There are two types of people in this world. Those than have eaten snails and those who haven’t. This is equally true of any other food item as well. Snails are just a more significant dividing line. As someone who has served escargot in the past, I saw plenty of both groups. I even watched […]
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About David Hayden
David Hayden is the creator of The Hospitality Formula Network, a series of websites dedicated to all aspects of the restaurant industry. He is also the author of the book Tips2: Tips For Improving Your Tips and Building Your Brand With Facebook.Author Archive | David Hayden
Dear Celebrity Chef, IT ISN’T ABOUT YOU!
I recently went to a restaurant named Mestizo that just opened in a swanky shopping district in Kansas City. I think my experience could best be summed up by the comment I posted on a story about the restaurant on the local food/restaurant blog. “I visited Aaron Sanchez presents Aaron Sanchez’s Mestizo by Aaron Sanchez […]
The Server Blind Spot
Remember those bubble domed cars from The Jetsons that we were all supposed to be driving around in by now?* While they probably would be only slightly less safe than a Suzuki Samurai* in a rollover test, they did have one great design benefit. There would be no blind spot. No fear of a Vespa […]
Making Flavored Syrups For Beverages
I had my last alcoholic beverage on October 11th, 2005. The toughest part of giving up alcohol for me was losing the variety of drink options. There are tens of thousands of amateur and professional bartenders around the world constantly working on developing new cocktails. The options are virtually limitless. When I gave up booze […]
The Bull That Changed America
Most Americans love a great steak. It has become a staple of the menu of most restaurants and commonly fetches a premium price. Steaks have come to signify indulgence and distinction. We celebrate with steaks and enjoy them on our special occasions. It is difficult to even imagine a time when this was not the […]
About The Author
David Hayden was born and raised in Kansas City, Missouri. He took his first serving job in 1996. Since that time, he has worked for over a dozen different restaurant companies. He has held both hourly and salaried positions at independent and corporate restaurants. He has waited on over 100,000 guests and trained hundreds of servers. He has been named "Best Server in Kansas City" the last three years by the local weekly paper.