February 1, 2008
Taking Care of the Back of the House
The first thing I’d do to ease labor costs is implement a complete tip-pooling house. The options would be either add the gratuity on to the check automatically or divvy it up among everyone based on how long they have been with the company or the department they work in....
Is the Wage Increase a P.R. Nightmare?
In a recent editorial, Michael Sanson wrote about the proposed minimum wage hike and how it could potentially become a public relations nightmare. He wrote, “it would take a pretty impressive public relations campaign to convince customers that price hikes are necessary to take care of your lowest-paid employees.”...
Jamie Zelko
Working in a kitchen is hard, dirty work. It’s certainly not ladylike, and I love every moment,” says Jamie Zelko, the executive chef of Lancaster Bistro in Houston. As the city’s youngest female executive chef, the 27-year-old is not afraid to tackle any kitchen job...
Everything But the Squeal
We’re not sure Frank Bonanno fully grasps how this artisanal cooking thing works. Someone who reaches his level of achievement—chef/owner of Denver’s top-rated Mizuna and Luca d’Italia restaurants—is supposed to be sourcing ingredients from artisanal suppliers, not still making so many of them himself...
A Culinary Juggling Act in Las Vegas
So recent is the development of the fine dining scene in Las Vegas that Light Group executive chef Brian Massie, who in 1999 helped Charlie Palmer open Aurerole in the Mandalay Bay and then became executive chef at Charlie Palmer Steak at the Las Vegas Four Seasons, qualifies as a pioneer...
Tap Into Texting
We have to tip our hat to the people at Papa John’s. They’ve figured out how to engage a younger audience in a way that should not only really move the merchandise, but enable the company to build a valuable marketing database in the process...
How to Manage Your Inventory Properly
Early in my career, I was in a walk-in cooler with a friend and he asked, “What do you see on the shelves?” I started listing what I could see on the shelves, but was hushed by the friend, who told me the answer is money. This was a very important lesson— inventory is money...
Going for the Green
It’s no longer a question as to whether there is a trend toward “green” restaurants, sustainably raised local ingredients and the like. The discussion among many operators has moved on to how best to leverage this trend to maximize incremental revenue...
A NEW PRESCRIPTION FOR ZAGAT
In mid-January, Zagat Survey founders Tim and Nina Zagat announced they had hired Wall Street dealmaker deluxe Goldman Sachs to find a strategic alternative...
OBESITY: NEW YORK SAYS WATCH WHAT YOU EAT, NEW MEXICO SAYS TAKE A HIKE
Readers may be wondering: The New York City mandatory menu labeling regulation? Didnt a federal judge just shoot that one down? One did, late last fall....
It’s Always Tough at the Top
Celebrity superchef Alain Ducasse’s newly opened Paris restaurant, Jules Verne, might have the best location, and perhaps the best view, in the world. It’s on the second floor of the Eiffel Tower, but that second floor is 410 feet up, providing patrons with an unparalleled view of the grandeur that is Paris...
Competitive Weapon of Choice
Labor, an ongoing concern for the full-service restaurant industry, offers a special malaise in many markets right now: an outright shortage of educated, skilled people who will work for what restaurants can pay...
Kiosk What, Where & When
A Calendar of Events for February and March...
State of the Industry 2008
It’s clear that the year ahead is going to be a bumpy ride. With the economy in turmoil, it’s time to run your business to the best of your ability. If you stay focused and work hard you can thrive in 2008...
Waga Whatta?
You know the world is shrinking when a British restaurant operator launches an Asian concept in the Yankee bastion of Boston. But Wagamama, a pan-Asian noodle house concept with a casualer-than-thou vibe, had a ready fan base before opening two locations in the city last year...
No Guts, No Glory
Kevin Rathbun took a chance on a dicey neighborhood, and it’s paying off. ...
Get Credit Where Credit is Due
Establishing business credit is an essential part of running a restaurant...
Wake Up Morning Menus
Approaches to breakfast and brunch around the country draw on a depth and breadth of possibilities. At The Food Gang, a Mediterranean-inspired bistro in Surfside, FL, the Egg Brunch Menu is organized by preparation style...
The Perfect Brunch Strata
Yield: 25 4”x 6” pieces. * 1 lb. sourdough bread slices, dry or slightly toasted, cut into 1” pieces * 1 Chicken of the Sea® Premium Pink Salmon (40 oz. pouch), flaked * 2 lb. fresh asparagus, woody ends removed, blanched and cut into 1” pieces * 1 1⁄2 cups green onions, chopped ...
Honey Date Nut Bread
Yield: 3 loaves. * 1 cup all-purpose flour * 1 cup whole wheat flour * 1 tsp. baking powder * 1 tsp. baking soda * 1 tsp. ground cinnamon ...
Glorious Pear Muffins
Yield: 12 servings. * 1 3⁄4 cups all-purpose flour * 3⁄4 cup whole wheat flour * 1⁄2 cup wheat bran * 1⁄2 cup brown sugar, packed ...
Savory Onion and Dried Cherry Scones
Yield: 24 scones. * 4 cups flour * 2 Tbsp. white sugar * 1½ tsp. salt * 4 tsp. baking powder * ¾ cup butter, salted and chilled ...
Chocolate & Peanut Butter Grilled Breakfast Panini
Yield: 12 servings. * 24 slices French bread, sliced diagonally into 1⁄2” thick slices * as needed, butter, melted * 1 1⁄2 cups Jif® Simply CreamyPeanut Butter ...
A One-Carrot Jewel
Gone With the Wind, a 1939 film based on the novel by Margaret Mitchell, remains one of the most popular movies of all time. Starring Vivian Leigh as Scarlett O’Hara and Clark Gable as Rhett Butler, the action takes place during and after the American Civil War...
Putting On a Show
Some believe display cooking is a fad and will soon go the way of leisure suits. I argue that it’s a trend that is here to stay. There is no doubt the wow factor of an open kitchen is a vital part of a restaurant’s overall appeal...
Use Facility Maintenance to Keep Pests Out
When your customers are enjoying a great meal at your restaurant, the last thing you want is an unwelcome, nonpaying guest to stop in for a bite to eat. Not only can insects and rodents cause a scene if spotted by a customer, but they also can carry disease-causing pathogens that threaten food safety...
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Popular Articles
In This Issue - June 2008
Features
- BURGER BONANZA
Editorial
- Fighting The Credit Card Companies
Rising Stars
- Clay Conley
Fridge Raid
- Hot Ribs, Hot Riffs
Observer
- Destination: Dayton
Master Mixologist
- John Kinder
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Industry Events
June
June 22-24, 2008
Southwest Foodservice Expo
Sponsored By: Southwest Foodservice Expo
June 29 - July 1, 2008
Fancy Food Show
Sponsored By: National Association for the Specialty Food Trade
