There are many reasons why restaurants usually have what I call a shelf life. They, if they are successful, often outlive their usefulness. I think it would be unfair of me to say that they stopped caring. That really isn’t it. But, somewhere along the line, they stopped paying attention. They are so use to…
Category: bar
That’s Our Rule
I have the advantage of many years of experience in various capacities in the restaurant industry. From high-end Beverly Hills celebrity hangouts to fast food joints. From General Manager down to dishwasher, I have done almost all you can do in this business. However However, the real advantage I have gained has come from being out of…
Managing Employee Conflict
Let’s face it, there is no way you can end all of your employee conflict. Human beings are human beings after all. The trick is to minimize it. Front of the house vs. Back of the house I took a minute to think of all of the restaurants I have worked over the years, and…
Mixologist?
Mixology? Trends come and go in this industry, which is a good thing. We all need change, even in the restaurant business. At the risk of sounding whiny (I suppose it’s too late for that), I am ready for the current craft cocktail craze to move along. I found myself in a local bar recently (hmm,…
tabletalkpdx 