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| LEARN FROM OUR 'GROWING' READERSHIP |
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| RECENT INDEPENDENT RESTAURANT GROWTH STATISTICS |
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| RESTAURANT SUSTAINABILITY TIPS |
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Chef Training and Kitchen Management
A Good Chef Is Always Learning. Find back-of-the-house strategies and techniques to increase your operational effectiveness, employee morale, and guest satisfaction. Written by working chefs and chef/owners.
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Case Study: The Chef's Role in Developing Server Salesmanship:
Inspiring Your Waitstaff in Wilmington and Wichita
Chef Dan Butler
That requires inspiring your servers to become sales-minded professionals. That can be a tall order if you're not running a well-respected and expensive restaurant in a big city, say like Union Square Cafe‚ in New York, where staffing your restaurant with quality, career servers is a relatively easy task. Servers who are motivated by a progressive healthy and vibrant workplace and, oh yeah, a very healthy wallet bulge, are naturally attracted to such environments. They're even willing to compete to work there. But how does a chef in Wichita or Wilmington inspire his staff? . . . keep reading
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Case Study: How to Make News With Creative and Profitable Daily Specials
Chef Michael Tsonton
Specials are important as a way to keep menus interesting. Ensuring return visits from customers requires a solid mix of standard and signature dishes along with fresh and intriguing options. Equally important, specials give the kitchen manager or chef a chance to stretch the imagination. They also keep the cooks motivated and interested in their jobs. Let's face it: No one likes rote responsibilities. . . . keep reading
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Case Study: Eating With Conscience:
A Sustainable Seafood Primer
By Chefs Dan Butler and Michael Tsonton
"Sustainable seafood" is a broad term to describe fisheries that are well-managed to protect the population and survival of commercially viable species. This can include species not endangered by overfishing. It can also include fishing methods that do not damage other species. For example, for many years shrimp trawlers in the United States would harm the population of sea turtles that were caught, killed and discarded as bycatch. (Today, all shrimp fishers that fish in U.S. waters or import into the U.S. wild-caught shrimp harvested anywhere in the world are required to use "Turtle Exclusion Devices" to minimize the incidental catch of these animals. . . . keep reading
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Case Study: Doing More with Less: Back-of-the-House Strategies for Tighter Times
Chef Michael Tsonton
This economy has taken a sizable bite from your business. The dollar is getting eaten up around the world, the housing market is in the soup, the credit crunch continues to tighten, the war in Iraq drags on without end, and adding to that is the ridicules cost of fuel, making most everything we purchased more expensive. Every operator, from white table cloth to quick service carry-out has been forced to trim costs everywhere. Staff layoffs top the list. As cover counts shrink, so do jobs. Employee benefits have come under the knife too. It seems that weathering the storm has become the "now" mantra for the restaurant industry. . . . keep reading
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