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Last week, I explained the restaurant French Brigade de cuisine kitchen hierarchy system, where each employee knows what is expected based on the station assignment. I also told you that waiters … more
Most people never see an insider’s view of the restaurant industry. This week, I’m giving you a peek into one hidden aspect: the hierarchy (next week’s column will have juicy … more
I’m still hung up on sandwiches.  Last week, I promised to tell what I know about these versatile food items, so I’m sharing fascinating sandwich facts with all my adoring fans. (I … more
I serve a variety of sandwiches at my fast/casual lunch restaurant in historic downtown Fernandina Beach. The other day, a guest came in and requested that her sandwich be served open-faced. Now, … more
You know I’ve been in the restaurant industry a long, long time yet, until recently, it seems I’ve missed the whole Taco Tuesday phenomenon. Tuesdays were always “Two for … more
It’s smack-dab in the middle of summer. The skies are blue, the air’s hot and sticky, and the chance of rain is almost nonexistent (at least until 3 or 4 p.m. … every day). In … more
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