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


Metro 12WS32C Wall Kit - 12 in D x 36 in W
$59.71


Advance Tabco K-496 Provide Adjustable Cross Bracing, Front/Back, To Accommodate Grease Interceptor
$156.75


Metro C515-HFC-U C5 1/2-Height Heated Holding Cabinet, Clear Door, Universal Slides
$1,372.75


Metro C515-CFC-U C5 1/2-Height Heated Proof & Hold Cabinet, Clear Door, Universal Slides
$1,445.00


Rubbermaid FGA11306BL00 Web Foot Series Mop, Large, 1 in Headband, Blue
$12.00


Carlisle 668408 Replacement Sneeze Guard Post For SixStar Foodbars, Forest Green
$72.79


Cecilware 1161M Blue Mini Bowl Milkfat Impeller, for Milk Based Products or Heavy Pulp
$32.30


Tablecraft 119A Single Rangette w/ Chrome Plated Finish, 1500W/120V
$141.90


Polarware 12123-2 3-Compartment Heavy Duty Stainless Drop-In Sink w/ Square Corners, 2-in Drain
$339.66

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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