Starting at age 18, in Portugal, I learned how to fill restaurant tables to rotate a 1,000 people a day.  From there I was a headwaiter on the Royal Caribbean Cruise Lines and then was asked to be the captain’s waiter on Crystal Cruises – an elite cruise line.  There, I learned the high-end service dining style.  Then I owned my own restaurants in Portugal and moved to the front and the back of the kitchen.

Now, when I eat at a restaurant, I really appreciate excellent service and food.  And I’ve got a good sense for when I’m being “sold” to sell certain items on the menu.

So I’m going to let you in on a few secrets about profit margins.

Know the margins

I’m sure you know that alcohol is marked up significantly, anywhere from 80 – 400%.  The cheaper the wine, the higher the markup.  Knowing this, I don’t buy wine that costs more because I’m getting a better “deal.”  I typically like a medium priced wine when in doubt or bring my own Caymus in, pay the corkage fee and tip well.

But did you know that soda is marked up even more?!  A $2.50 soda even with one free refill, only costs the owner about $0.20 MAX.  That’s an 1,150% markup!  That’s why the free refills are offered.  The profit margin is huge!  I think soda sucks to begin with.  But this makes it easier for me to just order plain tap water, which I know my body will thank me for.

Other items that cost less to prepare but are marked up more than a regular entree are the pasta and pizza.  The best values in entrees are seafood and steak.

Don’t even get me started on “The Special of the Day.”  Some chefs use the specials to either:

• Promoting ingredients they want to get rid of, or
• They’re experimenting with a new dish.

For me personally, I don’t mind the latter.  And when I know the chef I get excited.  But if I don’t know the chef, I don’t know for sure which option I’m getting.

So next time you go to a restaurant, 3 tips to remember…

1. Order a medium priced wine.  Or bring your own high-end bottle, pay the corkage fee and tip 20% minimum.
2. Forget the chemical-laced soda and order plain tap water.  In my humble opinion, tap is great.
3. Avoid the pasta, pizza and “The Special of the Day.”  If you’re eating traditional protein, order seafood or steak.

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I’ll admit it.  There are times our microwave looks nasty.  I’m not a fan of chemicals to clean things – especially in the kitchen.  I mean really, I’m trying to  intentionally buy cleaner food, not add more chemicals to them.  Growing up in Portugal with little money and a lot of kids, my mother knew how to clean with common items from the kitchen or something she could get on a day’s walk.

This is the chef shortcut I do to clean my microwave oven naturally after learning this trick from theKitchn.com.

1. Put 1/2 cup water into a bowl.
2. Slice a lemon in half and squeeze the juice into the water.  Drop the lemon halves into the bowl.
3. Microwave for 3 minutes and let stand for 5 minutes.
4. Finally, remove the bowl and wipe it down.

Extra benefit is that the oven also smells good.

I have a ton of lemons in my kitchen for all sorts of food and cleaning uses.  It can make almost any dish taste better and look brighter.  I LOVE lemon.  In fact, I swear I’d wear lemon juice as a cologne. 

Question: How do you clean your microwave?  Or where else have you used lemon to clean?  Share your answer on Facebook.

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When I originally opened my business, I wanted the biggest kitchen I could afford.  And big it was.  So big that I needed roller skates to go from the fridge to the cutting board to the stoves.  I was exhausted at the end of the day.  There weren’t Fitbit’s back then, but I bet I was racking up steps.

I sold the kitchen and got one quarter of the size.  And you know what?  I was more efficient, more effective, less tired and happier.  I realized that bigger isn’t always better.

I understand why someone would think bigger is better, especially with lobsters.  However, I’ve learned differently from my dad (a fisherman) and culinary school.

The two most important tips for choosing a good lobster

Bigger lobsters aren’t better.  Let me tell you why along with one other important tip to choose the best lobster.

1. Size does matter – big is NOT always better quality

I prefer small/medium size lobsters.  Why?  Because they cook much more evenly and tend to be more tender as a result. In addition, they’re less expensive.

2. The best lobsters are chillin’ in cold waters

You might assume that warm water, like the Caribbean or Australia, is sweeter lobster.  But the sweeter lobsters aren’t from warm waters.  Instead, the more firm, sweet flesh lobsters are from cold waters like Maine, South Africa and New Zealand.  Most lobsters are labeled as warm or cold or the country they came from.  If not, ask or assume it’s warm-water.

Lobsters aren’t cheap to begin with.  So if you’re shelling out some cash, you’re now more informed so you’re more likely to be content and satisfied with your choice.

Question: Have you ever bought lobster to cook at home?  If so, did it turn out good or bad?  Share your answer on Facebook or LinkedIn.

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