There are a wide variety of tasty syrups available in stores. These can be used in a variety of drinks from Italian sodas to milkshakes. There are two problems with most of them. The first problem is that they are made with artificial colors and flavors. The second problem is that acquiring a variety of […]
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
Adventures in Beverage Making
I get asked from time to time how I manage to keep on top of writing five blogs as a hobby. The answer is that I write about the things that are interesting me at the moment. I also try to work topics that I encounter or discuss with friends into blog posts. While I […]
Mixed Greens / Spring Mix
Salads have becoming much more confusing over the years. We have moved from iceberg and romaine to a variety of weeds, leafs, and greens. Spring mix and mixed greens can be found on even casual restaurant’s menus. Still the components of these mixtures can be a mystery to even the most knowledgeable foodies. Some of […]
Ahi Tuna and Mako Shark
Many month ago I came up with an idea. Â Seafood is one of the toughest areas for most servers to learn. Â Growing up in the Midwest most of the seafood I ate was called “fish” and usually served in “stick” form. Â Early in my restaurant career I served tilapia and cheap salmon. Â It wasn’t until […]
Does It Really Matter?
I have been accused of being a food snob on occasion. In some areas this is probably accurate. I won’t eat any garnish that comes from a bar tray. I won’t eat farm-raised salmon. I won’t eat anything grown in poop. I won’t eat gulf oysters. I would also point out in my defense that […]
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.