Wells and Co.’s Post

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Prompt: “Tell me a joke that’s never been told before in existence by anyone” Claude’s response: # The First-Ever Time Traveler's Restaurant Review The year is 2157, and I've just opened the first restaurant that serves food from every time period in human history. We're talking genuine mastodon steaks from 10,000 BCE, Marie Antoinette's actual cake, and tomorrow's breakfast specials – today! Everything was going great until we got our first online review: "★☆☆☆☆ - Absolutely terrible experience. The mastodon was overcooked by about 12,000 years, my wife's Victorian-era fish and chips arrived three decades before we did, and the waiter served my dessert yesterday. When I asked to speak to the manager, they said they'd get back to me last week. The only positive was the coffee from 2158 – it was ahead of its time. P.S. - To the chef who will be preparing my meal next Tuesday: less salt please." Management's response: "Dear valued customer, we take all feedback seriously, regardless of when it occurs. We've already fixed these issues last month. Please accept our apologies in advance."

You're a chef in a busy kitchen. 👩🍳    You can whip up gourmet dishes for 100 or 1,000 diners. Now, some chefs with just a small number of regulars are making oodles of cash because their diners are loyal foodies who savour every bite. 😋 Meanwhile, others serving vast numbers can barely cover the rent because their diners are just there for the free breadsticks. 🥖 Here’s the secret sauce (have I gone too far?!), a tight-knit group of loyal fans are way more valuable than a horde of nonchalant nibblers. 👉 TLDR: A smaller, appreciative audience can often be the most profitable. Would you agree? #YesChef #DedicatedDiners #QualityNotQuantity PS. Yes, I have just watched the new season of The Bear. 🤣

Edinburgh College wins national cooking challenge Scottish Chefs, Scotland's official National Organisation for all chefs in Scotland and member of The World Association of Chefs Societies has once again teamed up with Nespresso Professional for the student coffee challenge to help find the next generation of culinary stars. Read more: https://lnkd.in/e64fTEHH Nespresso UK Edinburgh College Scottish Chefs Derek Johnstone Gary Shanks Kevin MacGillivray joe queen Eileen Ingle Jenny MacLeod Emilia Lawandowska Mairi Gougeon

Hello World. For those of you that have been following along, here's post 2 of 4. 2024 was throwing a lot of spaghetti at the wall and just seeing what worked for my business. This meant experimenting with different strategies, from content creation to marketing approaches, to discover what resonated with my audience. 2025 will be about taking those successful strategies and being more focused and intentional. This is the timeless formula of "Reflect, Strategize, and Execute" in action. Speaking of spaghetti, you should check out what my friend Teodoro Mefalopulos and Blake Takushi are doing over at anana🤌 anana is on a mission to preserve, cherish, and foster the culinary wisdom of the generations that have come before us. As someone growing up in a Korean household filled with amazing home cooking, this mission really resonates with me. I know firsthand the importance of passing down family recipes and techniques – like the art of preparing kimchi or other banchan (small side dishes). If you value food and tradition, then I recommend you follow Anana's journey.

Check out some examples of what our chefs can do, menus can also be customized especially for you! At Chefs for Seniors - North and Southeast Houston Metro, we delight in improving seniors’ lives through food! #TastyTuesday

Check out some examples of what our chefs can do, menus can also be customized especially for you! At Chefs for Seniors - North and Southeast Houston Metro, we delight in improving seniors’ lives through food! #TastyTuesday

How NOT to introduce a new Dish Chaos in the kitchen, Sweat and steel and fire. New dish, no warning, A recipe for disaster. Tickets pile like bodies, Complaints flow like cheap wine. The chef, a desperate captain, On a sinking culinary ship. Management's grand ideas, Worth less than day-old bread. Communication breakdown, Leaves everyone unfed. In the aftermath of failure, Lessons learned at last. Train the troops, they said, Or watch your empire fall fast. Next time, smooth as butter, The kitchen hums along. But the taste of that night lingers, Like a overcooked song. #Consistency #FoodPreparation #RestaurantBusiness #RestaurantOperation #FastFoodBusiness #CasualDiningBusiness #FoodandBeverageBusiness #HospitalityBusiness

Life is all about decisions. We either plan our day or let it happen. We can either speak up or stay silent. We may take risks or play it safe.  One can either push through the struggle or give up too soon. The biggest decision we must make in life is deciding what we want out of life. Choosing our life’s path is like ordering at a restaurant; we will regret it if we don’t know the menu. Decide your dish wisely.  Anonymous.

Let’s play a quick game of “Would You Rather?” 🦃 Would you rather... 🍽️ Enjoy Thanksgiving dinner at a restaurant? 🏠 Celebrate Thanksgiving dinner at home? Share your pick in the comments below! 👇 #IkeTransportation #ThanksgivingTraditions