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Ready To Sell? Maybe You Should Be

Modern Restaurant Management

Refer back to Rule #11, "Control Your Controllable Costs." Focus on areas like uniforms, necessary repairs, and maintaining cleanliness. A "claw back" is what we refer to as either non-recurring expenses or owner benefit expenses like paying for your family’s cell bill. This is critical.

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Trash or Treasure? Used Cooking Oil’s Golden Allure Isn’t Just About its Color

Modern Restaurant Management

Used cooking oil, sometimes referred to as “liquid gold”, turns out to be an extremely valuable resource for both restaurateurs and refineries — and thieves. A garage sale’s success depends on the saying, “one person’s trash is another’s treasure.”

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THE VALUE OF THE SCHOOL OF HARD KNOCKS

Culinary Cues

Some talented people are not the best cooks and chefs and quite often the most intelligent (using commonly referred to scales of measurement) are lacking in common sense. When you are responsible for it then it means so much more. [] OF COURSE, THOSE SHOES MUST BE POLISHED: A friend of mine used to say clean shoes, happy shoes, happy cook.

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DON’T SETTLE FOR MEDIOCRITY

Culinary Cues

The Japanese would refer to them as companies focused on “Kaisen” (a pursuit of constant improvement). Look deeply into these businesses and the people who own and operate them and you will see an unrelenting effort towards achieving excellence in design, product quality, efficiency, value, and service.

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The Impact of Color and Lighting in Brand Photography

Social Hospitality: Restaurants

Essentially, this term refers to professional-level images that are meant to tell your brand story through visual media. There are also more intricate approaches, such as monochrome which employs a single-color filter to create a uniform feel. What Is Brand Photography?

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WHY DO YOU COOK?

Culinary Cues

This is not to slight golfers (I try to be one on occasion myself), nor is it meant to infer those cooks need to play sports at all – it is a reference to wanting to be part of a team versus standing on a soapbox as an independent. This also shows that the person has a goal and knows what it will take to get there.

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CHEFS ARE ALL IN AND ALL OUT

Culinary Cues

By “all in” I am referring to total commitment, building your life around the demands of the job, and most significantly to do so while being oblivious to the impact that this commitment has on other aspect of one’s life. Now his day had come.

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