A successful bar does not happen by putting big personalities who like to talk about spirits in a dark room full of people. It requires careful crafting in it’s infancy and constantly focused maintenance every day of its Read More
The holidays are coming… and holidays generally spur people to spend money in ways that they wouldn’t do otherwise. Folks are urged to buy, book, treat, reward, and otherwise gift themselves, their loved ones, and even total strangers. Read More
“Mango” was the code word at one of my first kitchen jobs. It signaled that the health inspector had arrived and we had to stop what we were doing and start running around the kitchen to fix every Read More
Put down that 2/3 cup and walk away. When I was in fifth grade (sometime in the 80s), my class learned that the United States would soon be converting from the imperial to the metric system. I Read More
When opening a restaurant, it seems only right to document and put in place a structured training agenda that will aid your kitchen managers and chefs in the training of themselves and their staff. Perhaps you hire a Read More
Seasonal menu changes are fairly common and, for some, an easy task taken on by the Executive Chef in house. For some establishments, however, the concept is manager and investor-driven and they might not have someone who is capable of making Read More
The first question out of a person’s mouth every single time when they find out that I am a chef is, “Do you cook at home?” The answer is yes. Sometimes. When I’m home and not too tired Read More
Kitchens are opening up everywhere. Restaurants are trading in the swinging doors for clean, crisp counters that aren’t just displaying the final dishes guests are ordering, but also showcasing the entertainment of the chopping, slicing, sautéing, and saucing. Read More
Back of the house hiring can be an exhausting process that doesn’t always yield the results you were hoping for. As a restaurant manager, you might often find yourself interviewing people on the spot with little to no preparation or Read More
A good restaurant consultant has been in your shoes and the shoes of every person in your restaurant. We didn’t wake up one morning with all of the answers (nor do we claim to have them). We’ve been on the Read More
