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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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Written by Joe Abuso
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January 2009
More than ever, the restaurant business is one of tight margins, and one of the most important, fundamental margins that must be understood, controlled and manicured is food cost. Along with alcohol sales, food sales are one of the two main profit centers of just about any restaurant. In some cases it’s the only profit center.
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Written by Joe Abuso
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September 2008
And perfectly adjusted lighting, chic uniforms, beautiful linens and thoughtfully arranged flowers can delight even those not inclined to be delighted. But a deft touch with food presentation will make a powerful impression on your guests with relatively little effort or expense.Of all the many factors to consider when opening a restaurant, the visual aspects are undoubtedly some of the most important. The time, thought and money spent on architects and decorators can, on a good day, reap great benefits in terms of a restaurant’s success.
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Written by Joe Abuso
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April 2005
It's springtime and another bitter Houston winter is behind us. This is the perfect time to shake off frigid memories of days that dipped into the nippy fifties and once again get outside and commune with nature. It's time for picnics! While ice-cold beer may be the alcoholic picnic beverage of choice, I'd like to point out some wines that will also fit the bill.
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Written by Joe Abuso
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March 2005
Of all the world’s wine regions, Burgundy offers some of the greatest wine experiences possible, as well as the most daunting challenges in terms of topography and quality. Although a lifetime could be pleasantly spent, and with some invidious and fortunate individuals has been spent, uncovering the nuance of every square hectare of vineyard there, a brief overview of the region will suffice to allow an enjoyably successful choice of wine with dinner. Be forewarned, as lyrical and hedonistic as the wines are to drink, learning about them is a little bit of a slog.
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Written by Joe Abuso
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January 2005
I know of no beverage which more successfully mitigates my worries while simultaneously and emphatically reminding me of all that is right in the world than Champagne does. I'm not alone in this, and this is at least part of the reason so many dinners start with a Champagne reception. Certain styles are also the perfect aperitif, their crisp, bubbly acidity blowing the cobwebs off of your palate while improving your appetite. Other types pair beautifully with many foods and the biggest styles are almost a meal in themselves.
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