by One Fat Frog | Dec 17, 2012 | Restaurant Management
Of the many things that must be tracked when running a restaurant, keeping an adequate supply is right up there in level of importance. The easiest way to keep track of what you need is by doing a very simple listing method. Keep this list near by as you interview... by One Fat Frog | Dec 12, 2012 | Opening a Restaurant, Restaurant Management
The Florida Restaurant and Lodging Association has announces updates to the Food Codes as well as improvements to the inspection process from the Department of Business and Professional Regulation. These new codes and processes are designed to make running a... by One Fat Frog | Dec 11, 2012 | Restaurant Management
Restaurants, like all businesses, must learn to evolve with the changing times. From advertising to decor, there are new trends and ideas constantly finding their way into light, and a good restaurant knows how to work with those changes. Among those changes, the... by One Fat Frog | Dec 7, 2012 | Restaurant Management
Let’s be frank here: When we go out to a restaurant, or most any business, we want to be treated to a visual cornucopia of good images. In short: we want things to look good. This goes for those that work there as well, so a uniform policy is incredibly... by One Fat Frog | Dec 6, 2012 | Restaurant Management
When I talk to my friends who, like me, enjoy the occasional adult beverage of the alcoholic persuasion, there is always the debate of what people want in a cocktail. One of my close friends believes that people drink to get drunk. While that might be true of the... by One Fat Frog | Dec 6, 2012 | Restaurant Management
There are few specialty foods as unique as sushi. While it is quite simple to eat sushi, it can be difficult to make it. If you’re looking for a new type of food to try to create, sushi is definitely up there. While getting the technique does take practice, here...