Joe Abuso - Genuine Hospitality Consulting
Magazine Articles by Joe Abuso

Restaurant consultant, Joe Abuso, writes articles on different aspects of food and wine in a variety of publications. Here are some samples.



How to Make Quality Pre-made and Speed Scratch Work for Your Concept
Written by Joe Abuso   

2013-09-RSG-Cover-SMALLSeptember 2013

Every chef contends with the balancing act of producing the variety and quality of foods that their customers and bosses want with the reality of the capabilities of their staff, the size of their kitchens and their budget. In the perfect kitchen there would be just the right amount of culinarians possessing all the skills, expertise and experience needed to consistently knock out any gastronomic whim of the powers that be, without breaking a sweat or going into overtime.

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The 5 Points of Proper Portion Control
Written by Joe Abuso   

2013-05_RSG_CoverMay 2013

Although portion control probably doesn’t top many chefs’ lists of the most fun or creative parts of their job, it is still an important task for which they are responsible. Without it, both sides of any restaurant’s basic equation - customer satisfaction & profitability - crumble.

Let’s take a look at a number of ways that will help chefs master this essential part of running their kitchens. Good portion control depends on implementing specific systems and procedures at five distinct points in a kitchen’s workflow.

 

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10 Things You Can Do Today to Increase Menu Profitability
Written by Joe Abuso   

2013-03_Cover_SmallMarch 2013

More and more operators are making the observation that it is getting harder and harder to make a buck in the restaurant business. Between fewer customers, many of who are demanding more satisfaction but expect to pay less for it, and rising costs, not to mention plenty of competition doing their best to rise to the challenge, they have a point. Much of the wiggle room many restaurateurs have had in the past in terms of profitability is gone.

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One Big Job: How to Hire your First or Next Chef
Written by Joe Abuso   

2013-02-Cover-SmallFebruary 2013

In almost any restaurant no position is more important than that of the chef. Of course other positions, such as the dining room manager and GM or owner/operator, are just as critical. But if the menu is not appealing, the food not consistently well prepared, the food costs not kept in line and staff turnover not kept to a minimum, the chances of any operation’s success recede to zero. Most operators understand this, which explains the level of apprehension, if not the genuine anxiety, that many feel when faced with the task of hiring a new chef. Let’s examine just what we should be looking for in a chef, and how to best go about finding it.

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Climbing the Ladder: Helping your Kitchen Staff Develop their Skills and Careers
Written by Joe Abuso   
2012-11_RSG_Cover_SmallNovember 2012

One of the worst, but undeserved, stereotypes that the hospitality industry endures is the concept that it offers nothing but low paying, boring, dead end jobs to people who have no better options in life. But ask anyone who has been a proud member of our fraternity for any length of time and the overall impression you’ll get is just the opposite. It is an industry that has been consistently growing for years, has a genuine need for workers at every level of expertise and ability, and is hungry for people who are willing to work their way up the ladder as far as they are able to go, with little or no arbitrary limits placed on anyone willing to rise to the occasion.

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