Posts by fzeciri

Whew glad I'm not the only one that gets a headache every week buying food.  I actually buy half of my food from Sam's Club and the other half from US Foods.  A lot of my bread that I just use for breakfast toast I get from...

Just since I kind of find Facebook and Twitter to be a silly way to advertise... I had a radio ad sales guy come in today.  He was "willing" to sell gift certificates for me online, on his own website (which would save me money...

I started putting Sriracha on our tables at the restaurant, since then I've had customers that are in a couple times a month start coming a couple times a week just for the sauce (and I don't even cook with it). I just randomly came...

So I have a Vulcan range/oven combination - the stove tops always get extremely greasy from flipping eggs and making omelettes, as do the bottom of my egg pans.  Now I know I can buy some over priced cleaner from US Foods or the...

Here's what really grinds my gears.  I sell quality home-made food for a decent price (not much over 7 bucks).  There's a very popular 'fine dining' restaurant a few miles away.  I've been there three or four times,...

I got lucky, I grew up in this business - which means I had more chances for starting up my own place at a younger age than most.  I got my own place at 21, 4 years later I'm ready to move on.  I run the kitchen, and the...

I never understood the saying "It's finally friday!"   Friday-Sunday I feel like a slave...

Just the way I do things - 9 times out of 10 I will hire a person with little experience over a person with a lot of experience.  Why?  Because over the years I've come to find that a lot of the people that tell me have a...

I hardly have time to hit the head let alone take smoke breaks.  Between getting orders out in good timing, making sure servers are taking the right dishes to the right places, prepping, picking up dishwasher slack when one...

So glad I found this place... My father is a European immigrant and started working in restaurants the moment he stepped on American land.  I grew up in the restaurant business, am now 25, and have been working for ten years in...