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


Rubbermaid FG9VBH 100000 HEPA Backpack Vacuum Cleaner, 10 Qt, Filtration, Closed Bag
$298.80


Bon Chef 50113 6-ft. American Buffet Station w/ 5-Cold Wells
$9,936.07


BUNN-O-Matic 36984.0000 Drip Tray for iMIX3
$16.80


T&S Brass B-0102-B Pot and Glass Filler with Straight Nozzle
$97.52


Polarware T4710 Server, 10 oz, Gooseneck Type, Handle and Cover, Stainless Steel
$4.01


Metro 5MPB Super Erecta Stem Caster with Brake, 5 Dia., 300 ll Capacity
$24.64


Metro BCUB2 Utility Bin, Fits BC20302D Cart, Includes Holder, Black
$28.80


T&S Brass B-1107 Faucet, 10 in Swing Nozzle, Back Mounted
$91.96


Metro 9990P Super Erecta Label Holder, 3 in x 1-1/4 in, Gray, Snap-On, No Labels
$1.91

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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