In April of this year, Hotel F&B conducted its first-ever State of the Industry Study. Our goal: to better understand the perceptions and overall state of the foodservice/hospitality industry among our subscribers.
One of the tired stereotypes about F&B jobs such as cooking, bartending, and serving is that they’re just a way station to collect a paycheck until that employee finishes school or “makes it” in a different career.
Many organizations price bottled wine to meet specific cost percentage objectives. While it might be the easiest way to meet budget objectives, there are a number of problems with this approach. It used to be normal to double or triple the retail price of wine for restaurant menus.
I've had the pleasure this past weekend of learning more about pork, from production to plate and from snout to tail, at the National Pork Board's annual Pork Summit at the Culinary Institute of America's Greystone campus in St. Helena, California.