Restaurant Life

1,486 topics in this forum

1. Peak Days, Slow Days & Average Volumes in Limited Service "Rea

   By EatNopales, December 7, 2011
   • 7 replies
   • 4.6k views
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   • EatNopales
   • December 7, 2011

2. Where to buy new (not used) fish tubs and lids?

   By JeanneCake, November 22, 2011
   • 3 replies
   • 4k views
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   • pastrygirl
   • November 23, 2011

3. Ever Wonder Who's Cooking Your Food?

   By mskerr, November 16, 2011
   • 8 replies
   • 3.6k views
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   • Sidney
   • November 22, 2011

4. Working in the restaurant industry: love it, hate it, why do you do it?

   By pastrygirl, November 18, 2011
   • 0 replies
   • 1.7k views
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   • pastrygirl
   • November 18, 2011

5. Working graveyard -- any tips?

   By ScoopKW, August 15, 2011
   • 20 replies
   • 5.6k views
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   • savvysearch
   • November 17, 2011

6. How to react if someone steals your recipes?

   By DC200, November 5, 2011   

   • Confections
   • 11 replies
   • 7.7k views
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   • Txacoli
   • November 14, 2011

7. Staging in the United States from Abroad

   By Jaya Morris, November 8, 2011
   • 6 replies
   • 2.1k views
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   • Jaya Morris
   • November 10, 2011

8. Any current or former butchers?

   By A_Hunger_Artist, October 29, 2011
   • 2 replies
   • 1.9k views
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   • Country
   • October 29, 2011

9. "Behind You" 1 2

   By annecros, April 14, 2008
   • 48 replies
   • 18.1k views
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   • chocolate lover
   • October 3, 2011

10. What is the difference between pro sushi chef and amateur ?

    By sivasushi, July 19, 2011
    • 11 replies
    • 3.7k views
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    • eternal
    • September 30, 2011

11. Test Kitchens? How do you get in?

    By stackbaxter, September 30, 2011
    • 2 replies
    • 2k views
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    • hathor
    • September 30, 2011

12. Good comments from wait staff

    By Mano, September 12, 2011
    • 5 replies
    • 3.5k views
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    • Gregg
    • September 30, 2011

13. Staging at Noma

    By cacaobella, September 28, 2011
    • 0 replies
    • 2.2k views
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    • cacaobella
    • September 28, 2011

14. A Conversation with Dan Cathy, CEO of Chick-Fil-A

    By annabelle, September 21, 2011
    • 2 replies
    • 2.3k views
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    • gfweb
    • September 22, 2011

15. Setting retail prices for baked goods 1 2

    By Caroline923, July 30, 2008
    • 35 replies
    • 35.9k views
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    • frannyfran
    • September 20, 2011

16. Starting up your own food truck?

    By Chefb28, September 17, 2009
    • 22 replies
    • 28.7k views
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    • Aman Adatia
    • September 18, 2011

17. Amuse-bouche

    By agaronthefloor, September 16, 2011
    • 0 replies
    • 2k views
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    • agaronthefloor
    • September 16, 2011

18. Highest Mark-ups on the Menu

    By weinoo, September 6, 2011
    • 16 replies
    • 6.2k views
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    • ScoopKW
    • September 9, 2011

19. Chips and Salsa

    By DanM, September 6, 2011
    • 12 replies
    • 5.6k views
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    • ScoopKW
    • September 9, 2011

20. Sushi is so simple and yet very difficult to master >_<

    By sivasushi, July 16, 2011
    • 13 replies
    • 3.5k views
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    • carltinmar
    • September 5, 2011

21. Food costing and pricing

    By agaronthefloor, August 24, 2011
    • 9 replies
    • 4.9k views
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    • ScoopKW
    • August 30, 2011

22. Religion in restaurants 1 2 3

    By munchymom, August 26, 2011
    • 56 replies
    • 11.2k views
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    • prasantrin
    • August 30, 2011

23. You Call This Service?

    By weinoo, August 19, 2011
    • 8 replies
    • 2.8k views
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    • Broken English
    • August 20, 2011

24. Best Restaurant Meal/Experience of Your Life

    By weinoo, July 23, 2011
    • 24 replies
    • 9.6k views
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    • Zeemanb
    • August 15, 2011

25. Sushi and presentation

    By sivasushi, July 15, 2011
    • 4 replies
    • 2.5k views
    • 
    • dcarch
    • August 15, 2011