Posts by Cat Man

Sorry guys. I tried to post here directly with the embed codes for the pics and video clips but it wouldn't take properly. Link is here New Product Review....Starkist's 'Seasations' Steam in Bag Savory Lemon & Herb...

It's important to get the old school people bought into the new deal. Changing bad habits is one of the hardest things to do. You have a sales job in front of you...sell them on why the changes are being made. Let them taste old vs new...

How about some simple offerings...inexpensive, easy to prepare and execute....stuff that makes your customers want to drink more too! Basket of Sweet Potato Fries NZ Mussels on the half shell, Rockefeller or Newburg style Cocktail...

Took some pics, ate some food, sold some fish.... Enjoy Blog Report from the International Boston Seafood Show, March 2009 - FohBoh

***"This is a time for people NOT to go into business,"*** Say what? Start up costs are down, so is energy and other COG's commodities. Rents are lower, unemployment has improved the available talent in the labor pool, cost...

The first thing is figuring out whether they can even reproduce your recipes consistenty in the restaurant. You should also expect half the original menu items to be gone in 12 months. Will you be involved with the restaurant on an...

try here Brooklyn Beer: Welcome

Stop the Insanity?.......or just stop the Insane? - FohBoh Sorry for the offsite link....but I had to vent about Peanut Corp. The size and scope of this is just simply astounding! The Wall Street of Food Ingredients

What you have is known as either a 'popsickle' or a 'whole cook'. A popsickle will be in a bag with brine...hence popsickle...a whole cook will be in a net with some glaze. Both are fully cooked......just slack out under...

They won't throw you under the bus.....at first. You'll likely start on cold side and they'll watch your progress. Your training should be excellent and you should gain a good knowledge of high volume execution which will be...