restaurants
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KITCHEN WINS AND LOSSES
I love to watch sports, especially football. I am a true-blue fan of my team and know that their performance sets the tone for my week. I reluctantly accept that sometimes, a loss occurs and although it stings, after a… Continue reading
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CHEFS – HOW COMMITTED ARE YOU?
On a scale of one to ten there are levels of commitment to any career and in some cases, there is a place for individuals at each of those levels. One does, however, get out what they put in. So,… Continue reading
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EMPATHY AND UNDERSTANDING ARE CRITICAL SKILLS FOR CHEFS
It might be the cockiness of an accomplished cook, the well-rehearsed smile from a seasoned server, the rough and tumble arrogance of a tattooed grill cook, or the quiet demeanor of a dishwasher who shows up and does their job… Continue reading
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RESTAURANT CONCEPT CHOICES
You wake up in the middle of the night with a flash of inspiration. There is so much uncertainty in the job market, you’re not happy with your current situation, your mind craves a career that excites you, and now… Continue reading
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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
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COOKING FROM JOB TO PASSION
It started in an unassuming manner – you needed a job, a local restaurant was hiring, and it just seemed to fit the bill. Maybe you began as a dishwasher or counter person in a quick service operation or an… Continue reading
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CULINARY CONTEXT AND TRADITION
“Wax on, wax off.” Most people over the age of fifty are familiar with this instruction from Mr. Miyagi, the karate master in the seminal movie – the Karate Kid. This discipline helped to prepare the student for the flow… Continue reading
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CHEFS – IT’S DIVERSITY THAT MAKES US INTERESTING
(Llyod the Jamiacan Sous Chef and Frenchie the Butcher (1971) I’m a bit puzzled by those who somehow consider diversity, a problem to be dealt with. I fully understand the need for legal parameters to control entry and citizenship but… Continue reading
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ENGAGED IN LIFE
As a consultant I was often faced with the challenge of determining what is missing. Why isn’t a particular business successful when their location was great, the product was well prepared, the facility was attractive and clean, and pricing was… Continue reading
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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
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CLICK TWICE BEFORE COOKING
What is that secret ingredient in a special restaurant; you know, the one that everyone clamors to score a reservation at? Who are their vendors? Do they have arrangements with an exclusive fish monger, a farmer who grows exceptional vegetables… Continue reading
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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
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CHEF’S – PROTECT THE CRAFT
The temptation of convenience can be very strong in a world where success is measured solely in dollars and cents and the labor pool is as challenging as it is today. Don’t misunderstand me – profit is a noble pursuit… Continue reading
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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
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THE RETURN OF HARVEST AMERICA CUES BLOG
Yes, it’s back! After a two-month respite and a chance to assess how Harvest Cues can be of service to those who choose to read the articles offered, my blog will return in August 2025. The look will be different… Continue reading
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TO COOKS, CHEFS, AND ALL WHO ARE ENGAGED IN THE BUSINESS OF FOOD
You are the salt of the earth! I started Harvest America Cues Blog in 2013 at the encouragement of Chef Curtiss Hemm. The blog was meant to parallel the start-up of Harvest America Ventures Consulting. At the age of 63… Continue reading
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CHEFS – TRUST THE PROCESS
As in the case with many professions, there is a process, sometimes built around tradition and often, proven effective over time. This process is methodically built on results and, as such, is acknowledged by those professions as being effective. The… Continue reading
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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
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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
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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
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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
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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
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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
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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
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CHEFS STARTING FRESH IN 2025
No, this is not a list of New Year’s Resolutions since we all know how effective they are. This is a self-assessment of the job of chef, what we have learned in 2024, and how we can apply that “knowledge… Continue reading
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THE WAY IT WAS, IS, AND COULD BE
It seems like a lifetime ago, oh wait…it was a lifetime ago, that I stepped into my first professional kitchen. It was 1970 and the Statler Hilton kitchen in Buffalo, New York seemed like a complex, hard to wrap my… Continue reading
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SO, GOD MADE A CHEF
Adaption by: Paul Sorgule This article was written in recognition of the wonderful piece that was done by Paul Harvey paying homage to American farmers. This version is a tribute to chefs and cooks who care for the crops and… Continue reading
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THANKS TO MILLIE, THE BREAKFAST COOK
We all have someone to thank – that person who started this whole obsession with being in the kitchen, the one who lit the fire and pushed us forward when we may have seemed a bit directionless. Sure, there were… Continue reading
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