Harvest America CUES BLOG

restaurant

  • DOES YOUR RESTAURANT HAVE A CHANCE AT SUCCESS?

    For generations, opening a restaurant was viewed as a fairly easy way to become an entrepreneur. Start with a concept idea (obviously, one that no one has ever thought of before-‘satire’), find a good location, invest every penny you have,… Continue reading

  • ARE YOU EXCEPTIONAL?

    What does it mean to be exceptional? What does it take to get there? How does one measure exceptional performance? Are some people born to be exceptional? Is it a genetic gift or, is it possible that we all have… Continue reading

  • 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

  • A CRYSTAL BALL LOOK AT THE RESTAURANT BUSINESS OF TOMORROW

    Restaurants, in some form, have been around since the days of the Greek and Roman Empires. The modern version had its roots in models built in hotels during the time of Carême to sophisticated free-standing operations under the helm of… Continue reading

  • RESTAURANTS THRIVING IN A COMPETITIVE WORLD

    Operating a restaurant is a brutal undertaking filled with uncertainty, tough reality, highs and lows, and sometimes unwanted reckoning. If you are already running a restaurant, you fully understand this and if you hope to operate a restaurant you have… Continue reading

  • A CHECKLIST TO RESTAURANT EXCELLENCE – Part One

    A friend once told me that operating a restaurant is not rocket science. I’m sure he meant well, although my initial reaction was to get a bit defensive. We all know that running a restaurant is enormously difficult, thus the… Continue reading

  • EVERY PLATE TELLS A STORY

    The benchmark song on what was arguably Rod Stewart’s most artistic album proclaimed that “Every Picture Tells a Story” lamenting that there are memories attached to our experiences, mementos, or a work that we invest our time in. It is… Continue reading

  • A STORY TO TELL

    Oh, how our careers evolve. With a commitment to constantly learn, a willingness to step in different directions, and an open mind – where we start may not have much similarity to where we end up. That makes life interesting… Continue reading

  • THE NEXT GENERATION OF COOKS & CHEFS

    It’s a question on the minds of most chefs, restaurateurs, and culinary educators: What will the next generation of cooks and chefs look like? We (those who have invested decades in the business already) may complain about the current labor… Continue reading

  • ARE YOU READY?

    I know you’re busy. Every day brings new challenges to face, unexpected curve balls that throw you off balance. But you might want to stop now and again and reflect on a time, not too long ago. Think back to… Continue reading

  • KITCHEN LIFE & CAREER

    So much to learn, so little time. Where do you begin, what’s the best way to learn? What should you do, where should you turn? If you are serious about a kitchen career and have the focus to map out… Continue reading

  • WILL THE RESTAURANT EXPERIENCE BECOME IMPERSONAL

    There’s plenty of fear and loathing going on in the restaurant business. Every restaurant and restaurateur are struggling to figure it out – “how am I going to make this work?” This is not the normal amount of angst that… Continue reading

  • OUR GIVING NATURE

    “Let’s put it all on the table.” This, a phrase commonly used to represent being totally honest and transparent is to some – a last resort, while to others a method of operation that inspires people to action. Quite often,… Continue reading

  • BEING CHEF ANDRE SOLTNER

    This morning, I found myself deep in thought about a lifetime in the kitchen, the people with whom I have worked, and those who I simply had the pleasure to meet. I was wrestling with what we contribute during our… Continue reading

  • COOKS & CHEFS PHYSICAL, EMOTIONAL, & MENTAL HEALTH

    I watched a show last night for the second time: Boiling Point. There have been many movies and shows that depict life in the kitchen but few that struck me with as much of a reality punch as this one.… 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

  • RESTAURANTS – POLI-ACTIVE / POLI-NEUTRAL

    Sitting in a neighborhood restaurant after the recent election I was struck by the balancing act that food establishments have played for hundreds of years. In the end, the restaurant’s purpose is to provide a forum for coming together and… Continue reading

  • BE EXCELLENT

    I have been thinking a lot about the word excellence, what it means, how it applies to each of us, and the impact that it has on everything. It is unfair and limiting to believe that excellence indirectly aligns with… Continue reading

  • THE 21 KITCHEN RULES FOR EVERY CHEF TO FOLLOW

    Nearly nine years ago, during the first twelve months of Harvest America Cues blog, one of my articles went viral attracting almost 40,000 views in one day. The article struck a nerve with its focus on A Cook’s Kitchen Laws.… Continue reading

  • ARE INDEPENDENT RESTAURANTS PRICING THEMSELVES OUT OF THE MARKET?

    Recent data published by USA Today suggests that the average upper middle-class couple spends around $200 per week on groceries. That’s 21 meals for two people over seven days. From my experience, it is difficult to experience a dinner for… Continue reading

  • THIS IS YOUR MOMENT

    I try not to focus on the negative – there is so much in life that is positive and that is where we should concentrate our efforts. Even Frank Zappa, the brilliant, oftentimes extravagant and a bit unhinged musician, said… Continue reading

  • CHEFS – BE A ROLE MODEL

    Finding your purpose, making a difference, and creating your legacy are underlying goals that every chef seems to hold close. How important is this and in the big scheme of things, does it really matter? We invest so much time… Continue reading

  • “SHELTER ME, I WILL SHELTER YOU”

    So many times, throughout my life in the kitchen, I would watch in wonder at the patchwork of honest, fragile, determined, sociopathic, caring, hardworking, sensitive, brutal misfits (I mean that in the best way) people who tie on an apron… Continue reading

  • THE CHEF’S SECRET INGREDIENT – CONTEXT

    Memorable food, exceptional experiences, a perfect evening…these are the types of reviews that every chef hopes for and every restaurant strives for. Is it possible to set the stage for these reactions? What would it take for guests to rave… Continue reading

  • WHAT WOULD ESCOFFIER SAY

    It’s been 89 years since Escoffier stood in front of a range for the last time, yet his presence is still felt by professional cooks and chefs. One could claim, and rightfully so, that he had the greatest influence on… Continue reading

  • CHEFS – DON’T FORGET ABOUT THE CRAFT

    I was listening to a person the other day who was involved in the restaurant business. He was making a point about how we (those of us who work or have worked in kitchens) need to embrace more technology and… Continue reading

  • EYES WIDE OPEN, EYES WIDE SHUT

    There is a real dichotomy in understanding, a gap in understanding between the employer and employee and how each views the work at hand. I’m sure it’s true in many industries, but let’s just focus on the business of restaurants.… Continue reading

  • CHARGING FOR BREAD -SERIOUSLY?

    A new word has been bantered about over the past few months, a word that ticks off consumers and demonstrates either greed or an inability to understand the public’s perception of “value”. “Shrinkflation” is a descriptor for reducing the size… Continue reading

  • THE KING IS IN THE HOUSE

    Is there any real value to nostalgia? How clear is our memory and how often do we tend to embellish on the positive and diminish the negative? Looking back can provide us with context and content for making future decisions… Continue reading

  • SWING FOR THE FENCES BUT RESPECT THE FUNDAMENTALS

    Look around you and try to dissect those businesses and individuals who are successful at what they do. Chances are, these are the players who refuse to lock themselves into the groove of always playing it safe. Playing conservative may… Continue reading