How many times did we hear “eat your vegetables” or more specifically, “eat your Brussels sprouts” and immediately respond with a sighed, “EWW”. The idea of eating chicken liver, or any other kind of organ, was disgusting, cruel and inconceivable in our past. Now it seems that our pallets are almost immediately drawn to the […]
Oldies, but Goodies Read More »
So what is really expected of you on the web? Being a hospitality consultant would suggest that I have high expectations for most dining establishments and might even be considered a “food snob”. The truth is I enjoy eating at all types of restaurants from casual fast food to fine dining. I’ll give almost any
You Should be Able to Answer These 3 Questions About Your Restaurant’s Online Presence Read More »
We’ve talked about cronuts and the farm-to-table movement before. We loved and embraced them, but along with a few others, it’s time to say goodbye and move on to some bigger and better things in 2016. We aren’t saying that we need to take steps back from the farm-to-table movement, but like we stated in
Food Trends that Won’t Make it in 2016 Read More »
I suppose binge watching is a bit healthier than binge eating. Food documentaries have had somewhat of an uprising the past few years, much due to the “farm-to-table” movement, a focus on a healthier, more sustainable diet and of course, Netflix. Where else can you find all of your favorite foodie television shows and food
Food Documentaries: Which Ones to Watch and Why Read More »
Back of the house hiring can be an exhausting process that doesn’t always yield the results you were hoping for. As a restaurant manager, you might often find yourself interviewing people on the spot with little to no preparation or research done on the candidate. You are looking for a body to fill a position
Questions You Should Always Ask Your Kitchen Hires Read More »
From sit-down dining to “create your own” fast food concepts, bowls are popping up everywhere. Chipotle has been featuring bowls for quite some time now as a lighter alternative to their burrito. Instead of getting everything wrapped up in a massive flour tortilla you get it in a bowl, saving you the mess and extra
Bowl Control: Balancing Portions in a New Way Read More »
Menus in general are moving towards accommodating diet demands without having the “healthy” section stick out like a sore thumb. The wave of gluten free menus and low carb options are slowly fading and we aren’t complaining. Menus in general are moving towards accommodating diet demands without having the “healthy” section stick out like a
Carbs are Making a Comeback Read More »
A good restaurant consultant has been in your shoes and the shoes of every person in your restaurant. We didn’t wake up one morning with all of the answers (nor do we claim to have them). We’ve been on the line buried in tickets, we’ve been at the table with that one unhappy guest whom
From Line Cook to Restaurant Consultant Read More »
Is it possible to make everything in your kitchen from scratch? Yes, of course it’s possible, but does it make sense for your kitchen? The term housemade on your menu requires extra time, hands, money and equipment…are you ready for that? We like to tell you as your restaurant consultant, with that same wish in
“Housemade” – Five Items You Should be Making In-House Read More »
When it comes time to sit down and draft all of the budding ideas you have for your upcoming restaurant, you have to stop and think – who am I writing this restaurant business plan for? First, you have to come to the realization that you do, in fact, need that business plan. While it
Who should you write a Restaurant Business Plan for? Read More »
