Mixology and Dining
Everyone’s heard the adage, “The bartender is your best friend.” Many of us can (or could at some point in our lives) testify to its truth. But did you know that there’s such a thing as a super bartender? We call them mixologists. Mixology is something of a fine art in the drinks department. To the common eye, there may...
Richard Branson
Retention is a major issue in many industries, but none more so than in the restaurant business. In fact, you could say that high staff turnover is something of an epidemic. Whenever you talk to a restaurateur about turnover rates, they’ll very enthusiastically talk about their high sales and healthy profit margin. But when it comes to staff turnover, it’s...
Why You Should Never Lie on a Resume Banner
Resumes are used to introduce you to potential employers before you meet them. Your resume should cover the basics, like where you got your education or training and also what skills you will bring to the company. Your resume is a summary of your professional experience. What you write on your resume is what your future employer will believe...
Employee Retention Guide
When running a business, one thing you have to consider is what you will do to keep your employees around for many years to come. This can be a difficult job, but one that benefits the company. With employees that have been around for a long time, they are able to perform their job without little help, promote the...
Technology has Influenced Commercial Kitchen
Technology. It has touched every aspect of our lives. Smartphones, smart watches, technological advancements that allow us to carry the power of a computer in our pocket or on our wrists. This is a huge step in the evolution of technology from the first computers, which were as large as rooms. In every corner of the world, technology has had...
History of the Word Chef
There’s a lot to be said about the history of a word—where it came from, what it means, and how the root word shapes the way we understand it. Much of the terminology used in the kitchen find their origins in French. For most of us, it’s no surprise that the word “chef” is of French origin too! But did...
Labor Force Gap for Skilled Chefs and Cooks
The restaurant industry is booming. There are more restaurants, with more extensive menus, offering bigger checks to their better-trained chefs than ever before. In the U.S. alone, 4000 to 5000 culinary school graduates compete for positions in the 620,000 or so restaurants with over 1 million locations. The industry already employs 10 million people. This number shows no sign...
How to Improve Restaurant Retention
Chef retention is a hot topic in the restaurant business. There are plenty of articles that market themselves as offering you the sure-fire way to make sure your chef remains your chef forever. This isn’t going to be one of those articles, for one very real reason: the likelihood of a chef staying in one restaurant indefinitely is next...
Quality of Life
Working in a restaurant is a source of constant pressure. Whether you are a lowly busboy, the maitre'd, a chef, waitress, or manager, you will face that pressure. On a good day, you will be tested for long hours, as people shuffle in and out of your restaurant. You see maybe a hundred or more people daily, and you...
2018 Food Trends
Consumer taste and preference is something that changes with time. Bell bottoms, big hair, and matte lipstick are just a few examples of things that have risen and waned in popularity. But fads aren’t limited only to the beauty and clothing industry. The food industry is also changing to meet the demands of choosy and more adventurous customers. Whether...
Culinary Training vs Classical
More youth are showing an interest in becoming a professional chef, perhaps inspired by celebrity chefs such as Jamie Oliver and Gordon Ramsey. It may be surprising, considering the starting salary is usually around $10 an hour and entails working long hours, even over holidays. Even more so when you consider that culinary training at an accredited university comes...
Giving Chefs Creative Freedom
Chefs are respected in their field based on their skills levels and ability to replicate dishes at a nearly perfect level. They are team leaders and problem solvers who have to think and adapt quickly to changing circumstances. Whether it’s overbooked dinner services or a shortage of product, chefs are versatile and hard workers. But beyond that, there is...
How to Incentivize Key Positions
The restaurant and hospitality sectors are busier than ever. More restaurants are popping up all over the place, and they are hiring at higher rates. In the process, they are trying to train the best managers to see good profits and customer satisfaction. They also want to retain those managers for the long term. Retaining managers, or any employee...

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Vertical Gardens in Restaurants & Bar Design

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