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Preview: Knife's Edge - Restaurant Rants & Raves

Knife's Edge - Restaurant Rants & Raves





Published: 2010-01-21T17:48:08-08:00

 



Face Time

2010-01-21T17:48:08-08:00

For some reason I checked my page stats today, something I rarely, if ever do, because these days, I rarely, if ever write anything. When I do check stats I see about 70 page views a day, mostly referrals from...



Pinching Pennies

2010-01-03T08:24:55-08:00

People are economizing. Anyone in the restaurant business can tell you that. The ways they are economizing are getting stranger however. During December we run a promotion "Christmas in January." Dine with us in December, you get a sealed envelope...



All is Quiet

2010-01-01T09:40:08-08:00

I've never understood why businesses close on New Year's Day. Our nation was founded by religious maniacs who were pretty dedicated to the concept that hard work is godly and by the second, third, et al, sons of well-to-do families...



Prepping Powerhouse

2009-12-31T09:01:27-08:00

I've been spending time in the kitchen lately, after a few year hiatus to the front of the house. One of things I realized is that I can do a prodigious amount of prep. I've had a few people come...



Re-Ignition

2009-08-16T09:44:33-07:00

Yesterday morning I noticed the sunlight has the beautiful look of fall. This particular season should be fun. It's my favorite time of year for cooking, our new sous has lots of good ideas and we're going to start working...



New sous

2009-08-13T08:41:45-07:00

I've hired a new sous or perhaps chef de cuisine. He's young, easy-going, lots of ideas and has a girlfriend who is a chef also. So far he's very helpful with the staff giving encouragement, helping when they;re behind, telling...



(I'm Always Touched by Your) Presence Dear

2009-07-31T16:49:49-07:00

We just returned from a few days dining in SF and were reminded how much difference a caring managerial presence makes. At Citizen Cake, the absence of their former manager was noticeable throughout the dining room. We asked after her...



Cooking by the Numbers

2009-07-24T09:39:14-07:00

This summer I've had a problem with cooks overcooking meat and fish. Actually, one in particular. After spending time with him in the kitchen I understood that part of the reason is that he likes his own food well done....



I'm Back

2009-07-22T15:27:06-07:00

Apart from The Sardine, whose continuing development and adventures are keeping me endlessly occupied, I haven't written because I've been on the other side of the counter for a long time. Just relating to customers every night is taxing for...



Should Have Taken My Own Advice

2009-04-04T21:59:27-07:00

Lat week we were swamped on Saturday night. The kitchen was a little behind but not terribly so. We had a couple in, the guy had previously been a frequent customer while in the area looking for property. As sometimes...