Kuypers Creative
Thoughts, stories and ideas from the restaurant world.
November 6, 2025
The Knock That Stops Time If you’ve ever worked in a restaurant, you know the sound.That gentle tap-tap-tap at the back door that somehow carries the…
Read the story : The Health Inspector Cometh: A Comedy of Sanitizer and SurvivalNovember 4, 2025
There’s Nothing Like That Smell If you’ve ever worked in a restaurant, you know the smell. It’s not just food. It’s adrenaline and ambition. A mix…
Read the story : Why I’ll Always Love the Smell of a Friday Rush (Even When It Smells Like Panic and Parmesan)November 2, 2025
My Guilty Secret: The Dish Was Average, But the Picture Was Fire Confession time:One of the top-selling items on a menu I helped design years ago…
Read the story : The Menu Engineer’s Confession: I Only Made That Item Popular Because It Photographed WellOctober 31, 2025
Spoiler: The Robots Aren’t Taking Over — They’re Just Really Slow at Expo The first time I saw a kitchen robot flipping burgers, I’ll be honest…
Read the story : AI, Robots, and the Line Cook Who Still Knows More Than ChatGPTOctober 29, 2025
Welcome to the Era of Permanent Pivots Once upon a time, restaurants opened. Then they closed for cleaning, remodeling, or holidays.Now? We open, close, reopen, pivot,…
Read the story : How to Survive Restaurant Reopenings, Closings, and Re-Reopenings Without Losing Your Mind (or Your Menu)October 27, 2025
It Was a Friday. Of Course It Was a Friday. Every restaurant war story starts with the same setup: “It was a Friday night.” Because the…
Read the story : The Night the Dishwasher Quit (and Other Leadership Lessons I Didn’t Learn in Business School)
