Rebecca McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
Latest posts by Rebecca McKinney (see all)
- Why Food Makes the Best Gift for a New Mom - April 12, 2023
- 5 Ingredients to Cook With This Spring - March 15, 2023
- 10 Reasons to Dine Out on Valentine’s Day - February 2, 2023
Cooking for a crowd is fun and all but sometimes, hiring a caterer is really the best move. Let me think of an example … oh, I know! Bride to be over here says you’re definitely going to hire a caterer for your wedding, yes? Yes. But you shouldn’t take this task lightly because chances are your caterer is going to do much more than cook some food. In most cases, when it comes to a large event, like a wedding, the caterer is in charge of preparing the menu, helping with timeline coordination, providing table and glassware, stocking the bar, baking the wedding cake, and staffing the service. That’s a lot of 
responsibility! You’ll want to work with someone who knows their stuff. I know that planning a large event … let’s just call a spade a spade … planning a wedding is stressful and a ton of work, but it’s important that you take your time with the details and know what to expect on the big day. But don’t you worry; you’re in good hands. As the daughter of a chef/baker/restaurant owner who has catered weddings for years, an ex event planner, a previous cater waiter, AND a bride to be, I’ve got your back. Here are some important questions to ask your caterer.Continue Reading
As we near the weekend I wanted to add to our Busy Saturday Night series. This week I want to get inside the mind of the restaurant manager and next week, to close out this particular series, we’ll go into the kitchen and talk chef’s perspective. Let’s start after the pre-shift meeting but before the mid night craziness. 
Okay, let’s go back to the Busy Saturday Night Post from last week to get one customer’s perspective. I’d like to take a quick moment and say that obviously, not every customer will have that same experience. I chose one example fully knowing that every customer experience is different and everybody handles situations differently. That being said, let’s revisit that night from the hostess’ perspective.