All Blog Posts Tagged 'table' (8)

I Hope She Dumps The Boyfriend

Tonight I am serving this young couple when the guy finishes ahead of her and ask me to pack the leftovers for him. She hasn't yet finished but he doesn't seem to care so I pack up his leftovers. Normally I let them pack it but it was slow so what the heck. He had an air about him that I didn't like at all. He was just full of himself.



Well she is still eating when he sees me and ask , can I see a dessert menu? You know if that is one thing that bugs me is when someone will not wait… Continue

Added by Steve Nicolle on January 8, 2010 at 12:00am — No Comments


Non-Operator
Quiz: International Dining Etiquette

A friend sent me this.
Just something corny and simple to relax with.
What do you know about international dining etiquette?
(You might have to copy-paste the link to your browser.)
Enjoy!
Paul

International Dining Etiquette
http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.fekids.com%2Fimg%2Fkln2Fflash2FDontGrossOutTheWorld.swf&h=b8c9df715cb8a8d6c348572845751dd1

Added by Paul Paz on August 31, 2009 at 10:54pm — No Comments


Non-Operator
Restaurant Dinnerware - Give your customers an awesome dining experience

Over the past few decades, the food service industry has turn out to be more as commercial enterprises. Focusing on various factors like changing times, demand and tastes of customers, adequate changes have been integrated in the art of restaurant management in recent times. Today for any restaurant owner it is necessary to provide everything that is printed on a menu card. Besides this, it has become very important for restaurants to work efficiently by stocking… Continue

Added by WaldoWares on August 4, 2009 at 12:19am — 1 Comment

Before you could say farm-to-the-table, there was my daddy

My daddy, never dad or father but daddy, loved to grow vegetables that along with fishing were his joys. I can’t rant and rave about his cooking skills, he could ruin a steak or burger on the grill in a New York minute but he could grow veggies. It was never one variety of tomatoes it was plum, big boy, cherry, yellow and other varieties or the cucumbers were the regular ones you know from salads, pickling cucumbers and lemon cucumbers. Corn and peppers, you name he grew it, out in our backyard… Continue

Added by Dara Bunjon on June 21, 2009 at 7:09am — No Comments

FOH Layout and Design

Obviously, this is just a crash course and not meant to be a complete guide to restaurant design—just some helpful hints on getting started...

Your customers might think a dining room consists simply of tables and chairs, but you know there are a number of key issues that help ensure not only an aesthetically pleasing dining area for your guests, but also an efficient one.

In addition to basic space requirements and limitations, consider how lighting and color come into…

Continue

Added by Dani on November 19, 2008 at 12:11pm — 2 Comments

Election-Eve Fun: The Gastronomic Pleasures of U.S. Presidents

Looking for a great idea for an Election Day special? Or maybe your child is looking for trivia to earn extra credit on a quiz. The following might help. As those of us living in the States study our ballots and prepare for tomorrow's historic and critical election, I decided to take on the the light-and-tidy activity of looking into the favorite foods of some of the former U.S. Presidents.



Note, many of the foods said to be savored by those who once ran the Oval Office… Continue

Added by Judy "the foodie" Asman on November 3, 2008 at 7:00am — 8 Comments

HAPPY INDEPENDENTS' DAY!

Yes, the spelling above is correct. I mean just that: independent food service operators, owners and those who work for them.



This week, July 1st - 7th is National Independents' Week.



It’s that time of the year to celebrate the backbone of the restaurant and food services industry. I am referring to those outlets totally independent of the big corporate chains.



These are the ‘Mom and Pop’, ‘Chef-owned’ and operated restaurants, haute cuisine, white table cloth,… Continue

Added by Roy MacNaughton on July 2, 2008 at 3:42pm — No Comments

Tabletop Lighting Increased Costs



Ok, now lets hear it.....the economy is uncertain, gas prices are rising, transportation costs are through the roof. And yes it has affected the restaurant business in more ways then one. Less customers, higher cost of supplies.....it is endless. Independent owner/operators probably feel the pinch the most. Our strategy has been to cut out the middle man and go direct.



Those… Continue

Added by Gary Strat on May 1, 2008 at 1:13pm — 5 Comments

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Smartbrief

The Sip

The Sip: Stay up-to-date on the beer, wine and spirits category with original content from SmartBrief -More

New food offerings helped Starbucks boost sales

Baked goods, breakfast sandwiches and the first price increases in nearly four years helped lead Starbucks to a 7% same-store -More

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National News

Ward Whitworth Named President for On The Border Mexican Grill

On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.

The Melting Pot Targets Houston and El Paso, Texas for Franchise Expansion

Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.

Encore Restaurants Purchases 8 Existing Five Guys Restaurants, Plans to Develop 45 More

Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.

Takeout Orders to Hotels Jumped 125% in Popularity in Last Three Years

For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.

National Restaurant Association Praises House and Senate Commerce Committee Passage of Travel Promotion Act

Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.

CROWD FUNDING

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.

TED TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

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