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 menu changes. Other restaurants do have an Executive Chef, but might need something fresh […]
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 and there is time. Cooking at home and cooking at a restaurant require such different skills that
How to Cook At Home Like A Chef Read More »
2017 is already promising to be a very exciting and interesting year. We’ve noticed some trends in the industry that we hope choose to flourish and maybe we will even have a chance to help some of our clients with some of these amusing trends. Expanding to Fast Casual Instead of growing a restaurant group
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. When some people think of a functioning kitchen they think of scattered chatter, “yes chef!”, sizzling pans,
4 Lessons Every Chef Will Learn by Working in an Open Kitchen 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 research done on the candidate. You are looking for a body to fill a position
Questions You Should Always Ask Your Kitchen Hires Read More »
From sit-down dining to “create your own” fast food concepts, bowls are popping up everywhere. Chipotle has been featuring bowls for quite some time now as a lighter alternative to their burrito. Instead of getting everything wrapped up in a massive flour tortilla you get it in a bowl, saving you the mess and extra
Bowl Control: Balancing Portions in a New Way Read More »
Menus in general are moving towards accommodating diet demands without having the “healthy” section stick out like a sore thumb. The wave of gluten free menus and low carb options are slowly fading and we aren’t complaining. Menus in general are moving towards accommodating diet demands without having the “healthy” section stick out like a
Carbs are Making a Comeback 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 line buried in tickets, we’ve been at the table with that one unhappy guest whom
From Line Cook to Restaurant Consultant Read More »
Is it possible to make everything in your kitchen from scratch? Yes, of course it’s possible, but does it make sense for your kitchen? The term housemade on your menu requires extra time, hands, money and equipment…are you ready for that? We like to tell you as your restaurant consultant, with that same wish in
“Housemade” – Five Items You Should be Making In-House Read More »
For some reason many in our midst seem to have uncanny insight into the legendary failure rates for restaurants, regardless of whether they have actually worked in or owned a restaurant. Ask almost anyone on the street what they think about a restaurant as a viable business and the lore comes spilling out: “Opening a
Top 10 Restaurant Killers Read More »
