Culinary Cues

OCTOBER 31, 2020

It is the end of October 2020 and we are all focused on the National Election in just a few days. We certainly should be zeroing on this event that will likely change the course of history and determine what America looks like and how it is perceived for generations to come. While we wrestle with important issues of voter suppression, confidence in the system (how amazing it is that this is a concern in the United States of America), and whether or not one party or another will accept the result

Government 465

Government Small Business Dine-in Travel 465

The Wine Knitter

OCTOBER 31, 2020

The “new norm” for socializing and engaging with friends and family for the past seven months has mainly been conducted online. This is also true for meeting with winemakers, participating in virtual wine tastings and experiencing life abroad while sitting in my living room. Recently, I took part in a virtual wine tasting and food pairing hosted by Italian winemaker Sandro Bottega, co-owner of Bottega SpA headquartered in Bibano, Treviso in the Veneto region of northern Italy.

Vineyard 78

Vineyard Sustainability Design Bar 78

The Restaurant Times

OCTOBER 31, 2020

Billing is considered to be one of the most crucial parts of the restaurant business. Presenting the wrong bills to customers or miscalculated amounts on the bills can not only damage your restaurant’s reputation but also prove disastrous for your revenues. Hence, one must take the utmost care to guard against billing errors at restaurants. This also explains why an efficient restaurant billing software is necessary for a successful restaurant management strategy.

Online Ordering 52

Online Ordering Mobile Ordering Customer Experience Customer Service 52

EATER

OCTOBER 31, 2020

At Patois in Toronto, Jerk chicken chow mein, pork belly yakisoba, and more dishes from chef Wong’s youth “I came from the world of fine dining, French cuisine, working in three-Michelin-starred restaurants, and I learned a ton of techniques,” says Patois chef Craig Wong. “I think it’s hilarious that they would be snobby towards our use of things like Ritz crackers.

Fine Dining 101

Fine Dining Definition Dine-in Food 101

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The Salt

OCTOBER 31, 2020

Sometimes you want a really good salad, Garten says. But now is not that time. Her new book, Modern Comfort Food , is packed full of recipes for beef stew, chocolate chip cookies and Boston cream pie.

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Book Food 96