(713) 662-2059
  • Facebook
  • Twitter
  • Google
  • RSS
  • Facebook
  • Twitter
  • Google
  • RSS
Genuine Hospitality Consulting
  • Home
  • About
  • Services
    • Pre-Opening Services
    • Assessments
    • Front of the House
    • Back of the House
    • Information Mgmt
    • Catering
    • Human Resources
  • Projects
    • Holly Hall
    • Legacy Restaurants
    • Saint Arnold Brewing
    • BCEC
    • Java Pura at the BRC
    • Fish & Camaron
    • La Casa del Caballo
  • Articles
    • My Table
    • Mise en Place
    • Restaurant Startup & Growth
    • Culinary Thymes
  • Media
    • Videos
    • Books and Misc.
    • Links
  • Contact Us
Select Page
How to Make Quality Pre-made and Speed Scratch Work for Your Concept

How to Make Quality Pre-made and Speed Scratch Work for Your Concept

by Joe Abuso | Sep 2013 | Restaurant Startup & Growth

Every chef contends with the balancing act of producing the variety and quality of foods that their customers and bosses want with the reality of the capabilities of their staff, the size of their kitchens and their budget. In the perfect kitchen there would be just...
The 5 Points of Proper Portion Control

The 5 Points of Proper Portion Control

by Joe Abuso | May 2013 | Restaurant Startup & Growth

Although portion control probably doesn’t top many chefs’ lists of the most fun or creative parts of their job, it is still an important task for which they are responsible. Without it, both sides of any restaurant’s basic equation – customer satisfaction &...
10 Things You Can Do Today to Increase Menu Profitability

10 Things You Can Do Today to Increase Menu Profitability

by Joe Abuso | Mar 2013 | Restaurant Startup & Growth

More and more operators are making the observation that it is getting harder and harder to make a buck in the restaurant business. Between fewer customers, many of who are demanding more satisfaction but expect to pay less for it, and rising costs, not to mention...
One Big Job: How to Hire your First or Next Chef

One Big Job: How to Hire your First or Next Chef

by Joe Abuso | Feb 2013 | Restaurant Startup & Growth

In almost any restaurant no position is more important than that of the chef. Of course other positions, such as the dining room manager and GM or owner/operator, are just as critical. But if the menu is not appealing, the food not consistently well prepared, the food...
Climbing the Ladder: Helping your Kitchen Staff Develop their Skills and Careers

Climbing the Ladder: Helping your Kitchen Staff Develop their Skills and Careers

by Joe Abuso | Nov 2012 | Restaurant Startup & Growth

One of the worst, but undeserved, stereotypes that the hospitality industry endures is the concept that it offers nothing but low paying, boring, dead end jobs to people who have no better options in life. But ask anyone who has been a proud member of our fraternity...
First Things First: Making Prep Work More Efficient

First Things First: Making Prep Work More Efficient

by Joe Abuso | Oct 2012 | Restaurant Startup & Growth

As any good chef will tell you, there is nothing more important than the part of each day dedicated to prep work. Without well-planned and executed prep, labor and food costs, as well as quality, are impossible to control. And although service time is where the rubber...
« Older Entries

Recent Posts

  • How to Make Quality Pre-made and Speed Scratch Work for Your Concept
  • Fun Summer Wines
  • A Tasting of Mexican Beers
  • The 5 Points of Proper Portion Control
  • The Backyard Sommelier

Recent Comments

    Archives

    • September 2013
    • August 2013
    • June 2013
    • May 2013
    • April 2013
    • March 2013
    • February 2013
    • December 2012
    • November 2012
    • October 2012
    • September 2012
    • August 2012
    • July 2012
    • June 2012
    • May 2012
    • April 2012
    • March 2012
    • February 2012
    • January 2012
    • December 2011
    • October 2011
    • August 2011
    • July 2011
    • June 2011
    • May 2011
    • April 2011
    • February 2011
    • January 2011
    • December 2010
    • September 2010
    • August 2010
    • July 2010
    • May 2010
    • April 2010
    • March 2010
    • February 2010
    • December 2009
    • November 2009
    • September 2009
    • August 2009
    • July 2009
    • May 2009
    • April 2009
    • February 2009
    • January 2009
    • September 2008
    • April 2005
    • January 2005
    • November 2004
    • September 2004
    • May 2004
    • January 2004
    • July 2003
    • December 2002
    • September 2002
    • May 2002
    • March 2002
    • November 2001
    • September 2001
    • July 2001
    • May 2001
    • March 2001
    • November 2000
    • July 2000
    • January 2000
    • November 1999
    • September 1999

    Categories

    • Culinary Thymes
    • Mise en Place
    • My Table
    • Restaurant Startup & Growth

    Meta

    • Log in
    • Entries RSS
    • Comments RSS
    • WordPress.org
    • Facebook
    • Twitter
    • Google
    • RSS
    Copyright © 2019 Genuine Hospitality Consulting