Restaurant Life

1,480 topics in this forum

1. Regulars - love 'em or pain in the neck?

   By davythefatboy, November 18, 2014
   • 14 replies
   • 5.2k views
   • 
   • Thanks for the Crepes
   • January 5, 2015

2. When to set a bar for a career title? Career Advice

   By o'rly, December 23, 2014
   • 3 replies
   • 1.8k views
   • 
   • o'rly
   • January 4, 2015

3. SF Restaurant owner-chef strikes back

   By huiray, September 19, 2014
   • 12 replies
   • 3.6k views
   • 
   • sculptor
   • December 7, 2014

4. Corporate Caterers

   By loavesandfishes, November 24, 2014
   • 2 replies
   • 1.8k views
   • 
   • loavesandfishes
   • November 25, 2014

5. Heated Makeup Air

   By Teppy, November 20, 2014
   • 6 replies
   • 6.8k views
   • 
   • Tri2Cook
   • November 21, 2014

6. Mel-Fry

   By Lindacakes, November 15, 2014
   • 13 replies
   • 5.4k views
   • 
   • AlaMoi
   • November 18, 2014

7. What Food Trucks Would You Like To See? 1 2

   By ChefJordan24, July 19, 2012
   • 30 replies
   • 8.1k views
   • 
   • LindaK
   • November 17, 2014

8. Restaurant investors - what do they want to see back?

   By Rebel Rose, October 31, 2014
   • 2 replies
   • 1.8k views
   • 
   • Jo Anne Edwards-Stevens
   • November 13, 2014

9. Help: ISO Sushi Fish Purveyors off of the West Coast, Please.

   By phan1, November 10, 2014
   • 1 reply
   • 1.5k views
   • 
   • heidih
   • November 11, 2014

10. Weird mussel experience

    By haresfur, September 2, 2014
    • 11 replies
    • 6.9k views
    • 
    • haresfur
    • November 8, 2014

11. Which restaurant is better to work: Earls or Milestones?

    By timothy john, October 21, 2014
    • 0 replies
    • 1.3k views
    • 
    • timothy john
    • October 21, 2014

12. Pro chefs, how do you organize your kitchens/make life easier?

    By EthanU, July 28, 2014
    • 3 replies
    • 3.2k views
    • 
    • sugarseattle
    • October 17, 2014

13. HELP: Quickbooks Chart of Accounts for a Pie Business

    By jstockel, September 24, 2014
    • 5 replies
    • 2.7k views
    • 
    • sugarseattle
    • October 17, 2014

14. How to answer the question "Is this fresh today?"

    By sugarseattle, October 17, 2014
    • 11 replies
    • 2k views
    • 
    • dcarch
    • October 17, 2014

15. How important is restaurant lighting?

    By cordonbleu, October 14, 2014
    • 12 replies
    • 2.7k views
    • 
    • huiray
    • October 15, 2014

16. Personal Chef - looking for advice or guidance on new venture

    By Icanmakeit, October 13, 2014
    • 2 replies
    • 1.7k views
    • 
    • NEPolarbear
    • October 14, 2014

17. A meal at Daniel in NYC

    By huiray, October 11, 2014
    • 8 replies
    • 2.3k views
    • 
    • huiray
    • October 12, 2014

18. Another approach for restaurants to handle reviewers

    By gfron1, October 4, 2014
    • 2 replies
    • 1.7k views
    • 
    • gfron1
    • October 5, 2014

19. Working for trade?

    By pastrygirl, September 16, 2014
    • 11 replies
    • 1.9k views
    • 
    • LizD518
    • September 17, 2014

20. Asymmetrical Plating - Enough Already? 1 2

    By weinoo, September 10, 2014
    • 43 replies
    • 8.9k views
    • 
    • huiray
    • September 15, 2014

21. Opening a Deli

    By DeliDrama, August 20, 2014
    • 23 replies
    • 8.3k views
    • 
    • sculptor
    • September 6, 2014

22. Sugar Arts inquiry

    By Ronald Hokanson, August 25, 2014
    • 1 reply
    • 1.6k views
    • 
    • pastrygirl
    • August 26, 2014

23. Personal chef client/family 'interview' checklist form

    By Icanmakeit, August 18, 2014
    • 0 replies
    • 2.1k views
    • 
    • Icanmakeit
    • August 18, 2014

24. What to put on the printed menu

    By sugarseattle, August 12, 2014
    • 4 replies
    • 2.3k views
    • 
    • pastrygirl
    • August 15, 2014

25. Sobering up after a wine pairing

    By Kent Wang, July 26, 2014
    • 4 replies
    • 2.2k views
    • 
    • Paul Bacino
    • July 26, 2014