Practical Thinking for Better Foodservice Operations
Foodservice problems rarely begin with one dramatic failure. More often, they develop through small gaps in standards, training, accountability, cost control, food safety, or management follow-through. These insights examine those problems from an operator’s perspective — what is actually happening, why it matters, and what management can do about it.
Topics include restaurant operations, food safety, profitability, leadership, staff development, guest experience, concept development, production systems, and the practical realities of managing foodservice operations across different markets and cultures.
Latest Insights
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Your Food Cost Problem Probably Isn’t a Food Cost Problem
High food cost is often blamed on purchasing prices, portion sizes, or the kitchen. But sometimes the real problem starts before the food ever reaches production. A receiving failure taught me how easily thousands of dollars can disappear through a small operational gap—and why good systems matter more than assumptions.
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Stop Calling Your Employees “Family”
We tell employees, “We’re one big happy family.” It sounds caring, but it can blur the line between loyalty and accountability. A conversation with a security chief in Mogadishu taught me why strong operations need something better than a family culture: they need a great team.