Harvest America CUES BLOG

menus

  • WHERE DOES YOUR INSPIRATION COME FROM

    Is it just me or have restaurant menus become a bit too “ho-hum”? Some may argue my assessment, but everyone seems to be focused on who can present the best burger or chicken wings and frankly, it’s getting boring. I… Continue reading

  • ONE DISH AT A TIME

    Approaching the design of a menu should be a complicated process because it defines the restaurant and the chef. Every other aspect of the restaurant operation will, or at least should, stem from the proper design of the menu and… Continue reading

  • CHEFS FACING THE CHALLENGE OF CREATIVITY VERSUS BUSINESS DECISIONS

    You know that every chef has wrestled with this – should the menu reflect a personal philosophy to move the bar or stick with time-tested standards? Chefs are, for all intents and purposes, inherently creative people who are always looking… Continue reading

  • WHEN IT COMES TO MENUS IN 2019 – LESS IS MORE

    So…to fail to change is a surefire way to fail. When everything seems to be against restaurant success – those who strategically stand tall and change direction are the ones who win. Just look at the current picture for restaurants:… Continue reading

  • LESS IS MORE ON RESTAURANT MENUS

    Quantity on restaurant menus does not trump quality. The focus of the great restaurants is always doing something extremely well and making sure that everyone knows how great you are. Trying to please every possible palate is never a good… Continue reading

  • IS A LACK OF FOOD TRADITION AND DISCIPLINE KILLING US?

    In recent years America has wrestled with the challenges of providing opportunities for every citizen to have affordable health care. This is an issue that divides the country as we are challenged by “who pays for it?” What few seem… Continue reading