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Operational Spotlight
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Operational Spotlight
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Chefs beat Monday blues with simpler menus, operations
Monday nights used to be dead at JiRaffe, a Cali-French outpost here owned by chef Raphael Lunetta. While diners scrambled for one of its 80 seats Thursday through Saturday, on Mondays “they wouldn’t come near us,” Lunetta says.
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Checking produce sources firsthand
June
16
2008
Checking produce sources firsthand
Steve
Coomes
During a recent meal, a dark thought visited Raphael Lunetta. “I was consuming something from far away, a place I’ve not seen, and I thought, ‘So how it is I can trust
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Games servers play
Peter Pierce’s servers didn’t have to tell him last year that his preshift lineups had grown stale. The manager of Slightly North of Broad — or SNOB — said their blank expressions told the whole story.
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Chef goes ‘whole hog’ over sanitation
The standard tools of food safety — thermometers and bleach buckets — are always within reach in the Charleston, S.C., kitchen of High Cotton, a sister concept of SNOB. But executive chef Anthony Gray says proper sanitation begins at the farms where he procures whole animals for his Low Country cuisine.
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Smaller Portions, big safety steps
When Au Bon Pain introduced its Portions menu in March, it believed part of its popularity would center on the items’ portability. All 14 Portions choices are sold from self-serve refrigerated cases for immediate consumption or takeaway.
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Small plates = ops changes for Au Bon Pain
Early sales results from Au Bon Pain’s Portions menu rollout have the chain believing small tastes can make a big impact on sales.
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Clyde’s Rx for tough times: Steak, more efficient operations
Let them eat steak. That’s the rallying cry at Clyde’s Restaurant Group here as it tries to keep its seats filled — and its accountants happy — amid waves of bad news about the economy.
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Striving to make food safety fun
Clyde’s Restaurant Group likes to make it fun for employees to learn about food safety.
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Qdoba aims to serve in a New York minute
There’s a reason the song says, “If you can make it here, you can make it anywhere,” as the management of Qdoba Mexican Grill was all too aware when it opened the Denver-based chain’s first company-operated store in New York City two months ago.
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Stepping up the safety
Qdoba Mexican Grill’s New York prototype may mark a departure for the chain, but not when it comes to food safety.
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