Archive for the ‘Restaurant Guide’ Category

Mom, why are these scrambled eggs dry? The more people we serve, the better our knowledge is, the fresher our stocks are, the higher the turnover rate, the longer the accounts go, the more invoices and receipts our restaurant have. But if we come to the understanding of a particular something which we’re so good […]


Chef in Training Food Central encourages its students to cook for the family – More of like preparing a whole set of home menu that they’ve planned, maintain control over, brainstormed, understand its viability, performed costing, set up taste-control & create an ambient out of it. Basically, it’s more of painting a thousand words for […]


Great seating or Good seating? There are many things even great Restaurateurs could forget – A simple touch of service and the balance of good service to a great one. What probably differs good from great is the ‘term’ itself, as feedback would probably be the most importantĀ  thing in determining whether or not the […]


Kitchen Terms of Wet, Moist and Dry Before we start telling you the difference between using the term wet, moist and dry, you have to understand these: Food Central has been bombarded with questions that would require only a one-timer answer, unless there is another question which differs itself much to the topic that we’re […]


Kitchen Hygiene, please itchens can be very dirty places if the management wants it to be, or leaves it piling up trash. Kitchen hygiene should be emphasized a lot – Not only kitchens that provide food for airplane trips (with HACCP checkpoints) but also the standard kitchen in restaurants we visit all the time. It’s […]


Keep an eye on: These. In many of our experiences, including mine and yours, we should’ve seen many blurps and blunders in restaurants and coffee shops alike: They have some errors that you may not want to follow, as these are common blurps and blunders that will annoy customers. Just like you and me, when […]


Eliminating Restaurant Hippies I (Von Cook) personally wouldn’t blame Adam Sandler and Dennis Dugan for producing and directing a funny yet not-so-logical You Don’t Mess with the Zohan, 2008. In fact, watching the movie after our big bash in the kitchen on Saturday made me feel like I’ve lost it all – Almost lost every […]


Duty of a Head Chef is Internal Marketing? After a small meeting today with the board of Directors and Food Central’s crazy Chief Operating Officer cum Saucier Elios, we decided to give it a thumbs up and go ahead with our series of Kitchen DutiesĀ in coming blog posts which Von Cook will further explain, and […]


Standardized Recipe Ideology A standardized recipe refers to a particular standard-of-use of certain metrics in cooking – Standard sizes, time, temperature, amount, etc. Abiding by this rule creates uniformity in kitchen produce, whether or not it is tangible or intangible. The idea of a standardized recipe is definitely not alien to many of us anymore. […]


Selecting your pots and pans well for your kitchen can do you good in the long run. Always remember to keep a good watch of the practicality of the pan rather than its brand name, style, fashion or maybe, price. Keep in mind that you’re the one who’s going to use the pan or pot […]



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