BLOGS
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Denise Baron |
June 29, 2009 Menu-Labeling Laws Cook Up Questions My e-mail address is featured on the Burtons Grill Web site, so visitors are able to directly send me questions, co ... 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.
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Howard Gordon |
June 12, 2009 Follow the Apple Example The other day I was reading the newspaper and saw a list of auto dealerships being closed. On the same page was the news that ... More
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Restaurant marketing-and-management expert Howard Gordon, former senior vice president of business development and marketing for The Cheesecake Factory, shares tips and strategies to help operators take their businesses and brands to the next level.
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Kate Leahy |
July 1, 2009 Losing the Battle of the Bulge American obesity is more than a problem. It's an epidemic, according to a report released today by the Robert Wood Johnston F ... More
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Welcome to Open Kitchen, where the R&I editorial team will dish on all sorts of tidbits from the world of restaurants and foodservice, including menu trends, chef news, recipe ideas, business strategies--and anything else that whets our appetites.
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Chris Muller |
June 16, 2009 My Lunches With Julia On the eve of the upcoming release of the new movie, Julie and Julia, I thought I might post a different kind of blog ... More
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Restaurant-management professor Chris Muller offers his takes on key issues and the latest news concerning the foodservice industry.
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Stu Stein |
January 31, 2008 Closing Time As of February 1, Terroir Restaurant & Wine Bar will be closed. This journey has come to an end, but as Semisonic poetica ... More
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Restaurateur Stu Stein provides week-by-week updates on the opening and first year for his Portland, Ore., restaurant, Terroir.
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Michael Oshman |
July 2, 2009 Ensuring a Clean Bill of Health As a restaurant owner, you're acutely aware of the importance of having a clean and up-to-code kitchen. The Board of Health m ... More
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Michael Oshman helps foodservice operators understand and navigate the road to more environmentally friendly and sustainable operations.
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Dennis Lombardi |
June 30, 2009 Could the Phrase “I’m From the Government and I’m Here to Help” Be True? Remember that Ronald Reagan quote: "The nine most terrifying words in the English language are, 'I'm from the gover ... More
ABOUT THIS BLOG
Why a blog? There has been no easy way for those of us "in the business" to express opinions and ideas about running restaurant chains. While "blogging" is a new experience for me, sharing my thoughts on the restaurant industry certainly is not! (As those of you who know me are aware!) I invite you to ask questions and add your own observations. I'll try to respond at least once a week, if not more. Lastly, my thanks to WD Partners for supporting my desire to do this. Dennis
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