Not because the money is pretty darn good or because you get one shift drink that can turn into two or three if you are good chums with the bartender. Rather, they should become a waiter to learn the true value of great customer service and its rewards.
It worked for me and I can say, with no ego but…Continue
The following is re-posted from FLOORED, the NRA show blog.
The 2011 National Restaurant Association Restaurant, Hotel-Motel Show, held May 21-24 at Chicago’s McCormick Place, and International Wine, Spirits and Beer Event (IWSB), held in conjunction…
Online culinary mag StarChefs feted its pick of Chicago's rising star chefs at a tasteful gala on Monday, May 23. The event took place at the beautiful Fairmont Hotel Chicago and hosted by executive chef Brad Parsons and Beverly Kim Clark, chef de cuisine at Aria. Chef Clark's Buttermilk Bleu Cheese Semifreddo with Port Foam and Five-spice Walnuts was a sweet-savory delight, served in a miniature ice cream cone.
Remember when “shifting paradigms” was the buzz phrase back in the 90’s? It became “marketing speak” and just like any great phrase it got used and abused and eventually lost its meaning. I’m bringing it back for this blog because quite honestly I can’t think of a better way to communicate my point.
Shifting a paradigm is described by Wikipedia as follows:
Of all the issues that one can single out for criticism in a ‘professional’ kitchen, the topic that irks me the most is the misuse of equipment. I’m not talking about the occasional sheet pan drafted into use as a deep fryer cover; it’s the wholesale misapplication and underutilization of the tools of the trade that gets to me.
Rolling-pin-tenderizer-users aside, who’s responsible for (not) training people this way?
I won’t mention the patently dangerous,…Continue
Added by Joe Ferri on May 31, 2011 at 3:36am — No Comments
Currently, I'm working FOH in a busy restaurant with a small service staff. We had about 7 full time servers and the servers really own the floor. Management is helpful but the pooled house selects servers as the top of the food chain.
My question / concern is with staff morale. This past Saturday night, management seemed to be on a warpath with the waitstaff. Forgive my bias, but I don't think we do a bad job. We were nominated best new restaurant in the NE b James Beard…Continue
Added by Magazine BLU on May 26, 2011 at 9:09pm — No Comments
By Rebekkah Adams
The call of Ireland is one that attracts many over the ocean, whether that call beckons for enjoyment of the country's history, culture, libations, scenery or cheeky humor. For the independent traveler wanting to really understand the Emerald Isle, Dublin is the city to include on your itinerary. As part of a short vacation, long weekend getaway, or business trip, your time in Dublin provides an easy opportunity to see…Continue
Added by Magazine BLU on May 26, 2011 at 9:07pm — No Comments
Added by Magazine BLU on May 26, 2011 at 9:00pm — No Comments
By Lena Pressesky
One of my favorite things to do in spring is picnicking. I've taken sandwiches everywhere from scenic mountain tops to riversides to local parks, and now that the sun is here to stay for a while, I'm constantly looking for new sandwich recipes, especially ones that will survive a car ride or a short hike.
Picnicking is a great…
Added by Magazine BLU on May 26, 2011 at 9:00pm — No Comments
I am not sure what the final attendee count was, but my guess is more than last year and far less than 2008, when attendance was close to 55,000 over the four days. Like most things that occurred before 2008, NRA's annual event is what it is, rather than what was.
Attitude is what I tend to focus on most. Because I network and communicate and listen to what people are saying, my sense is that this year, the general attitude was great. Industry stakeholders were engaged and willing to…Continue
I’ll acknowledge up front that subjecting non-participants to vacation pictures puts a strain on the strongest and healthiest relationships -- there’s no way the one who wasn’t there can appreciate the full context, although a skillful photographer can at least convey some of the beauty or exotic features of a destination. I’m decidedly NOT a skillful photographer, so I’ll spare you the amateurish snaps.…Continue
How much does a waiter deserve to be paid? $10.00 an hour? $15.00 an hour? More?
The truth of the matter is is doesn't matter. Restaurant owners are refusing to hire waiters unless they agree to work for the lowest wages paid any workers in this country. Waiters are accepting these low paying jobs for one reason, and one reason alone. They want the opportunity to receive tips from the public. The public doesn't tip everyone in this country. If you want a job where you can…Continue
Guest Post by Catherine Murray
of Photo Kitchen
Does your website have a virtual tour? Well,…Continue
Added by Barry Chandler on May 21, 2011 at 6:57am — No Comments
In my efforts since beginning in online and social marketing, I've always approached the question with glasses tinted in ROI. I've always…Continue
Added by Steven Groves on May 20, 2011 at 4:27pm — No Comments
This is the most common drink for kids at restaurants. Chef Marcus Guiliano tells you how to get a healthier version of this drink.
Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions including 28 years of…
What is by-catch and how can you avoid it.
Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions including 28 years of asthma. For more information visit…
Added by Marcus Guiliano on May 20, 2011 at 11:58am — No Comments
Added by Marcus Guiliano on May 20, 2011 at 11:54am — No Comments
Added by Marcus Guiliano on May 20, 2011 at 11:53am — No Comments