Not Too Many, Not Too Few Along with food costs, kitchen payroll is one of the two most important, easily quantifiable things for a chef to control in his or her kitchen. Like controlling food costs, payroll is a balancing act between what is obviously sufficient, but...
One of my most vivid memories from my early days in the fine-dining kitchens I learned my craft in doesn’t have anything to do with the great food, cooks or menus I was privileged to work with. It is the recollection of how the entire kitchen staff reacted to the fire...
While maintaining food safety is not the most glamorous part of running a restaurant, without it, everything else we do is for naught. No matter how inviting the dining room, how beautiful and tasty the food, how innovative the wine list and cocktails are and how...
