The Basics

1. Presentation: The First Impression sets the tone. It is critical. Before you get to the food what influences you?  Is the tableware clean? Are the glasses spotless? If you are using napkins are they clean and where they should be?  Is the eating area clean?

2. Hot & Cold: The most important thing in serving food is to serve it at the right temperature.  Hot things need to be hot and cold things need to be cold. The right temperature will cover a lot of errors. The meat in a hamberger needs to be served hot. Fries always need to be served hot. They are so good hot. Meat needs to be served hot. Soup needs to be served hot. Temperature matters.

3. Cooking and Frying Oil:  Don't fry in dirty oil. 

4. Produce Good restaurants check the produce as it comes off the truck. They do it because all produce is not the same. It changes by the day. It might have come to the local warehouse in good shape but it might have stayed there too long. I might have been mishandled in the truck When something is wrong in the supply chain with produce they sell it if they can. Don't be the one that buys it. Know what good means for each product. 

5. If you are looking for a new item do you start with the cheapest option or the most expensive option? Is the most expensive option the best product? If it is find out why. Always look for your product needs working from the best down not the cheapest up. The reason a product is the cheapest is usually because it will cost you more trying to use it. It is missing something it needs. Find out what. 

6. Bacon:  People love Bacon. It comes precooked, ready to cook and raw. Slice size is a matter of preference but some feel (myself especially) that a medium slice is better than thinner.  Smoked with a detectable presence of salt is good. Smoked can be natural smoke or liquid smoke added. Natural smoke can be from Hardwood or Hickory.  The natural usually tastes better. The thicker bacon's may be better for plate appearance than for a hamburger.  You can freeze bacon and then use it but it will damage the bacon to be froze, thawed, and refroze. 



Coming Soon

Tomatoes: What kind

Lettuce: What kind

Grill Temperatures

Cooler Temperatures

Fish handling vs meat

Storing Potatoes and Onions

Storing Bread

Bread Options

Storing what where & Odor transfers

Cheese handling

Valid reasons for multiple deliveries a week More.........................






Note: This is an exploration of some of my time in the food buisness. If you like what you see, let me know, and I'll add more, including some of my personal stories. If you feel this is distracting, tell me that too. Feedback is essential to the growth of this blog.

The Food Business

By Brent M. Jones

It is a business, and whether your end of it is at home, or in the restaurant, you're in need of facts.

How do you buy your food? What constitutes quality? How is it handled before it gets to you? How should you handle it? Does being creative and presenting a quality meal have similarities to presenting a good work of art or writing a good book? Yes it does.

My own background in the food business is a resource for me as I comment on these subjects. I spent a long career in the food business.  I represented as a multi state food broker over a 22 year period almost 1000 different food companies. My company sold products for the manufactures to the distributors, stores, and restaurants.  Our salespeople were product experts and trained customers on the use and handling of the products.

 I also worked for many years managing the distribution of these products by specialized distributors.

The most interesting time in my career was spending a lot of years managing internal operations for a regional food chain that had 85 stores. For the last 10 of these years I have been a consultant to the Investment Banking Industry on the Food Business. 

The things I have learned can be of help to you in picking the best products, handling them in the best way, knowing what can go wrong before you get them, and  seeking creativity, original and quality presentations

Is Food Art? Where does Creativity come in?

 A quote from Huffingtion Post a few years back titled "Is Food Art? Chefs Creativity and the Resturant business" said "innovation and creativity are included among the traits that are most commonly attributed to a successful chef in the highest spheres of haute cuisine. Chefs are not just craftsmen, artisans, or business persons; they are expected to offer patrons (and critics) dishes and menus that stimulate and surprise them, find new methods to manipulate ingredients, and interact with technology and design in ways that keep them on the cutting edge and ensure coverage from the press, TV, and the Internet."