Back of House Fine Dining Presentation Take-out 
Modern Restaurant Management
FEBRUARY 21, 2022
We are witnessing the evolution of fine dining. Starting out as a whole grain diet for radicals, vegan food culture has evolved into Michelin star worthy mega trend for future chefs and culinary experts. Astonishingly veganism is a chief enabler of this culinary transformation. Being Vegan Isn’t Gastronomical Anymore.
Culinary Cues
MAY 20, 2024
How is your kitchen organized, how much time are you willing to invest in training, how do you (the chef and owner) present yourself as a leader and mentor, how serious are you about the right way to cook, how open are you to sharing, and how effective are you at building a team of professionals who look and act the part?
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Culinary Cues
SEPTEMBER 15, 2022
This is a topic I have presented numerous times and it seems as though whenever I travel it rises to the top of my thinking. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Find out everything you can about your guests and potential guests. Plain and simple.
Culinary Cues
DECEMBER 28, 2021
You take time to sanitize your area, firmly place a cutting board on a damp towel to keep it from slipping, draw your knives across a wet stone while honing their edge, and quickly jotting down a prep list for the next hour. You take a deep breath and smile knowing that this is where you belong, this will be a magical day.
Culinary Cues
JANUARY 23, 2021
This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). How you approach the design of your restaurant in this regard will determine nearly everything else. In both cases it is sales (the top line) that sets the stage for success.
7 Shifts
JANUARY 23, 2020
As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Educate yourself on costs, hiring, and the market you are in before taking the leap. Congrats! ?? And good luck. Hiring/staffing ??
Modern Restaurant Management
OCTOBER 13, 2022
Just as restaurants were on the path toward recovery after COVID-19 closures and safety restrictions, the current economic conditions continue to present challenges for the industry. But restaurants face a fine balance in increasing costs, as customers are also impacted by the realities of inflation.
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