There’s a saying: If you can’t stand the heat, get out of the kitchen. This is especially true for a kitchen manager, who is charged with running the epicenter of a restaurant.

Ordering takeout used to only be reserved for Chinese food and pizza. However, times they are a changin’. If you own a food or beverage operation or have ever thought of opening one, you’d better start thinking about how you’ll meet the increasing demand for digital-powered delivery.

Why?

Why would someone be interested in a restaurant, food, and beverage management degree from Johnson & Wales University?

According to Professor Michael Sabitoni, it’s because the program sets students up with the necessary skills need to be successful in the industry—and teaches them core business components.

Johnson & Wales University (JWU) and Bloomin’ Brands, Inc. (Nasdaq: BLMN), have much in common: Both are world renowned for hospitality and culinary excellence, and both believe that an educated workforce leads to success. It follows then that as Bloomin’ Brands was exploring ways to make a college education more affordable and accessible for their nearly 100,000 employees and their various concepts, which include Outback Steakhouse, Carrabba’s Italian Grill, Bonefish Grill, and Fleming’s Prime Steakhouse & Wine Bar, they turned to JWU.

Restaurant managers and food and beverage professionals are keenly aware of the national buzz surrounding tip credit. Seven U.S. states already operate without the tip credit, and several other states are considering legislation, according to Skift Table. Those currently without it are California, Washington, Minnesota, Alaska, Oregon, Nevada, and Montana.

Service to the guest—whether you’re working in a hotel, kitchen, or the front of the house at a restaurant—is the cornerstone of the hospitality industry. And in order to provide exceptional service, hospitality professionals must work quickly and efficiently to solve problems.

Before graduating from college and pursuing my career in content production (and before I started writing for Career Catalyst!), I spent my nights and weekends working in restaurants. I worked in several roles — both in the front and back of the house — and I learned some amazing resume-building lessons as a result. Even though I went on to work in a completely different industry, I’ll always have an appreciation and understanding of what it takes to bring a great dining
experience to a patron. Also, I learned some skills that are still relevant in my current role.

No matter what your opinions or thoughts are about any current or former president of the United States, when you are offered an opportunity to cook for one, it is a thrilling moment. The memory of President William Jefferson Clinton’s trip to the Chicago area on August 15, 2000 might be just a memory, but the day was an exhilarating time. The details of the menu are a state secret, because honestly, I do not recall the details. I just remember that it was a vegetarian menu and that President Clinton liked Starbucks “Light Note.”

It’s like in A Christmas Story when Ralphie has finally had enough and wallops Scott Farkus. Like Ralphie, restaurateurs are having to decide how to react to angry customers who turn social media to vent, whether or not it is based in truth. Understandably, their first emotion when encountering this negativity is to lash out. Sometimes they should, and sometimes they should take a breath and consider their options. Here’s what’s happening and what’s not.