Recent content by newrestaurant

Everything that was said. However, I would add the following. Off premise, not at the restaurant. I would also include a ‘goodwill’ bonus if the fired person was not caught in outright criminal or wrongdoing. Like, I’m sorry but we have to part ways–here is a little extra to help see you...

Thanks for your time, lots to think about and lots to implement in the correct way or should I say, the way that will hopefully work well. Thanks again, Glen.

I am working on a new recipe/vision of mine. Can I have some pros, cons, help, experiences, tips, short cuts, magical dust?? Please. I want to incorporate a stuffed ‘rim’ on a pizza. I want to stuff a sausage or hot dog into the crust. Par baking the meat? Overlapping the dough? Etc. Guidance...

I am big (huge) into the infusion kick these days. Like adding something Asian to Ravioli, or making a Gumbo bowl with PHO ingredients infused and other things, like Italian meatballs within Chinese steamed buns, etc. My wife and kids are in the Twin Cities and there is a Korean lady near...

Thanks Pizzaadmin. I posted a thread called, “Service, Setup and Staff”, that coincides with this.

Back in the late 80’s and 90’s I was in the restaurant business in Midtown Manhattan (New York City) and that is a real tough, super competitive, unforgiving, multi-thousand based restaurant city, with restaurants virtually on every block or every other block in Midtown Manhattan. Coupled with...

My way includes two groups of five things each group coincides with each other there’s no exceptions. One. my customers are precious, Two, my customers are special, Three. my customers are my future, Four. my customers pay our bills, Five, without our customers we really have nothing. The set...

Anybody ever heard of these three, The Custom Box Company, or US Box, or EMENAC Packaging?? Any experiences with those?

Thanks. And yes I’ve been around a couple of my own restaurants in the past and many others and spent 30 yearsc in New York City, as well my current wife is Southeast Asian and I have a Korean ex-wife and the past Korean partner from a business for 14 years, so I know a lot about Asian food as...

Good Saturday Morning! I am working on my pizza side of my new restaurant I will open in the spring. Cajun/Asian and Italian, lots of infused food recipes, bringing NYC to the Midwest, etc. Half of my business will be pizza, great sandwiches and classic bar food but with twists and upgrades...

Hi everyone, first post here. Been in the restaurant biz in the late 80’s to 90’s in Midtown Manhattan, 2 extremely successful independent places. In other businesses since. Non food related. In eastern Montana, then Twin Cities (Mpls/St Paul) and another Midwest state. Wife just lost $400k...