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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.

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.

October 28, 2012
Timber Cove Inn, Jenner, CA

California’s north coast is one of the most ruggedly beautiful coastlines in the world. Hugging this coast, ninety miles north of San Francisco, on a rocky shelf overlooking the sea, is the Timber Cove Inn.

California’s north coast is one of the most ruggedly beautiful coastlines in the world. Hugging this coast, ninety miles north of San Francisco, on a rocky shelf overlooking the sea, is the Timber Cove Inn.

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.

December 20, 2011
Chris Cosentino designs his MOZO Shoes

Chris Cosentino has brought his culinary renown and distinct personality to one of the most important tools in the restaurant industry – footwear.

Chris Cosentino has brought his culinary renown and distinct personality to one of the most important tools in the restaurant industry – footwear.

 

December 12, 2011
Sanchez: Red Skull

Chef Aarón Sánchez has brought his culinary renown and distinct personality to one of the most important tools in the restaurant industry – footwear.

Aarón Sánchez on the design of his shoes: “The skulls that you see on my shoes were inspired by the Mexican Sugar Skull, which is a nationally recognized symbol and the hallmark

December 12, 2011
Season of Giving Can Also be a Profitable One

The holidays provide an excellent opportunity to create value, profitability, and build a loyal customer base.

The holidays are upon us, and with the yuletide spirit in mind, I felt it was appropriate to share some interesting findings from last year’s Season of Giving.

December 5, 2011
Stylish and Functional Chefs' Shoes by Mozo

How many work shoes would you choose to wear on the red carpet at the James Beard Awards? These are perfect for the occasion.

Marcus Samuelsson on the design of his shoes: “I am always inspired by New York; it’s my home and where I carved out my career.

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 17, 2011
Reasons to Open a New Restaurant in a Down Economy

Contrary to popular belief, opening a restaurant in a down economy isn't necessarily a bad move. 

There will always be those naysayers who list a hundred and one reasons why you should avoid opening a business when times are tough.

November 7, 2011
Press Release 101

Composing a 1st rate press release is easier than you think!

Before we get down to the writing of a press release, let’s recap the reason you want to write one in the first place: media communications is a proven way to raise the profile of your busine

October 31, 2011
Do Descriptive Menu Labels Influence Customers?

Does simply changing the menu labels from generic, straightforward names to descriptive names impact sales or make a customer actually believe the food tastes better?

The use of descriptive labels such as Jack Daniel’s Chicken, Psychedelic Sorbet, or the Blooming Onion is a continued trend in the hospitality industry.

October 21, 2011
Easing Expediting

Remember, no matter how good the food, it must reach the table expeditiously and as it was conceived.

As defined by Webster’s, to expedite is to execute promptly or to speed up the process or progress. In a restaurant, progress is the key to a successful meal period.

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.

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.

August 15, 2011
Wear it Well

Looking good and feeling comfortable has never been so easy.

August 3, 2011
Just Don't Bet the Farm!

Stay abreast of trends, capitalize on fads, and even pull a stunt of your own once in a while.

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 8, 2011
Termination Techniques

Here’s a plan that will help lessen the unpleasantness of the termination process.

June 3, 2011
Scaling Back Stress

Stress is not going to go away in this business. Luckily there are methods to promote healthy levels of stress in the kitchen.

May 27, 2011
Chefs on Stage

A stage (kitchen internship) can be set up in a restaurant two blocks away or in a European kitchen. It can be as short as a one-day trial, or the stagecan run part-time for up to a year. 

May 27, 2011
Seven Steps to Avoid Restaurant Lacerations

Seven crucial steps to protect your employees from knife lacerations.

In 2009 nearly 13,600 restaurant workers lost at least a day of work because of a work-related laceration.

April 27, 2011
Reduce congestion and avoid collisions with a restaurant traffic pattern

Learn how to reduce conjestion while improving productivity and safety

It is the middle of dinner rush, a line of hungry customers curls around the back of the restaurant and the stack of clean plates is dwindling.