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Tag Archives: Frank Bruni

Ex-New York Times critic Frank Bruni’s “exit interview” – from Eater

When Frank Bruni, influential and sometimes controversial food critic, wrote his memoir Born Round, it essentially meant the end of his tenure as food critic, as food critics must be unrecognizable so that they can anonymously dine without any special attention by the restaurant. Since high-profile books are usually accompanied by press junkets, this would preclude any pretense of anonymity. Hence, Bruni resigned his position prior to publication., a noted culinary on-line site took this opportunity to conduct an “exit interview” with the famed critic. Bruni, no shrinking violet, participated in a candid conversation about the issues that confront a food critic and the ramifications on a restaurant that occur from a review.

It’s an illuminating conversation that anyone interested in food service should read.

And, while you’re at it, click the link to a short essay written by the waiter who served the interview participants.

“A passion for hospitality”

This is a phrase that Frank Bruni, recently departed New York Times food critic, used last night on Charlie Rose to describe one of the main keys to a successful restaurant. If you missed it, it should show up on Charlie Rose’s website shortly (it’s not there yet).

It’s a very informative segment for anyone interested in food or restaurant topics.

This phrase is especially important for any waiter, regardless of type of restaurant that they might work in, to try to achieve because it’s the waiter who’s the point person for the hospitality experience.

Whan a waiter treats the diner as a guest instead of the customer, he or she is leaps and bounds ahead of the hospitality game. A warm and welcoming attitude can also help mitigate any problems with the food or the service itself.

So, step one in achieving this sort of “hospitality mentality” is to stop thinking of your diners as “customers”. Start referring to them as guests. Step two is to make a sincere attempt to interact with your guests in a warm and welcoming manner, even if they seem to be not responding in kind. Step three is to know your product, the logistics of your restaurant, and your own limitations. And the final step is to follow through with this attitude until the time that they leave the table. Try not to mentally “check out” when you drop the check. Your job isn’t done until they walk out the front door, and you’ve done your job if they leave with a wholly satisfactory feeling.

You do yourself and your restaurant a great service if you apply these easy techniques. Your restaurant will get the reputation of a comfortable and reliable place to dine in and your tips will increase.


Image courtesy of

Frank Bruni interviewed at Zagat


A critical talk with Frank Bruni

In the foodie circles of New York City, Frank Bruni needs no introduction: up until last week, he was The New York Times’ restaurant critic. Upon the occasion of the release of his memoir, Born Round: The Secret History of a Full-Time Eater, in which he confronts his dysfunctional relationship with food, he chatted with the Buzz about what it was like being the most powerful critical voice in the New York restaurant scene.

Read the interview here:

Jeffery Chodorow

“February 27, 2007 — RESTAURANT mogul Jeffrey Chodorow has put out an all-points alert on the Times’ food critic. “Frank Bruni is banned from all my [29] restaurants,” he told The Post’s Braden Keil. “I’m telling my staff that the first person to recognize Bruni at any of my restaurants will be given a free trip for two to the Caribbean.” The Kobe Club owner, who bought a full-page ad in the Times blasting Bruni over a zero-star review, will also post Bruni’s photo on his Web site”.

From The New York Post.

Frank Bruni writes a book

Food critic pens book about relationship with food

By ADAM GOLDMAN, Associated Press Writer Adam Goldman, Associated Press Writer 57 mins ago

NEW YORK – When Frank Bruni stepped on the scene as the chief restaurant critic for The New York Times more than five years ago, many industry insiders and observers thought the choice was odd.

Bruni had no previous experience reviewing restaurants. He hadn’t sweated long hours behind a hot range in a well-regarded kitchen learning his craft. He knew how to shape sentences but what did he know about simmering sauces?

But even odder was Bruni’s love-hate relationship with food — something he now acknowledges in his new memoir, “Born Round: The Secret History of a Full-Time Eater.”

The revelation isn’t exactly shocking but it is unusual. Bruni, the man who had volunteered to eat out six nights a week, had obsessed about his weight for most of his life. He had battled bulimia briefly, toyed with laxatives and torpedoed many a diet — all the trimmings for his third book.

“I remember thinking if I look up after a couple of years and I am right, and I have figured out a better way to manage my relationship with food, it’s probably a pretty interesting narrative how I got to this point,” Bruni says about the moment he decided to take the job.

Read the rest of the article here:

Books Frank Bruni



















By the way, this “Wanted Poster” wasn’t constructed by Jeffery Chodorow, who likely doesn’t have that much imagination. It is the invention of the blog, Jaunted.