Front of House Presentation Uniforms 
Modern Restaurant Management
MAY 22, 2025
The uniforms worn by staff, from kitchen to counter, represent your brand in every customer interaction, making apparel a strategic business decision rather than merely an operational requirement. Strategic use of color should inform uniform design decisions.
Culinary Cues
JUNE 23, 2024
Those operations that resemble the caldrons of hell filled with arrogance, bullying, unprofessional behavior, and a lack of respect for people, product, and process is the same as categorizing musicians, athletes, business leaders, and politicians under a unified profile. Not all kitchens are alike. Not all chefs are the same.
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Culinary Cues
MARCH 10, 2022
If you doubt my belief – think about this: If a line cook calls out – we simply spread the work out among those who are present. At the very least, we know that the work right in front of us won’t change. The rhythm of the kitchen is closely tied to the work and efficiency that is present in the dish area.
Culinary Cues
OCTOBER 20, 2021
The kitchen is a place where those who are successful come to the realization that those later aptitudes are enhanced through experience – the more you do, the better you become. Some talented people are not the best cooks and chefs and quite often the most intelligent (using commonly referred to scales of measurement) are lacking in common sense.
Modern Restaurant Management
DECEMBER 18, 2024
So much data is generated at every point within a restaurant, whether fast casual or fine dining. And the digitization of operations over the past few years means that the industry is getting better at capturing that data. Foot traffic or heat mapping, menu item engagement, or consumer demographics by time of day.
Culinary Cues
NOVEMBER 10, 2023
What if the chef, manager, and owner were required to do the same, in essence proclaiming they approve of the work as presented to the guest? Are you proud to present this to your teammates, manager, or guest?” Would it make a difference in attention to detail? Is there room to improve? Make it important to your organization as well.
The Rail
MAY 22, 2025
Beyond the front door, the name of your restaurant, its atmosphere, and the narrative it tells should echo. Tip #1: Creating a Signature Brand Voice that Matches Your Dining Experience The personality of your brand should reflect the experience you provide in-house. A brand that resonates does not get lost in the shuffle.
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