Harvest America CUES BLOG

restaurateur

  • 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

  • THE EVOLUTION OF THE AMERICAN RESTAURANT

    PART TWO: The Era of the Chef: Ah, now things really changed. The once restaurateur-centric restaurant was about to become chef-centric. Seemingly happening overnight – the chef went from a behind the scenes after-thought to a celebrity. Beginning with a… Continue reading

  • THOUGHTS FROM THE CHEF’S DESK

    Okay, I admit I have always been inspired by Steve Jobs – one of the founding partners in Apple Computers and frequently referenced sage of Silicon Valley. So, when I discovered his listed “Habits of Successful People” I knew they… Continue reading

  • CHEFS CHASING THE OWNERSHIP THING

    I don’t believe that I know a single professional chef who doesn’t have a deep seeded desire to own a restaurant. Some are more obvious about the desire then others, some hide it pretty well, but underneath the façade of… Continue reading

  • 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

  • HOSPITALITY: BE THE REASON FOR THE RESERVATION

    There is an old statement that still holds true for restaurants that are consistently successful: “The handshake of the host determines the flavor of the roast”. As a chef by career choice, I certainly spend a great amount of time… Continue reading