Paul Rifkin

TIME TO RETUNE YOUR MENU

Posted on October 7th, 2022 by Clyde Mooney
Specialist kitchen consultant Paul Rifkin discusses foodservice profitability in the current environment, and beyond. * Over the past six months I have consulted with many pubs and clubs – both regional and in the city The one common theme is

WHY SHOULD A CUSTOMER COME TO YOUR VENUE?

Posted on February 21st, 2022 by Clyde Mooney
Chef Paul Rifkin is a consultant, kitchen mentoring and fine-tuning specialist, and suggests foodservice operations need to think about customer expectations in the new normal. * Is the quality of the food you serve important to your venue, or r