Meet Paul Foreman for Chef Talk. “A perfect service is like a perfect orchestra. It’s music to watch, and experience. Even behind the pass.”
Delilah, at the front of the restaurant, stood 8 feet tall in black leather, handcuffs and whip swinging from a thin belt around her waist. Zing!
An industry in crisis? Yes, I’ve said it before and I hope everyone’s listening. Because we need to act.
The number one word that all business and hospitality people need to focus on is probably not what you think. But it’s all important.
Dylan has a passion for hand-made, well-used and loved knives. Each one comes with a story or twenty, and Dylan takes his role as custodian seriously.
The number of restaurant start-ups and seats is now officially outpacing population growth. We need to deal with this scary statistic, and now.
Do you have a clear, workable management system? One that filters down or
sideways? I think sideways is the new down, really.
While the video and screen shot are of Geena Davis talking to film and TV people about the massive gender imbalance in the film industry, I thought it was incredibly pertinent to life behind the pass.
We all struggle looking for the solution to problems and issues, when sometimes, that solution is staring us in the face.
We chose our own table and sat down, picking up menus that lay waiting. The place was half full, and a couple of waiters dawdled, chatting at the bar.