Most Americans love a great steak. It has become a staple of the menu of most restaurants and commonly fetches a premium price. Steaks have come to signify indulgence and distinction. We celebrate with steaks and enjoy them on our special occasions. It is difficult to even imagine a time when this was not the […]
About David Hayden
David Hayden is the creator of The Hospitality Formula Network, a series of websites dedicated to all aspects of the restaurant industry. He is also the author of the book Tips2: Tips For Improving Your Tips and Building Your Brand With Facebook.Author Archive | David Hayden
The New Foodie Knowledge Blogroll
Foodie Knowledge encompasses a wide variety of food and foodie related topics. I wanted to find a wide range of sites to reflect that variety. What you won’t find here is a bunch of recipe blogs. Instead, I want to get deeper into understanding food and foodie culture. The sites features are informative and provide […]
Stop Overcooking Pork
Pigs really do get a raw deal. Two major religions prohibit eating them. They stutter and are filthy on TV. They are notoriously bad builders who are often attacked by big bad wolves and angry birds. They are synonymous with gluttony If any animal needed a public relations makeover, this is it. Perhaps the worst atrocity happens after […]
Is It Hot In Here?
If the weather where you live is like most of the country right now, it is hot. Not just a little hot, but repressively hot. I read recently that the Midwest has experienced higher temperatures for more consecutive days than during the dust bowl era. It is the sort of hot spell that makes you […]
Working In A Restaurant Kitchen
I always get a chuckle when someone who is not in the restaurant business asks me about the show, Hells Kitchen. Their question is always, It isnt really like that is it? The honest answer is that if you spend 30 years progressing up the ladder as a cook, you might one day get to […]
About The Author
David Hayden was born and raised in Kansas City, Missouri. He took his first serving job in 1996. Since that time, he has worked for over a dozen different restaurant companies. He has held both hourly and salaried positions at independent and corporate restaurants. He has waited on over 100,000 guests and trained hundreds of servers. He has been named "Best Server in Kansas City" the last three years by the local weekly paper.