How I Got Here!

Welcome to my Editor’s Bite section! Information on this new page will range from simple Dinner Reviews Internet Magazine© updates like How I Got Here, to more controversial subjects relating specifically to the hospitality business. Maybe we should have called this Editor’s Sip according to the picture of me above, but you get the picture…er..well, idea!

Dinner and a Movie? Great Service Means….

Editor's Bite
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One of the keys to great service in any restaurant is the time invested in staff training. Training is that magical word that brings preparation and passion together to make the elusive magic known as excellent or even five star service. Whether you are opening a new restaurant or trying to fix your existing one, start from scratch and take the time to train your staff thoroughly with great attention to detail. Read more...

ChaChaCha – Not the Dance, the Restaurant! Havana, Cuba

Editor's Bite
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Two of our starters soon followed. The Fish Doughnut was more accurately 5 fish beignets, featuring flakey fish inside, and banana chips on the crispy exterior. This was served with a ramekin of sweet garlic chili sauce, which greatly enhanced the “doughnut”. They were tasty enough, but not anywhere as interesting as the menu description. Read more...

Good Habits are Hard to Break

Back of House
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I have come to realize that to be a server or a bartender in a busy restaurant…especially a fine dining restaurant…you must have the gift of gab as well as the patience of a saint. Everything depends on your ability to withstand and survive in the vortex of the organized chaos of your very busy surroundings. Creating good habits and sticking with them while you work is the key! Read more...

Dinosaur of the Restaurant Business

Editor's Bite
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Training is what is missing today, as well as personal pride and interest in becoming highly skilled at handling people…a powerful skill that is used throughout our lives and in all the business endeavors we do. I cannot teach someone to have pride or not be lazy…but I can inspire them to be better. That is why I started restaurant consulting. It works! Read more...

I Fix Broken Restaurants

Back of House
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After reading this, the next time you hear the term restaurant consulting you’ll have a better idea of just how intricate it really is. Television shows like Restaurant Impossible only give the public a glimpse into what it takes to fix broken restaurants. Read more...

The Traveling General Manager

Editor's Bite
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As a “restaurant and nightclub consultant” successfully working in all aspects of the hospitality industry over the past four decades, I have found the terminology “consultant” to be somewhat offensive to restaurant owners. Owners do not enjoy paying someone to tell them what’s wrong only… Read more...

No Automatic Pilot

Editor's Bite
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I love the restaurant business… I must! I’ve done everything from dishwasher to owner over the last 42 years, and now I am a food crtiic. If I ever do get famous, the complete story will make a very good book. Servers in the biz for as long as I have been, have tons of great stories to tell. I like to call them Fish Stories! Read more...

How I Got Here

Editor's Bite
wine-glass

Welcome to my Editor’s Bite section! Information on this new page will range from simple Dinner Reviews Internet Magazine© updates like How I Got Here, to more controversial subjects relating specifically to the hospitality business. Read more...