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WHAT WOULD ESCOFFIER SAY

Culinary Cues

It’s been 89 years since Escoffier stood in front of a range for the last time, yet his presence is still felt by professional cooks and chefs. In every office where I sat over the past 30 some odd years, has hung this picture of the master craftsman, leader, and ambassador of proper cooking and kitchen organization.

Hotels 275
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CULINARY EXCELLENCE WITHOUT SNOBBERY

Culinary Cues

Yes, it’s true – when the Michelin Guide decided to recognize some exceptional street food vendors with Michelin Stars, they broke the barrier of snobbery noting that excellence can happen outside of traditional fine dining. If fine dining is your objective, then make the commitment knowing what’s involved.

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Moves Modern Restaurants Are Making in 2024

Modern Restaurant Management

Moving to Multichannel Dining Experiences Dining out is… back? Moving to Multichannel Dining Experiences Dining out is… back? Restaurants know this, and it’s why they are focused on connecting the back and front of the house. So, what’s the solution?

2024 197
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Rethinking the Future of Dining Through Technology

Modern Restaurant Management

While Noma’s run as a Michelin restaurant is now at an end, there are many reasons why it doesn’t spell the end of fine dining cuisine as we know it. There’s a high cost in running fine dining restaurants, but the value rests in their place in society. How do we move forward from this?

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A Guide to Improving the Steps of Fine Dining Service

The Eat Restaurant

Fine dining restaurants are very different from your casual restaurant next door. This is why it’s important to ensure that your front-of-house staff is well-trained to provide a top-notch customer experience.

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The Guide to Equitable Restaurant Tip Payout Methods & Systems

7 Shifts

Full-service restaurant, fine dining. There's no one-size-fits-all answer when it comes to distributing tips among restaurant staff, but there are a few different methods that are commonly used. Find the full guide to restaurant tip outs here. Servers, sometimes other FOH staff. Incentivizes servers. Even tip splitting. Tip pooling.

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Wage Inequity is Plaguing the Restaurant Industry. Here’s How Four Restaurants are Fighting It.

7 Shifts

It leads to discrimination, sexism, and sexual harassment , and creates a disparity between the back and front of house. We all know for the longest time that the back of house employees have been underpaid for decades in the restaurant business. Restaurants can operate while paying staff a sub-minimum wage of just $2.13