Category Archives: The Basics

Chicken is a Vegetable

By chefhenry » Published on June 28, 2010

Watch your Demographics,   “Where I come from, Chicken is a vegetable.” Is a phrase that one of my guests here uttered to me the other night as he came back for a third slice of Prime Rib, totaling close to two pounds of meat he had ended up having for supper, nothing else, no [...]

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Parting Ways

By chefhenry » Published on July 12, 2009

  Now I have left a few jobs in my time, some on good terms, some not so good. But the one thing I have always done, is do my best until the job was over. On occasion I can recall going back to my former place of employment to help out my successor when [...]

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Buzzwords

By chefhenry » Published on July 6, 2009

  Every day I read them somewhere, I’m sure that you see them on a daily basis as well. Words like: Grass Fed, Free Range, Organic, and Local. On menus and in the supermarket these buzzwords are popping up more and more, you can’t just buy an orange anymore, it has to be organic, or [...]

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The Art of War

By chefhenry » Published on June 24, 2009

  For those of you familiar with the ancient text by Sun Tzu you may already know where this article is leading. For those of you not familiar with the book, if you have the opportunity, pick up a copy sometime. The Art of War was originally passed down through the ages by word of [...]

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Nutrition Confusion

By chefhenry » Published on June 14, 2009

  I posted an article here very early in the webrestaurateur’s life, and discussed, somewhat briefly, my desire to learn more about nutrition. I have been trying to do that, as a sideline to everything else in my life, without any real success. The more I take in on the subject of diet and nutrition, [...]

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Communication Breakdown

By chefhenry » Published on June 6, 2009

  You would think that in this day and age, communication would be the least of anyone’s concerns. What with email, texts, voice mail, cell phones and laptops with wireless no one that wants to stay in touch has any reason not to. But it seems that even with all the opportunities to communicate with [...]

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Proactive vs. Reactive

By chefhenry » Published on June 4, 2009

  As I have grown (and grown up) in this business I am the first to admit that I had been on the latter half of this equation for a number of years. It’s really only in the last few that I have fully recognized the benefits of a proactive approach to the job and [...]

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Cost vs. Contribution

By chefhenry » Published on May 31, 2009

  Many books have been written, countless pages posted on the Web, thousands of seminars held and workshops abound dealing with reducing or controlling food and labor costs. I’m fairly certain that a large portion of these items in print as well as the workshops and seminars are well thought out and effective tools to [...]

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Open Source

By chefhenry » Published on May 29, 2009

  This might seem a little off topic for this website but I would like to touch upon it for the simple reason that I try to give cost reduction ideas wherever possible. In the past, in my experience Open Source software was synonymous with Free ware and Shareware, in effect, any and all software [...]

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Making slow time count

By chefhenry » Published on May 22, 2009

  Time to lean? Time to clean! I have no idea how many times I have heard that phrase shouted across a kitchen at some less than energetic employee, but it is the truth and these days from what I can see, have heard and what I read just about everywhere, there is more and [...]

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