In almost every scenario that requires motivation, we see more and more that cash gifts simply don’t work. Cash gifts don’t incentivize people to work harder because cash is the expected result of having a job. During the holidays, managers often become dependent on cash gifts to pay down their holiday debt. This creates conflict […]
5 Great Holiday Gifts for Your Managers that Aren’t Cash 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 think it was supposed to happen around the same time swarms of killer bees were going to invade.
4 Undeniable Reasons Why You Should Switch Your Kitchen to the Metric System 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 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 »
We seem to be going back and forth lately on what to serve for dessert. Some restaurants are completely ignoring the “clean eating” healthy food movement and continue to serve massive sundaes, towering slices of cake and thick, delicious milkshakes. Others are completely on board and opting for healthier alternatives like fruit bowls, light mousses,
Sipping Your Dessert: How to Create the Ultimate Sweet Winter Drink 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. 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 »
In 2015, there was a string of news articles detailing the ethical changes that some of the largest chain restaurants are making to their menus. Taco Bell recently vowed to be the first fast food chain to serve cage-free eggs by the end of 2016. McDonalds, Starbucks, and Panera all committed to the end of
How to Make Positive Changes Towards Food Sustainability (And What Not to Do) Read More »
So what is really expected of you on the web? Being a hospitality consultant would suggest that I have high expectations for most dining establishments and might even be considered a “food snob”. The truth is I enjoy eating at all types of restaurants from casual fast food to fine dining. I’ll give almost any
You Should be Able to Answer These 3 Questions About Your Restaurant’s Online Presence Read More »
We’ve talked about cronuts and the farm-to-table movement before. We loved and embraced them, but along with a few others, it’s time to say goodbye and move on to some bigger and better things in 2016. We aren’t saying that we need to take steps back from the farm-to-table movement, but like we stated in
Food Trends that Won’t Make it in 2016 Read More »
I suppose binge watching is a bit healthier than binge eating. Food documentaries have had somewhat of an uprising the past few years, much due to the “farm-to-table” movement, a focus on a healthier, more sustainable diet and of course, Netflix. Where else can you find all of your favorite foodie television shows and food
Food Documentaries: Which Ones to Watch and Why 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 »
