Culinary Cues
APRIL 1, 2024
Looking back can provide us with context and content for making future decisions – lessons learned and all that, or it can also help us to relish what worked and hold on to that for inspiration. SOME TIME IN THE LATE 1960’S: Walking through the back entrance to the Statler Hilton Hotel was like stepping into a totally different world.
EATER
JANUARY 8, 2024
For most of the 20th century, the magazine Good Housekeeping was a key arbiter of dinner party taste, a tradition that dates back to 1905, when the magazine published The Good Housekeeping Hostess , a compendium of hosting tips, dinner party theme ideas, and strict rules for entertaining. Your tea service should be as complicated as possible.
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7 Shifts
JANUARY 11, 2021
The traditional division of labor between the front of the house and back of the house is no more, and restaurant employees have taken up responsibilities this year that they never imagined. Winterize Your Patio Seating ?? Our traffic-heavy streets are now home to ad-hoc patio seating. "Winter is coming".said
7 Shifts
DECEMBER 16, 2020
So we took over five of the parking spaces along our restaurant, which basically provides somewhere between 80 and 100 seats, which is technically more than we had inside prior to COVID. As one of 7shifts’ most tech-savvy restaurant clients, the founders of The Snug always have their fingers on the pulse of the restaurant industry.
Culinary Cues
AUGUST 9, 2021
Wow visuals on the plate and in the dining room, wow views from every seat, wow service, and of course – wow flavors on the plate. The goal of every restaurant and every chef is to create memorable experiences for the guest. Somewhere in our internal job description is a desire, and even a need to build an environment of WOW!
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. Is it a case of a lack of knowledge (likely often the case), a lack of caring (I guess this is common as well), or a multitude of excuses that point everywhere except back at the person in charge?
EATER
SEPTEMBER 29, 2023
In the decades that have followed, places like Alloy (decorative cherry blossoms, pink walls), Model Milk (airy, multilevel dining areas), and Sukiyaki House (sushi counter displaying seafood flown in from Japan) — which offer experiences devoid of steak and ornate dark wood — have continued to change what diners expect of fine dining.
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