Harvest America CUES BLOG

team

  • THE RESTAURANT MVP

    This is a time of the year when many invest personal effort in speculating who will win the honors as NFL Most Valuable Player. Sure, there are always a few players who truly stand out and supporters are quick to… 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

  • KITCHEN GROUPISM VS. TEAM

    We all remember them from high school days – those cliques of conformity based on a desire to “fit in” – right? The cool people with whom you would do or say anything just to be accepted. Be mean, hurtful,… Continue reading

  • IN THE KITCHEN – SKILLS ARE THE DRUG, CONFIDENCE IS THE HIGH

    Many have pointed to the abuse of drugs and alcohol that seems far too commonplace among restaurant employees. It may be part of the culture, possibly a release from the accentuated stress that exists in kitchens, and it may simply… Continue reading

  • COOKS, CHEFS AND THE IMPORTANCE OF TRUST

    “We need people in our lives with whom we can be as open as possible. To have real conversations with people may seem like such a simple, obvious suggestion, but it involves courage and risk.”  Thomas Moore When a cook… Continue reading

  • SORRY – THE CHEF CAN’T MOTIVATE YOU

    “The chef really needs to motivate me today”. How often have you heard this type of interplay in the kitchen? People have a tendency to relegate their performance, attitude, and outlook on their job to someone else. A restaurant employee… Continue reading

  • THE SIGNIFICANCE OF TEAM

    What are the differences between a group, teamwork and a true team? This definition may shed some light, however, it falls short of the real meaning of team: TEAM – DEFINITION “A group of people with different skills and different… Continue reading

  • MY OCTOBERFEST 1988 – A TEAM EFFORT

    After the day one results in Frankfurt, the New England Culinary Olympic Team was truly energized. Mickey Beriau and Danny Varano had set the bar very high with their gold medal performances. This now became everyone’s goal and the team… Continue reading

  • Chefs and Servers with Different Motivations

    When chefs and service staff are not on the same page the guest experience is confused and disjointed. When I have referenced the importance of team in the kitchen I am concerned that some might think that if that “culinary… Continue reading

  • PROFESSIONAL COOKING IS A TEAM SPORT

    The cadence of orders in a busy kitchen seems unrelenting. A staccato clicking from the point of sale printer sends out a drum roll of orders while the expeditor calmly, yet seriously calls out tickets in kitchen lingo to the… Continue reading