change
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FUTURE PERFECT – A RESTAURANTS NEXT CHAPTER
OK, so here we are: restaurants are beginning to re-open (maybe prematurely, maybe not) and we are all scared to death. We are fearful of a virus that is still out there, still scoping us out, still waiting to strike again, and we are not prepared for that. We are fearful that 25% or 50%… Continue reading
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OUR DAILY BREATH: CHANGE FOR THE RIGHT REASONS
There is so much angst and uncertainty among the restaurant community right now. Should we reopen when the green light is given? What precautions need to be in place to protect our staff and customers? How will we survive if we are required to live with 25% or 50% of normal capacity? Will customers return,… Continue reading
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HEY CHEFS AND RESTAURATEURS – WE HAVE NO ONE TO BLAME BUT OURSELVES
Maybe it’s just because I am in the twilight of a career that I am very thankful for, but aware of my own connection to the problems that restaurants face. Maybe it is because now, as a consultant, I see the problems from a different perspective, or maybe it is simply because I am tired… Continue reading
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INNOVATE AND CHANGE OR GET OUT OF THE WAY
Take a deep breath, sit down, grab a couple Ibuprofen, tighten your belt and pay attention. EVERYTHING IS CHANGING AND THERE IS NO TURNING BACK. If you think that you can simply continue to do business the way you have, cook the same type of food as in the past, live with the level of… Continue reading
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CHEFS – THINGS JUST AREN’T WHAT THEY USE TO BE
Looking back over the past 18-months it is hard to grasp just how much things have changed in the restaurant world. It made me wonder if all of this change (some planned, some unexpected) is good for the culinary world or not. Having long been an advocate for the importance of change, I find myself,… Continue reading
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CHEFS – DON’T LET SUCCESS GET IN THE WAY OF SUCCEEDING
There is an old adage that many have relied on for generations: “If it isn’t broke – don’t fix it.” Of course, this does seem quite logical and applicable to business and many things in life, but something has changed in the last few decades worth considering. Communication and competition can easily shoot holes in… Continue reading
About Me
PAUL SORGULE is a seasoned chef, culinary educator, established author, and industry consultant. These are his stories of cooks, chefs, and the environment of the professional kitchen.