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Restaurant consultant, Joe Abuso, writes articles on different aspects of food and wine in a variety of publications. Here are some samples.
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Determining the Most Effective Staffing for Your Kitchen |
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Written by Joe Abuso
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 April 2011
Along with food costs, kitchen payroll is one of the two most important, easily quantifiable things for a chef to control in his or her kitchen. Like controlling food costs, payroll is a balancing act between what is obviously sufficient, but not practical (i.e., affordable), and what will make the bean counter in your organization happy (at least in the short-term), but cause your erstwhile clients to choose to go elsewhere to spend their dining dollars.
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Fire Safety Basics in the Back of the House |
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Written by Joe Abuso
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 Feb 2011
One of my most vivid memories from my early days in the fine-dining kitchens I learned my craft in doesn’t have anything to do with the great food, cooks or menus I was privileged to work with. It is the recollection of how the entire kitchen staff reacted to the fire in the kitchen’s exhaust hood as smoke filled our workspace one night. From the pot washers, to each line cook to the chef - as he fearlessly wielded a fire extinguisher while he calmly, but very emphatically, directed all of us out the back door – every person acted with as much professionalism and seemingly practiced direction as they did on a normal busy Saturday night.
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Raising Prices, When is it Safe? |
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Written by Joe Abuso
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 Jan 2011 Feature Article
Properly pricing your menu, always as much of an art as a science, is one of the most mission-critical responsibilities that you, as an owner/operator, ever perform. The reality is that many different factors come into play: some emotional, some mathematical, some within your control, some not. This makes menu pricing an activity that deserves more than just your cursory attention and efforts.
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How to Maintain a Good Health Score |
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Written by Joe Abuso
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 September 2010
While maintaining food safety is not the most glamorous part of running a restaurant, without it, everything else we do is for naught. No matter how inviting the dining room, how beautiful and tasty the food, how innovative the wine list and cocktails are and how impeccable the service, if someone gets sick from food they’ve eaten in your establishment, it could cost you everything you’ve worked for in one miserable, avoidable moment.
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Easy Baked Goods you Can Produce in your Kitchen |
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Written by Joe Abuso
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 August 2010
One way to set your restaurant apart from the competition is to serve your guests freshly baked goods that are made from scratch. This is something that any customer will notice and love, and will keep them coming back for more. From muffins at breakfast, cornbread for lunch and dinner, biscuits any time of day and cream puff-based items for dessert, there are always opportunities to add these items to your kitchen’s repertoire. Although some baked items require quite a bit of special skills and experience that might be beyond the scope of your staff, there are others that any cook can handle with just a little training and practice.
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