Tag Archives: Marsha Lynch – Industry Standard

Keepin’ it real: our end of the deal

Since I got this writing gig, I’ve spent a lot of column inches imploring diners to support the local independent restaurant industry. I’ve asked this knowing that belts are tightening, budgets are shrinking and moths are flying out of rarely opened change purses all over the city. But what’s in it for you? What are we doing to entice you to spend your decreasing pool of entertainment dollars at our places of business?

Of course we can drop prices. Many already have. Several local fine-dining establishments have recently revamped their menus to adapt to the changing recessionary and discretionary-funds dynamic. Le Relais, Avalon and Seviche come to mind. But what else can we do for you?’
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Supper and the single diner

This week, a member of the LouisvilleHotBytes.com forum reported that she had been dining out alone early in the evening, and she’d been told at the host’s stand that certain tables were reserved, but she might be accommodated at one if she could finish before the reservation party arrived. It appeared that she was offended by this response and sought commiseration from the dining community.
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Now comes the lean season

On my first day of culinary school, the Basic Skills instructor warned that when we worked in restaurants, we would spend our holidays with co-workers, not our families.

“Get used to turning to the guy beside you on the hot line at midnight … to say ‘Happy New Year,'” Chef Graham said. “Get used to taking your wife out for Valentine’s Day some other day in February … Tell your mom you will be cooking her Mother’s Day feast on some other day of the week … Forget about seeing Churchill Downs on the first weekend in May ever again …”
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Your table is now available

Before I joined the restaurant industry, I often felt awkward when I was being seated at a restaurant. Is it OK to request a specific table? Is it OK to ask for a four-top when there are only two of us? Would it be OK to ask to sit by the fireplace? Good news: It is, it is and it is! The key to getting the table you want is knowing the basics of how tables are assigned to guests in most dining rooms.
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Don’t get all your ingredients from one store

Foodie: Someone who cares about food, takes pride in the variety of his eating habits and enjoys getting quality ingredients for his home cooking. Did you know you can buy many of the products we use in the restaurant business without ever setting foot in a retail grocery store?
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