Parkas and 2010

As the weather turns here in the desert, a respite from the triple digits is welcome with a fury of various outdoor activities, myself...

Brand Standards = Bland Standards?

I've had several conversations recently with F&B professionals trying to carve a unique niche in hotels through signature, concepted bars and restaurants. One topic...

Searching For the Perfect Phrase – A Public Service Announcement

New managers and chefs often struggle with learning the ropes of their position, embracing a management "style," and learning how to talk to their...

A Leader in Imperfection

I read a quote recently by John Maxwell, he says “You can measure a leader by the problems he tackles. He always looks for...

Back in the Day: Rising Through the Ranks

When I was a culinary apprentice back in the early '90s, being a chef meant being a well respected head of the kitchen. Everyone...

SUPER BOWL or Bust!

In today’s economy, if you are not leading your team to be someone’s personal favorite you may succumb to an unfavorable loss.

So you want to open a hotel restaurant

The Grand Opening I hear that someone out there is looking for help with hotel restaurant pre-opening checklists. So you are opening a hotel...

Fly on the Wall: Two Chefs

Two chefs (Keith Schroeder and David Harrison, executive chef and sous chef respectively at Westin Atlanta Perimeter North) talk candidly about the state of...