Tag Archives: culinary

Restaurant Productivity and the age of Social Distraction

Posted on October 20, 2011 by Chef Forfeng

I recently did a productivity audit on a restaurant, and found some interesting observations that I thought it would be worth it to share. The restauranteur in question was having an issue with prep not getting done in time for … Continue reading →

Posted in Customer Service, Hospitality News, Observations, Restauranting | Tagged , , , , , , , , , | Leave a comment

2 lobsters, a local fish market and the importance of customer service

Posted on May 3, 2011 by Chef Forfeng

This is a perfect example of an excellent post that came out recently: A Better Business Doctrine – Part 1: A**holes are bad for business which should be required reading for businesses. I’m going to warn you now, this is long, … Continue reading →

Posted in Customer Service, General Rants & Raves, Hospitality News, How tos | Tagged , , , , , , , , , , , , | 4 Comments

Restaurants need to come out of the Dark Ages

Posted on April 5, 2011 by Chef Forfeng

One of the most common phrases to come out of a Chef’s or Restaurant Owner’s mouth, is “I don’t have time!” Let’s totally forget social media and social media marketing for a moment. Let’s just address review sites. Yelp, Tripadvisor … Continue reading →

Posted in Food Stories, Hospitality News, How tos, marketing, Observations, Restauranting, Reviews | Tagged , , , , , , | 1 Comment

Interview tips for chefs and cooks

Posted on January 16, 2011 by Chef Forfeng

I recently co-interviewed a possible Executive Sous Chef for a client. The interviewee showed up in a T-shirt, jeans with holes in the knees, long long hair (while in a ponytail, it was all over the place) a ball cap … Continue reading →

Posted in Food Stories, Hospitality News, How tos, Humor, Interviews, Observations, Restauranting | Tagged , , , , | 5 Comments

Resume Writing Dos and Don’ts for Chefs and Cooks

Posted on June 10, 2010 by Chef Forfeng

Resume Writing Dos and Don’ts for Chefs and Cooks A discussion started on Cookwork.com reminded me of what comes up frequently in discussion when I mentor kids thinking about going into the culinary industry, the old standby, writing a culinary … Continue reading →

Posted in Hospitality News, How tos, Observations, Restauranting | Tagged , | 1 Comment