Harvest America CUES BLOG

great restaurants

  • THE FORGOTTEN RESTAURATEUR

    There was a time when the restaurant owner/operator was the center of the hospitality universe. When a guest thought about a particular restaurant – the connection was with the person who shook their hand upon arrival, made sure that their… Continue reading

  • COOKS and SERVERS BUILD A RESTAURANT ONE PLATE AT A TIME

    Many people think of a restaurant as the physical property, the décor and ambience of the dining room, and the space or location that the place occupies. In truth, the restaurant is much more ethereal. It is the food and… Continue reading

  • CAN A RESTAURANT BE EXTRAORDINARY AND AFFORDABLE?

    I really do love the restaurant business. As a cook and chef I thoroughly relished walking into the kitchen early in the morning to the smell of fresh coffee, bacon being pulled from the oven, fresh pastries still hot from… Continue reading

  • Chefs and Servers with Different Motivations

    When chefs and service staff are not on the same page the guest experience is confused and disjointed. When I have referenced the importance of team in the kitchen I am concerned that some might think that if that “culinary… Continue reading