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  1. emhahn

    Bourdain Unleashes on Fellow Food Network Stars

    Uh oh! You know, it's about time someone spoke up and said things the way they really are! I'm glad Anthony came up to the plate and spoke the truth! Had someone done this with Mtv 25 years ago they'd still be playing music videos today! Here's the LINK. Eric
  2. emhahn

    opening a restaurant

    I could go on and on with wonderful advice, but I'll limit it to just a few key points: 1. Be ready to take on a new marriage. 2. Be ready for long hours, low pay, and hard work. 3. Be ready to compete. 4. Be ready to be a babysitter (being a boss). 5. Be ready for the unexpected. I...
  3. emhahn

    Foi Gras in Chicago..Trans Fats in NYC...whats next?

    This is just the beginning of it all. Before long, the size of hamburger you eat at any restaurant will be the official size of the United States Government. Get used to it. It's sad that it's all come to this. But this is how bad things have gotten for bored legislatures who know nothing...
  4. emhahn

    Drinking in Texas Bars

    I think this is an informal "pre-emptive" strike on people who spend money in restaurants! I think this is bad policy for restaurants. I think this is bad for the restaurants business. People will be "scared" to go out if this continues. Which means less customers! This needs to be thought...
  5. emhahn

    Drinking in Texas Bars

    The Texas Alcoholic Beverage Commision has randomly begun raiding bars in the Dallas area, and arresting bar patrons, servers, bartenders, bar owners, and bar managers for overserving their customers. Here's the story: http://www.restaurantedge.com/index....=1&newsid=1394 Public intoxication...
  6. emhahn

    From one desk job to a kitchen

    All I can say is, get ready to stand on your feet for long hours! Your feet are going to hurt. Your knees are going to hurt. And your hip is going to hurt. Don't worry, you'll get used to it in time....... Eric http://www.restaurantedge.com
  7. emhahn

    Table turnover question

    I'm working with a restaurant that has the same problem. Their solution: Make the deck people order expensive entree's instead of regular menu items. The reason why is that it will deter people from just wanting to sit out there and drink, AND it will turn those seats into dollars! This is...
  8. emhahn

    Dirty Waitstaff Uniforms

    Ok.... this is a little pet-peeve I have with waitstaff uniforms. Being a restaurant pro that I am, I have to be real honest about our waitstaff's uniforms. Don't customers notice when a waiter or waitress comes to work in a uniform that is either dirty, smelly or wrinkled? I know this...
  9. emhahn

    Destination Restaurants

    What Makes a Destination Restaurant? By Eric Hahn What does it take to drive people to your door from somewhere else? Is it the food, ambience, price, service? Well sure it is, but what if people in the town next to yours do not know this? Marketing to your customers in neighboring communities...
  10. emhahn

    Destination Restaurants

    What makes a destination restaurant? Ok, let's eliminate the big three reasons: Service Ambience Food What besides these three components makes a restaurant a "destination location?" Eric http://www.restaurantedge.com
  11. emhahn

    Intelligent Opinions and Maybe Some Money

    Still working on the title and the book for that matter. There's been a ton of great ideas thrown our way, so stay tuned.... The book has some really great twists and turns that identify the subject, "Why Restaurants Fail in America." Eric http://www.restaurantedge.com
  12. emhahn

    Need help with French Onion Soup?

    You don't need any garlic in French Onion soup! It's an onion soup, not a garlic soup! French Onion soup never had garlic originally, so why does it now? Deglaze the onions with Applejack Brandy, and you'll have a winner of soup! If you can't get Applejack Brandy, then just throw in some apple...
  13. emhahn

    We're With You Cheffy!

    Our good friend here at ChefTalk, Chef Mike (Cheffy) lost his father the other day. He's going through the grieving process right now, and thought I'd share this with everyone. He could use some lifting right now...... Keep your head up, Bud! You know how to find me..... Eric...
  14. emhahn

    What's on Your Feet?

    For me it's Birkenstock's, 'Tokyo's' with the non-slip bottom. Not cheap, still about $150 a pair. I read up above on this thread somewhere that the "concrete floor is killing the feet, knees and lower back." AMEN! I agree entirely! That's what fatigue mats are there for! If you don't have...
  15. emhahn

    America Runs to the Border

    Thought I'd pass this along to all my good friends here. Afterall, it's not everyday that you make the FRONT PAGE of a major national newspaper! http://www.washingtontimes.com Story: "America Runs to the Border" http://www.washingtontimes.com/busin...1437-5377r.htm Enjoy! Eric...
  16. emhahn

    Local foods that are from your area only......

    Suzanne, Do you mind if I borrow that "Frito Pie" idea for a project I'm working on..... hint, hint, hint....... Seems like it would fit in well! Erichttp://www.restaurantedge.com
  17. emhahn

    Dating Co-workers!

    In our restaurant, there are at 10 couples who are together, plus another 10 family members. It's not a family operation, it's a community operation. We're in a small town. Everybody knows everybody. It's a tough syndicate! Our restaurant is owned by a larger corporation, but they only own...
  18. emhahn

    Need help with French Onion Soup?

    Here's my secret ingredient to French Onion Soup. I learned this from a French Chef who kept this a closely guarded secret..... When making the French Onion soup, deglaze the onions in the pan using Applejack Brandy! I swear this makes a huge difference in the flavor, and really gives it a...
  19. emhahn

    Intelligent Opinions and Maybe Some Money

    Someone from another place sent me this one on my e-mail: "I'll Take The Reality Check, Please! A Journey Into The Numbers, People and Ambitions That Cause Restaurants To Fail" Whatchya think? Hmmmm...... Eric http://www.restaurantedge.com
  20. emhahn

    Intelligent Opinions and Maybe Some Money

    So many great ideas... where to really begin! I'm wondering if I should post another exerpt from a separate chapter, to see if it sparks some more imagination! I agree that the title shouldn't have failure in it. Almost makes me wonder if I should go to the contrary and say, "How Not to...
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