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Sustain-Ability: St. Julien Hotel & Spa
The Pros
Sustainability is an issue chefs, restaurateurs, and hoteliers can no longer afford to ignore. Longtime Washington Post reporter and Kellogg grant ...
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School of Fish: Catching Bluefish
The Pros
Summer’s here. And with bluefish charging up the Atlantic coast, the time to harvest is now. Oceana’s executive chef (and fisherman) Ben Pollin...
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The Cheese Course: Pucker Up
The Pros
Sour ales are soaring in popularity, especially among brewers, but these puckery beers present a cheese-pairing challenge.
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Service Station: Credibility in the Hospitality World, Part II
The Pros
Service consultant Eric Weiss continues the discussion from June's "Service Station: To Sell or Not To Sell" by discussing the most effective means...
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Socially Savvy: Owning Mistakes
The Pros
How does a restaurant own up to a mistake that a customer has called them out for on social media? Consultant Heather McNeil shows how to do it, ke...
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The Cheese Course: Killer App
The Pros
So simple, so tasty…and gorgeous to boot: the olive and feta appetizer at Farmshop in Larkspur, California, turns every head on its way to a tabl...
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Socially Savvy: A Public Thanks
The Pros
This week, our social media expert, Heather McNeil, guides a restauranteur in handling the good, not just the bad, when it comes to online guest co...
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Service Station: To Sell or Not to Sell
The Pros
To sell or not to sell, that is the question. When it comes to excellent service, establishing credibility is the answer.
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The Cheese Course: Oh, Honey
The Pros
No pastry skills required for the sweet ending of cheese and honey.
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Socially Savvy: Uneven Service
The Pros
How to respond when a customer feels they've received worse service than others around them.
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The Cheese Course: This Cheese Needs a Shave
The Pros
Janet Fletcher, author of Cheese & Beer, Cheese & Wine, and The Cheese Course, and cheese columnist for the San Francisco Chronicle for mor...
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Socially Savvy: How to Cope with the Question of Price
The Pros
Social media consultant Heather McNeil guides us through responding to a customer’s concern about the price of their meal.
