I've been thinking about this topic for the past two weeks and wasn't quite sure how I wanted to present it. While the story begins with a sandwich, it's really about a much larger issue: a lack of standards, inadequate training, and, in some cases, an alarming willingness by both staff and customers to accept mediocrity. I am not the type of customer who sends food back in a restaurant. If something isn't right, I'll eat it and move on. However, the experience stays with me long after I've...

Most operators look at their inventory as nothing more than product needed to run the operation, or an expense they already paid. In some cases, depending on your terms with your supplier it may not have been paid for yet. In reality, every item you purchase is an investment in your success, or failure. The "Yield is Interest" Strategy In the world of finance, you want the highest return on your principal. In the kitchen, your Yield Percentage is your return. If you buy a whole salmon, your...

The biggest mistake operators make when hiring isn’t choosing the wrong person—it’s hiring for the wrong reasons. In hospitality, your product isn’t just the food on the plate—it’s execution, atmosphere, and service. Building a team that can deliver all three consistently is one of the toughest challenges in the business. Back of House: Recruiting for Resilience When hiring line cooks and prep staff, technical skill is important—but it isn’t the primary indicator of success. Experience...