LA CUISINE, LA SALLE, LE SERVICE, ET TOUT LE MERDIER QUI VA AVEC.
MEDIA INDEPENDANT SUR LA RESTAURATION
Un regard honnête et sans concession sur la culture, le chaos et la réalité des restaurants.
THE UNAPOLOGETIC
FEATURES.
Restaurant life is a different animal. It’s the behind-the-scenes, the guts of a restaurant: how it works, why it doesn’t, the craft, the food, the menus, the trends, the people who work in it, and, of course, those who eat in it.
And there’s plenty of fat to chew on, so some topics will deserve a closer look, others will get a good old-fashioned rant, and most will be dealt with using my usual bluntness. You’ll find a bit of everything here, as long as it belongs in the trenches of the dining room, the pit of the kitchen, or somewhere on the pass in between.
RESTAURANTLIFE
4/23/26
How restaurants and chefs molded the modern customer with meals endlessly customizable, turning them into creatures impossible to satisfy and afraid of making the wrong decision. When too many options turn dining into a hostage negotiation that removes taste from food. But what happens when it becomes optional?
4/30/26
We tend to sanitize and optimize restaurants today. But the biggest mistake is trying to control this wild animal, even when it refuses to behave. You can’t domesticate chaos; you have to embrace it. If we keep making restaurants more efficient and predictable on paper, will they eventually become nothing more than soulless factories where we serve food?
6/15/26
8/20/26
What started as a lifeline for struggling restaurants has turned into a bloated, overpriced circus that’s losing the plot. Between $95 promotional menus, hidden deals, shrinking portions, and restaurants finally daring to walk away, the whole thing is starting to stink. After years on both sides of the pass, I’m watching from the sidelines for once, and what I see isn’t pretty. Maybe it’s time to stop patching up a broken system and opening restaurants for the people who actually live here.
NEWSLETTER
YOUR SEAT AT THE TABLE STARTS HERE
NO SPAM.
NO SPIN.
THE GOOD STUFF ONLY
Sharp stories, honest conversations, and the occasional badly behaved opinion. Delivered when there’s something worth saying.
BY SIGNING UP, YOU AGREE TO RECEIVE EMAILS FROM FOODNBULLSHIT. UNSUBSCRIBE ANYTIME.
© 2026 FOODNBULLSHIT All rights reserved.
Contact:
alexandrefenot@gmail.com
LA CUISINE, LA SALLE, LE SERVICE, ET TOUT LE MERDIER QUI VA AVEC.
MEDIA INDEPENDANT SUR LA RESTAURATION
Un regard honnête et sans concession sur la culture, le chaos et la réalité des restaurants.
BLOG
THE UNAPOLOGETIC
FEATURES.
RESTAURANT LIFE
Restaurant life is a different animal. It’s the behind-the-scenes, the guts of a restaurant: how it works, why it doesn’t, the craft, the food, the menus, the trends, the people who work in it, and, of course, those who eat in it.
And there’s plenty of fat to chew on, so some topics will deserve a closer look, others will get a good old-fashioned rant, and most will be dealt with using my usual bluntness. You’ll find a bit of everything here, as long as it belongs in the trenches of the dining room, the pit of the kitchen, or somewhere on the pass in between.
4/12/26
THERE IS A CRISIS IN THE RESTAURANT INDUSTRY.
Facts or perception?
Working in a restaurant has never been a walk in the park, but all I hear lately is that there’s a crisis in Miami’s hospitality industry. So what’s behind the recruitment crisis? Has the job simply become too hard, or has our relationship with work and hardship changed? What the fuck is going on?
4/23/26
4/27/26
Tech is becoming overwhelming in modern kitchens, and cooks rely on it more and more. At the same time, culinary schools are training a new generation to depend on those machines. But what happens when the system bugs out or simply shuts down? Is technology replacing knowledge and skills? Do they still know how to use their senses?
How restaurants and chefs molded the modern customer with meals endlessly customizable, turning them into creatures impossible to satisfy and afraid of making the wrong decision. When too many options turn dining into a hostage negotiation that removes taste from food. But what happens when it becomes optional?
4/30/26
We tend to sanitize and optimize restaurants today. But the biggest mistake is trying to control this wild animal, even when it refuses to behave. You can’t domesticate chaos; you have to embrace it. If we keep making restaurants more efficient and predictable on paper, will they eventually become nothing more than soulless factories where we serve food?
6/25/26
8/20/26
6/15/26
MIAMI IS 25 YEARS OLD.
Happy fucking birthday.
NEWSLETTER
NO SPAM.
NO SPIN.
THE GOOD STUFF ONLY
Sharp stories, honest conversations, and the occasional badly behaved opinion. Delivered when there’s something worth saying.
BY SIGNING UP, YOU AGREE TO RECEIVE EMAILS FROM FOODNBULLSHIT. UNSUBSCRIBE ANYTIME.
© 2026 FOODNBULLSHIT All rights reserved.
Contact:
alexandrefenot@gmail.com