Culinary Cues

SEPTEMBER 27, 2023

It is, as our English Literature teacher would have said – a tale of two conflicting realities: light and darkness, hope and despair, good and evil, winning and losing, etc. Why do we remember this line and what significance might it imply in relation to work in a kitchen? The question is how will we approach this truth?

Employee Relations 385

Employee Relations Fine Dining Training Communication 385

Culinary Cues

AUGUST 24, 2020

When I see those closure signs, for sale, space for rent, tables and chairs collecting dust, kitchens without life, and cobwebs in windows that once framed in groups of happy, laughing, satisfied customers now dark and empty – it is difficult to avoid the emotion of the times. real change takes place.

Point of Sale 252

Point of Sale Social Media Customer Service Reservations 252

EATER

AUGUST 22, 2022

It was served with accompaniments, one of which was an asparagus relish; at another table, the server was explaining how he’d seen the chef arranging the asparagus on her bread like dragon scales while testing out the recipe. Vaneda Vireak. The plating of these was vaguely scale-like, too.)

Fine Dining 100

Fine Dining 2012 Reference Social Media 100

Future Food

AUGUST 11, 2020

In part one, I wrote about how flexibility must be the foundation from which to develop future-focused food and beverage strategies (F&B Strategy). Food & Beverage Strategy - Future Focused Part 2 Building great places and creating exceptional experiences for your 'Non-Online' purchases. www.jll.com.au/en/trends-and-insights/workplace/workplace-canteens-take-a-leaf-from-healthy-food-outlets

Beverage 78

Beverage Food Hospitality Point of Sale 78