Harvest America CUES BLOG

restaurants

  • OUR DAILY BREATH: FOOD, SHELTER, CLOTHING, HEALTH, FAMILY, COMMUNICATION, and TRUST

    This is where we are today. If we push aside much of the chatter and get down to the necessities in life that are food, shelter, clothing, health, family, communication and trust that rise to the top of the priority… Continue reading

  • RESTAURANT SURVIVAL MOVING FORWARD

    We have never seen anything like this. Everyone in the restaurant industry is petrified beyond today – they immediately think about how impossible it might be to dig themselves out of the hole being created. I have communicated with many… Continue reading

  • THINK GLOBALLY – ACT LOCALLY

    We find ourselves in very troubling times. A time when we are asked to socially isolate, to work remotely, to trust the words of those who have been untrustworthy in the past, and to simply wait and see. We are… Continue reading

  • CHEFS – THIS VIRUS IS A WAKE-UP CALL

    As I find myself glued to the news that attacks everyone’s central nervous system, I am beginning to envision the chaos that the corona virus pandemic is about to inflict on the restaurant business. This is not the aftermath of… 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

  • ARE RESTAURANTS FACING EVOLUTION OR REVOLUTION?

    Is it just another one of those cycles with a few new challenges or is it something else? It seems to me, once you start to connect the dots, you will note that the times they are a changing, and… Continue reading

  • WHY RUNNING A CLUB KITCHEN MIGHT BE THE TOUGHEST AND MOST SATISFYING CHEF POSITION OUT THERE

    The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc.… Continue reading

  • CHEFS: BUILD A TEAM – KEEP A TEAM

    There is no issue more pressing, and no task more important than building a kitchen team and establishing a culture of retention. Yes, I do mean a culture of retention. A chef may be talented, have a great resume, be… Continue reading

  • COOKS – THE COMFORT OF HEAT, SWEAT, AND HARD-WORK

    Staring at the POS printer, waiting for those orders to start their tap dance building to a crescendo in an hour or so, clicking a pair of tongs by your side, shifting weight from one foot to the other, and… Continue reading

  • IT’S ONLY MY POINT OF VIEW

    I always try to see things through other people’s eyes and not just my own. There are always multiple sides to every issue, and numerous factors that sway a person’s perspective one-way or the other. When it comes to work… Continue reading

  • A CHEF WHO GETS THE MESSAGE RIGHT

    Two of the most significant issues facing businesses today are RETAINING good employees who are so difficult to find and MAXIMIZING the productivity and efficiency of those same employees. Ample research has been done pointing to the most significant culprit… Continue reading

  • STOP THE 100% TARIFF ON EUROPEAN GOODS

    White tower decisions without a grasp on the systemic impact of those decisions is a common flaw of leaders who are out of touch with reality. It happens in business, it happens in education, and it happens most often in… Continue reading

  • A COOK’S NEW YEARS RESOLUTIONS

    Yep – another year, another moment in time to reflect on where you are and where you might be going. To many people a resolution is a futile attempt at changing poor behavior, lost opportunity, broken promises, and failed attempts… Continue reading

  • TO EVERYTHING THERE IS A SEASON

    There are aspects of the restaurant business that have always made me feel whole. The opportunity to hone ones craft, to create something tangible with your hands, to have the privilege of working with Nature’s ingredients and pay respect to… Continue reading

  • WORKING IN A PROFESSIONAL KITCHEN IS BASIC TRAINING FOR LIFE

    I vividly remember flying out of Buffalo, New York in 1971 for Army Basic Training at Fort Jackson. It was, ironically, my first time on a plane and considering that this was at the peak of the Vietnam War, I… Continue reading

  • A CHEF’S LIFE – IN THE BLINK OF AN EYE

    In the Blink of an Eye “Looking forward has no limits Looking back reels you in Thinking about what could be Gives pause to what might have been Vision is energy for an active mind while Reflection is food for… Continue reading

  • COOKS CHOOSING THEIR PATH

    There is little question that most young cooks who are serious about their craft have a desire to work for the higher end, independent properties with chefs who are committed to building a name for themselves and the restaurant where… Continue reading

  • A RETURN TO KITCHEN WORK ETHIC

    Say what you will about the craziness of kitchen life, the relentless hours that drive people away from the business, the somewhat unorthodox behavior of some who wear the white jacket and tie on an apron; the stress, heat, humidity,… Continue reading

  • PRIDE – COOKS SIGN THEIR WORK

    Pride is both an essential part of self-motivation and an obstacle for those who distance themselves from input and the occasional need to admit mistakes and seek the opportunity to improve. Pride is that driving force that allows cooks to… Continue reading

  • COOKS AND CHEFS- BUILDING YOUR CAREER TAKES EFFORT

    The best things in life are never easy, and with your career, if you truly want to reach for that rewarding chef position or chef/owner opportunity then it is essential that you set your goals, chart a course of action,… Continue reading

  • CHEFS- ELEVEN STEPS TO GREATNESS

    There are chefs and there are chefs. Some hold the title while others have earned the title. So what is the difference? I have always been blessed to count a significant number of true chefs as friends. These are people… Continue reading

  • CHEFS ARE ALL IN AND ALL OUT

    Working very hard is not unique to foodservice – there are many careers that require extra-human effort, but very few that absolutely require individuals to be “all in”. By “all in” I am referring to total commitment, building your life… Continue reading

  • FINE FOOD WITHOUT FINE DINING AND WITHOUT OBSCENE PRICING

    Sometimes I wonder if we (those of us in the restaurant business) are pricing ourselves out of business. Sometimes I wonder if many chefs and restaurateurs live under the illusion that great food experiences are reserved only for those who… Continue reading

  • THE KITCHEN COMMANDMENTS

    The minute we accept a position in a professional kitchen, we accept the functional rules of operation, the guiding principles that allow every cook, and every chef to be a productive, and trusted member of a team. These rules may… Continue reading

  • I’VE LOOKED AT PRIDE FROM BOTH SIDES NOW

    Pride is an alluring enigma, an intoxicating challenge to our peace of mind, and a dangerous mistress that can pull us away from good old common sense. At the same time, pride is the fuel of success, the underlying standard… Continue reading

  • CHEFS – IT’S NEVER GOING TO BE THE SAME AS IT WAS

    I was depressed watching the news about the new political climate where the fringe on both sides is slowly chipping away at tradition and accepted norms when it finally dawned on me – this applies to everything – this applies… Continue reading

  • WALK A MILE IN A RESTAURANT WORKER’S SHOES – PART TWO

    North vs. South, Hatfield’s vs. McCoy’s, Yankee’s vs. Red Sox’s, and Patriot’s vs. every other NFL team – these are all classic rivalry’s, but nothing compares to the inherent friction that exists in restaurants between the front and back of… Continue reading

  • CHEF OWNERSHIP – SCENARIO #2

    This is the second of three chef/ownership scenarios drawn from the initial article on that “OWNERSHIP THING”. Sabrina’s Scones and Crust: Sabrina has worked in various pastry shops throughout the Pacific Northwest and has built a strong reputation for her… Continue reading

  • INVENTION, RE-INVENTION, A FRESH LOOK

    There are few examples of businesses that can continue to thrive without change. Not too long ago, the need for change was gradual – giving owners/operators a chance to assess, research, test through trial and error, and slowly take baby… Continue reading

  • CHEF OWNERSHIP – SCENARIO #1

    This is the first of three chef/ownership scenarios drawn from last weeks initial article on that “OWNERSHIP THING”. Jeremy’s Southern Cuisine: Jeremy has paid his dues. He started as a dishwasher, worked his way through prep, breakfast cook, line cook… Continue reading