Any questions related to restaurants, restaurant management, restaurant start-ups as well as culinary and food-related questions.
I am a seasoned foodservice veteran with nearly 45 years experience in the industry. My extensive background includes overseeing multi-unit, multi-concept restaurant operations ranging from cafeterias to fine dining, and everything in between. I have a strong hands-on operations and marketing background that give me a unique insight into the “Real World” challenges of the restaurant industry. I have extensive concept development, menu and recipe development and kitchen layout and design expertise. I am effective in analyzing operational needs and identifying practical solutions in today’s very dynamic foodservice environment. In the industry, I am respected by my peers and have served on the Board of Directors of the Missouri Restaurant Association and have been a featured speaker on the subject of Home Meal Replacement at various national events. I served on the Culinary Advisory Board of the Ozark Technical College as well as being a guest instructor at Missouri State University.
Member of the National Restaurant Association, Past Board Member of the Missouri Restaurant Association, Past Board Member of Big Brothers, Big Sisters of the Ozarks
The Consultant, Seasoned Views, QSR Magazine, Foodservice Equipment Reports
Attended Drury College, Springfield, MO, Varsity Management, SRI
I have had restaurant projects featured in The Consultant (a magazine for foodservice consultants with worldwide circulation). I was honored for achieving the highest level of management competence by the Selection Research Institute.
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Hi Mae, I will do my best to answer your questions. Start-up Costs can include all of the following: Land purchase and site improvements (if applicable) Building Permits Building Construction
Hi, If your clientele is mostly people from the Caribbean, I would experiment with more fruits. Bananas, plantains, papaya, pineapple, mountain apples and mango strips come to mind. For vegetables,
Hi Claude, I do not have experience cooking the Malanga Lilia root. I did a bit of research and most sources that make fritters from this will peel and grate the malangas and mix with eggs, garlic
Elissia, My first thought is that it will be valid, provided that you obtained it through ServSafe and it has not expired. That being said, I searched online but could not verify this. I believe the
Hi Zora, I am not sure about any free food costing templates. There are a lot of software programs out there available for purchase. Also, if you are buying from a major distributor like Sysco or