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March 10, 2013
Fine Tuning

A conundrum: Estates are always upgrading techniques and facilities.  So why do so many older vintages taste delicious?

Great wine estates, and wine estates striving to be great, often give much contemplation and spend huge amounts of money making incremental changes they believe will make their wines even better or at least not let them fall behind their competitors.

March 5, 2013
SD 26: Tradition with a Modern Twist

“Our objective at SD 26 is to cook as Italians in Italy cook today. The closer we can get to the cuisine of terroir-driven produce, the better the food." – Tony May

Even for someone who loves authenticity in food, Italian-born New York restaurateur Tony May is the first to tell you that what’s traditional is a changing target.

February 28, 2013
The Drawing Room: Shaking it up Chicago Style

The Drawing Room’s reputation is built on the strength of its food, beverage, and service, but in a city with a bevy of fine eateries, it may be Joly’s cocktail mastery that sets The Drawing Room apart.

Since opening in 2007, The Drawing Room, a 60-seat American restaurant in Chicago’s Gold Coast neighborhood, has been praised by both establishment and social network media for its commitment to food-and-beverage excellence.

February 22, 2013
Pourings: The Sommelier's Apprentice

Recruiting your restaurant’s best and brightest staff as beverage apprentices can be a win-win situation for everyone.

Recruiting your restaurant’s best and brightest staff as beverage apprentices can be a win-win situation for everyone. Restaurant owners can preempt hiring problems and build morale by underwriting the training of the next generation. Overloaded beverage managers can boost their productivity by taking the time to share their knowledge.

January 11, 2013
Turning the Kitchen

The key to maintaining a harmonious atmosphere during both pressure- packed and laid-back times is to understand that a kitchen is all about the people who work there.

The kitchen can be a hot, tight, inhospitable place to work, with oil spitting, ovens radiating, fans buzzing, pans clanging, and servers demanding. Amidst the controlled chaos, a team of cooks must pull together, remain calm, and assemble a myriad of hot, tepid, and cold dishes. At other times, the kitchen has a quiet, breezy, and casual feel.

January 10, 2013
The Human Touch

Let's not forget that relationships can - and should - often trump ratings and our social theories.

Some years ago, when I was in corporate marketing, I was transferred to our company’s pharmaceuticals division – the people who make and sell prescription drugs.  After a few days of going out on calls with sales reps to doctors’ offices, I came to a surprising conclusion: Physicians, with all their scientific training, often made decisions on which drugs to put into their sample closets o

December 10, 2012
Reducing Staff Stress

No doubt, stress is not going to go away in this business. Instead, find means to reduce it without losing sight of your work ethic and drive to succeed.

Anybody working in the restaurant business today knows that stress is part of the daily routine. We thrive on stressful situations to a certain degree---otherwise, we’d be in another line of work. And while the capacity to function under pressure is indirectly responsible for making us successful, stress can reduce productivity and create tension among staff members.

July 3, 2012
How to treat chemical exposure

How to treat chemical exposure in the workplace.

Each year hundreds of thousands of workers are exposed to hazardous materials in the workplace.

To protect these workers government safety regulators require employers to train their employees on the hazards of these chemicals.

May 2, 2012
Slip into fall prevention

Implement these simple steps to keep employees on their feet.

When most workers hear the word fall, they think of people slipping off a ladder, tumbling off a roof or plunging from some other great height.

Yet, the reality is falls-from-the-same-level or slips, trips and falls injury more workers every year than falls to a lower level.

March 23, 2012
Reducing Staff Stress

No doubt, stress is not going to go away in this business. Instead, find means to reduce it without losing sight of your work ethic and drive to succeed.

Anybody working in the restaurant business today knows that stress is part of the daily routine. We thrive on stressful situations to a certain degree---otherwise, we’d be in another line of work. And while the capacity to function under pressure is indirectly responsible for making us successful, stress can reduce productivity and create tension among staff members.

March 22, 2012
New Hazard Communication Standard is Official

OSHA has implemented a new hazard communication standard that is expected to impact the majority of U.S. employers.

The Federal Department of Occupational Safety has announced the new hazard communication standard, featuring the implementation of the Globally Harmonized System (GHS), will be published in the Federal Register March 26 and become law May 25,2012.

February 2, 2012
Handling Health Inspections

Follow these tips to make your health inspection go smooth as possible.

In the restaurant industry people come in and out the door all day, but one special visitor seems to grab attention more so than others, the health inspector.

January 30, 2012
We don’t have time for sink-or-swim training.

And maximize your training investment by encouraging them to pursue professional advancement through continuing education.

We need to move people along rapidly---but not without detailed instruction. The wine-drinking public is expanding in size and wine knowledge, and they are thirsty for excellent service from informed, well-prepared, guest-oriented sommeliers. A comprehensive, hands-on program is necessary to instill the skills and responsibilities required for today’s sommelier.

January 5, 2012
Properly treat workplace cuts

What do you do if an employee is cut on the job?

Regardless of the amount of safety training and precautions you take as a company at some point in time an accident will happen.

December 2, 2011
Profitability on the Up and Up

Beverage operations have to be hitting on all cylinders to crank out maximum revenue.

In this highly competitive marketplace, you’re either on the way up or on the way down.

November 30, 2011
Protect Customers from Foodborne Illness

Follow these five steps to help prevent foodborne illness.

 

November 1, 2011
Preventing Scald Burns

Scald burns are one of the most common restaurant accidents. Help prevent them with these simple tips. 

Each year thousands of restaurant workers suffer burns requiring hospital treatment. One of the most common causes of these burns is scalds.

October 14, 2011
Bar-Specific Training

Punching up Performance

Modern restaurants have embraced staff training programs as an essential tool of the trade. Ongoing front-of-the-house training can improve sales, smooth service, and raise morale.

October 5, 2011
Teenagers and your workplace

Teenagers are a vital part of the reaturant industry, but do you know how to properly train them and what their limitations are.

According to the U.S. Department of Labor each year more than 210,000 teenagers are injured, 70,000 are hospitalized and 70 die due to workplace accidents.

September 10, 2011
Tackling Workplace Violence

This article will provide the basic steps to address and minimize violence in your workplace

Workplace violence is one of the most significant detriments to the American workplaces costing businesses more than $70 billion a year and leading to the loss of about 600 lives.

September 2, 2011
Southern Exposure

Success created on a shoestring budget and the dubious dream of serving French Provençal-influenced southern food in a Dixie steel town.

Bucking family tradition, Alabama son Frank Stitt III didn’t become a doctor like his father, or his grandfather before him. He chose the skillet over the scalpel.

August 15, 2011
The Quiet Kitchen

 A high-end kitchen demands concentration, and we strive for perfection in every detail.

August 15, 2011
Wear it Well

Looking good and feeling comfortable has never been so easy.

August 2, 2011
Chemical safety and the kitchen

Learn how to minimize the risk of chemical exposure in the kitchen. 

When tasked with thinking about the safety restaurant hazards of a restaurant, many will first think of items such as food handling, slips, falls and cuts.

July 21, 2011
A drink menu, bar none

Bars typically operate on the principle that the customer already knows what drink he or she will have.