JWU professors, like students, are experiencing the “new normal” at home during the global pandemic, COVID-19. In this series, we’ll explore how they are navigating their day-to-day, both inside and outside the online classroom, and their observations of the world. Read more here.

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.

Ahead of the New Year, Johnson & Wales University’s Michael Sabitoni laid out what he predicts the top beverage trends for 2020 will be. Take a look at what he thinks industry professionals should be on the lookout for in 2020.

For most, fast-food slang when ordering has become almost a second language. “I’ll get a number two with an extra side of fries but hold the pickles on the burger” or “one iced venti with two pumps of caramel and whole milk, please” is common lingo these days. But sometimes if you listen closely, you might catch something out of, well, order. 

“I’ll get the Land, Sea, and Air Burger with a McAffogato, please.”

As it turns out, there’s an entire world of fast-food ordering that most people don’t know about ... the world of secret menus.

Johnson & Wales University is excited to announce an educational partnership with JK Food Group, a Boston-based restaurant group founded by James Beard Award–winning chefs Jamie Bissonnette and Ken Oringer.

Ah, it is finally summer! We have survived the rain and even the late season snow, and now it is time to barbecue—bring on the lobster and shrimp! However, before you fire up the grill, there are some food safety tips to remember. Seafood is one of the most perishable types of protein, and, with its delicate flesh, it needs to be handled with great care.

Let’s start with some tips for buying fresh seafood.

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?