tips, tricks, and thoughts from the hospitality industry
I was skeptical about the reality competition show “America’s Next Great Restaurant” from the first episode. Not only could they not manage to spell restaurateur correctly , they were not really talking about opening a restaurant. The fast-casual concepts they were exploring all fit much better under the category of […]
Even business newspapers must have food critics, I suppose. In order to make it newsy and fitting for his publication, Ryan Sutton, the food critic for Bloomberg News, gives his writing a financial spin. Whatever doesn’t fit in his columns at Bloomberg provides fodder for his blogs The Price Hike, […]
Brunch. Mother’s Day Brunch, to be more specific. It is probably the most reviled shift in an entire year of restaurant services, more dreaded than New Years’ Eve, Valentine’s Day, St. Paddy’s/ Cinco de Mayo/ Independence Day. Mother’s Day brunch is an anthropological oddity. There should be studies done. Most […]
There was a time when someone would have a bad experience in your restaurant and they would tell 10 of their closest friends, who would then tell 10 of their closest friends, and on and on until your business slowly gained a less than stellar reputation. In the age […]
It is impossible to manage a restaurant anywhere in the United states without the name of Danny Meyer coming up at some point. His name is tossed around in restaurant management meetings on a regular basis. Snippets of his book “Setting the Table” are passed around as internal memos. Most […]
I'm a former restaurant manager who now writes about food and hospitality. I love to cook, read, write, and eat.