Dangers in Discounting
Marketing your restaurant is challenging during the best of times, during slow economic downturns it can become a nightmare. Many restaurants are cash flow slow, have mounting bills and lower customer counts, they…
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Passion Re-Kindled Cooks Re-Energized
Over the forty plus years of culinary guidance I have trained literally hundreds of cooks, chef de parties, sous chefs and chef de cuisines. Having hired most them, I always ask this one…
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It Was Just A Bowl Of Soup
Recently, on a visit to a national brand name restaurant, we ordered two bowls of soup, one roasted mushroom the other French Onion, along with a flat bread Bruschetta, nothing special and certainly…