The Best Restaurant Job Interview Questions
When it comes to running a successful restaurant, you’ll need more than just a killer menu, amazing décor, or a cool gimmick. One of the
I have been working in the food and beverage industry since I was 16 years old. My first restaurant job was working as a dishwasher at the Golden Eagle Bar and Grill in Rochester Hills, MI. I have held a variety of restaurant jobs since then at various restaurants, including line worker at the Protein Bar and Kitchen in Chicago. I pull on my 10+ years of experience working in the food and beverage industry to write posts for Budget Branders. I write from the perspective of both an industry worker and an avid restaurant consumer.
I eat at many different types of restaurants, but my favorites include Japanese, Mediterranean, Indian, Ethiopian. I will never turn down the opportunity to grab a bowl of fried rice or aloo matar. I reside in the Greater Grand Rapids area, so you may run into me at restaurants in and around Grand Rapids, MI.
While eating and cooking are undoubtedly two of my favorite activities, I do have hobbies and interests outside of those. Additional hobbies and interests include:
When it comes to running a successful restaurant, you’ll need more than just a killer menu, amazing décor, or a cool gimmick. One of the
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Restaurant Ideas To Consider There is no single thing that will make your restaurant a hit. Instead, you typically need a combination of factors to
In the food and beverage industry, many employees depend on tips – or gratuities – to earn money. Typically, these tips are left up to
If there was one thing that the food and beverage industry learned in 2020 – 2021, it was the importance of take-out service. Faced with
Jump to: What Taxes Am I Required to Pay as a Restaurant Owner? Sales Tax Rates By State How Business Structure Affects Taxes Are There
One of the most challenging parts of running a restaurant isn’t coming up with a great menu, or even staffing the business. For many restaurant
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As the COVID-19 pandemic continues, businesses of all types have had to adapt to stay in the black. This is particularly true for restaurants, bars,
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