Pasta Test

We decided to have a little fun with some fresh Pasta this week and go as far off the map as possible with flavors, as well as ways to cook it.  First step is flavors, next we’ll review cooking techniques and finally the overall review. Flavors we’ve tried so far PB & J This one…

Continued Post – Capital in your Restaurant

Kitchen and Building Investments restaurant This is a larger area of improvement than one might think, when you take into account all aspects of the menu at a full scale restaurant. You need top-of-the-line equipment and facilities to ensure your team can service customers, and investing in equipment upgrades and maintenance is key to the…

It was a great recipe – But that’s not all!

Last night I looked into the fridge to see how I was going to create something for dinner.  Often times the creativity in the kitchen allows for me to distress from the work week and truly enjoy an evening (especially on the weekends).  Yesterday I looked into the fridge and noticed I had some white…

How to Maximize capital in your restaurant!

Your restaurant has been open long enough to show steady sales and a growing customer base, and now you have the capital you need to give yourself an edge. So where do you invest that capital to maximize the effect on your restaurant’s bottom line? There are three main investment categories that you should focus…

Don’t Get Overwhelmed – Get Blue Rock A guide to your Restaurant

We have all had great ideas where we thought to ourselves; “if only?” The crazy thing about ideas and innovation is that they are only as great as those who are supporting them. We work to help you build that support, the foundation needed to grow for generations. Having a great idea and bringing it…

3 Common Pitfalls when owning a restaurant

Sales are important, but profits are better. It seems like a simple statement, but you’d be amazed how often we get lost in the almighty sales figures and not the profit margins we’re bringing in. To succeed in any service industry, you need to think counter-intuitively. What good is a 20% increase in sales, if…

Its about the interaction

Simply put, taking time to create something in the kitchen is not just about the creative process but the interaction those who eat your food or eat with you is all about. Being in the service industry for almost two decades has allowed me a perspective in the kitchen and in from the business side. …