Plastics have come under heavy fire, and heavy scrutiny, recently for the congestion and contamination they inflict on our landfills, our oceans and our parks. Governments, consumers, communities – and the restaurant industry – are looking for viable, affordable alternatives.
It’s a familiar scene in Hollywood movies, top-rated reality shows, and bestselling murder mysteries: Volatile, demanding, unreasonable chefs who make life miserable for their staff, especially those working side by side with them, and have sous-chefs and waitstaff alike in tears. The fictional character is, unfortunately, all too real in many professional kitchens.
It’s a stereotype – and a reality – the industry is actively working to change. With good reason. While the out-of-control gourmet mastermind may play well to movie-goers, reality TV junkies, and whodunit aficionados, it is, quite simply, bad business.
Eating out is a whole body and mind experience. Sure, the food brings in the diners, but the experience continues in places you might not normally consider, such as behind the privy door. You know, that place.
So, what’s behind your bathroom door? And if you think your WC doesn't matter, think again. People talk/text/message/post about the good, the bad and the ugly. Never mind the stinky. If renovations are not in the budget to make your washrooms veritable palaces, what can you do? Simply use good sense – in fact, use all five senses for a well-planned and maintained bathroom.
RAISE YOUR PLATES TO NEW HEIGHTS
You don’t need a fine art degree to execute beautifully presented plates. Somewhere between Chicago restaurant Alinea’s Da Vinci-esque attention to detail and a cafeteria scoop and slap, there is a style of plating that represents your very own establishment. Plating, like art, is personal and should tell the story of your menu.