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


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


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


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


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


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


Rubbermaid FG9VULBR12 Replacement Brush Roll for Commercial Ultra Light Upright 9VUL12
$189.00


T&S Brass B-0199-03 Aerator, 13/16 in-27 Male Aerator Threads
$3.75


T&S Brass B-0225-LN Deck Mixing Faucet, 1/2 in IPS Female, 4 in Centers, Deck Mount
$86.39


Update International PT-CS17 17 in Aluminum Pizza Tray, Coupe Style
$3.75

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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