Modern Restaurant Management
MARCH 18, 2024
Culinary methods and sources of inspiration for menus and venues were also part of this group’s discussion. Eighty-six percent of dames surveyed agreed that chefs have become trusted sources of knowledge beyond the menu. Ninety-two percent agreed that chefs are gaining recognition for their philanthropic efforts around the world.
Culinary Cues
AUGUST 9, 2021
The answer is obvious – if those involved directly or indirectly with your team feel the magic of your operation, feel it in the same way that the guest does, then they will perform better, look forward to their work, engage better with others on the team, and feel part of something special. This is your time – your personal experience too.
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Culinary Cues
JANUARY 20, 2024
Now, if the guest wants a particular “special vegetable” then, of course we charge, but to leave a protein source on the plate as a stand-alone, is not what we do. [] APPETIZERS ARE NOT A FULL MEAL Appetizers that are increased in size to increase the plate charge defeats the experience of dining.
Culinary Cues
APRIL 15, 2020
Where dining out just fifty years ago was considered a luxury that was reserved for special occasions, it is now an absolute necessity. [] RESTAURANTS ARE ESSENTIAL TO OUR ECONOMY. To the chef – the canvas is their plate and to the restaurateur it is the art of hospitality, making customers feel welcome and special.
Modern Restaurant Management
DECEMBER 28, 2023
More Business and Pleasure : “Bleisure” travel is on the rise and next year we predict more people will be combining their business travel with personal leisure, leading to extended stays and more opportunities to explore. 53 percent of people are now redeeming the cards, up 13 percent from 2022.
Culinary Cues
AUGUST 28, 2022
My grandfather left Norway when he was 17 and traveled to find a new life in America. Throughout my career in the kitchen, I have stressed the importance of using the correct ingredients, from the right source, prepared in the correct manner if a dish is to work. I grew up in a family that was Americanized.
7 Shifts
MAY 1, 2020
Give special consideration to perishable items, as these can create unique liability issues for your restaurant. Most restaurants—from cafes to full-service restaurants—have pivoted to takeout and delivery as their main source of revenue in order to supply their diners with a variety of delicious options during quarantine.
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