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IT WAS THE BEST OF TIMES IT WAS THE WORST OF TIMES

Culinary Cues

STRUCTURE Many of us secretly enjoy the structure of a kitchen, the chain of command, the organization that is so critical (mise en place) and the reference to time tested cooking methods. This needs to change through a different approach to menu planning and pricing and tighter controls on waste and portioning.

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A DECEMBER KITCHEN

Culinary Cues

I turn on the news as background noise (there’s never any good news) and I faintly catch the key points about another mass shooting, climate anomalies, political battles, the lingering pandemic, and the rising price of goods. It has all become too commonplace and as such has little meaning.

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A CHEF’S WORDS

Culinary Cues

Attacking people with biting words may relieve the immediate frustration that you feel, but at what price? Lessons learned are like Bridges burned You only need to cross them but once Is the knowledge gained Worth the price of the pain? Sometimes the lesson learned from this type of release cannot be repaired. Dan Fogelberg.

Coaching 441
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How the Restaurant Industry Can Begin Planning for the Future

Modern Restaurant Management

In March, social distancing due to the COVID-19 pandemic came into effect and restaurants en masse were forced to close in order to stop the spread of the virus. Globally, restaurateurs should increase pricing in order to improve margins. For restaurateurs, this is the time to plan your future.

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Your Guide to Fresh Sushi in Columbus

Restaurant Clicks

Sushi Ten Akai Hana The 1126 Restaurant SUSHI EN Rishi Sushi Kitchen & Bar Moshi Sushi Bar Oshio Sushiko Tora Kooma Sushi Restaurant. Head over to SUSHI EN. Serving Japanese and Korean cuisine, this spot is known for its large portions and affordable prices. Keep reading to learn a bit about each restaurant! Order Online.

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Master the Art of Traveling With a Muffuletta

EATER

If I’m not immediately en route to the airport, I always make sure my hotel room has a fridge. But here’s the thing — you can still get their muffuletta from neighboring Sidney’s Wine Cellar, either a half or a full sandwich (the latter tops out close to $30 but is worth the price, given it can comfortably serve four).

Travel 91
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A CHEF’S MANIFESTO – 2021

Culinary Cues

Let them know about sales, food cost, labor cost, changes in vendor prices, increases in utilities, mortgage or lease arrangements, and how profitable or unprofitable the restaurant is. If you have a need to better control costs then begin by sharing figures and challenges with your staff.

2021 396