|
|
 |
|
When we hire new cooks or servers, we typically ask them to trail for one shift (unpaid) before we make an offer. I've done this at other restaurants as well. Most people we've done this with haven't complained but one person who we ended up not hiring was threatening to report us to the Department of Labor if we didn't pay her for the day. I ended up paying her since I figured it would be less trouble than fighting it, but were we in the wrong?
Restaurant Manager, New York, NY
Trailing is a fixture in our industry. It gives employers a chance to make sure a prospective employee is a good fit on the team. Since certain skills like sense of urgency, knife work, and guest service are difficult to show in an interview, it also gives you, as an employer, a chance to see the prospective employee in action.
Read more...
|
 |
Got a question? Ask the Advice Guy!
Professor, author and editor Dr. Jonathan Deutsch (pictured left) is the leader of our ever-popular Advice Guy squad, backed up by industry veteran and marketing visionary Tom Feltenstein and commodities analyst and consultant, Bill Lapp.
Learn more about the "Guys" and submit your questions here. We'll get them answered in future editions of MonkeyDish Outbound.
|
|
 |
|
Making Breakfast Better
Brought to you by Lamb Weston
An increasing number of foodservice operators are seizing the opportunity to serve breakfast. And with good reason. In restaurants, breakfast is a $57 billion a year business projected to grow at an annual rate of 13 percent through 2014, according to the Mintel Breakfast Report.2011. The breakfast opportunity is great in noncommercial operations as well.
Taking advantage of that growth requires a keen eye for trends and menu items that satisfy evolving tastes for variety, convenience and uniqueness. One of the best ways to do this is to make potatoes into breakfast specialties.
Read more...
|
|
 |
Lamb Weston® Seasoned Ribcut® Fries
Serve sweet potato fries like your customers have never had before. These specially cut fries are coated with a savory red-batter seasoning for a crisp and hearty sweet potato flavor explosion. |
|
 |
Health-care reform: What operators are saying
There is a lot known about the new health care law, but there are still some rules left to be sorted out. Regardless, there is enough known that many in the industry are concerned. Hear how some of your peers are responding to reforms.
Read more...
|
|
 |
0% Financing
Manitowoc Foodservice is offering 0% financing for 24 months on purchases thru Dec. 14, 2012. Get foodservice equipment you need today from Cleveland, Convotherm, Dean, Delfield, Frymaster, Garland, Jackson, Kolpak, Lincoln, Manitowoc Ice, Merrychef, Merco, Servend, US Range and Welbilt. |
|
 |
|
 Jolt of joe proves a motivator
Want to get more productivity out of crewmembers? Give them coffee. A recent study found that foodservice workers are more likely to flag on the job without a continuous stream of coffee than the employees of any other profession.
Read more...
|
|
 |
Mrs. Friday's® Krabbycakes®
Mrs. Friday's® Krabbycakes® feature real snow crab meat, high-quality surimi, real butter and fresh cream, all coated in light, crispy Panko breadcrumbs. They have a premium crab flavor at an affordable price. Visit kpseafood.com |
|
 |
|
 Fall Coffee Drinks
That morning cup of joe is getting dressed up for the fall season at several of the large coffee-centric chains. They are offering seasonal drinks that promise to keep customers warm as the temperatures fall.
Read more...
|
|
 |
Perk up hot beverage sales with LBP Manufacturing's THERMO GRIP™ cups. Serve quality coffee and premium hot drinks in double-wall THERMO GRIP™ cups that maintain drink temperatures and are comfortable to hold. Made with 25% recycled material, and available in 8-24 oz. Custom printing is available. |
|
 |
|
 Make it funky: "What's on your current playlist?"
For chefs, music is often as important as the knives they cart around. While chefs tend to avoid music during restaurant service, prep is another matter. The right mix can help pump up the necessary energy when readying for a big Saturday night crowd, or soothe the soul at home, following a night of dealing with a demanding clientele or moody kitchen staff. For some, electronica does the trick, while others prefer the beat of hip hop. One thing is clear: the playlists created by these 10 chefs are as eclectic as their culinary expertise.
Read more...
|
|
 |
|
Mad About Mussels: Versatility
Discover the infinite versatility of fresh blue cultured mussels. See how chef Gordon Bailey makes use of the entire mussel in his kitchen.
Watch Video
|
Sponsored by  |
|
 |
|
|
|
|
 |
|
Baked Apple Oatmeal
Say good morning to the old-fashioned goodness of oatmeal baked with raisins, walnuts and tart apples.
|
 |
|
BBQ Turkey Skewers with Cucumber Mint Dressing and Tropical Fruit Salad
Adding salsas, dipping sauces and garnishes to the plate puts an uptown spin on barbequed foods. Chef Sanchez skewers turkey breast—a leaner alternative to traditional pork and beef—and brushes the meat with spicy BBQ sauce before grilling. Colorful fruit salsa and a creamy yogurt dressing complete the dish.
|
|
Recipedia is a showcase of recipes focused on trends and designed to stimulate menu ideas within all foodservice operations. Search the database or sign up for the monthly newsletter.
|
|
Print
Email
