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  1. Good for Tony! Had someone done this with Mtv 25 years ago, they'd still be playing music videos today! Eric RestaurantEdge.com
  2. I've always been a strong supporter of chef's going out into the FOH to greet customers. However, it's only good business when the food is good, the restaurant is decent, and the chef isn't drunk or hungover! Eric RestaurantEdge.com
  3. Regarding the recent e-coli outbreak on Long Island that caused the closure of at least 8 units and maybe more..... Taco Bell may or may not being getting a bad rap here. The investigation is still ongoing as to the cause of the e-coli outbreak. However, when 8 restaurants are closed because of an outbreak, something much larger is actually happening. Should fast food establishments put more emphasis in the quality of their products over being cheap and fast? Or is being cheap and fast putting Taco's Bell's food items at a higher risk of exposure to harmful bacteria's? Just wondering.... Eri
  4. Dunkin' Donuts and Krispy Creme have picked a fight with each other. North / South Donut Wars Which donut do you think is better? Eric
  5. Kent, I wouldn't bring the 'roosters home to rest' on the fact that the story suggests people are "really" drunk. They interviewed some of the people who got arrested this morning, and most of them had designated drivers. This is why this is a big concern! Eric
  6. Admin: Cross-posted threads consolidated here. The Texas Alcoholic Beverage Commision has randomly begun raiding bars in the Dallas area, and arresting bar patrons, servers, bartenders, bar owners, and bar managers for overserving their customers. Here's the story: Drinking in Texas Bars Public intoxication in Texas .08, or roughly two drinks for the average person. Texas Public Intoxication Laws (.08) This is bad news for anyone who owns a bar or restaurant in Texas that serves alcohol. First, bartenders and servers are trained to identify obvious causes of drunkeness, but they don't carry
  7. Ok.... this is a little pet-peeve I have with waitstaff uniforms. Being a restaurant pro that I am, I have to be real honest about our waitstaff's uniforms. Don't customers notice when a waiter or waitress comes to work in a uniform that is either dirty, smelly or wrinkled? I know this doesn't affect the food, but doesn't this speak volumes about the organization of the person wearing this uniform? .........just fielding my thoughts to intelligent observers...... Eric RestaurantEdge.com
  8. There's a brand new movie coming called "Waiting" that has been getting decent reviews.... It's coming out on DVD within the next week. Here's the website: WAITING Nobody mentioned two of the biggest ever, "Fried Green Tomatoes" and "Cocktail." Both of those were about food or the restaurant biz..... Eric Restaurantedge.com
  9. Rabbit. And more Rabbit. And then some more Rabbit. Sysco Foodservices of America (the big suppliers for restaurants) cannot keep up with the demand in rabbit. Bread bowls. "They're backkkkkk........" Tea. This is just to name a few...... Eric RestaurantEdge.com
  10. So many aspiring culinarians! It's good to see! I've really enjoyed what I've read on this thread.... Now, for the big reality check here. I've been in the restaurant business for 27 years. I started when I was 11 years old as a busboy / dishwasher. Yes, I was illegal, but who really cared in 1981 America. I then went on to culinary school, then after that got my BA from Indiana University. I never let the education part escape me. Today, I consult restaurant people and aspiring ones alike. I help them save them from failure for the most part. But, I give helpful advice in all areas of the
  11. Saffron in mashed potatoes. Come on, gimme a break! Eric RestaurantEdge.com
  12. Anyone know of any great micro-distilleries out there? I read this story the other day and was amazed to see that just 10 years ago there were only 12 in the United States, and now there are 66. Most of which came into being within the last 5 years. Eric
  13. I've often thought that the United States lags way behind European, Asian, Canadian and Australian beers. With the exception of microbrews, the entire industry is corned by Bud, Miller and Coors. Before the Prohibition, many small towns in the United States had their own microbews or local brews. They simply never came back to what they once were. Just my two-cents. Eric RestaurantEdge.com
  14. Marinated grasshoppers in Kobe, Japan. Crunchy! You'll need a toothpick, too..... Eric
  15. Yeaahhhhhh! http://newyorkminute.bravehost.com/myPictures/kalbi.jpg Eric
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