A simple restaurant prep list system for small kitchens
A four-top walks in at 6:14 p.m. on a Thursday. Tickets start stacking within minutes. The cook on the line shouts for more chimichurri,…
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
Indian food delivery: how to launch and grow a profitable service
Indian food delivery: a practical operating guide for restaurants A new curry kitchen in a mid-sized city can sell sixty covers on a Friday…
How a food bank works and how restaurants can support one
How a food bank actually works behind the scenes A line of cars pulls up before sunrise, the loading dock opens at 7:15 a.m.,…
Restaurant table turn time without rushing guests: a practical guide
Restaurant table turn time without rushing guests A line of guests is forming near the host stand, the bar is two-deep, and the floor…
Food near ne: how guests actually search and decide
Food near ne: how guests actually search and decide A guest types “food near ne” into a phone because a small decision is due…
Best kitten food: a practical guide for new cat owners
Best kitten food: what actually matters before you buy a single bag You walk into a pet store, or open a tab online, and…
How to write daily special descriptions that sell
How to write daily special descriptions that sell more plates every night A line cook at a 60-seat bistro in Austin rewrote the same…
Ollie dog food: what it is, how it works, and who it is for
A fresh tray of portioned, gently cooked meat, vegetables, and rice arrives at your door, and your dog inhales it in about ninety seconds.…
Vietnamese food: a practical guide to the dishes, flavors, and regional styles that define the cuisine
Vietnamese food: a practical guide to the dishes, flavors, and regions behind the cuisine A bowl of pho, a crusty banh mi, a plate…
How many dishes should a small restaurant menu have
How many dishes should a small restaurant menu have A bistro in Lisbon kept losing money on its pasta section even though the dining…