AI Can’t Replace Hospitality
It’s on the tip of everyone’s tongue – the hot topic that creates excitement and angst at the same time.Continue Reading
Author: Harvestamericacues.com
President of Harvest America Ventures - Restaurant and Culinary School Consulting. Five decades of experience as chef, educator, food and beverage manager, consultant. Member of 1988 New England Culinary Olympic Team. Won gold medal in Olympics in Germany, 2001 ACF Educator of the Year, cooked at the James Beard House, Author of three novels.
THROUGH THE EYES OF A FUTURE COOK
How did it happen? What was that special moment that made your decision clear? When did a job turn intoContinue Reading
Chefs celebrating the Marriage of Food and Wine
How great hospitality emerges.
Building a Culture of Food and Wine
In the early morning hours, long before the sun breaks the horizon, a seasoned bread baker feeds his sour doughContinue Reading
The Societal Importance of Taverns, Restaurants, and Bars
The hub of a community
Listen to CAFÉ Talks Ep. 93
Media Learning Tools
The Truth About Marketing
For decades I promoted the belief that getting customers through your door for the first time was the most difficultContinue Reading
DOES YOUR MENU MAKE SENSE (and DOLLARS and CENTS)?
I love art and music and would guess that most professional cooks and chefs are like me in that regard.Continue Reading
RESTAURATEURS – A TIME FOR BOLD DECISIONS
It certainly is a stressful time. Restaurateurs are perplexed by the level of uncertainty in the marketplace, indications of increasedContinue Reading
PRAISE FOR THE NEIGHBORHOOD RESTAURANT
Operating a neighborhood restaurant is a labor of love. The work is physically, mentally, and emotionally difficult but spiritually rewarding.Continue Reading
HOW TO OPERATE A GREAT RESTAURANT
“Good” is a misleading term when it comes to business. Good is another way of expressing “acceptable”, or “average”, andContinue Reading
SWEAT THE SMALL STUFF
It’s all small stuff
BUILDING A RESTAURANT FOOD AND WINE CULTURE
Plan better – Train harder
RESTAURANTS CREATING THE FEEL OF MEMBERSHIP
Doctors, dentists, lawyers, hairdressers, personal trainers, insurance agents, and a plethora of other product and service providers figured it outContinue Reading
CONSISTENT CREATIVITY OR CREATIVE CONSISTENCY
Two words seem to be in conflict: consistency and creativity. In business both words are essential ingredients for long-term success;Continue Reading
PLAN BETTER, TRAIN HARDER – The Pillars of Exceptional Restaurant Employees
How much do you invest in on-going training? Have you formulated a training plan with measurable outcomes? Are you seriousContinue Reading
THE PURSUIT OF WOW
Don’t accept good, commit to being great.
HOW TO FAIL AS A RESTAURATEUR
If failure is so common in the restaurant industry, shouldn’t we study it?
RESTAURANTS – BALANCING THE ART AND THE BUSINESS
Seeking balance between the art of cooking and the need to effectively run a business