There is not a person in the restaurant business that has any doubts that the service their guests receive is at least as important as any other aspect of their operations. No matter how compelling the concept, how perfect the location, how amazing the food and how...
Your dining room is full of happy customers looking forward to a great meal. You are proud of the job you’ve done putting together some crowd-pleasing specials that the waiters are having no problem selling alongside your classic dishes. The orders start coming in...
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...
Everyone has had the experience of going to one of their regular restaurants, looking forward to having their favorite dish there, only to find that when they tucked into it, something wasn’t quite right. If it happens once in a blue moon, all may be forgiven,...
