Supplier Relationships Are Key to Safe Food Receiving
DEGREES COUNT: Temperature monitoring at receipt is critical. This is part two of a two-part article. The first part (see April's RESTAURANT HOSPITALITY)...
Welcome to the Family
WORK ETHIC: All team members, family or not, need to pitch in. CAN WE TALK? Family members should commit to open communication. GIVE AND TAKE: "Outsider"...
Search & Rescue
STRONG THEMES: The six-unit Napa Valley Grille (below) captures the spirit of that popular region, while charming Cafe del Rey (above) makes the most...
Put Your Money To Work
By William J. Lynott Never Idle: New technology encourages faster, simpler direct transfer of money. No Hurry: Waiting to pay bills will help your money...
Primi Pesci
By Megan Rowe What a Catch: Steve Wynn managed to lure Paul Bartolotta and his authentic Italian sensibilities to the resort's celebrity chef stable....
Primi Pesci - Part 2
RH: How did you find your seafood suppliers? Bartolotta: Some were established relationships I had for many years, others were brand new that I cultivated....
That's Special!
By Patricia Hochwarth Most Wanted: A menu special does not have to be fancy. It simply has to be desirable. Thy Daily Fish: Cafe del Rey in Marina del...
Secrets to Great Service
ALL IN THE WRIST: Servers at Fatz Cafs will be connected to their guests and the kitchen by a wireless system. QUICK BITES: Red Robin handles orders and...
Asian Chameleon
FILLING A GAP: Founder Rich Chey saw a crying need for contemporary, fresh Asian food in a user-friendly setting. FRESH, FAST: Items like sauces, basil...
Fair Trade
CUSHION: Barter can defray the costs of remodeling, repairs and other services. Barter, or trade, is a cashless system of exchanging goods and services....
Gone Fishing
PERSONAL TOUCH: Insisting on top quality, Cimarusti cuts every piece of fish he serves. FINE DINING FLAIR: Providence's lean and modern Melrose Avenue...
Southern Comfort
A MIXED PORTFOLIO: Copper Cellar's Michael Chase, president (left) and Curtiss Gibson, VP operations, oversee seven concepts, among them Copper Cellar...
Taken By The Inch, Life's A Cinch
A wise person once said that, Taken by the yard, life is hard, but taken by the inch, it's a cinch. Folks in the restaurant business should heed that...
When Disaster Strikes
BE PREPARED: This is not the time to think about how you'll protect your restaurant. BACKUP: Computer records and critical documents should be saved online...
Turn Up The Volume
BIG SPLASH: Opened last fall in Las Vegas, Tao was designed expressly to host parties for 20 to more than 3,000 guests. The banquet space (left) is served...
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