What’s love got to do with it? Asking the question “is there any place for love in business?” is like asking “is there any place for people who care?” We all believe relationships that have longevity are rooted in love and mutual respect. Since most businesses, including restaurants are built on groups of relationships it […]
Why Love is the Magic Ingredient for Restaurants Read More »
Put down that 2/3 cup and walk away. When I was in fifth grade (sometime in the 80s), my class learned that the United States would soon be converting from the imperial to the metric system. I think it was supposed to happen around the same time swarms of killer bees were going to invade.
4 Undeniable Reasons Why You Should Switch Your Kitchen to the Metric System Read More »
When opening a restaurant, it seems only right to document and put in place a structured training agenda that will aid your kitchen managers and chefs in the training of themselves and their staff. Perhaps you hire a consultant, like Blue Orbit, or you have someone on your staff who loves documents, spreadsheets and calendars just
Restaurant Opening: The Essential Kitchen Training Documents Read More »
Seasonal menu changes are fairly common and, for some, an easy task taken on by the Executive Chef in house. For some establishments, however, the concept is manager and investor-driven and they might not have someone who is capable of making menu changes. Other restaurants do have an Executive Chef, but might need something fresh
The first question out of a person’s mouth every single time when they find out that I am a chef is, “Do you cook at home?” The answer is yes. Sometimes. When I’m home and not too tired and there is time. Cooking at home and cooking at a restaurant require such different skills that
How to Cook At Home Like A Chef Read More »
We seem to be going back and forth lately on what to serve for dessert. Some restaurants are completely ignoring the “clean eating” healthy food movement and continue to serve massive sundaes, towering slices of cake and thick, delicious milkshakes. Others are completely on board and opting for healthier alternatives like fruit bowls, light mousses,
Sipping Your Dessert: How to Create the Ultimate Sweet Winter Drink Read More »
I embrace the Urban Dictionary’s definition of happy hour: “Where the worst selling and nastiest tasting alcoholic beverages are sold for half price to a bunch of alcoholics too drunk to notice.” Before Dram Shop Laws, this was a very accurate description. Operators gave away low cost alcohol at 2 for 1 prices and made
To Happy Hour or Not to Happy Hour Read More »
2017 is already promising to be a very exciting and interesting year. We’ve noticed some trends in the industry that we hope choose to flourish and maybe we will even have a chance to help some of our clients with some of these amusing trends. Expanding to Fast Casual Instead of growing a restaurant group
Kitchens are opening up everywhere. Restaurants are trading in the swinging doors for clean, crisp counters that aren’t just displaying the final dishes guests are ordering, but also showcasing the entertainment of the chopping, slicing, sautéing, and saucing. When some people think of a functioning kitchen they think of scattered chatter, “yes chef!”, sizzling pans,
4 Lessons Every Chef Will Learn by Working in an Open Kitchen Read More »
In 2015, there was a string of news articles detailing the ethical changes that some of the largest chain restaurants are making to their menus. Taco Bell recently vowed to be the first fast food chain to serve cage-free eggs by the end of 2016. McDonalds, Starbucks, and Panera all committed to the end of
How to Make Positive Changes Towards Food Sustainability (And What Not to Do) Read More »
