The Business of Eating

So many restaurants… So much to know about the business of creating, staffing, opening and operating a successful restaurant in today’s ultra-competitive environment.

Join Bob Yesbek each Saturday from Noon to 1pm as he gives us a sneak peek behind the scenes, exposing the inner workings of the local culinary industry from the farm to the table and everything in-between.


About Bob Yesbek

As a professional musician for over 20 years, I could always be found in the kitchens when I wasn’t on stage. My “day job” was in professional audio/video media production, but my heart has always been in the food business. I was a partner in a great Italian deli, a top-notch catering service and a big supper club on the shores of the Potomac River where Cajun and Creole specialties flew out of a high-tech kitchen. I owned and operated my own restaurant, an upscale BBQ place, before I relocated to Rehoboth Beach.

I’ve written menus, written recipes for cookbooks, and penned restaurant reviews and articles for various publications. I have a wonderful high-tech kitchen in my home with a built-in deep fryer, three convection ovens, 2 microwaves, several dishwashers and restaurant-grade hood ventilation, as well as a commercial wood smoker.

One of the great things about Rehoboth Beach restaurants is the competition. The change of seasons is brutal in a summer resort, and only the strong survive. As a result, most places are at least OK, so you’ll read a lot of positive comments. Any restaurant can have a bad night, however, so I never review a place unless I’ve eaten there at least three times. I’m not the least bit shy about criticism, but I try to be fair and assume that the owners are striving for quality. I regularly update the reviews and ratings to keep them as current and accurate as possible.

My goal is to promote Rehoboth Beach dining while remaining honest and impartial. I don’t gush unless a place deserves it, and I don’t pull punches either.

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