An industry expert answers questions on improving restaurant operations
Due to my husband's health, we closed our 50+ year old restaurant in January 2013. I have been debating between making a cookbook of the favorite recipes from the restaurant, or hiring a company to make three or four of our most popular and unique items for public sale. Where do I start looking for the companies to help with either project and what are the realities of any success in this next endeavor?
This week I’ll tackle the cookbook part of your question and save the food product development question for a future column.
A disgruntled former employee has been making up some really awful lies about me and posting them on blogs, review sites, etc. Is there any way to fight this besides an expensive lawsuit?
Protecting yourself from libel, especially in the age of social media, is important but not easy.
We often have fellow industry people [as guests] in our restaurant. At my last restaurant, we used to send extra dishes to basically everyone we knew. At this one, my owner doesn’t like me to do anything for them. Is that bad business? Is there a recommended guideline?
The answer to how much to comp others may come down to the golden rule—what do you expect when you visit others’ restaurants and are recognized as a fellow industry vetera
I hired a new chef who is telling me that we need to make certain upgrades and improvements to satisfy the health department. We were inspected without a problem. Do you think it is a good idea to invite them in to give their opinion or is that just asking for trouble?
You are asking for a non-penalty consultation from the health department. Some municipalities do have such a thing: you ask a health inspector to come in for advice.
With marijuana now legal in our state, do we need to redo our pre-employment drug screening? Currently, those who test positive for anything on the screening are not hired.