If you own or manage a restaurant you probably have had the opportunity to order new uniforms or clothes for work for the front of the house staff. These employees greet, seat and serve customers and hopefully provide a great experience. There are many styles available for front of the house staff which can be coordinated with your restaurant colors and design style. This article will cover what your options are for selecting…Continue
Added by Aprons & Smocks on December 6, 2012 at 7:23am — No Comments
Why Choose High Quality Aprons
By: Aprons & Smocks
Restaurants use them. Hosts of parties wear them. Even vendors on street corners can be seen with them. They’re aprons and they’ve been around since the twelfth century, protecting clothes in farming, metalwork and food preparation. Today aprons are still extremely important. That’s because this piece of protective clothing…Continue
Added by Aprons & Smocks on October 12, 2012 at 11:00am — No Comments
If you're a chef looking for other chefs on Twitter, (or a sommelier, barista or restaurateur), here are two quick ways to do it. One uses Twitter's own search function, and the other method starts with a chef that you know.
Added by Ken Burgin on June 8, 2012 at 5:00am — No Comments
One obvious, popular, and overwhelmingly effective marketing/operational technique that we've seen blossom over the past few years is simply putting a face/name to the business. Does this mean hiring a celebrity chef or entrepreneur to represent your company? I dont think so... I think it means giving the customers someone to connect with a deeper level than just the server (although the server may be doing an excellent job of being that face).
I personally really enjoy seeing the…Continue
Added by Joel Lazeski on December 30, 2011 at 1:06pm — No Comments
As a restaurateur, cook, chef, business owner, or even a server or bartender, we have a life outside the walls of work. One of the hardest things to do is to balance our lives in this regard. We have all seen employees, managers, chefs, or even business owners burn out in a few months if not shorter because they cannot balance their work life and their home life. Whether you are new to the business or you have been doing it your whole life, you may have a tough time letting others take on…Continue
Added by Lane A. McFarland on October 26, 2011 at 2:43pm — No Comments
Floating out a request from an awesome hospitality consultant I know.
A talented and experienced Chef / Operator is wanted for a golf course in the Dallas area. Not many details yet (more next week), but the operation is in need of healthy change. Golf course has a good reputation.
Added by Jeffrey J Kingman on July 19, 2011 at 8:59pm — No Comments
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.
It's been about 4 months since I last posted and the absence has been a planned one, albeit a bit longer than I anticipated.
For those of you who've followed me for a while you'll remember that my personal and professional story had been reflected in the daily headlines as the recession affected millions of people, myself included.
For those of you who haven't followed me, my recent history was as challenging as it was…Continue
Added by Adam M Lamb on March 17, 2011 at 9:07pm — No Comments
I'm in Phoenix Arizona at the Carymax World Pastry Forum, part of a social media team working for Dessert Professional Magazine, covering the Amoretti World Pastry Chef Team Competition.
Added by Jeffrey J Kingman on July 6, 2010 at 7:38am — No Comments
Added by Brandon O'Dell on June 7, 2010 at 2:10pm — No Comments
Do you have numerous cookbooks? Have you considered making a career
out of making pastries? You know, you really should. Do not just
consider it. Do not just toy with the idea. Go for…
Added by ChefBlogDigest on June 3, 2010 at 1:30pm — No Comments
Added by Dara Bunjon on May 10, 2010 at 9:18am — No Comments
A real fighter- he is fighting a very…Continue
Added by Dara Bunjon on May 10, 2010 at 9:10am — No Comments
Added by Dara Bunjon on May 10, 2010 at 9:06am — No Comments
Added by Dara Bunjon on April 28, 2010 at 12:17pm — No Comments
Added by Marcus Guiliano on March 14, 2010 at 12:45pm — No Comments
Added by Dara Bunjon on February 11, 2010 at 8:59am — No Comments
Added by Dara Bunjon on February 2, 2010 at 11:27am — No Comments
Added by Jeffrey J Kingman on January 20, 2010 at 2:00am — No Comments