Tablecraft L48A 48-oz Polycarbonate Option Dispenser w/ Assorted ABS Top
$65.14


Focus FF1842C Chrome Plated Shelving, 18 in D x 42 in W
$20.61


Lakeside 09562 12.75-in Round Dish Dispenser Tube Cover For 6012, 6212, 8212
$94.60


APW Wyott CTRS-2020-6.5 Wall Mount Cup & Glass Dispenser, Maximum 6-1/2-in Dish, Stainless
$2,114.54


Taylor 9848EFDA Pen Style Pocket Thermometer w/ Digital Display, -40 to 450 F
$23.10


Vollrath 49410 Miramar Casserole w/ Cover, Stainless, 3 qt, 5-1/2 in H
$52.39


Southbend 4242E NG 24-in Restaurant Range w/ 4-Non-Clog Wavy Burners, Oven, NG
$2,509.65


CMA B W/BOWL Low Temp Energy Mizer Dishwasher, 44 in W, 80 Racks/Hour, Bowl
$4,422.00


Bon Chef 4024S CGRN 11-oz Teapot w/ Insulated Handle, Aluminum/Calypso Green
$195.67


Summit Refrigeration VT65M7BIFRADA ADA Undercounter Medical Freezer w/ Slide-In Panel Door, 3.5-cu ft
$1,246.00

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.


Read More




           

This website designed by Business Edge. Click here for Restaurant Website design information