The Biggest Threat to Kitchen Success

The Biggest Threat to Kitchen Success

Employing a crew of trained kitchen killers means you need brain power as much as cooking firepower.

So how do you get your cooks to think, troubleshoot, and work critically? Or do you?

Asking members of the biz for their insight on how they get their cooks to think, the responses fell shockingly silent. This quiet is surprising because we ask our kitchen crews to work harder, work faster, work cleaner.

“Work smarter, not harder” is cliche and familiar. But what are we doing as leaders in the kitchen to be a catalyst for thinking?

Historically - and depending on with whom you are talking to - restaurant failure rate within five years is somewhere in the neighborhood of 80%. Poor product? Sometimes. Location? Maybe. Fiscal mismanagement? Now you are getting warmer. Off-mission? A resounding yes.

Having a mission and actually understanding how to keep the train on those tracks requires intellect. And that is where we aren’t stirring the pot.

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The 'FairKitchens' Movement Addresses The Unhealthy Culture In Today's Kitchens

On this episode of The Barron Report, Paul talks with Chef Kelly Fields of Willa Jean in New Orleans, Chef Naama Tamir of Lighthouse in New York City, and Chef Einav Gefen Executive Chef at Unilever Food Solutions to talk about the 'FairKitchens' movement, driven by Unilever Food Solutions. 

The 'FairKitchens' movement is a response to cultural issues that we have seen spotlighted in recent months in our industry. But the truth is a lot of these issues have been around since the beginning.

The mission is to empower chefs and foodservice leaders to create a culture within their operations to facilitate a positive, sustainable workplace. 

"...to make this an attractive industry, to make it sustainable, a cultural shift needs to happen in how we run kitchens and consequently how we run restaurants in general," says Chef Gefen. 

The idea is to create kitchens that are "progressive kitchens" built upon an agreed value system.  "T.E.A.M.S." stands for; Talk openly, Excite passion, Act as one, Make time, and Say 'good job'. 

Chef Kelly Fields runs a "progressive kitchen" and says when she is building a team, "...the most important thing that I approach… is that we are all one team - My team is empowered to act as one..."

If you are part of a kitchen, you know about the pitfalls. According to Unilever Food Solutions research, young people are leaving the industry. Their research shows that 60 percent of young chefs feel that there is little opportunity for career progression, 74 percent feel sleep deprived to the point of exhaustion and one in four have experienced physical abuse. 

"...Lighthouse is a human-centric restaurant,"  Chef Tamir says. "We pay a lot of attention to the well-being and mental state of our staff." Chef Tamir makes sure to give everyone an opportunity to be heard so that they can express any issues that they may be having.   

To learn more listen to the podcast above and visit www.fairkitchens.com

SHOW NOTES

09:21 - What Is State Of The Workforce?
12:30 - Connecting The Dots. 
14:45 - The Community's Perspective. 
17:30 - T.E.A.M.S.
29:08 - What's Next?

01:25 - 'FairKitchens' Mission.
03:31 - Chef Kelly Fields' Team Building Philosophy. 
05:17 - The Research.
07:27 - Pay Attention To The Well-Being Of Your Staff.

 
 

Tequila Recipes: Ultra-Premium Craft Tequila Cocktails Revive the Spirit

Tequila Recipes: Ultra-Premium Craft Tequila Cocktails Revive the Spirit
  • Foodable Mixologist creates Premium Artisanal Tequila Cocktail Recipes

  • Embajador shares their Ultra-Premium Craft Tequila

Today, Foodable unveils our brand new Smart Bar with our Master Mixologist, Oscar Castaneda. For such a momentous occasion, what else could we christen the set with than Tequila! Oscar introduces us to Embajador Tequila in 3 ways. Ever had sipping tequila? Well my culinarians, you’ll want to try this one.

Embajador Tequila produces premium 100% Blue Agave tequilas, offering incredible value to patrons.

For his first beverage, Oscar pairs the Platinum tequila with fresh mixes to match the quality of the spirit. Using a strong beet puree, homemade cilantro syrup, and a homemade jalapeno syrup (both using coconut sugar), he balances the tequila for a sweet and savory taste. Then in true Tequila form, he adds a lemon-lime sweet and sour mix giving a beautiful layered effect.

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The Facebook Data Debacle

The Facebook Data Debacle
  • 1:06 - The Story of Cambridge Analytica and Facebook

  • 4:44 - The First Violation

  • 5:52 - The Value Proposition of FB: You Cant Opt Out

  • 7:07 - The Rise of Social Media Data Gathering

  • 10:19 - The Impact on Restaurants

  • 11:25 - Foodable Labs Analyzes Facebook Engagement

  • 15:18 - Can Facebook bounce back?

  • 17:20 - Chief Security Officer Alex Stamos

  • 20:17 - Facebook Social Restaurant Visits DOWN 17%

  • 21:47 - Foodable Plus: 10 Tips for Preparing for the Mass Exodus of Facebook

Facebook has been dominating news headlines this week and for good reason. CEO Mark Zuckerberg has been testifying to Congress on the topics of data security and how the social media giant has been trying to improve.

There’s a lot to consider here: How did this impact the election? Is my data safe? Is it finally time to get off the grid?

But before we take drastic measures, take a minute to join Paul Barron for a thought-provoking discussion about what happened and how this scandal may be affecting your restaurant. Didn’t think about that? No worries, we’ll cover everything from how users are engaging with your FB content to how this data debacle is impacting your restaurant sales.

Cambridge Analytica

This is where our story begins. Cambridge Analytica hired a professor to create a Facebook app that collected user data. You’ve seen those fun but useless personality quiz apps on Facebook, right? Right. Users who authorized this app gave the app access to their data like their "Likes". But not just their own data, the data of their entire friend network. This feature was removed in 2014 but the damage was already done.

The important thing to note here is that, up to this point, Cambridge Analytica hadn’t done anything wrong. This was completely legal and in line with Facebook's guidelines in 2014. But when the professor sold the data to Cambridge Analytica, that’s when they violated the Facebook user agreement, which prohibited the sale of Facebook data to third party companies. Facebook removed the professor’s app and demanded that he and all third parties immediately destroy the data but up until now it is believed that Cambridge Analytica still has some or all of the data.

The Impact on Restaurants

Now people across the globe are understandably upset. There are a number of arguments to be made. But what does all this commotion mean for the restaurant industry? Well, as Paul explains, Facebook engagement is down meaning you’ll be having a harder time connecting with your audience using the platform. Social Restaurant Visits through FB are also down.

So, is it time to jump off the Facebook bandwagon? Listen in and find out!

And after you listen to this podcast, join us on Foodable Plus for 10 Tips to Prepare You for the Mass Exodus of Facebook.

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