Culinary Cues
DECEMBER 28, 2021
The aroma of a simmering veal stock, pans of bacon being pulled from the oven, fresh coffee brewing and pastries hot from the bake shop meld together like a cacophony of sound produced by a finely tuned orchestra. Cooks are busy at work with their own preparations as breakfast orders from the dining room arrive at a harrowing pace.
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.
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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. Ironically, there is always room to be great and there is plenty of room to be mediocre. Plain and simple.
Culinary Cues
SEPTEMBER 1, 2023
How powerful is a complete dining experience and what exactly is it? An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since. For the past six months I have been committed to an exercise regimen thanks to my Apple Watch.
Modern Restaurant Management
MAY 24, 2023
For example, the host stand was custom-built to allow for multiple people to operate the front of house simultaneously and the 3,000-bottle wine cellar rises two stories high and serves as the backdrop for the school’s wine appreciation class. We also prepared a formal Schematic Design presentation for approval.
Culinary Cues
FEBRUARY 16, 2021
I know how much time, energy, money, and heart goes into that first day when a proud operator and/or chef looks up at the front door sign that proclaims they are open for business. I know how heartbreaking it is when the dining room is nearly empty, and how invigorating it is when it is full.
The Restaurant Times
NOVEMBER 16, 2021
The pandemic has presented new challenges before the restaurant industry. When we asked the restaurateurs about the challenges faced while running a business in the present times, these are some of the responses that we received. . 5 Challenges Of The Middle East Restaurant Operators. High Operating Costs. Source: TripAdvisor.
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