In the age of information overload, refinement is key. That was the thought behind The Main Dish — a quick compilation of the most bookmark-worthy links from the Foodable WebTV Network. Aside from our usual daily content, every Sunday, The Main Dish will serve a fresh batch of handpicked pieces of the most appetizing lists & literature that you may have missed
Once the right candidate has been hired, do not rush the training process and simply unload a variety of training materials on the new hire. The onboarding process should be well planned, thoughtful, and engaging. Providing as much information upfront about the company, beliefs, and styles of management can set the tone for a beneficial working relationship.
At 59, Stutz has spent her entire career in the restaurant business — her very first role at just 16 years old, working the window at McDonalds (where women were limited to at the time). "I was 16 years old, watching these guys, area directors, driving in with brand new company cars," Stutz recalled during an interview with Franchising.com. "I knew that if I was going to stay in the restaurant business, my goal was to be an area director so I could have a brand new car."
Gordon Ramsay is known for his blunt and straightforward critique onscreen, as he is very peculiar about the rules of cooking in the kitchen and the taste of the dishes. He is undoubtedly a brilliant chef who knows how to shoot a restaurant to millions of dollars in profits. What is his secret? He sieves the people he hires through a tough process and knows how to let the bad ones go.
What do you sell? What do you really sell? Now, don't go for the obvious answer that most give: We sell food and beverage. Some might give a better answer of: we sell an experience. You’re getting warmer. Think about it. What is the driver behind “an experience”? It’s emotion
Last year, the USDA issued 150 recalls affecting 21 million pounds of meats and eggs alone. No, we are not in the middle of a food-apocalypse. The food supply chains and regulatory agencies are protecting consumers as they should. For the restaurant operators, this means one small step of extra vigilance for a big step to retain reputability.
More restaurants are determining their menu solely based on the ingredients in season. Fall favorites like pumpkin and apple have already started to appear all over menus. A restaurant known for its cuisine that is “homemade, unpretentious, delectable, with an emphasis on great local ingredients” is Michael’s Genuine. This Miami gem is repeatedly on the Foodable Top 25 restaurants.
The worst thing you can do is start your marketing and promotional tactics one week before opening, like a majority of independent restaurateurs do, or expect a “if you build it, they will come” type scenario. (Hint: This doesn’t work.) If you don’t start one to two months before opening, you may just have to wait three or four weeks, maybe even more, before seeing a full house, list of reservations, or profitable level of phone and online related take-out orders.
The truth is, a lot of managers put a lot of care into their work and are hard workers, but no one has ever taught them how to be effective. But if you look to the top at your leadership, instead of blaming them for their shortcomings, you will find that it was simply a lack of training on your part as the employer.