Culinary Cues

DECEMBER 5, 2023

In other words – patience and persistence – it takes time to build the skills and knowledge necessary to get to your destination. The fact of the matter is: “Wax On, Wax Off” is great advice. This is “camp adrenaline” – where the action lives and where young cooks get their sea legs. Wax on, wax off. [] Ah, working the line.

Kitchen Safety 366

Kitchen Safety Food Safety Back of House Front of House 366

Culinary Cues

MARCH 10, 2022

We grumble and curse, we step up the pace and show our anger on our face, but we get by. We dig in an get by. Why do we place so much value on the organization and professionalism of cooks and chefs, but forget how this must apply to the dish area as well? The dishwasher doesn’t show up and the place falls apart.

Front of House 447

Front of House Back of House Uniforms Hiring 447

Culinary Cues

MARCH 26, 2022

Instead, let’s look at some of the common reasons why restaurants fail (this is only a sampling). Seriously, why would you ever jump into the deep end unless you had a plan and real-life measurements that serve as a roadmap? The more often you budget and measure the better you will get at it.

Cash Management 366

Cash Management Social Media Restaurant Law Communication 366