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


Prince Castle 167-2 Replacement Kleen-Skeen (4-pack)
$10.50


Comark C9040K Temperature Simulator For Accuracy Of KM28 and C28
$136.50


Manitowoc Ice ID-0602A-261 Ice Maker, Full Cube, 650-lb/24-Hr, Air Cooled, 208-230/1 V
$2,750.00


Rubbermaid FG11SS Wall Mount Sanitary Napkin Receptacle w/ (3) Bags, Drop Bottom, Stainless
$50.04


Rubbermaid FG5159000000 Aerosol Unit Refill, Country Linen
$11.49


Turbo Air TOM-60S 64-in Horizontal Open Display Merchandiser, Slim Line, White
$4,914.76


American Metalcraft EC58S Stainless Steel Egg Ring Cover, Plastic Knob, for ER-587
$4.95


Bakers Pride CBBQ60S NG 60-in Outdoor Charbroiler w/ Stainless Stand, Casters, NG
$2,774.75


TRUE Refrigeration TA1RRT-1G-1S Pass Thru Refrigerator /w Glass & Solid Doors, Ramp, 37-cu ft
$5,135.83

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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