Restaurant waitlist text message etiquette: a host’s playbook
A host glances at the waitlist on a Friday night. Twelve parties deep, a no-show from the 7:15 reservation, and three guests in the…
The DWF blog
Food, places
& what fills them.
Practical thinking for the people who serve, sell, make and move food — plus the dishes, products and details worth crossing town for.
Latest field notes
Haitian food: a working guide to the dishes, flavors, and traditions
A plate of griot, a side of pikliz, and a wedge of pikliz-soaked bread does more than feed someone; it tells the story of…
Hair growth oil: how formulas work and how to choose one
Hair growth oil: what it actually does for the scalp and strand A hair growth oil is a leave-on or pre-wash treatment built around…
How to promote a new menu to existing customers without wasting the launch
How to promote a new menu to existing customers without burning the launch A line cook tapes a fresh printout of the new menu…
What to know before buying The Farmer’s Dog food
A dog owner stands in the kitchen, opens a flat refrigerated box, and scoops a soft, brown mixture into a bowl. The dog appears…
Fast food restaurants: what defines them and how to evaluate one
Fast food restaurants: how the model works and how to judge one Walk into any busy strip mall at lunchtime and you will see…
Restaurant menu update checklist before reprinting: a complete operator’s guide
The cost of reprinting a menu is rarely just the printer’s invoice. A reprint that goes out with a wrong price, a missed allergen,…
Gordon Food Service: what foodservice operators actually get from the broadline distributor
A line cook burns through a case of Roma tomatoes by 2 p.m., a hospital cafeteria needs backup entrées for a snow day, and…
Restaurants open on Thanksgiving: a practical guide for operators and guests
Restaurants open on Thanksgiving: a practical guide for operators and guests Around the third Thursday of November, the same question lands on kitchen whiteboards,…
How to organize restaurant customer feedback so it actually changes service
How to organize restaurant customer feedback without letting it pile up The stack of paper comment cards is leaning against the espresso machine again,…