How to Practice Knife Skills Without Wasting Ingredients
A common issue when it comes to learning to properly use a chef’s knife is the waste of ingredients. You can practice without going through a mountain of onions, carrots…
What to Do When Early Dishes Don’t Taste “Restaurant Quality”
The first time you make one of your favorite home recipes and it is pointed out that it tastes more like something from a restaurant than home is always a…
How to Design a Simple Service Flow That Doesn’t Break Under Pressure
Start by tracking the life cycle of a single order, from the point that the order is placed until the dishes from that order are cleared. Track the flow of…
Why Your First Menu Ideas Fail—and How to Refine Them
When we dream up a restaurant concept, we think of the foods we love, the flavors we love, the types of cuisine that speak to us on a deep level….