Operations & service
The Kitchen Brigade System: How Escoffier's Hierarchy Evolved
Escoffier's brigade gave every cook one job and one boss. Here is where it came from, what each role does, and how modern kitchens have bent it to fit.
Posts about culture
12 posts.
People & careers
What Is a Chef-Patron? The Chef Who Owns the Restaurant
A chef-patron owns the restaurant they cook in. Here is how the role differs from a head chef, what it really involves, and how to decide if it suits you.
Places & perspectives
The Philosophy of Hosting: What Ancient Practices Teach Modern Hospitality
Xenia, atithi devo bhava, the Rule of Saint Benedict and omotenashi each answer the same question: what do we owe a stranger at the door? Their answers still work.
Operations & service
How to Run a Pre-Shift Meeting Staff Actually Remember
Pre-shift meetings often turn into announcements that evaporate by the first table. A shorter, changes-only format with a quick check for understanding sticks better.
People & careers
How to Hire Great Restaurant Staff in a Tight Labour Market
Hiring restaurant staff gets easier when you stop advertising a job title and start describing a shift. A five-step process for a market where good people have options.
People & careers
Restaurant Staff Retention: What Actually Keeps People
People rarely leave a restaurant for one reason. An essay on the three things that tend to keep them, a rota people can plan a life around, a visible next step, and being known.
People & careers
Building a Hospitality Culture Without Burning Out Your Team
A strong hospitality culture is the set of habits your team keeps when the dining room is full. Here is how to build one that does not run on exhaustion.
People & careers
How to Write a Hospitality CV That Gets Interviews
A hospitality CV works like a good ticket at the pass: clear at a glance, specific, and easy to act on. Here is how to build one.
People & careers
Working Abroad in Hospitality: Contracts, Culture and What to Check
To work abroad in hospitality, check three agreements before you pack: the permit, the contract and the unwritten culture. Here is what to ask, and where to verify it.
People & careers
Independent Hospitality Careers: How Consultants and Chefs Build Portfolios
An independent hospitality career is a portfolio of work, not a single job. Here is a simple model for building one, and the facts official data leaves out.
Places & perspectives
Omotenashi: What the World Can Learn from Japanese Hospitality
Omotenashi is often described as a mood. The research suggests it is closer to a system: training, shared feedback, and respect for the guest's choice. Here is what travels.
Places & perspectives
Nordic Hospitality: Lessons in Simplicity from Copenhagen to Reykjavik
Nordic hospitality is usually sold as minimalism and candles. The more useful lesson is quieter: simplicity works when a shared set of rules and a lot of trust sit underneath it.