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August 14, 2019

Many hotels and business property sites have had some type of food and beverage service from conception. Most are for the necessity of guests’ every day need for consuming a meal. Others are to provide building tenants with a cafeteria and/or coffee shop.

Both corporate...

July 21, 2019

Is your food cost running out of control? Keep reading for tips to keep costs in check:

Almost everyone in hospitality has seen some type of F&B cost run in the wrong direction at some point. I’ve worn many hats in the food and beverage world, from management to being a...

July 21, 2019

Many types of people become restaurateurs, from the everyday person working the 9 to 5, to chefs, celebrities, retirees, or business developers. Some are willing to learn the ropes, while others are willing to invest in someone’s expertise to aid them in becoming the r...

July 8, 2019

Labor costs must be on everyone’s radar and game plan if you are running a profitable operation. The federal minimum wage is $7.25, but many cities and states are proposing much higher rates, like Los Angeles and Seattle, which will see a $15 minimum wage within the co...

February 7, 2019

What makes a great chef in today's restaurant?

Over the years, I have interviewed, read resumes, and conducted countless chef tastings. The title of chef holds an honor of many hours spent honing and refining one’s skills day in and day out. What differentiates a chef v...

February 5, 2019

Crafted cocktails are not a new invention, but from the days of the good old “Harvey Wallbanger” to today’s gastronomy driven “Old Fashioned,” they have evolved to complex, costly, and labor-intensive items.

“What is a crafted cocktail,” you may ask? First off, NO prema...

December 25, 2018

As with any job, just coasting through a shift won’t make you more money.

For many, being a server only pays off if the tips are right; if the waiter is just coasting through a shift, he/she won’t make much of a payoff day. Unlike salaried jobs or sales positions with a...

December 12, 2018

Trends are nothing new to us in the world of hospitality.

As soon as we open our eyes and mouths, we see and taste fondue, martinis, gourmet burgers, protein everything, low carb, no gluten, or even Sriracha on Sriracha.All trends seem to plateau sooner rather than lat...

March 2, 2016

   Iron chef, top chef, head chef, or just plain chef are all undoubtedly from the same breed. From the start of my journey in my culinary/hospitality career, I have worked with many chefs from all walks of life and many from paths unknown.  Over the years I have...

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