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.
If food is many things — cultural and biological, to name a few — then the reasons and methodology needed to produce that food, from germination to presentation, are just as varied. One thing can be said in certainty: Food is a shared experience.
Seven out of every 10 people that you hired decided to walk away from your restaurant. Was it the culture? Was it your communication style? No matter the reason why they left, they didn't want to stick around.
The farming landscape in south Florida is still very much behind. With a passion for growing, Tamer and Claire Harpke, both with hospitality backgrounds, decided to become urban farmers. Together, the husband and wife team created a labor of love, Harpke Family Farm.
Held at the Culinary Institute of America at Greystone in St. Helena, California, the Summit gathers guest chefs, state and regional winners of the Taste of Elegance, and foodservice trade media for an edible, educational, full-immersion weekend.
Set a percentage that you, your accounting team, and your chef feel will make a profit and quality that sets your restaurant apart from the rest. Here are some great cost controlling tips to start regaining control of your food costs.
Before you spend more money on marketing, you need to make sure that you have an action plan for cultivating the brand (or reputation) you want. Otherwise, your advertising efforts will be inconsistent and fall flat.