Restaurant Life

1,486 topics in this forum

1. Customers that make your 'top ten worst' 1 2 3

   By Sukie, September 14, 2008
   • 58 replies
   • 19.5k views
   • 
   • tecolote
   • February 26, 2009

2. Kitchen Baby: advice for a fledgling chef

   By Eliza, February 20, 2009
   • 7 replies
   • 2.3k views
   • 
   • Eliza
   • February 24, 2009

3. What Are You Doing To Increase Customers?

   By Old Timer, February 8, 2009
   • 11 replies
   • 2.7k views
   • 
   • joanner
   • February 18, 2009

4. Restaurant Business Models in a Recession

   By Chris Amirault, February 5, 2009
   • 16 replies
   • 3.5k views
   • 
   • tan319
   • February 14, 2009

5. Charcuterie in a professional restaurant

   By madtowner, February 9, 2009   

   • Charcuterie
   • 4 replies
   • 2.5k views
   • 
   • madtowner
   • February 12, 2009

6. Is a brasserie the same thing as an osteria?

   By Kent Wang, February 7, 2009
   • 3 replies
   • 1.7k views
   • 
   • markemorse
   • February 8, 2009

7. A taxing question

   By dimsumfan, February 6, 2009
   • 4 replies
   • 1.8k views
   • 
   • duck833
   • February 8, 2009

8. serving the whole table its mains simultaneously

   By Sher.eats, February 4, 2009
   • 18 replies
   • 5.4k views
   • 
   • Jaymes
   • February 7, 2009

9. Patrons with Tea bags 1 2 3

   By Naftal, March 15, 2008
   • 66 replies
   • 21.4k views
   • 
   • chuchelo
   • February 5, 2009

10. Advice: Starting A Sandwich Shop 1 2 3

    By Qwerty, December 28, 2008
    • 64 replies
    • 39.3k views
    • 
    • Obuibo
    • February 4, 2009

11. sosa products - proespuma

    By danielbenhaim, June 27, 2008
    • 4 replies
    • 7.5k views
    • 
    • chiantiglace
    • January 30, 2009

12. A great chef vs. a culinary genius 1 2 3

    By Wesley1, July 10, 2008
    • 53 replies
    • 17.9k views
    • 
    • dannycooks
    • January 28, 2009

13. Restauranteur as Enterpreneur

    By Chris Amirault, January 13, 2009
    • 6 replies
    • 1.9k views
    • 
    • jvalentino
    • January 17, 2009

14. How much does it REALLY cost

    By CDRFloppingham, January 14, 2009
    • 1 reply
    • 2k views
    • 
    • klkruger
    • January 14, 2009

15. juice/smoothie bar/wheatgrass

    By Fuel Juice Bar, January 10, 2009
    • 0 replies
    • 2.6k views
    • 
    • Fuel Juice Bar
    • January 10, 2009

16. serving bad food

    By begpie, January 7, 2009
    • 0 replies
    • 1.9k views
    • 
    • begpie
    • January 7, 2009

17. Kitchen work and disability

    By Tiger Black, December 31, 2008
    • 3 replies
    • 1.8k views
    • 
    • K8memphis
    • January 2, 2009

18. I have a dilemma and need help

    By Old Timer, June 11, 2007
    • 20 replies
    • 6.5k views
    • 
    • Old Timer
    • December 30, 2008

19. Pastries 1/2 price after 4pm 1 2

    By sugarseattle, December 12, 2008
    • 26 replies
    • 5.7k views
    • 
    • K8memphis
    • December 27, 2008

20. Menu graphic design

    By Kent Wang, May 14, 2006
    • 18 replies
    • 5.6k views
    • 
    • alanamoana
    • December 26, 2008

21. Looking for work in Italy

    By shahed, December 13, 2008
    • 7 replies
    • 2k views
    • 
    • pfunk_49
    • December 19, 2008

22. Financial Aid for Parisian Studies for US Citizen

    By gogetappreciated, December 16, 2008
    • 2 replies
    • 1.4k views
    • 
    • TAPrice
    • December 16, 2008

23. Chef seeking post-illness advice

    By xochi74, February 17, 2008
    • 12 replies
    • 4.4k views
    • 
    • Tiger Black
    • December 15, 2008

24. Making your last service day as good as the first

    By gfron1, December 15, 2008
    • 1 reply
    • 1.4k views
    • 
    • Toliver
    • December 15, 2008

25. What's the next big thing in plating?

    By Kim Shook, October 12, 2008
    • 15 replies
    • 5.7k views
    • 
    • Lupinus
    • December 12, 2008