Category Archives: The Basics

  Ah yes… Everyone’s favorite pastime in the hospitality business. Whether it is a server doing their cash at the end of a shift, a cook calculating his par for the day, or a chef doing the ordering or the inventory. Everyone has some paperwork to do, and then there is the manager or owner, [...]

 The company I currently work for is apparently the sixth largest employer in the world, period. They are quite large here in North America with close to a dozen different divisions and company names but in Europe and the rest of the World they are huge. Our unit here, on it’s own probably purchases a [...]

  Now this post might not seem, on the surface to have much to do with the restaurant industry but if you bear with me a little while I think I can pull it all together and get my point across without boring you too much.   Many years ago now, I used to travel [...]

  I think we have all been in this situation at least once in our careers. We have an excellent worker and the employee in question does all that is asked of him well, and promptly. But that is all. There is something else, perhaps the good worker is regularly late or they are easily [...]

  If you have been dreaming about being a proprietor of your place for some time, chances are pretty good you have a good idea of what you would like to be serving. A few considerations in regards to this should be addressed. If you yourself are going to be the chef/head cook or train [...]

  Location, location location, these three words you will probably have heard ever since you first began in the business and/or had the desire to operate/own a restaurant of your own. They can certainly not be stressed enough. My personal experience in regards to these words is, I learned the hard way that most people [...]