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  1. Articles
    Consistency is essential if you want your restaurant or hotel to be successful in the long run. Customers expect to receive the same high quality service every time they enter your establishment. Employees need to know how to do their job effectively in order to ensure the consistent success of...
  2. Articles
    The other night my wife and I were having dinner at an Italian restaurant that I have been patronizing for years. I know the chef/owner, his wife, and most of the wait staff. This particularly evening, neither the chef nor his wife was present. Interestingly, our garlic bread was served so...
  3. Articles
    In the previous article, 'This is Show Business', I compared the restaurant business to Show Business. In restaurant show business, quality 'Casting' or recruitment, is an important factor in the success of the show. Think of a typical theatre performance- the audience files in, the curtain...
  4. Articles
    When the economy struggles as it is now, people want to tighten up the purse strings and watch every penny spent. The restaurant industry feels this just as surely as the malls and department stores do this year, perhaps more so. Dining out is a luxury most of us cut out first when watching...
  5. Articles
    Your healthy staff and the environment in which they work is the beginning of success in your restaurant. I have talked about health and how it affects people before. Now I am addressing the health of your everyday functions. You want to avoid a dysfunctional atmosphere in your restaurant...
  6. Articles
    This is a continuation of our series on how to be more effective as a manager in a "people business." The first article in this series suggested that whether running your operation seems like being lost in the weeds or spending a day at the beach is strictly a function of your perspective. The...
  7. Articles
    We conferred endlessly and futilely and arrived at the place from whence we began. Then we did what we knew we had to do in the first place, and we failed as we knew we would. - attributed to Sir Winston Churchill Whether the opening quote is accurate or not, the thought behind it deserves...
  8. Articles
    One of the basics of excellent service is to treat your internal customers as you would your external customers. You can't move forward and win customers without the passionate devotion and commitment of your employees. People are the heart and soul of your company and also the public face and...
  9. Articles
    Dateline: Dec. 31, 2002 On the road in La Mesilla, New Mexico I was visiting with some old Chef friends the other day when the subject of cooking disasters came up. It occurred to me that the subject would be a great way to start off the New Year by remembering years past and sharing an...
  10. Articles
    One of the realities of heading a kitchen is that you have decided to be the leader, the manager, the team captain..as well as produce a unique menu to present to the public. So, not only do you face the pressure that comes from public exposure, you have the added responsibility of keeping the...
  11. Articles
    We all want to make a difference, to create magic moments in the lives of our customers and employees. I will show you how you can make a difference. My goal is to get you so excited, you can’t wait to try this out because you know you are going to be awesome. The first thing I ask my clients...
  12. Articles
    You have decided to cook for a living. Maybe you were brought up in a restaurant or you discovered cooking was a hidden talent that you could nurture and perhaps even make money doing something that you enjoy. But in order to share your art with the world at large, it has to pass through my...
  13. Articles
    When it comes to customer service, everyone has a story: the airline attendant who had no record of your seat assignment; the restaurant server who forgot you were allergic to walnuts; the telephone rep who swore at you when you called to check on an overdue order. These stories are fun to tell...
  14. Articles
    by: Chef Jim Berman I have often debated aloud as well as alone the one troublesome question that just about every cook worth his or her grease stained apron has asked at one point or another: For whom am I cooking? Do I prepare food as I would art? Is it self-expression - each dish a work...
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