Oregon Culinary Institute

All Blog Posts

5 Restaurant Marketing Strategies to Increase Foot Traffic

Posted on November 11, 2019

Keeping a steady stream of customers coming into your restaurant is no small feat. Even if you had a rush of traffic when you first opened, it's all too common to see that rush turn into a trickle as the buzz about a new dining experience dies off. Yet you have many options as a restaurant owner or manager to keep that buzz alive and draw in new foot traffic. Today's restaurant marketing world...
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8 Restaurant Management Tips to Keep Your Kitchen Running Smoothly

Posted on October 24, 2019

A first-time restaurant manager may struggle to find their rhythm as they navigate the complexity of ordering, staffing, and cooking— not to mention providing a superb customer experience every time. Experienced chefs and leaders in the foodservice industry have had years to put their experience to the test, learning and growing over time. Keeping your kitchen running smoothly requires a firm ...
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Ripasso Wine: Impressive Alternative to Amarone Wine

Posted on October 17, 2019

Amarone's Little Cousin, Ripasso The Skeleton Wine Key: Helping You Unlock the Secrets of the Bottle By: OCI Instructor Raul Gonzalez Without a doubt, Amarone is a red wine deserving of all its fame and praise, and is hands down one of my favorite Italian wines. Broadly speaking, Italy produces wines that are high in acidity and/or tannins, almost full to fully dry, with very restrained fruit c...
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5 Steps for Starting Your Own Catering Business After Culinary School

Posted on October 16, 2019

Starting a new restaurant venture is always exciting, especially if you have always wanted to start a catering business. There are so many opportunities for entrepreneurs to get started, and catering provides a relatively easy entry point into the foodservice industry. However, there are still many details that you need to consider such as catering license requirements, locations for your busi...
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Kitchen Safety 101: How to Stay Safe in a Restaurant Kitchen

Posted on October 04, 2019

A commercial kitchen is a wondrously creative and exciting place to work, but it can also be extremely dangerous for anyone who isn't careful. According to the BLS statistics, three percent of all restaurant workers were reported injured during 2017 with perhaps many more unreported incidents. While the vast majority of the reported kitchen injuries were relatively minor, such as cuts and bur...
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