Voice of the Restaurant Industry
Sometimes, when you’ve been in your role for a while, it doesn’t seem like anything changes. Work may become mundane or, perhaps, less challenging, especially when you have seen few prospective opportunities. And, then…
A leader resigns. A co-worker is…
Added by David Rose on April 25, 2012 at 12:17pm — No Comments
As owner/operator of a restaurant, if you asked one of your waiters: "what is the difference between broiled chicken and roasted chicken?' or "what is a ragout sauce?' Would you be provided with the correct answer? If not, then I highly suggest that you start teaching basic food knowledge and food preparation methods in your waiter training programs. Otherwise, precious revenue and service reputation is being lost unnecessarily everyday in your restaurant's dining room.
Added by Chef Brad Peters on May 23, 2010 at 12:50pm — No Comments