Culinary Cues
JULY 23, 2023
As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food. It is a juxtaposition that is nearly impossible to manage.
Modern Restaurant Management
SEPTEMBER 13, 2023
Regardless of how long employees intend to stay in a role — whether a seasonal job or a more permanent passion—restaurant operators have a common goal to keep staff happy, productive, and loyal. However, while seasoned restaurant employees may remember bad experiences with a manager, the good times will stick as well.
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Culinary Cues
NOVEMBER 20, 2023
Everyone needs to be coached on hospitality and know that it sells the product or service. [] SHARE OUR STRENGTHS AND COUNTER OUR WEAKNESSES Some businesses are stellar at creating attractive points of sale, others are not – SHARE what you’re good at. Don’t wait till the season is over and then hang your head and wonder how you will survive.
Modern Restaurant Management
SEPTEMBER 3, 2020
To further emphasize creativity in the kitchen, Ocean Prime encouraged its associates to compose a seasonal pairing menu through an immersive leadership development program. “Our goal was to showcase the whole process, and the menu was the main vehicle. .”
SpotOn
MAY 21, 2024
There's plenty of room to get creative with your menu and off-premise offerings. Here are some ways to connect with your potential guests and make your restaurant's menu pop (obligatory firework pun). Create a themed burger menu or a burger bar that lets guests mix and match.
EATER
MAY 21, 2024
At Sarge’s Deli , there’s an entire menu section devoted to “salad platters,” which includes the standard tuna and chicken as well as, delightfully, chopped liver, and something called “California salad,” with creamed cottage cheese, fruit, and Jell-O. “I’m There are still some original holdouts making proper salad plates.
EATER
JUNE 28, 2023
Eater sat down with Storer following the second season ’s much-anticipated debut to talk about making food look delicious on television, training actors to look like competent chefs, and the real-life restaurants that served as inspiration for the series’ food. How would you describe the food aesthetic in the second season of The Bear ?
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