Writing by Stephane Bombet

Notes from 35 years of running rooms. Short, practical, for people who do the work.

• The Art of the Table: What a Dining Room Teaches a Team
  What 35 years at the table taught me about details, pacing and building a team that takes pride in its work.
• What Ten Openings Taught Me About the First 90 Days
  Training, team energy, the room, weekly numbers and culture: what the first 90 days after opening decide.

Coming next:

1. Hire for hospitality, train for everything else
2. The front-of-house checklist I wish I'd had at my first opening
3. Weekly counts beat monthly surprises: finding hidden food cost