great restaurants
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THE FORGOTTEN RESTAURATEUR
There was a time when the restaurant owner/operator was the center of the hospitality universe. When a guest thought about a particular restaurant – the connection was with the person who shook their hand upon arrival, made sure that their meal was perfect, orchestrated the service experience, and always remembered something about each and every… Continue reading
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COOKS and SERVERS BUILD A RESTAURANT ONE PLATE AT A TIME
Many people think of a restaurant as the physical property, the décor and ambience of the dining room, and the space or location that the place occupies. In truth, the restaurant is much more ethereal. It is the food and service, of course, but more importantly it is the attitude and commitment of the staff… Continue reading
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CAN A RESTAURANT BE EXTRAORDINARY AND AFFORDABLE?
I really do love the restaurant business. As a cook and chef I thoroughly relished walking into the kitchen early in the morning to the smell of fresh coffee, bacon being pulled from the oven, fresh pastries still hot from the bakeshop and the undertone smell of clean floors. I found comfort in knowing many… Continue reading
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Chefs and Servers with Different Motivations
When chefs and service staff are not on the same page the guest experience is confused and disjointed. When I have referenced the importance of team in the kitchen I am concerned that some might think that if that “culinary island” is in sync then the guest experience will be great. Team refers to a… 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.
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