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Rise Above the Minimum

The Restaurant Blog

A pay boost above minimum wage may make employes feel appreciated a little more. Since there is going to be another boost ... Read More

Pan-Seared Breast of Chicken with Spring Favas, Cherries & Fresh Morels

A Chef's Notes

Spring has arrived, at least in my part of the globe as a result some of my favorite edibles are popping up, ... Read More

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The Restaurant Blog I discuss the challenges (and occasional triumphs) of restaurant operations, marketing, and management, and offer pointers based on ... (BLOGS) Rise Above the Minimum A pay boost above minimum wage may make employes feel appreciated a little more. Since there is going ... (BLOG POST) Family Style Could be the Calorie Count Answer When economic times get rough, families come together. It may be time to take advantage of that situation ... (BLOG POST) The Bad, the Good, and the Ugy in Denver Your customer service training will eventually fail if you do not have continual updating. Make sure that you ... (BLOG POST) The Bad, The Good, and the Ugly About Denver An online presence, a trained staff, and fresh food and ambiance will get you through the slow times. (BLOG POST) Caloric Intake, Sans Trans-Fats, Signs of the Times Wouldn't it be nice if government did something that made the restaurant business profitable instead of whittlig away ... (BLOG POST) Bartender Training Serves a Profitable Cause If you serve food at your bar you need to train your bertender in the art of serving. (BLOG POST) Gas Prices Mean Go Green, Go Local Attracting your local customer suddenly gets easier when it costs more to drive to a far-away restaurant than ... (BLOG POST) When the Culinary Competition is Circling, Turn up the Heat No matter how tough it seems, you can't give up when the going gets tough. The first thing ... (BLOG POST) Show Your Tender Side During Tough Times The grumpy meter is hitting high numbers as consumers are getting pulled in all financial directions. Now is ... (BLOG POST) Health Departments need to Standardize Inspection Process We have all been cited for one violation or another. And, it is often the interpretation of the ... (BLOG POST) Summer Help Professionalism Begins With the Boss Ah, summer help... the perfect answer to staff shortages, right? Not really. Make sure yoour sections are tone ... (BLOG POST) Sacrificing Tips for Health Insurance When the Fat Cats of government decide it's healthy for restaurant owners to insure the uninsured tips get ... (BLOG POST) Tightening the Belt May Lead to Profits When the times get tough... Yeah, yeah, we have all heard it before...yet now really is the time ... (BLOG POST) No Room for Mediocrity It takes more than just cooking a bowl of pasta to keep customers coming back. The "it" factor ... (BLOG POST) Hide the Clock, Upgrade Service If you think your service is slow, don't broadcast it to the customer. Move your clocks away from ... (BLOG POST) A Great Entree to Online Marketing Email ... (BLOG POST) Learn from Waiter Rant, Chef's Professional Agency Remember the first time you ever carried a tray full of food from the kitchen to the table? (BLOG POST) The Right Location a Must for Success Keep in mind that staffing a busy restaurant is always easier than staffing a slow restaurant. And, if ... (BLOG POST) COMFORT FOOD Twenty-four hours a day, seven days a week, you can walk into Carlisle's City Park Diner on Hanover ... (PERIODICAL ARTICLE)
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