry foodservice, Schools, Hospitals, or home-meal replacement from your local grocery store deli-counter. Most data points to a 66% failure rate for free-standing… Continue reading

  • Hoping for Excellence, Living with Mediocrity

    What is so fascinating about the surge in interest for careers in culinary arts is the desire that every serious young cook has for making their mark in the food world.  As is the case with most things in life,… Continue reading

  • Show Some Respect for Servers

    Well, we have done an excellent job of raising the respect for cooks and chefs in America.  I can still remember when I was first starting to cook how people would ask me what I am really going to do… Continue reading

  • Of course the food is important, however………

    One thing never seems to change – front-of-the-house vs. back-of-the-house mentalities.  When are we going to get it?  Service is just as important, if not more important, than the food that we serve.  WOW- I can’t believe I actually said… Continue reading