Restaurant Life

1,493 topics in this forum

1. Defying gravity: Dishes that are not structually sound.

   By piracer, June 21, 2010
   • 1 reply
   • 2.8k views
   • 
   • azmilsyahmi
   • June 30, 2010

2. Upgrading the menu, without a kitchen

   By felipetruji, February 27, 2016
   • 9 replies
   • 2.8k views
   • 
   • suzilightning
   • June 3, 2016

3. pay rate for bread baker

   By sugarseattle, July 23, 2007
   • 6 replies
   • 2.8k views
   • 
   • tan319
   • August 9, 2007

4. Culinary School Grads Futures

   By Timh, December 3, 2008
   • 7 replies
   • 2.8k views
   • 
   • Edward J
   • December 11, 2008

5. Catering a Dinner

   By mzrb, April 24, 2008
   • 6 replies
   • 2.8k views
   • 
   • CaliPoutine
   • April 25, 2008

6. Occupancy costs

   By chromedome, July 16, 2008
   • 2 replies
   • 2.8k views
   • 
   • Jakea222
   • July 17, 2008

7. "Injured by flaming steak" -- anything like this ever happen to you?

   By Alex, December 18, 2013
   • 2 replies
   • 2.8k views
   • 
   • Panaderia Canadiense
   • December 18, 2013

8. Selling research crops to local restaurants

   By bumpkin, November 28, 2012
   • 6 replies
   • 2.8k views
   • 
   • bumpkin
   • November 30, 2012

9. Is this restaurant a good investment?

   By PurpleDingo99, July 5, 2007
   • 8 replies
   • 2.8k views
   • 
   • RuthWells
   • July 11, 2007

10. Fine dining chefs opening comfort food restaurants

    By DanM, June 15, 2009
    • 3 replies
    • 2.8k views
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    • Qwerty
    • June 16, 2009

11. Do you keep secrets....

    By Forest, February 2, 2007
    • 9 replies
    • 2.8k views
    • 
    • Luckylies
    • February 3, 2007

12. The Paradox of American Restaurants

    By Alex, June 21, 2017
    • 6 replies
    • 2.8k views
    • 
    • gfron1
    • June 21, 2017

13. How Common is Working Gratis?

    By johnsmith45678, May 15, 2006
    • 10 replies
    • 2.8k views
    • 
    • rgruby
    • May 16, 2006

14. Seasonal-local-organic and Asian restaurants

    By Fat Guy, March 25, 2011
    • 14 replies
    • 2.8k views
    • 
    • haresfur
    • March 28, 2011

15. Do they really want to know (feedback)

    By BeeZee, May 19, 2013
    • 6 replies
    • 2.8k views
    • 
    • pastrygirl
    • May 20, 2013

16. Adjusting to a new job and schedule

    By lisa_antonia, March 30, 2007
    • 10 replies
    • 2.7k views
    • 
    • Jakea222
    • April 1, 2007

17. Traveling the country, working along the way

    By wax311, May 3, 2008
    • 7 replies
    • 2.7k views
    • 
    • wax311
    • May 20, 2008

18. Legal Seafood, Culinary Guild "Blacklisted Fish" Dinner

    By hathor, January 13, 2011
    • 4 replies
    • 2.7k views
    • 
    • hathor
    • January 15, 2011

19. Charcuterie in a professional restaurant

    By madtowner, February 9, 2009   

    • Charcuterie
    • 4 replies
    • 2.7k views
    • 
    • madtowner
    • February 12, 2009

20. Laying Down the Knives...

    By Brian B, March 11, 2008
    • 6 replies
    • 2.7k views
    • 
    • Joisey
    • March 26, 2008

21. Starting a Food Business

    By gingerbeer, April 19, 2009
    • 8 replies
    • 2.7k views
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    • onocoffee
    • April 25, 2009

22. becoming a pastry chef?

    By Mirandar, September 3, 2007
    • 7 replies
    • 2.7k views
    • 
    • Rehovot
    • September 6, 2007

23. Legal Services for Chefs and Restaurants?

    By WK2, May 23, 2012
    • 7 replies
    • 2.7k views
    • 
    • Dexter
    • May 24, 2012

24. Healthy vs. Unhealthy squid

    By markk, February 21, 2007
    • 7 replies
    • 2.7k views
    • 
    • Rebecca263
    • March 3, 2007

25. Getting a Restaurant Stage

    By Thomas Fields, December 5, 2013
    • 2 replies
    • 2.7k views
    • 
    • pjm333
    • January 3, 2014