Restaurants & Institutions Blogs
Define Your Kitchen Culture
Finish this sentence: The greatest place I ever worked was _____. Now take a moment and list five things that made that place so great. Odds are that your list includes the great chef, the kind of food, the pay, schedule, innovation, etc. Ultimately, these combined and created a culture that aligned with your goals and values. Looking back on my career in the kitchen, I remember many times workin ... More
About this blog
Chefs across foodservice-industry segments share how they're directly applying lessons learned from the Culinary Institute of America's new Culinary Enrichment and Innovation Program (CEIP) in their kitchens. The CEIP is designed to prepare the commercial and noncommercial foodservice industry's best and brightest for future leadership in the field. Over the course of 18 months, participants attend four intense, three-day sessions that incorporate lectures from certified master chefs, roundtable discussions, homework assignments, field trips and in-kitchen work. Tuition for the program is sponsored by Hormel Foods. For more information, visit www.ceipinfo.com.
Restaurants, Bring Down the Decibels!
Someone else has noticed what has become a personal peeve of mine: restaurants that are way too loud. The Feb. 3 Wall Street Journal had an interesting article on the topic called “Pass the Salt … and the Megaphone.” In my viewpoint, there has been a slow-but-noticeable trend to noisier restaurants (even after accounting for my increasing age). Maybe you have had the same expe ... More
About this blog
 |
| Dennis Lombardi |
|
— Five Critical Areas
— What Fast Casual & QSR Can Learn From Each Other
|
Why Bayless is So Big Time
I’m not really the type to get starstruck. In junior-high school, when all my girlfriends papered their bedrooms with pinups of their favorite New Kids on the Block and flocked, screeching, to their concerts, I demurred. A few years back, when I rode in an elevator in which the only other occupant was Dave Matthews, I didn’t faint to the floor or even ask for an autograph-I just made ... More
About this blog
Welcome to Open Kitchen, where R&I’s editorial team dishes out tidbits from the world of restaurants and foodservice, including menu trends, chef news, recipe ideas, business strategies and more.
Green Pest Control
Pest control is a necessity for restaurants. Fortunately, for the sake of your employees and the health of your customers, there are dozens of greener alternatives to standard pest control practices that can be very toxic and harsh on the environmental and human health. The GRA recommends finding a company that is Green Shield or GreenPro certified. Companies that have either Certification practi ... More
About this blog
Michael Oshman helps foodservice operators understand and navigate the road to more environmentally friendly and sustainable operations.
Why Uno's Went Bankrupt
The first restaurant company bankruptcy of the year was announced today: Uno Chicago Grill has filed for Chapter 11 protection. I had my first individual Chicago deep-dish pizza at the new Pizzeria Uno (the concept’s original name) on Boston’s Boyleston Street in the spring of 1979. It became a semi-regular favorite of my waiter buddies and me, primarily because the pizza was packed ... More
About this blog
Restaurant-management professor Chris Muller offers his takes on key issues and the latest news concerning the foodservice industry.
