Metro AW33C Super Erecta Wall Mounts, 18 in Shelf Width
$74.80


Turbo Air MUR-60 Undercounter Stainless Refrigerator w/ Doors, 16-cu ft
$1,819.62


Hoshizaki URC-9F Remote Condenser for KML631MRH
$740.00


Alto Shaam 1000-TH-11-SPLIT Slo Cook & Hold Oven, Low Temp, Stainless, 120V
$4,378.40


Metro BC203034G BC Series Utility Cart, 3-Shelves, Open Base, Gray
$139.20


Metro 5MPBX MetroMax Q Stem Caster w/ Brake, 5 D, 300 lb Cap
$26.88


Metro BC162734BK BC Series Utility Cart, 3-Shelves 18 in x 28 in, Swivel Casters, Black
$123.36


Metro 9992DB Super Erecta Rubber Donut Bumper, 3-1/2 in Diam, 3/4 in H
$3.96


Metro C515-CFC-L C5 1/2-Height Heated Proof & Hold Cabinet, Clear Door, Lip Load Slides
$1,488.78


Metro C515-HFC-4 C5 1/2-Height Heated Holding Cabinet, Clear Door, Fixed Wire Slides
$1,307.30

12/1/2014

Hospitality in the Restaurant Kitchen: A Chef's Perspective


I am a chef and I work in the hospitality business. I spend some time in the dining room, but mostly you'll find me in the back-of-the-house: the kitchen. Having owned and operated a catering business for 14 years and two restaurants for the past six years, I have managed almost every aspect of each of these businesses at different times. I have worked with corporate clients, young and older couples getting married, families, groups of friends, gala fundraisers for non-profits and guests coming to eat at my restaurants for a variety of meal periods. The clients and guests I have work with all vary in personality, tastes, budgets, needs and desires. Needless to say, I have pretty much seen it all.


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