Still or sparkling or artesian or glacier? Martin Riese, America’s first water sommelier, believes that the more we think about what we drink, the more we’ll care about the planet.
the restaurant industry
Posted inBusiness, Food, Nonfiction, Quote Posts, Quotes
A Burger Made of Money
Portland’s most successful restauranteur doesn’t care about your fancy, fresh-picked, locally sourced garden ingredients. He cooks for $$$.
Posted inCulture, Food, Nonfiction, Quote Posts, Quotes
I’ll Have an Open-Face Nacho Sandwich With Extra Pork Fat and a Side of Mop Water, Please
Investigating the benefits of menu hacking and customer re-personalization.
Posted inFeatured, Food, Nonfiction, Quotes
An Ode to Dishwashers, the Unsung Heroes of the Restaurant Kitchen
As Emeril Lagasse puts it, “You can’t have a successful service in a restaurant without a great dishwasher.”