ON LAST WEEK’S BUSINESS OF EATING:
Restauranting isn’t just about yo’momma’s chili and buying rounds of martinis for your investors. HVAC/R specialist Ernie Hyett gets into the nuts and bolts of hood ventilation, make-up air and multiple-temperature systems for food safety.
ON THE BUSINESS TWO WEEKS AGO:
Local guy Mike Meoli outlines the years of research and expense that went in to converting his 18 McDonald’s restaurants to fresh, never-frozen beef for the Quarter Pounder burgers.
Listen to earlier broadcasts of The Business of Eating by clicking HERE.
The Business of Eating with Cape Gazette restaurant columnist Bob Yesbek airs every Saturday at NOON on Delaware 105.9FM and is brought to you through the kindness and generosity of Haley-Kammerer Restaurant Consultants; Backyard Works – specialists in creating beautiful outdoor living spaces; EatingRehoboth.com restaurant tours -eat/walk/sip/discover – all in 3 hours; Rehoboth in my Pocket, the Cape Region’s definitive travel app, and the RehobothFoodie.com/Touch of Italy Culinary Scholarship Foundation.