This post was originally written by FohBoh member Daniel Hurd. You can visit his profile here.
Okay, maybe your restaurant isn’t so bad. But if you’re reading this, chances are it has sucked, or you at least recognize it has that kind of potential. Check these 9 reasons to stay away from the suck:
you don’t listen. Do you actually know the concerns of your staff? Not just…
Amy’s Baking Company is back in the news again after owners Amy and Sammy finally realized how completely ridiculous their behavior has been since the airing of their infamous episode of Kitchen Nightmares (and, obviously, prior to that point as well). The much-maligned restaurant is now …
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…
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…
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…
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
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…
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:
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
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
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…
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…
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?
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.…
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.
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
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.
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 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
The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.
The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.
Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.
At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?
Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.