LEO/LHB Industry Standard: Always make a reservation

[Robin Garr]

Industry Standard
With Columnist Marsha Lynch

This week it's my pleasure to introduce an old friend from LouisvilleHotBytes.com and the local restaurant community. Marsha Lynch, the pastry chef at Café Lou Lou, is a culinary graduate of Sullivan University and has worked at Louisville independent restaurants, including Limestone, Jack Fry's, Jarfi's and L&N Wine Bar and Bistro.

From time to time, Marsha will step up to join me on this pulpit with a new column, "Industry Standard," subtitled "Insider info for those who dine out," a hearty menu of tips and tidbits aimed at offering the dining public a fresh view of the restaurant business from an insider's perspective.

Always make a reservation

"What's on the book?"

It's the eternal question, roughly translated as, "How many reservations do we have?" As we begin our daily rituals, every cook and server wants to know: Exactly how busy are we going to be?

Read Marsha's full column at LouisvilleHotBytes.

Hey! You guys! It's my first column ever!

Please click and read. I need your input/critiques!

I love it Marsha!

Great article! It was easy to read, and informative....and above all, made a valid point. My husband is a chronic "we don't need no stinking reservation" type of guy. Now you have given me more ammunition to use when I tell him that it is a good thing to do, but the RIGHT thing to do. Thanks for showing us another one of your talents!

Marsha, I thought you were getting rid of the horns. Seriously, a great article and I hope to meet you soon.

Marsha, I thought you were getting rid of the horns. Seriously, a great article and I hope to meet you soon.

omg, I am sooo going to change my avatar picture soon, soon, soon. So many people have mentioned that they don't like it - I always thought it was "cute"! But I vow to change it soon. I PROMISE!

great
only thing i think you could have included would be the necessity of making a reservation when bringing a large group (or at least the call ahead "heads up, we've got 30 hungry people that will be there in an hour")

can't wait for the next one
shawn


(a post several months ago by David Clancy about special orders from customers would make a great basis for another column)

Great column Marsha!!!!

I look forward to reading the insights from another person in the Bizz!!!

great
only thing i think you could have included would be the necessity of making a reservation when bringing a large group (or at least the call ahead "heads up, we've got 30 hungry people that will be there in an hour")

can't wait for the next one
shawn


(a post several months ago by David Clancy about special orders from customers would make a great basis for another column)

Oh Yah! The "I don't want my food touching on the plate" and "My Ribeye is too fatty/not fatty enough/too well done" people. I'm writing a novel about them........some folk's should just stick to Soylent Green and forget about real food!

Great Job Marsha!

[Robin Garr]

Please click and read. I need your input/critiques!

I've already given you mine, as your editor, but I'll repeat it in public: You do great work, Marsha. You whip words around almost as well as you make desserts!