Articles in "Management"

Today with the prevalence of social media, every single guest who walks into your restaurant should be considered a restaurant critic that will judge all aspects of their experience, from the food and service to the atmosphere of the restaurant. Worrying about the specialty menu or cocktail pairings can no longer be the main concern for restaurant owners. Instead, the entire dining experience should be carefully analyzed from the moment visitors walk in the door to the second they leave. 

When I came into this industry as an apprentice many years ago, there was little opportunity for me outside the kitchen. A chef earning a degree was unheard of, and most management trainees went to a hotel school, where they learned their techn

Over the course of my travels, I chat with restaurateurs and hear the latest hot industry topics. Recently, much of the talk has been about screw caps and how to deal with them. This column addresses the presentation of screw-capped wines on the list. We will also explore ways to present a screw-capped bottle of wine with as much integrity and ceremony as those closed with corks.

Although chef and food service uniforms are steeped in tradition, today's chef uniforms are anything but customary. Gone are the 19th century chef whites, as they are replaced by looks that reflect modern needs, individual personality, and branding.

We’re not too deadly serious.
We want the events to be strong on entertainment value with a bit of education snuck in. 

—andrew chase

If you are reading this column and you are not my brother, be sure to review your leases and guaranties with your real estate attorney. A space isn’t “perfect” if your lease terms are not acceptable.

Bar managers must master the following tasks before they can properly hire and train their staff.

Nimbleness is critical to a successful restaurant business. No matter the size of your operation, you must respond rapidly to market changes, customer input, and new opportunities.

It’s all about making small changes to create big, lasting results.

The key to maintaining a harmonious atmosphere during both pressure- packed and laid-back times is to understand that a kitchen is all about the people who work there.