Since it’s Friday, let’s discuss food or, actually, food prep. Say you’re opening a restaurant. Would you have an open or a closed kitchen? An open kitchen is one where the diners can see in. Sometimes it’s enclosed by glass; often it’s just open. A closed kitchen is..well..closed. Personally, I don’t think it’s really a choice but that’s based on other businesses so let’s discuss. Continue reading
Tag Archives: Chef
Learning Not To Cook
It’s Friday and the topic, of course, is food-related. I was speaking with a friend of mine the other day and he mentioned that his business used to remind him of a cook and a couple of helpers but now it’s a big kitchen and the cook has become a chef. As we kept talking, it was obvious to me that the guy had NOT become a chef – he was still a cook and that’s the business point I want to make today.
I hear lots of folks complain about chefs (most of them celebrities now) who have six or ten or more restaurants. “How can they run the kitchen from 1,000 miles away?” is the common question. But they can because they’ve learned not to cook and that’s what my friend’s boss needs to understand. Continue reading
Filed under Consulting, food, Helpful Hints
The Kitchen
The end of another week and another food-related screed on Foodie Fun Friday. We were out to dinner last evening at a Venezuelan beach food place I’ve written about before. We happened to be seated in a place (it’s tiny) where I had an unobstructed view of the kitchen. The space was minute and 4 cooks and a dishwasher were all scurrying around. The occasional visit by a server would add to the clutter. And it was hot – the air conditioning didn’t make it back to the kitchen – you could tell when you went to the register (near the kitchen) to pay. The conditions weren’t great although the food was. And that, of course, got me thinking about business. Continue reading
Filed under food, Helpful Hints, Reality checks
Consult Keith 