Abraham Lincoln once said “Give me six hours to chop down a tree, and I will spend the first four sharpening the axe.” In a restaurant, “sharpening the axe” is all the prep that goes into a successful service. Continue reading Sharpening the Axe
For hospitality workers, Derby means war.
It’s not a contest against the sea of festive diners. It’s a battle against time and against mistakes, against anything that tries to keep us from the summit of a perfect service. After weeks of preparation, it’s a brief war, lasting at most two days; but a crucial one on a couple of fronts. Continue reading Cry Havoc and let slip the Hot Browns of War
There has been news over the last month or so of a cluster of local restaurant closings. I’ve heard a lot of different reactions, including “Well, only the strong survive!” and “There are too many restaurants in Louisville as it is!” and “Competition is good!” and of course that old chestnut, “Their prices were too high for what they were serving, anyway.” Continue reading Our Restaurant Bubble Tea Party
I see and hear a lot of restaurant goers discussing the noise levels they encounter when dining out. I get it. As I age it’s harder and harder for me to hear my companions’ conversation in the midst of a noisy crowd. However, I have yet to cross a restaurant off my to-visit list simply because I heard someone, or even several someones, say it was “too loud” in the dining room. Continue reading What’s the Hubbub, Bub?
Happy New Year! If you’re like me, you’re exhausted from the holiday hubbub, but looking forward to the challenges of the coming year. So it’s a great time to take stock of what’s in your kitchen, get rid of some old stuff, and at least make a list of what you need to replace. Continue reading Annual Inventory
Well, Thanksgiving has come and gone. Family dynamics aside, how did it go for you, culinarily speaking? Continue reading Knife Fight