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Kitchen Management Final

Morning Chef Fan’s! For anyone who has been reading this over the last 3 months you may have seen that I have been doing a lot of article reviews and summaries and labeling them as Kitchen Management. The reason for this is that this was half of the homework and projects that I had for […]

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Why Kitchen Service Backs Up

Your dining room is full of happy customers looking forward to a great meal. You are proud of the job you’ve done putting together some crowd-pleasing specials that the waiters are having no problem selling alongside your classic dishes. The orders start coming in and, at first, things in the kitchen are humming right along. […]

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Building Sales: Through Check Average and Frequency

To make the most of their operations, restaurateurs need to leverage every asset they have available to them. Whether it is making sure that every bit of their chef’s experience and talent is evident on the plates in their dining room, that the most appropriate and pleasant wines their vendors can supply are being sampled […]

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Walking the Line

As restauranteurs and chefs, we do a lot of planning. Almost everything we are responsible for getting done requires that we think things through early enough to get the ball rolling soon enough to get each task accomplished by the time it needs to be done. We have to write our menu in time to […]

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Building Appetizer and Dessert Sales

It’s not uncommon for a person to be able to tell when a stranger, a waiter perhaps, is trying to get them to buy something they don’t want, and to recoil when it happens. The practice of mindless “up selling” is so endemic in much of our industry that it has become a caricature. “Would […]

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Cutting Your Own Meat

One of the most basic decisions a restaurateur makes when developing their concept is where his or her kitchen will exist on the continuum that starts with buying everything pre-prepared, and ends with doing everything from scratch. Very few restaurants occupy the terrain at either extreme, with most fitting somewhere in between. They arrive at […]

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