Michael Cerrie

ServSafe is a food safety training and certification program created by the National Restaurant Association. It teaches food handlers and managers how to handle food safely and prevent foodborne illness.

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Chefs: Busy Season is Approaching This is the time of year when the demand for private chefs surges. Holiday parties, long term placements, and one off events are already filling our inbox. For chefs, this means more opportunities to showcase your craft, expand your client base, and step into exciting new roles. To make sure nothing gets overlooked, here is how to stay connected with us: • Always apply or check in through the email listed in the job posting. That way, we can quickly match your résumé and details with open opportunities. • Social comments such as “I'm interested” rarely make it onto our radar. They do not give us what we need to move you forward. • Texts and DMs may feel convenient, but they get lost easily. Email keeps the process professional and organized. • If you do not hear back within 48 to 72 hours, one follow up email is welcome. Our goal is to keep you front and center for the right placements. The chefs who stay proactive, communicate clearly, and use email as their main channel will be the ones we can put forward the fastest. This season is your chance to secure exciting opportunities. Let us make sure your name is the one we can find at the top of our inbox. #PrivateChef #ChefNetwork #RipplesInMotion #ChefPlacements #BusySeason

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Beyond the menu: why 2026 marks a maturation moment for restaurants. As the value factor becomes more important to foodservice operations, operator priorities will have to shift http://ow.ly/te7g106t9uy

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When a chef steps into higher-level leadership roles, they bring more than culinary expertise—they also bring a deep understanding of how food shapes experiences. That’s exactly what Daven Wardynski is doing as new VP of Food & Beverage at Omni Hotels & Resorts, where he now oversees strategy across 50+ properties. For Wardynski, success comes down to creating a “sense of place”—designing menus and experiences that capture the local flavor, culture, and story of each destination. From Boston Cream Pie in Boston to barbecue in Texas, he believes every Omni property should feel both elevated and uniquely connected to its community. In this NextGen Brand Builders Q&A, Wardynski shares how he blends his chef’s perspective with executive leadership, why nostalgia and local flavor matter more than ever, and his advice for emerging leaders in hotel F&B. 👉 Read the full interview: https://lnkd.in/eiVVCAdN

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Understanding Aperitifs in Food & Beverage Service An aperitif is a pre-meal beverage served to stimulate appetite and prepare the palate. It plays an important role in classical restaurant service and guest experience design. Examples include: Vermouth, Campari, Aperol 🔗 https://lnkd.in/gJ57WrkC #FoodAndBeverage #HospitalityManagement #HotelIndustry #RestaurantOperations #ServiceExcellence #HospitalityEducation

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Andrew from Botinkit USA has been showing off the Autopan at the NRA Show in Chicago, and it’s been stopping people in their tracks. Most equipment cooks. Botinkit actually thinks. Andrew walked everyone through what makes it different: • Simple, clean software that anyone can use • Built-in liquid dosing for sauces and broths • Integrated powder dosing for spices, seasoning and dry mixes • Automatic timing and heat control – no guessing, no overcooking • Repeatability that chefs dream of • A completely closed, clean cooking environment This is the part of the kitchen where you cut labour, reduce waste, speed up service… and still get the same result every single time. Botinkit isn’t just another piece of equipment. It’s a system. #Botinkit #BotinkitUSA #NRAshow #KitchenAutomation #RestaurantTech #FutureOfCooking #HospitalityInnovation #ChefsOfAmerica #FoodserviceEquipment BOTINKIT Coles Refrigeration & Air Conditioning

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The mission doesn't Stop!! Man, I had a great conversation with Furqan on the Fugitive Chefs Podcast. talking about my journey from the Navy to large scale school nutrition programs and stepping deeper into research and development. We discussed innovation, building systems that actually work in real kitchens, and how R&D connects culinary creativity with real world operations. Grateful for the opportunity to share my story and the work we’re doing to keep pushing the profession forward. Take a listen when you get a chance. Appreciate the support as always. 👨🏽‍🍳🎙️

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Director of Operations vs Restaurant Manager - Same Brand, Two Realities In the restaurant world, these two roles often get bundled under operations. But anyone who’s run a floor or scaled a chain knows: The Director of Ops and the Restaurant Manager live in two completely different worlds. Both matters. Both carry the weight. But their jobs? Night and Day. Let’s unpack it - not in theory, but in real operator terms. 🔹 One thinks across outlets. 🔹 One survives inside one. The Director of Operations is your systems brain. They plan scale, structure, and sustainability. Drives food cost targets across cities Implements refund SOPs Benchmarks labor across formats Thinks Q3 while managers are closing Q3 day shifts The Restaurant Manager is your heartbeat on the ground. Fills in for the missing shift lead Handles a fridge breakdown at 11:40 AM Calms an irate customer while watching two delivery tablets Trains the new joiner and resolves a Zomato chargeback - in the same hour One sees patterns. The other sees pressure. ⚠️ Where It Breaks Misalignment happens when both roles assume the other one understands. Ops says, Why aren’t the SOPs being followed? Manager says, Have you ever tried this SOP on a Sunday at 8 PM with 2 crew missing? Ops wants structure. Managers need flexibility. This isn’t friction. It’s a missing bridge. 🧱 The Bridge? It’s Built Like This: Let’s be clear about scope: 🔍 Strategy & Execution Director of Ops Designs the machine that delivers margin at scale. Restaurant Manager Keeps the machine running when the grease trap fails and the GM calls in sick. 🔍 People & Pressure Ops drives team performance through reviews, training plans, and culture decks. Manager drives team reality - shift by shift, emotion by emotion. 🔍 Vision & Feedback Ops sets expansion goals and unit economics. Manager is the first one who knows when something’s not working. If that loop isn’t live? You’re scaling blind. 🎯 Final Thought You don’t need more people. You need clearer lines, deeper respect, and a shared language between the two. So, here’s a practical question for every founder, every F&B leader: Have you built a system where your Director of Ops and Restaurant Managers don’t just co-exist - but co-own success? Because when they do - brands scale. And when they don’t - chaos scales faster. Mohammad Anas To learn, educate, grow, and support in the ever-changing world of hospitality. #RestaurantLeadership #FandBStrategy #OperationsMatter #HospitalityInsights #RestaurantGrowth #FounderMindset #OperationsLeadership #HospitalityExcellence

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This sheet may add a extra $10,000 to this months revenue and save you extra $$$ in acquisition cost. By fixing slow responses, weak follow-ups, and poor tracking, you’ll lower acquisition costs and book more events without spending more on marketing. #catering #chefs #systems

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"Even chefs running 3-star Michelin kitchens can fail outside fine dining. Why? Because professional development in restaurants is almost non-existent." — Dan Giusti In this week’s Fugitive Chefs Podcast episode, Dan speaks candidly about the lack of leadership training and professional growth in fine dining — and why so many chefs struggle beyond the restaurant walls. 📌 Full episode link in comments. #FugitiveChefs #DanGiusti #Noma #Brigaid #Leadership #ProfessionalDevelopment #FoodSystems

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Cybersecurity is now the top tech investment for hospitality leaders, but spend alone won’t strengthen resilience. Without alignment to business goals, data protection can add cost without ROI. As AI tools and guest-facing tech expand, see how strategic alignment transforms security into resilience and builds brand trust. Explore our insights to help reduce risk. https://gt-us.co/48S6x9O #HospitalityIndustry #DigitalTransformation #RiskManagement #AI #cybersecurity

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American Culinary Federation appointed JJ Vitale as executive director, after serving as acting executive director since December 2025. Her promotion follows a period of leadership focused on member engagement, communications strategy and program continuity. Leadership changes at major industry organizations can shape professional standards, partnerships and trend visibility. ACF’s continued focus on apprenticeship, accreditation and thought leadership may influence how new ideas and talent move through the food industry pipeline. #FoodInnovation #ProductDevelopment #CulinaryIndustry #Leadership #FoodTrends #ProfessionalDevelopment #Hospitality [ IMAGE COURTESY OF: The American Culinary Federation ]

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Bartender Chris M. shares advice for those starting out in the industry, reminding us that what you do outside of work matters just as much as what you do behind the bar. #ServiceRelief #HospitalityVoices #BartenderTips #IndustryAdvice #ServiceLife

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Club Pelican Bay's new Executive Chef says F&B programs function best with a single, guiding principle. https://lnkd.in/ewBt5Gx2 #clubandresortchef #CRC #ClubPelicanBay #foodandbeverageprograms

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Most restaurants use a cost-plus pricing formula, but that’s only the beginning. Discover how data, psychology, and menu engineering can turn your pricing strategy into a profitability powerhouse. Whether you're running a QSR, casual dining spot, or upscale concept, there's a smarter way to price your menu 👉 https://brnw.ch/21wUEn5

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Casinos are obsessed with one thing: keeping guests engaged. So why make them stand in line for food? That’s why this deployment at Yaamava’ Resort & Casino is so smart 👇 • 80,000+ orders fulfilled through Apex Order Pickup Solutions • <10 second pickup time • Zero lines, fewer errors, no chaos at the shelf • Guests stay on the floor longer (where revenue actually happens) It’s such a simple shift—but a powerful one: 👉 Turn “waiting for food” into “still playing, still spending” And the impact isn’t just guest experience: • Smoother kitchen operations • Fewer remakes + lost orders • Real data on peak times + throughput Casinos might be the perfect use case for smart pickup—high volume, high stakes, and every minute matters. This is what happens when tech doesn’t just support operations… it directly drives revenue. Curious how others are thinking about this in sports, entertainment, and high-volume environments. https://lnkd.in/eDyYXfdw #Foodservice #Hospitality #Casinos #TechInnovation #CustomerExperience #SmartOperations

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