The Main Dish: The Top 100 Chefs of 2016, Boosting Employee Engagement, and Other Highlights From This Week

In the age of information overload, refinement is key. That was the thought behind The Main Dish — a quick compilation of the most bookmark-worthy links from the Foodable WebTV Network. Aside from our usual daily content, every Sunday, The Main Dish will serve a fresh batch of handpicked pieces of the most appetizing lists & literature that you may have missed.

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The War at Home: How to Mend the Front of House vs. Back of House Family Feud

The waged war between front-of-house and back-of-house staff is as old as restaurants themselves. Cooks are viewed as foul-mouthed. Servers are seen as money-hungry short-timers. The two together predate any historic conflict. Does this locked battle ever end?

Which Chefs Are One Stir Ahead? The Top 100 Social Chefs of 2016

The "Social Chef" has become the new phenomenon. Through the use of major media platforms, such as Twitter, Facebook, and Instagram, chefs have become their own brand. From the East Coast to the West Coast, from the North to the South, whether their specialties lie in European or Asian cuisine, the Top 100 Social Chefs 2016 Report features the top-performing U.S. chefs in the digital space.

How Building Company Culture Builds Your Brand

While Bigfoot and the Loch Ness Monster may be mythical folklore, culture is very real. It has a bigger impact on your restaurant brand than you could imagine. Culture is the glue that holds your guests to your brand. Some restaurant that have a lot of “brand stickiness” and their guests stay loyal through the years. Others have a culture that has the stickiness of a post-it-note.

Opening a New Restaurant? Who You Need in Your Support Team

Ask any restaurateur and they will tell you it’s hard to give up a certain level of control on decisions being made during the start-up phase. After all, this is your dream and your vision. Successful restaurateurs, however, will tell you not to do it all yourself and to let go of the smaller tasks while working with an expert on the overall bigger picture.

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Extending the Oktoberfest Season at Your Restaurant

Oktoberfest is a celebration that continues to gain popularity in the U.S. every year, anywhere from the restaurant and bar level to the community and city level. The season for celebrations and menu specials is a short one, but does it need to be?  

7 Surefire Ways to Boost Employee Engagement and Morale

Many employers use the term "employee engagement," but they are doing a lackluster job at actually accomplishing it. Why is it important? The ability to encourage employers to take a step back and channel their energy on strengthening employee relationships can change the norm, atmosphere, and culture of restaurant, resulting in higher productivity and an increase in revenue.

a.kitchen's Mike Fry Makes the Most of Summer Bounty in Philly

As the food scene in Philly continues to boom, we decided to make our way to the City of Brotherly Love to visit one ofPhiladelphia’s Top 25 Restaurantsa.kitchen, located at AKA Rittenhouse Square, boasts an impressive wine program along with its Modern American cuisine. Mike Fry, sous chef at the High Street Hospitality Group restaurant, talks to us about how a.kitchen makes the most out of its summer bounty.

Why Brand Consistency Matters and 3 Tips to Help

In order to be remembered, to communicate effectively, and to be respected, you must maintain consistency. This applies to every facet of business. Your returning customers will eventually expect things to be done in a certain way. When you fall short, their trust will be compromised.