News

From iconic advertising campaigns to style guides and what not to wears.
Our blog offers an oversight into the world of mens fashion, from the downright bizarre to the upscale on trend.

  • August 28 2015 – Robert Fiumara

    The Future of Tipping

    The Future Of Tipping When dining out, tipping your server is par for the course. It’s a tradition that’s deeply ingrained into the Western culture, but many claim that tipping does more harm than good and should be eliminated. The new minimum wage regulations that are popping up in cities across the country have prompted some to make their arguments...

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  • March 06 2015 – Robert Fiumara

    Kitchen and Cooking Shortcuts

      When it comes to cooking, a lot of chef’s want to avoid shortcuts or hacks that could save them time in the kitchen, because it sometimes means sacrificing quality.  But we have some tried and true kitchen and cooking shortcuts that actually make sense and won’t ruin your chef apron when attempting them!   Softening Butter for Baking  ...

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  • August 30 2014 – Robert Fiumara

    Snacks and Smaller Portions Will Generate Revenue

    The Millenials are soon going to be the majority of your dining public and they’re not going away. As a group with limited time, money, and growing health concerns, they are ever conscious of both convenience, nutrition (IE Calorie counts), and pricing in food service. In fact, so much so that smaller portions for smaller prices are at the forefront...

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  • August 29 2014 – Robert Fiumara

    Employee Engagement and You

    It’s no surprise to anyone who has worked in management that most of your employees are not doing the best jobs they could on a given day. In fact, only about one in five employees work hard every single day on the job. For many, simply maintaining the status quo of their current position is enough.  In almost all other...

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  • July 24 2014 – Robert Fiumara

    How to Manage and Inspire Your Cooks

    How to Manage and Inspire Your Cooks In this business, meeting and working alongside chefs is the norm. Chefs on whole share a variety of traits and values, but on occasion, it seems like they come up a little short on patience and understanding. Head chefs are often characterized as impatient or hot-tempered.  They flair up at critique and take...

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  • July 02 2014 – Robert Fiumara

    The Pretzel Bun Trend: From Extravagant to Fast Food

    If you’ve been out to eat recently you’ve probably noticed an increasingly popular trend in the substitution of traditional bread buns for the “new” and delicious pretzel bun. Fast food on whole is what’s considered a “trailing indicator” of fashion, which means it’s one of the last things in line to  catch on to any particular trend.  Pretzel buns were...

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