If It Doesn't Sell, It Doesn't Stay
Menus can be emotional documents. They’re not just lists of food; they’re scrapbooks. Every dish has a backstory,
Price to Survive
There’s a fear that only restaurant owners know. It shows up late at night, after the doors are locked,
New Year's Resolution #3: Find Another Revenue Stream
Restaurants survive on thin margins and stubborn hope. Anyone who’s ever signed the back of a check instead of
New Year's Resolution #2: Properly Invoice Clients
It usually happens at the event site, at a folding table, under bad lighting, with a planner or organizer holding
New Year's Resolutions #1: Pull the Plug
There is a magic hour in a restaurant that feels ceremonial, almost sacred. The lights dim just a touch. Glasses
How to Get a "YES" From Clients
There’s a particular sound a catering inbox makes late at night. Not an actual sound—more a feeling. The
The Simple Menu
There’s a smell that lives in every kitchen I’ve ever loved: hot oil, onions surrendering to heat, something
Take a Load Off
It usually comes late, after the doors are locked and the burners are cooling. You sit on an overturned milk
Too Many Hats Dilemma
You know the rhythm. You feel it in your shoulders, your back, the way you check your phone at 2
No Changes
During every service—usually right when the line is deepest and the kitchen is dancing on the edge of chaos—
