Harvest America CUES BLOG

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  • RESTAURANT PROFIT IS IN THE PEELS AND SHELLS

    I believe that there are very few businesses more challenging when it comes to profit, than restaurants. As I have previously pointed out, there are numerous reasons for this; however, one of the most significant is the management of perishable… Continue reading

  • THE ADVANTAGE OF AGE

    After watching the Grammy Awards last night I was impressed with something that many might not have seen through all of the glitz and glamour of an entertainment spectacle. What impressed me the most was the “advantage of age” and… Continue reading

  • THE OTHER SIDE OF THE MINIMUM WAGE DEBATE IN RESTAURANTS

    There are numerous ways to look at the debate over raising the minimum wage in the United States. First, there is no question that low-end wages have not kept up with the cost of living and that, of course, is… Continue reading

  • GREAT FOOTBALL – GREAT RESTAURANTS: ONE & THE SAME

    As we recover from an exciting weekend of playoff football and prepare mentally and emotionally for the biggest sporting event of the year, I began to reflect on the similarities between the game of football and the game of restaurant… Continue reading

  • Dishwashers Rule!

    Originally posted on Harvest America CUES BLOG: The following is a repost of an article that I wrote during the first few months of “Culinary Cues”: it is still relevant. “Just a quick note on dishwashers:  there is no one… Continue reading

  • THE SIGNIFICANCE OF TEAM

    What are the differences between a group, teamwork and a true team? This definition may shed some light, however, it falls short of the real meaning of team: TEAM – DEFINITION “A group of people with different skills and different… Continue reading

  • AN UNLIKELY BUT PERFECT MARKET SEGMENT FOR GREAT CHEFS AND RESTAURATEURS AWAITS YOU!

    We all realize how important restaurants are to those who have a need to celebrate. Anniversaries, weddings, birthdays, and holidays or simply because it is Friday: our guests are looking for a reason to celebrate in restaurants of all types.… Continue reading

  • IN RESTAURANTS – LABOR MANAGEMENT IS A KEY TO SUCCESS

    Let’s face it: restaurant work is labor intensive. The terms hospitality and service typically include people in their definition. Although many other industries have spent considerable time determining how to automate non-skilled and skilled tasks, it would be hard to… Continue reading

  • RESTAURANTS MUST CREATE VALUE BEFORE SELLING PRICES

    Why should people spend their hard earned money in your restaurant? How many chefs and restaurateurs have ever stopped to seriously ask this question? Build it and they will come may work in “Field of Dreams” but has little merit… Continue reading

  • THOUGHTS FOR 2014

    *May you have more sunshine than rain, but enough rain for the crops and flowers to flourish *May your plate be always full, but not too full *May your health and that of your family be always cherished *May your… Continue reading

  • AMERICAN PLAN HOTELS – A TIME OF TRANSITION

    We all remember watching the movie “Dirty Dancing” which takes place in the Catskill Mountains of New York during the heyday of the destination American Plan Hotel. A place of tradition where families booked “their week” every year and focused… Continue reading

  • WHY IS IT SO DIFFICULT FOR RESTAURANTS TO MAKE MONEY?

    This is the most important question for operators or would be operators of restaurants. This is the defining question that separates those who will be successful vs. those who are destined to fail. Unfortunately, far too many in the restaurant… Continue reading

  • GIVING THANKS ON CHRISTMAS

    Christmas is a special time for giving thanks; a time to look back and to look forward; a time to be with family whether they are close at hand or simply in your thoughts – this is a time to… Continue reading

  • JENNIFER BEACH – ALL THE WORLD LOVES A PASTRY CHEF

    Originally posted on Harvest America CUES BLOG: From a very early age we are mesmerized by the smell and appearance of pastries. It would be very difficult to walk into a well-stocked bakery without a smile on your face. It… Continue reading

  • JENNIFER BEACH – ALL THE WORLD LOVES A PASTRY CHEF

    From a very early age we are mesmerized by the smell and appearance of pastries. It would be very difficult to walk into a well-stocked bakery without a smile on your face. It is not just the intoxicating smell of… Continue reading

  • WHAT HAPPENED TO THE CHEF-PURVEYOR RELATIONSHIP

    Originally posted on Harvest America CUES BLOG: I remember a fantastic television ad years ago for a company that escapes me at the moment. The owner of the company assembled his key sales people together and said that they had… Continue reading

  • WHAT HAPPENED TO THE CHEF-PURVEYOR RELATIONSHIP

    I remember a fantastic television ad years ago for a company that escapes me at the moment. The owner of the company assembled his key sales people together and said that they had a problem: many of their old, established… Continue reading

  • Setting the Record Straight About Restaurant Profitability

    I am on a mission today to set the record straight. There is a terrible misconception on the part of the media, restaurant customers and even many restaurant employees that food establishments make gobs of profit. “I can purchase those… Continue reading

  • KEVIN O’DONNELL – “Put me in coach – I’m ready to play”

    Lawrence A. Appley, author of numerous management articles and texts, once stated: “he who can manage, can manage anything”. This statement assumes that management skills are transferrable from business to business and from industry to industry. Through my experience I… Continue reading

  • The Life of Jack Edwards – A Meal Without Wine is Like a Day Without Sunshine

    Behind every great restaurant wine list is a team (sometimes just one person) with the passion for wine, depth of knowledge about the product, interest in chefs and connections throughout the wine and food world necessary to make that restaurants… Continue reading

  • CONFIDENT AND BALANCED, CHEF KEATING BUILDS HIS BRAND

    Originally posted on Harvest America CUES BLOG: The characteristics of truly successful chefs are work ethic, talent, passion, commitment and confidence. Confidence without the other pre-requisites is like a house without a foundation or a ship without a rudder. When… Continue reading

  • DECEMBER 5TH: I’LL DRINK TO THAT!

    Today is a momentous day for the U.S. restaurant industry. On December 5, 1933, Prohibition was repealed. That marked 14 years of illegal manufacture, distribution, sales and consumption of alcoholic beverages and a law that was literally impossible to enforce… Continue reading

  • CONFIDENT AND BALANCED, CHEF KEATING BUILDS HIS BRAND

    The characteristics of truly successful chefs are work ethic, talent, passion, commitment and confidence. Confidence without the other pre-requisites is like a house without a foundation or a ship without a rudder. When all components are in place it is… Continue reading

  • YOUR BUSINESS RESOLUTIONS FOR 2014

    Well, 2013 is nearly over. Time certainly does fly by both professionally and personally. I hope that this year has worked out well for your restaurant, resort, culinary school or hotel and that you are looking forward to an even… Continue reading

  • Looking for a Holiday Gift?

    This is an admitted, somewhat shameful self-promotion, but “tis the season”. If you are looking for one of those last minute gifts, a light read that is focused on sharing some stories associated with the first four decades of my… Continue reading

  • Chef Jody Winfield – THE CHEF FOUND HIS CALLING

    I can’t remember who said it originally, however I have stated for years that individuals do not find a career in the kitchen, it finds them. There are hundreds of examples of chefs who when asked about how they decided… Continue reading

  • CURTISS HEMM – A TALENTED CHEF WITH A CAUSE AND A BIG HEART

    Originally posted on Harvest America CUES BLOG: We sometimes wait our entire lives for that moment; the epiphany, the light bulb event that signals what our purpose is. As I continue to find new ways to love my involvement in… Continue reading

  • CHEF TIM MCQUINN – DEDICATED TO HIS CRAFT

    Commitment is an interesting word. How difficult is it to truly understand what is implied by this term? Are there degrees of commitment or is it simply a finite word? We use the term very loosely: chefs are looking for… Continue reading

  • SETTING THE HOLIDAY TABLE – A New Role for Restaurants

    Good, bad or indifferent, the reality for the holidays is that they mark some of the busiest days of the year for restaurants. To our guests it may simply reflect their desire to truly relax and avoid the hustle of… Continue reading

  • CURTISS HEMM – A TALENTED CHEF WITH A CAUSE AND A BIG HEART

    We sometimes wait our entire lives for that moment; the epiphany, the light bulb event that signals what our purpose is. As I continue to find new ways to love my involvement in the food business I am always amazed… Continue reading