Foodie Knowledge was one of the concepts I had when I started my original blog tipsfortips. The food posts started right away with my first feature “Foodie Fridays.â€Â Eventually I discovered that writing food related posts on a weekly basis was a bit of a strain. Instead, food related posts were featured on the blog […]
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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
The Groupon Effect
I remember a few years back when people would post pictures of their newest purchases on Facebook and MySpace. Their new car, watch, or house would be displayed for all to see and envy. It was a subtle form of bragging intended to show their success and maybe even inspire jealousy in others. They were […]
Wild Salmon Season Has Begun
In one of the greatest rites of spring, the salmon have started heading back to their spawning grounds. This also means that wild salmon will be popping up on restaurant menus around the country. The farm-raised Atlantic Salmon most restaurants have been serving throughout the off season will soon be replaced by wild Sockeye, Coho, […]
How To Make “Bubbles†For Drinks
As part of my continuing adventures in beverage making, I decided to share some quick tips on making tapioca pearls (or bubbles) for beverages. These are most commonly used in a variety of drinks collectively known as “bubble tea†or boba. These beverages originated in Taiwan in the 1980s and quickly spread throughout Asia. The […]
How To Make Flavored Syrups
There are a wide variety of tasty syrups available in stores. These can be used in a variety of drinks from Italian sodas to milkshakes. There are two problems with most of them. The first problem is that they are made with artificial colors and flavors. The second problem is that acquiring a variety of […]
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.