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Articles in "Management"

Decades before communal tables and cactus centerpieces proliferated, a piano player accompanying the meal implied, “This is a classy restaurant.” 

In San Francisco several popular restaurants have re-invented the concept of dining with musical benefits.

When was the last time you dined out, experienced remarkable service, incredible food, and left the restaurant feeling buoyed, impressed, delighted, and overwhelmingly satisfied? In this day and age, apart from those establishments employing celebrated chefs such as Thomas Keller, Barbara Lynch, Gary Danko, Dan Barber and Susan Feniger, finding remarkable culinary experiences in a sea of ordinary is difficult.

It’s been said that you can tell the mood of a chef by eating his or her food. Similarly, it’s been argued that winemakers and their wines resemble one another. In the case of restaurant staffs, the attitudes of managers are reflected in the demeanor of employees under them.

Introducing the Insatiably Curious Culinary Couple - Melanie Young and David Ransom.

Today with the prevalence of social media, every single guest who walks into your restaurant should be considered a restaurant critic that will judge all aspects of their experience, from the food and service to the atmosphere of the restaurant. Worrying about the specialty menu or cocktail pairings can no longer be the main concern for restaurant owners. Instead, the entire dining experience should be carefully analyzed from the moment visitors walk in the door to the second they leave. 

Millions of words are devoted to aid buyers in selecting beverages, but few words are dedicated to guiding buyers in selecting glassware in which to serve these beverages. 

When I came into this industry as an apprentice many years ago, there was little opportunity for me outside the kitchen. A chef earning a degree was unheard of, and most management trainees went to a hotel school, where they learned their techn

Whether you are starting a new private label, trying to procure wine to meet demand or off loading excess inventory, understanding how to successfully buy and sell bulk wine is an essential part of any modern wine business.

Over the course of my travels, I chat with restaurateurs and hear the latest hot industry topics. Recently, much of the talk has been about screw caps and how to deal with them. This column addresses the presentation of screw-capped wines on the list. We will also explore ways to present a screw-capped bottle of wine with as much integrity and ceremony as those closed with corks.

Since Danny Meyer’s announcement about his no-tipping policy, restaurateurs around the country have been sitting up and taking notice.

Although chef and food service uniforms are steeped in tradition, today's chef uniforms are anything but customary. Gone are the 19th century chef whites, as they are replaced by looks that reflect modern needs, individual personality, and branding.

Just as real estate professionals have their mantra, “location, location, location,” when describing the properties that are valued most, restaurateurs have their own dictum for success: “staff, staff, staff.” Without a committed, hardworking staff, even the best of fine establishments will falter. And it’s no secret that dissatisfied or dishonest employees, prima donnas, and incompetent managers can and do wreak havoc in both the back and front of the house.

All restaurateurs would agree that controlling food costs is a primary constituent of any winning operating formula. Culinary schools cover the subject in detail, and self-taught chef/owners develop a working system or quickly go out of business. At Toulouse and Portofino, my restaurants in Atlanta, we’ve developed a method of costing out each menu item plate we serve.

These events become fun for the staff, giving them something that they can be proud of.

—gerhard tratter

We’re not too deadly serious.
We want the events to be strong on entertainment value with a bit of education snuck in. 

—andrew chase

Builiding a successful catering business requires additional planning, energy and motivation from you and your staff, but the extra effort will complement and stimulate your restaurant dining program, making your enterprise stronger and more profitable.

If you are reading this column and you are not my brother, be sure to review your leases and guaranties with your real estate attorney. A space isn’t “perfect” if your lease terms are not acceptable.

“We’re certainly selling a lot more bottled wine and diverse cocktails since launching the digital list.” -Nicole Kosta, director of food and beverage at the Mandarin Oriental

Bar managers must master the following tasks before they can properly hire and train their staff.

While food flow is critical in restaurant design, so are several other aspects of flow, including timing, pace, and communication between the chef, kitchen and service staffs, and guests.

Nimbleness is critical to a successful restaurant business. No matter the size of your operation, you must respond rapidly to market changes, customer input, and new opportunities.

Training oriented to sauce components will provide invaluable insights into basic food chemistry and how the senses operate.

It’s all about making small changes to create big, lasting results.

Recruiting your restaurant’s best and brightest staff as beverage apprentices can be a win-win situation for everyone.