7 Shifts
JANUARY 31, 2024
A better description might be a balancing act that presents new and unique challenges every day. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Notice a spill that your staff is too in the weeds to address?
Culinary Cues
JULY 31, 2023
A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. It was an attempt to outline those universal guidelines for success in a kitchen, those attributes, and expectations of anyone who ties on an apron. My hope is that these are worthy enough of a space on your kitchen bulletin board or the chef’s office door.
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Culinary Cues
JUNE 16, 2023
At least he was convinced that the kitchen was where he belonged. You are a natural in the kitchen and I can see the joy in your eyes when we work together on the line. I would encourage you to pay close attention to teamwork, timing, plate presentation, consistency, and flavor. Here are your textbooks and starter knife kit.
Modern Restaurant Management
JUNE 7, 2023
In the food services industry, safety is paramount to protect customers, brand reputation, and, ultimately, profits. That’s why World Food Safety Day aims to promote food safety globally and celebrate the efforts being made to prevent foodborne illness. trillion U.S. With foodborne illness costing the US about $15.6
Modern Restaurant Management
FEBRUARY 15, 2024
In a landscape where precision equates to performance, prepping your commercial kitchen for the sweltering conditions and guest upsurge of the warmer months is an exercise in foresight and expertise. The harmony between these two will dictate your kitchen's efficiency.
Culinary Cues
SEPTEMBER 30, 2021
So, take a deep breath, kick a few empty five-gallon buckets around the kitchen (make sure they are empty), release a string of expletives if it makes you feel better, and take a few ibuprofens to address that constant headache. In the profound words of David Byrne: “Same as it ever was, same as it ever was.”
7 Shifts
JANUARY 31, 2024
A better description might be a balancing act that presents new and unique challenges every day. Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Notice a spill that your staff is too in the weeds to address?
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