The restaurant business demands more than culinary talent—it requires strong business acumen, effective systems, and a positive workplace culture to succeed in this challenging food service industry. Ever wonder what…
“I got to see what hard work looked like and what it’s like to persevere even when times are tough… but I also saw the bad, right? You know, the…
Restaurant success depends on mastering key financial ratios, with Hanoi House owner Susan Tung sharing that proper cost management is the foundation for longevity in the competitive food service industry….
In the kitchen, oil is liquid gold and every drop counts. With cooking oil prices constantly climbing and supply chains still unpredictable, managing fryer oil has become as crucial as…
After 20 years of running kitchens and owning restaurants, I’ve learned that what’s good for the planet is usually good for my wallet too. That’s true when it comes to…
A truly great dish starts with great oil. Over the years, I’ve learned that even the finest frying oil can betray you if you’re not paying attention. In my kitchen,…
I’ve worked in busy kitchens, testing canola oil vs peanut oil. Each oil has its own strengths. I want to share what I learned so you can make a better…
As a professional chef, I understand the importance of grease containment systems in the operation of a kitchen as a culinary expert. There are far more reasons than just regulations…
In the fast-paced world of restaurant kitchens, every decision matters—especially when it comes to the oil you cook with. The right cooking oil isn’t just about frying or sautéing; it’s…
In the busy restaurant, “How Often Should Restaurants Change Their Deep Fryer Oil?” is a question every kitchen operator must consider. Did you know high-end restaurants may only change their…
