More We’re Talking About
Culture & Danny Meyer’s 51% Rule
Many of us read Danny Meyer's book, Setting the Table, some years ago when we featured it in MG Book Club and discussed it at meetings around that time. He and Union Square Hospitality Group (or "USHG," his company), continue to be a source for best practices, habits,...
Counting Your Macros
“Counting macros” appears to have become the latest and greatest diet trend everyone is talking about. When I first heard “counting macros” I assumed it was some complicated mathematical formula; turns out this formula is basic nutrition 101. Macros are an abbreviated...
Health Doesn’t Have a Size
Recently my young son asked me “do people get fat from eating French fries?” innocently reiterating our society’s simplistic notion that we are overweight from eating too much food. Even as a healthcare professional, I was taught that being overweight is a simple...
Lean in on being human
In our business, it's not enough to prepare and serve fabulous food. Hospitality is about how we make people feel while they are enjoying the fabulous food. It's about the whole experience. In other words, our soft skills must be equal to our technical skills: "as...
Where’s your focus?
Switching up the order of MG core value number 5: Be positive, be gracious, be kind. Don't ask me to pick which behavior is most important...can't do it! But this article (Choose your focus because your eyes control your tongue) zeros in on being positive. What does...
Simply Fresh Spring
As I sit here on this dreary rainy day, I am dreaming of sunshine and spring menu planning. Fresh strawberries, crisp lettuce & of course asparagus, just to name a few of my spring favorites. Last week at the farmer’s market I saw signs of spring popping up with...
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‘Food’ For Thought
From our Kitchen to Yours
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