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Ask Jon: Should Influencers Tip on Comped Meals?
Jonathan Deutsch
Drexel University
Philadelphia, Pennsylvania
So Your Staff Wants to Unionize, Here’s Why That’s a Good Thing
John deBary
New York, New York
If You Want to Communicate Better with Your Team, Write It Down
Eric LeVine
Farmingdale, New York
Guest Blogs
Love Is a Many Splintered Thing: A Passion for Wood-Fire Smoking
What I Learned While Taking a Two-week Crash Course in German Bread Baking
Maniacal Chefs, Guests Behaving Badly and More to Expect in The Menu
Our Bloggers
Luke Andrews
Bar to Home
Fort Mill, South Carolina
How to Vanquish That Old Bar Enemy: The Fruit Fly
Why Ask Guests If It’s Their First Time at Your Restaurant?
Once a Fellow Bartender, Always a Fellow Bartender
More
Ryan Bailey
The NoMad
Los Angeles, California
The Right Side Hustle Could Help Save a Sommelier During Tough Times
How to Guide Your Guests Back to Pre-Pandemic Wine Prices at Your Restaurant
How to Sell Off Your Wine Cellar
More
Justin Boevers
Sustainable Fisheries Partnership
Olympia, Washington
Why is Organic Seafood Growing Everywhere But in the U.S.?
Your Seafood Might Be Sustainable, but is it Climate-Friendly?
Do You Know the Difference Between Seafood Ratings and Certification?
More
Gerard Craft
Niche Food Group
Wildwood, Missouri
Awards and Best Restaurant Lists Almost Destroyed My Mental Health
Why My Kitchen Went From Oui to We
Breaking Down Borders on Defining Local
More
Justin Cucci
Edible Beats Restaurant Group
Denver, Colorado
How Did Farm-to-Table Become Farm-to-Wasteable?
More
John deBary
New York, New York
So Your Staff Wants to Unionize, Here’s Why That’s a Good Thing
More
Raymond Delucci
Line Cook Thoughts
Niagara Falls, New York
My Summer Reading List For Chefs
How I Started My Podcast
Where Have All the Cooks Gone?
More
Jonathan Deutsch
Drexel University
Philadelphia, Pennsylvania
Ask Jon: Should Influencers Tip on Comped Meals?
More
Taffy Elrod-Ljikovic
Chef Elrod LLC
Marlboro, New York
Five Social Media Tips for Restaurants With No Time for Social Media
Navigating My Post-Restaurant Pivot Has Been an Emotional Rollercoaster
Closing My Restaurant Forced Me to Learn How to Take Care of Myself
More
Peter Fischbach
Fischbach Enterprises
Toms River, New Jersey
Is Your Eco-Friendly Takeout Packaging Really Sustainable?
Looking for the Light
Your Food Cost Measurements Are Probably Wrong
More
Liz Grossman
MTG
I'll Happily Drive Six Hours For This Kind of Dinner Experience
Creating a Restaurant Community in Oakland
It Takes a Village to Braise a Brisket
More
Diana Hawkins
Sommelier
Reflecting on My First Year of Wine School
From Picking to Grape-Stomping, Here's How to Make Merlot
It’s Time to Harvest and Make Wine
More
Evan Hennessey
Stages at One Washington
Dover, New Hampshire
Technique: How to Use Bread Starter to Cure a Cow’s Heart
How Stages Projects Challenges Cooks to Become Better Chefs
Technique: Creating Aerated Lardo at New Hampshire’s Stages at One Washington
More
Mike Kostyo
Datassential
Chicago, Illinois
Here are Five On-Trend Ideas to Take Al Fresco Dining into Winter
It’s Time to Look at the Sweeter Side of Indian Cuisine
Why It Pays To Up Your Tableside Service Game For Guests
More
Eric LeVine
Farmingdale, New York
If You Want to Communicate Better with Your Team, Write It Down
Five Lessons I've Learned to Survive Opening a Second Restaurant
How to Develop a Catering Menu and Execute Delivery
More
Michelle McGrath
United States Association of Cider Makers
Portland, Oregon
Why You Should Start and End Every Meal with Apple-Based Spirits
See Ya Hard Seltzer—Cider Shines on Seasonal Fall Menus
Cider Cocktails Make For Easy Summer Drinking
More
Gregg Rapp
Menu Engineer
Palm Springs, California
Want Customers to Read and Follow Your Menu? You Have to Follow Their Eyes
You Should be Identifying the Stars, Horses, Dogs and Puzzles on Your Menu
How to Keep Your Menus Safe Without Breaking the Bank
More
Nathan Sears
The Wit Hotel
Chicago, Illinois
Technique: Turn an Order Mishap into Orange-Wasabi Honey Ferment
Kitchen Experiment: Making Green Strawberry Maple Syrup and Miso
Kitchen Experiments: Try These Two Techniques to Ferment Chestnuts
More
Chris Spear
Chef Owner
Frederick, Maryland
How to Build a Profitable Personal Chef Business Right Now
More
Jeremy Umansky
Larder Delicatessen & Bakery
Cleveland, Ohio
The Day I First Smelled Wild Truffles Growing in Ohio
How I Work With Alcohol as a Sober Chef
What a Jar of Sauerkraut Can Teach Us About the Universe
More
Kari Underly
Range Meat Academy
Chicago, Illinois
C'mon Chefs: It’s Time to Show the Shin Shank Some Respect
More
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Ask Jon: Should Influencers Tip on Comped Meals?
Love Is a Many Splintered Thing: A Passion for Wood-Fire Smoking
What I Learned While Taking a Two-week Crash Course in German Bread Baking
So Your Staff Wants to Unionize, Here’s Why That’s a Good Thing
If You Want to Communicate Better with Your Team, Write It Down
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