Ray Delucci is a graduate of The Culinary Institute of America with a Bachelor’s in Food Business Management. He has experience managing restaurants in New York City, Houston, and Chicago. He is also the host of the Line Cook Thoughts Podcast, where he interviews and shares the stories of foodservice workers. Ray currently works in food manufacturing and food product development.
Bachelor’s Degree in Food Business Management from the Culinary Institute of America
Inventory Management tools are the most important piece of technology to me when managing a restaurant. You truly do not understand how useful they are until you start using them. Literal hours of work are saved with them, which is crucial in a restaurant.
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