restaurants
-
LABOR DAY THOUGHTS
This picture was a perfect opening for some Labor Day musings. I am part of an industry that is interesting to many on the outside, challenging to those who own restaurants, exciting to those who find themselves in the grips… Continue reading
-
SHORT ORDER COOKS WERE MY HEROS
I can still remember that day in my hometown of Buffalo, New York. I was 10 years old and on a shopping trip downtown with my mother as we came upon that restaurant with a full picture window framing in… Continue reading
-
100 IDEAS A WEEK, IS ONE OF THEM BRILLIANT?
So here is the dilemma – I can’t turn it off! I can’t stop designing the next great restaurant concept in my head. Is this a problem? A good friend of mine, in a totally different field, suffers from the… Continue reading
-
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… Continue reading
-
The Spark of an Idea – A Restaurant is Born
Are you an idea person? Maybe you are more of an implementor. Or are you a bit of both? Does this picture represent you: * I can’t stop my brain from working overtime * I have lists of ideas everywhere… Continue reading
-
Every Picture Tells a Story
Ever since I came across this photo I have not been able to get it out of my mind. The photographer caught what every artist and craftsman gets up in the morning to do: move people. Music, like cooking is… Continue reading
-
Realistic Expectations for Culinary School Graduates
This is an article that I posted two years ago regarding the expectations that young graduates of culinary education oftentimes have when first entering a professional kitchen. I felt that it fit well with the series of recent posts that… Continue reading
Harvest America CUES BLOG 