- Joined Apr 6, 2008
I've been the kitchen manager for about three months now in a family style restaurant with first time owners. they made lot of progress in the year i worked as a cook and now we've really tightened down. the problem is I've spent so much time training re training, systematizing and organizing that I've lost touch actually cooking. I'm still on the line five days a week but i feel our specials are really falling short and this is the one place i have left to really 'hone in". So I'm looking for advice and input on how to plan and organize specials, even though inspiration isn't a huge issue, apparently its part of it please help!