marc murphy speaking to a group of culinary management students in new york

Little to Big

Each day, I get to inspire, inquire, admire, rewire and even satire soon-to-be and long-standing successful food entrepreneurs. There isn’t a day that goes by that I don’t learn something new. So, you

chef speaking to a cook in the restaurant

Sexual Harassment in the Restaurant Industry

Eventually, the waitress quit. The damages were both personal — she was threatened, demeaned and harassed — and professional, as her experience both ended her career at that restaurant and negatively

bustling restaurant

Here's a Pro Tip for Restaurant Owners: Keep Tipping

Recently, the no tip experiment – yes, it’s still in the test tube phase – was spotlighted in a “60 Minutes” interview with Danny Meyer, whose Union Square Hospitality Group (USHG) claims fame to a

person taking a bite of food

Mind Over Mouth: Why All the Details Count

Eight of us were seated at a round table not far from the restrooms. An occasional whiff of pine-scented cleaning fluid swirled by our seats. My new table acquaintances droned on with their unabridged

two hospitality managers working at a hotel

Why a Culinary or Hospitality Education Will Make Your Career Path Smoother

Some may have MBAs or JDs with significant experience and incomes in other fields. A few may have families with kids at home. Others might be reentering the business world after a hiatus. And there

restaurant burger

The New Law That May Make Your Burger Even More Expensive

As it turns out, you have just benefitted from an amendment to the New York Wage Order that raises the New York exempt level (that is, exempt from overtime) from $35,100 to $42,900. This means that

chef talking to cook in new york city restaurant

86 All NYC Restaurants?

Well, skyrocketing rents are very problematic; the new labor laws and wage and hour policies are challenging; food and ingredient costs are never a bargain; and burdensome laws and regulations

check and cash on table at a restaurant

The Tipping Point

I ran down my typical checklist. Was the restaurant an alum of Diners, Drive-Ins and Dives? Was it a farm-to-table, locally sourced, organic, natural, gluten-free, green, Slow Foods-endorsed

sorry we're closed restaurant sign

On Restaurants and Rent

Once again, the headline reads: “Well-Known Neighborhood Café Closes Due to Escalating Rents.” We hear it about the iconic temples of gastronomy like Danny Meyer’s Union Square Café. The local bistro

hotel room

The Truth About Bed Bugs: Proactive Policies for Hospitality Professionals

I write about this almost unwillingly; I’m scratching just thinking about these minuscule monsters. What am I talking about? Bed bugs! Three years ago my son and I brought home these tiny, unwanted


The Restaurant Success Strategy You Can't Afford to Overlook

While restaurant employees are trained to be vigilant about sanitation, food safety and other methods of protecting their guests, unfortunately many restaurant professionals are unprepared for

Complaint book

The Insta-Complaint: How Social Media is Changing the Hospitality Industry

Have you ever stayed in a hotel where the service didn't meet your expectations? What did you do? If you're like many guests today, you probably pulled out your smart phone and immediately turned to

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