Harvest America CUES BLOG

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  • A CHEF’S REFLECTIONS

    The most challenging part of difficult times is living in the moment.  Today is what gives us the most angst since we live in uncharted territory with all of the unpredictable factors that align with it.  Yesterday is easy to… Continue reading

  • THE RESTAURANT ECO-SYSTEM NEEDS HELP

    There are a number of reasons why restaurants fail – some are predictable and avoidable, while others can catch a business off guard.  None, however, are as devastatingly out of the operators control as this pandemic.  Even the best operators… Continue reading

  • MARC MENEAU – ONE OF THE WORLD’S GREAT CHEFS

    There are chefs who have mastered the craft of cooking, chefs who have built a public brand that defines a region or exemplifies a cuisine; there are others who give to their community and as a result uplift those who… Continue reading

  • COOKS AND THE SCHOOL OF HARD KNOCKS

    Sweat was creeping down Alex’s back.  The line was just 15 minutes into the 7 o’clock push and the board was full.  The pressure was on, but Alex was on his game – he was wearing an ear-to-ear smile because… Continue reading

  • CHASING THE DEVIL – SUBSTANCE ABUSE IN THE RESTAURANT BUSINESS

    Joe is a single guy, young and well educated, quiet yet personable enough, incredibly talented as a cook, reflective, and a closet alcoholic.  From the perspective of the chef who reigns in charge of the restaurant where Joe works –… Continue reading

  • THE SINGLE MOST IMPORTANT INGREDIENT IN THE MAKING OF A GREAT CHEF

    Is it possible to narrow down the secret of greatness to one ingredient?  What could it be?  Is it really that simple, or in this case is simplicity really complex?   I have had the honor to work with, know, or… Continue reading

  • REMEMBERING THE PROFESSIONAL LEGENDS IN YOUR LIFE

    We are a blend of our experiences and the people whom we let in to our lives.  Everyone and everything influences the personal and professional product that we become.  It is important to note that to whatever degree we allow… Continue reading

  • IT’S STILL A TIME OF THANKSGIVING

    For most people this will be a different Thanksgiving, a day without the traditional celebrations of large family gatherings, a day with far too much leftover turkey as we attempt to keep some semblance of normality through the bounty of… Continue reading

  • CHEFS – FAILURE IS NOT INEVITABLE

    It seems that every time I check my email or flip through postings in social media – there is another restaurant, food business, or culinary school preparing to close their doors.  It is heartbreaking to read of life visions dashed… Continue reading

  • WHAT CUSTOMERS DON’T KNOW ABOUT RESTAURANT WORK

    More difficult than you may have thought, more chaotic than you might expect, more poetic than you realize, and more fulfilling than you would understand: this, to me, describes the environment of the professional kitchen that few customers are able… Continue reading

  • A COOK’S SENSUAL OVERLOAD – TOUCH, TEXTURE, CHEW

    We are tactile beings – the feel and texture of things that we encounter is very personal and very important to our life experience.  Such is the case with the food that we consume.  As is stated by the Institute… Continue reading

  • A COOK’S SENSUAL OVERLOAD – SMELL

    Now that I have your attention – allow me to walk you through a cook’s journey of experiences that activate the senses.  One of the most amazing aspects of the human mind is its capacity to store and remember every… Continue reading

  • THE APOCALYPSE FOR RESTAURANTS IS NEAR

    It is the end of October 2020 and we are all focused on the National Election in just a few days.  We certainly should be zeroing on this event that will likely change the course of history and determine what… Continue reading

  • COOKS AND CHEFS – WE ALL CRAVE DISCIPLINE

    Let’s not confuse freedom with a desire to do whatever we want without a system of order or respect for the discipline of structure.  We can both be free and still respect the need for that discipline that comes from… Continue reading

  • CHEFS – WHAT DOES YOUR MENU REPRESENT?

    Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business.  These aspects include: décor, skill level of staff, style of service, pricing,… Continue reading

  • THE COOK’S INTELLECT

    Anyone who has tied on an apron in a professional kitchen understands the physical nature of the work.  We know about the aching muscles, the throbbing feet, the faltering knees, and the heat – did I mention the heat?  But… Continue reading

  • THE FUTURE OF THE RESTAURANT BUSINESS

    Numerous people have asked me, over the past few months, what I think about the future of restaurants in America.  Of course, this is a question without scientific studies to back up an answer – this is pure speculation.  However,… Continue reading

  • A KITCHEN’S ELEGANT LAST IMPRESSIONS

    As a chef, I have long admired the craft of the Patissier and Boulanger. Chefs readily admit that the skill set of a dedicated pastry chef or bread baker is quite different from that of the savory chef.  Aside from… Continue reading

  • CHEFS – YOUR EMPLOYEES JUST MIGHT HAVE THE ANSWERS

    We all know the challenges facing restaurants right now – there is little benefit in reiterating the problems.  The question is: “What’s the answer?”  Of course the pandemic is the cause and the effects are either a direct result of… Continue reading

  • TEAM COMPETITIVENESS IN THE KITCHEN

    Create a Team Built to Win When Coach Vince Lombardi said: “Winning isn’t everything – it’s the only thing”, he was not inferring that winning at all costs justifies the means, not was he inferring that somehow “losing” was the… Continue reading

  • CHEFS – FINE TUNE THOSE SENSES

    The kitchen sensual army There are many things that differentiate cooks and chefs, but none more important to the customer experience and the reputation of the restaurant than mastery of the senses.  Whether a fine-dining experience or your local taqueria… Continue reading

  • A SOMBER DAY – WE SHOULD NEVER FORGET THE SOUL OF AMERICA

    Never Forget Nineteen years later – what does 9/11 continue to mean to America and the world?  This is a day that must give us pause, a day of unthinkable horror that will always be remembered by anyone born before… Continue reading

  • THE BREAKFAST COOK – TOUGH, DEPENDABLE, ORGANIZED, AND FAST

    There are cooks and there are cooks – each has his or her list of responsibilities, required skills, and bag of tricks.  Just because you are listed on a schedule as a cook does not necessarily mean that you are… Continue reading

  • A CHEF’S 2020 LAMENT

      They say that hindsight is 2020 – that being so, there is plenty for us to reflect on and determine how we might have done things differently.  The fact is, we can’t go back, but we can look forward. … Continue reading

  • SUCCESSFUL CHEFS – WHAT CAREER KILLERS TO AVOID

    Rest assured, at some point restaurants will rise up again, clubs and hotels will measure success based on occupancy and food service activity, and the position of “chef” will be center stage in driving sales and measuring profitability. The opportunities… Continue reading

  • IN CHALLENGING TIMES DON’T MAKE CLASSIC BUSINESS MISTAKES REMEMBER THE TOP ELEVEN

    Difficult times in business can never be addressed with complacency. This is the time to double your efforts rather than allow yourself to get caught up in the malaise. There is always opportunity beyond business survival for those who commit… Continue reading

  • DON’T JUST RE-ARRANGE – CHANGE THAT RESTAURANT

    Take a breath, hold on and think it through, turn on a dime, change or be changed, now is the time, don’t jump to conclusions, don’t forget what got you to this point, the past is the past – move… Continue reading

  • IN BUSINESS – BIGGER ISN’T ALWAYS BETTER

    There are lessons to be learned that are often overlooked. Growth seems to be one of those markers that define a successful business, yet there is ample evidence that growth can be a deterrent to success. How so? What makes… Continue reading

  • IT’S ONLY FOOD

    You know I have occasionally heard this statement, or at least felt that it was implied: “Don’t get so wrapped up in it – it’s only food.” Well, I am here to state unequivocally that this just isn’t so. Of… Continue reading

  • WHAT RESTAURANTS HAVE LEARNED DURING THE PANDEMIC

    As restaurants rally to try and meet the requirements of the new protocol for operation – distancing tables, reducing customer volume, enforcing mask wearing, deep sanitizing of surfaces, moving to on-line menus or single use documents, removing anything from table… Continue reading