tips, tricks, and thoughts from the hospitality industry
For this installment of Share Plate, I asked my friends who run kitchens and dining rooms what aspects of the hospitality industry they are “completely over.” As I was preparing to write this little blurb, Zagat.com ran a hot little item titled “10 Most Controversial Restaurant Policies”, which is a […]
For the past fifteen years, Christopher Gerber has been knocking around the Chicago hospitality scene, in roles ranging from food runner, server, maitre’ d, to restaurant consultant. He’s diplomatically walked the line between the front and back of house in such esteemed venues as Trio, Tru, Nomi, Alinea, the Publican, […]
Trot into the bar of any dining establishment that teeters on the edge of casual and fine dining on a Monday through Friday between the hours of 4pm-7pm, and you’re at ground zero of a daily battle. Happy Hour. It should be simple, right? After work drinks and a snack […]
Kevin, enjoying a glass of Krug with chef M. Voltaggio If you consider yourself a gastronome in Southern California and you are not reading kevineats.com, then you should start now. From the French Laundry & Le Bernardin, to Ludobites 2.0 – 6.0, and into the enigmatic world of underground […]
I'm a former restaurant manager who now writes about food and hospitality. I love to cook, read, write, and eat.