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 and boutique properties have seen payoffs with refreshing and elevating their food and beverage outlets. Doing so aids in branding, marketing, morale, and increasing revenue and guest/tenant loyalty. At the en

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 cook, host, busser, bartender and waiter, and can say from many years of experience that all positions play a role in keeping food costs low. There’s never an easy answer for high food cost and, in most cases,

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 versus a cook can be disputed by many, but most will agree that a chef runs the kitchen and menu at all times. The chef sets the tone and mood of the kitchen — the dishes are his music, his cooks are his orchest

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 longer sales cycle, servers see immediate financial benefit on every shift. If you are hiring people that are genuinely interested in providing great experiences and in making more money, or if you’re a server

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 later, but few ride along in full force before something takes its place or someone slanders its status. All types of foodservice outlets need to take note of trends and why they rise and fall. Quick-service, full

California labor laws seem to always be on the move for the past year, here is a great article from scpr.org by Brian Watt covering what will affect restaurant owners and workings in many ways. On Wednesday, California employers must begin providing all workers at least three days of paid sick leave per year and that's got some small local businesses, like restaurants, grumbling. "We’re going to have the cost of the person who’s out, plus pay the overtime of the person who’s

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 seen the changing face on how chefs are becoming rising stars here in the USA. It’s now not just the formally trained “star” chefs, but also the not-so-formal chefs, being show-cased on nationally rated TV shows like “T