We’re talking to an engineer and inventor who’s taking restaurant hand hygiene to a whole new level. Christine is and entrepreneur, engineer, and inventor who focuses on using technology to protect businesses and their customers from the threat of illnesses and outbreaks.
Tips for Tackling Restaurant Labor ShortagesOctober 24, 2022
It goes without saying that the industry is facing labor challenges like never before. Here are a few tips to help simplify back-of-house prep and improve efficiencies in your establishment.
Episode 66 – Workforce Development with Derek FassettJanuary 19, 2022
Derek Fasset, the new Workforce Development Director at HospitalityMaine, recently took the reins of a multi-year workforce development plan. His top priority is building momentum by creating self-filling pools of hospitality workers across the state.
4 Ingredient Whoopie Pie FillingJanuary 7, 2022
Out of your regular whoopie pie filling? No worries! 10-5 minutes and 4 ingredients is all you need! Butter, fluff, powder sugar, and vanilla extract will be back on track and on your way to scooping and filling whoopie pie shells.
Eggplant, Finding Beauty Beneath the BlemishJanuary 7, 2022
Most of us purchase and use eggplant for traditional preparations, such as eggplant Parmesan, grilled and stuffed with ricotta for an Eggplant Roulade or perhaps even a breaded eggplant version of a French fry. But ultimately, there will come a time when you find a handful of eggplant within the case that are looking less than desirable.
Making Dye with Your Dying BeetsNovember 3, 2020
In my opinion beets are one of the most versatile root vegetables on the market. Beet juice is an all natural food dye that can add a layer of brilliant color to many dishes.
Menu Claims Help Increase ProfitOctober 19, 2020
To earn the trust (and repeat business) of their guests, it’s necessary for operators to equip staff with menu talking points so they can clearly communicate the selling points of their ingredients and dishes.
Reopening? Here are 4 Ways Restaurateurs Can Reset the TableJuly 22, 2020
While uncertainties still loom, restaurants can consider a few ideas to ensure safe, hygienic, and resourceful operations.
Making the Most of Downtime in FoodserviceApril 1, 2020
In this video 5 foodservice professionals share their thoughts and advice on how restaurants and foodservice operations can make the most of their downtime.
The Thyme to Save Your Herb Stems is NowMarch 25, 2020
By simply submerging your herb stems, thyme, oregano and rosemary work best, in a container of vinegar you will soon have (after a resting period of a few days) an herbal infused vinegar…
Bacon, Rendering Phat FlavorDecember 9, 2019
Most establishments use bacon in some capacity. Those who do know there is normally a considerable amount of fat remaining from the rendering (cooking) process; in some cases nearly 20% of your bacon is rendered to the form of fat…
Episode 56 – Teamwork Makes the Dream Work, with Chef TimNovember 26, 2019
In this episode Chef Tim shares one of the very first lessons he learned in foodservice. A story about teamwork from the unteachable point of view of a dish-pit newbie.
Restaurant Server Training Tips, Techniques, and Best PracticesOctober 3, 2019
By properly training new employees, you can reduce turnover and increase employee satisfaction, and it will help your restaurant exceed your guests’ expectations.
Training is Broken in the Restaurant Industry: Here’s How to Fix ItOctober 3, 2019
Here are three key mistakes restaurant brands are making in onboarding, upskilling and preparing their labor force for work, and a few ideas on how to fix it.
My Feelings on PeelingsJuly 8, 2019
There comes a point when we as restaurateurs need to evaluate all aspects of every product used within our business. This holds an important value when many kitchens produce a plethora of menu items from scratch…
To scale or not to scale?May 20, 2019
Gain tighter control of your costs by practicing good scaling. Allowing your scale the opportunity to eliminate guesswork will help keep profit where it belongs… within your operation.
Scrape It, Don’t Scrap It!March 18, 2019
It’s safe to say we have all witnessed containers brought to the “dish pit” with a substantial amount of product remaining within the holding vessel. Although the remnant may appear to some staff as minimal, and not worth the time and effort to scrape the container, in my opinion it’s a wasteful practice…
Vegetable Stalks, More than StemsFebruary 11, 2019
For many operators, cauliflower and broccoli stalks are looked upon as waste, using only the florets while discarding the stalks and leaves is a common practice…
Give your Leftovers a Frittata FaceliftDecember 28, 2018
Frittatas are an egg-based Italian dish similar to an omelette or a crustless quiche, baked with additional ingredients such as cheese, vegetables, cooked meats and herbs – making them an extremely versatile way to reinvent leftovers…
Checking the CanDecember 21, 2018
One thing I’ve learned in my years as a chef is that when you look deep within the can (garbage can) there is a good chance you will find that your money is being thrown out…
Episode 42 – It Pays to Have Well Trained Servers, Memorial Day Facts & New ProductsMay 25, 2018
In this week’s episode we’re talking about how well-trained servers can help your business grow, things to know about Memorial Day and this week’s new inventory additions…
Are Your Restaurant’s Checklists Up to the Task?October 11, 2017
The business of running a restaurant can be fun and even frazzled sometimes. Establishing clear processes, like checklists, help keep restaurant operations running and profitable.