All Blog Posts Tagged 'kitchen' (36)

Non-Operator Foodem Guest Blogger: Efficient Storage for Any Kitchen

Reported by foodem.com, the online wholesale food marketplace-

People often underestimate just how efficient and convenient you can make most of your storage in the kitchen. And this occurs because magnets are the underestimated component. Yes, the very things that are probably sitting with bright colors on your fridge if you have…

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Added by Foodem on May 3, 2013 at 7:00am — No Comments

Non-Operator Finesse is Essential

From Schadenfreude:

For the most part the restaurant kitchen is known as a rough and tumble kind of gig. Fire, knives, crazy hours and interesting personalities. But finesse is a key part of the BOH workplace. I am not talking about the kind of serious plating finesse that exists in some kitchens. A delicate and precise hand is necessary in even the most casual of…

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Added by Tilit Chef Goods on December 11, 2012 at 10:00am — No Comments

Operator GET OVER IT!

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…

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Added by Lane A. McFarland on October 26, 2011 at 2:43pm — No Comments

Operator - Chef How to Make a Happy Customer | Who are Customers

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… Continue

Added by Marcus Guiliano on August 26, 2011 at 10:40am — No Comments

The Lady Troubles

A buddy, PT, secured a large equipment order. It should have been his all along.

Vendors compete fiercely for business. Buyers factor in price, quality, availability and price when make purchasing decisions. Did I mention price?

PT was awarded only a small fraction of the contract for a large project. When the end-users inquired of his competitor (whom they favored with the greater portion of the work) as to the status of the impending delivery, they were…

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Added by Joe Ferri on June 7, 2011 at 6:23am — No Comments

Non-Operator Quick Video: How Bar Owners can franchise out thier kitchens

I got an email from on of my subscribers today asking if I had any advice relating to leasing out/franchising out the kitchen operation to someone else to run. Well, it just so happens, I’ve come across this before so put together a quick video on what to consider if you’re thinking about this as an option:

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Added by Barry Chandler on October 14, 2010 at 6:00pm — No Comments

Non-Operator Your Kitchen is Losing Money.So Now What?

So you’ve discovered that your kitchen isn’t the profit center you want it to be. Instead for some reason, your kitchen is dragging down the other parts of your business. Unless you are happy to run your kitchen at a loss, the chances are that you want to plug the losses as soon as possible.

If you have followed my previous recommendations to create a recipe card for every menu item, then you have by now eliminated the poorly performing menu items, so this should not be the… Continue

Added by Barry Chandler on October 14, 2010 at 5:48pm — No Comments

Non-Operator Could your kitchen be costing you your business?

As trends have shifted over the past few years, most bar owners came to the realization that they couldn’t generate enough business by focusing solely on drink and so kitchens became a standard addition to the progressive bar.

Many of the bar owners that I have worked with were the first to admit that far from being their area of expertise, they were happy to leave the management of the kitchen to the chef. Sometimes this worked, other times it didn’t. I worked with a bar… Continue

Added by Barry Chandler on October 14, 2010 at 5:46pm — No Comments

Rubber Floor Mats are a Toxic Problem For The Environment!

Have you ever seen a rubber tire dump? Well it isn't pretty! The same goes for rubber floor mats only worse! Once you put the mats into a dishwasher to be cleaned ( If they fit?) the mats fall apart. They also are a mess to clean outside. Zahler Enterprises L.L.C. has come out with a new kitchen and bar floor mat made to be washed in a janitor sink or dishwasher. Will not brake down in a dishwasher! Which also makes the new mats not break down in land fills. Guiding all the grease…

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Added by Todd Zahler on August 19, 2010 at 11:26am — No Comments

Non-Operator Who owns your kitchen's recipes? Has your chef signed an employment contract?

A popular topic lately in a couple different restaurant discussion forums I participate in is the question of who owns the recipes your restaurant uses?

Let's look at a couple possible scenarios that could affect your restaurant.

Your executive chef or kitchen manager quits. Maybe one or two members of the kitchen staff leave with her/him. Your chef keeps extensive recipes written down in a book they've had since long before they…

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Added by Brandon O'Dell on June 7, 2010 at 2:10pm — No Comments

Non-Operator Stuck on the Menu Board

You stand there and look at all the ingredients before you in your restaurant business kitchen and draw a complete blank. Nothing comes to mind. Granted, you could go home and watch the Food Network for a week, but where can you truly find inspiration?

When you have to develop daily specials and monthly specials and each one has to be stellar to sell out…and it would help if they happened to be delicious. What do you do when the bowl of imagination is empty?

The…

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Added by Dean Small on April 16, 2010 at 11:00pm — No Comments

Alien-Like Kitchen Design

I can't help myself the first time i saw this kitchen design. After graduating, i will find a way to get this for myself. Would it be unlawful to paste pictures which you dont own? To be safe, i will give credit to Freshome.com, where credit is due.…

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Added by Chrisham Byrne on March 25, 2010 at 7:25am — 1 Comment

Non-Operator When keeping it Clean, Safety Comes First

Cleaning chemicals can be friends or foes when using them in commercial kitchens. Chlorine, ammonia and iodine are the most commonly used sanitation chemicals but they can seriously harm your employees. To reduce cleaning-related risks, we’ve compiled a laundry list of hazards and how to prevent them.

» Soaps and detergents can cause skin irritation.

» Being allergic to latex isn’t uncommon these days, choose non-latex gloves for your workers and play it safe.

»… Continue

Added by Dean Small on January 25, 2010 at 11:08pm — No Comments

Call me the poster girl for "cooking at home hazardous to your health"

A recent open letter from the National Restaurant Association in Nation's Restaurant News seeks to rally the industry around a proposed campaign to "debate the notions currently going unchallenged in the public forum" - notions suggesting consumers can save significant sums by eating at home.

While it's true that the mass media - TV, talk show hosts, etc. - has promoted this theory, it's not clear how well their message has resonated with consumers. According to NRA, research shows… Continue

Added by susan holaday on December 21, 2009 at 2:32pm — 7 Comments

Non-Operator Cost Control is a Mentality and can’t be “Scheduled”

I hosted an event online yesterday for 50 Irish and UK hospitality businesses where I spoke for two hours on the subject of inventory control or stocktaking as it is referred to in Europe.

The unfortunate truth about stocktaking is that for many bars/restaurants they are either reluctantly undertaking a physical inventory every so often or they are doing nothing at all and to be quite honest, neither is good enough.

In this day… Continue

Added by Barry Chandler on December 9, 2009 at 11:03pm — No Comments

Non-Operator How To Utilize Creative Compensation Strategies For Your Managers

Today we are delighted to have Greg McGuire from eTundra.com as a guest writer. You will find his full contact details at the bottom of this post.

As if you didn’t have enough on your plate trying to keep your business’s head above water this year, some in the food service industry are starting to talk more and more about changing some basic assumptions about employee compensation.

The… Continue

Added by Barry Chandler on November 2, 2009 at 5:44pm — No Comments

Non-Operator 10 Kitchen Secrets your chef is hiding from you

The kitchen is unchartered territory for many bar and restaurant owners who are afraid to question the chef on matters that they are not too familiar with. Well. It’s time to get familiar, because your kitchen could be hemorrhaging money and if its your business, you’ll want to know how and why.

These ten points will help identify where some of your cash could be going:

1. When stock is ordered, it is normally stored by a… Continue

Added by Barry Chandler on October 30, 2009 at 6:19am — 5 Comments

Lessons in Boh Safety from Calamity Jane

Watching this video, at first I was slightly amused, then confused, then concerned, and eventually reached the climactic point of astonishment.

You simply have to see this to believe it!

This video could easily be used by any restaurant manager or even corporate to teach employees what NOT to do if a fire erupts in the kitchen.

There are so many mistakes made by this one employee, you could easily write a quiz to see how many mistakes people catch by watching… Continue

Added by Steve Paterson on October 24, 2009 at 10:58am — 3 Comments

Non-Operator Are you poisoning your customers?

Heston Blumenthal, consistently rated as one of the top chefs in the world recently closed his UK restaurant The Fat Duck due to food poisoning allegations. More than 400 customers canceled reservations immediately, 500 past customers were said to be affected and the spin-off negative publicity might have… Continue

Added by Barry Chandler on October 23, 2009 at 2:04am — 1 Comment

We "Still" Have a Long Way to Go

We are exhibiting at the Western Foodservice & Hospitality Expo in San Diego. The turnout is surprisingly good...compared to last year. The mood is much better and I get the sense that operators believe the economy is showing signs of recovery.

On the social media front...still mostly dear-in-the-headlights. It will just take time. Social media is greater than Facebook and Twitter. There are many hundreds of companies or "tools" that we can use to network, express and share. This… Continue

Added by Michael L. Atkinson on September 1, 2009 at 10:40am — 8 Comments