Food Fright
"Food allergies are a potentially fatal medical condition that results in more than 200,000 emergency room visits a year." -Centers for Disease Control Given that statistic it might be surprising to learn that there is no national standardized approach or training requirements for kitchens in dealing with food allergies. Teaching cooks and servers about food preferences or dietary imperatives is a training component mostly left up to individual food and beverage leadership.
Provisions: Days of Tequila and Roses
Call it a convergence of the calendars, but this weekend offers a veritable palooza of fun foodie opportunities for every taste. Today, Star Wars Day, we can salute all our friends in the galaxy with “May the Fourth be With You” and eat like a Jedi serving up Ham Solo sandwiches and Darth Chocolate martinis. Saturday’s quinella of festivities includes the convergence of Kentucky Derby Day and Cinco de Mayo. (Not to mention a lesser-known annual May 5th observance of National
Provisions: Raising the Bar
What sort of first impression does your bar and lounge area offer? What are the first sights, sounds, and smells that a member or guest might encounter within twenty seconds of entering the space? How do surfaces feel to the touch and underfoot? Are they sticky or slippery? Is sound from televisions and speakers at appropriate levels? Is lighting suited to the time of day, and are all light bulbs and fixtures in working order? These first impressions will set the tone and exp
