Category Archives: Tips on Restaurant Team Building

OVER THE HILL – A CHEF’S PERSPECTIVE

30 Friday Dec 2016

Posted by in Restaurant success, Tips for the Teacher, Tips on Restaurant Team Building

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over-the-hill

Still one of my favorite and sobering quotes comes from the band “Little Feat” when they proclaimed: “You know – that you’re over the hill when you mind makes a promise that your body can’t fill.” It would be false to claim that the aging process doesn’t take a toll. We steadily lose many of the physical attributes of youth as we age – this is the natural course, and although with exercise, good nutrition, and a health maintenance plan you can slow down the impact of aging – the changes that come are inevitable.

Chefs live on the edge for a significant part of their lives. They work excessive hours, stand on their feet all day long, pick up things that are too heavy, work in conditions of extreme heat and noise, eat poorly, feel the constant stress from every direction, and cut and burn themselves on a regular basis (oh, and when we are young we add in a fair amount of hefty play time). This steady, intentional battering intensifies the impact of aging – physically, mentally, and emotionally. So when a person claims that a chef or cook is over the hill – there is good reason to believe that this is likely the case.

On the other hand, this change is very individual and need not impact at all on a chef’s importance to an organization; in fact, when managed correctly, an aging chef may very well be increasingly valuable to an organization. So – what do we lose and what do we gain?

I have often stated that cooking on the line is a young person’s game. I hold true to this observation and can quickly site why this statement is true:

WHAT WE LOSE:

[]         PHYSICAL STAMINA

Standing on your feet for 10-12 hours a shift, working under excessive heat, moving constantly to stay ahead of the game, lifting 50-pound sacks of onions, flour, potatoes, and carrots, and lugging around 20 quart pots of stock and sauce, is reserved for those with strong backs, fresh knees, and shoulders that have yet to show the sag of decades of abuse.

[]         CONSCIOUS MIND STAMINA

The amount of “in-progress” cooking that a line cook must keep floating around in his or her conscious mind is far beyond a typical 50 year-olds ability. A line cooks mind is pummeled with relentless orders and plate organization every night. Keeping in mind that we naturally lose rapid-fire ability and front and center capacity to remember these things, it is easy to understand why young minds are better- acclimated to this work.

[]         RECOVERY TIME

I know that in many respects I can still work as hard, and nearly as fast as many cooks who are less than half my age. The problem is that it takes me two days to recover from one 12-14 hour shift in the kitchen.

[]         SHORT-TERM MEMORY

Younger cooks have the ability to listen, collect, assimilate, and use information that comes to them throughout a shift with relative ease. You know you are starting to feel the impact of age when you ask the expeditor every 5 minutes for an “all day” review of the orders impacting your station.

[]         A DETERIORATING PALATE

As we age many of our taste buds and olfactory sensors start to slip in to atrophy. When younger, these sensors do replace themselves, but somewhere between age 50 and 60, we lose them at a faster rate and their recovery is negligible.

Now, this is all very true, and only in rare cases will you see a line cook or chef work a busy line when they are over 40, let alone later in their career. Again, there are ways to work at improving and lengthening a cook’s abilities in these areas, but the change will still come at some point. Chefs simply need to accept this and move on with a new strategy – a strategy that takes full advantage of a new set of skills that come with age, and rarely before.

SKILLS THAT IMPROVE WITH AGE:

[]         WISDOM

Being smart and being wise are quite different. As we age and acquire more experience we tend to look at and use the knowledge that we have accumulated in a more profound manner. A young culinary school graduate may have an extensive base of knowledge about cooking, but lacks the wisdom to use it properly and draw full advantage from it. Those with maturity in the position are able to appreciate what they are able to do and understand their own shortcomings. When they have shortcomings – chefs may seek the advice of others where a young cook may choose to drive ahead with reckless abandon. Knowing the difference is wisdom.

“Knowing others is intelligence; knowing yourself is true wisdom.” 

–Lao Tzu

“The great thing about getting older is that you don’t lose all the other ages you’ve been.”

-Madeleine L’Engle

[]         NEW FOUND PATIENCE

One characteristic of cooks and young chefs is a universal lack of patience with people and situations. This leads to the all too commonplace friction in kitchens that occasionally accelerates into some pretty intense encounters. As we age it is fairly common to find that we discover that patience truly is a virtue that reaps countless benefits. Pulling people along rather than kicking them in the ass is typically a much better motivational tool.

[]         THE EXPERIENCE OF MISTAKES

It would be very difficult to problem solve unless you have gone through the experience of screwing up. Everyone else in a restaurant looks to the chef to have the experience and wisdom to pull them out of a problem situation and make the right decisions. Although it is always best to avoid mistakes, some of the best decisions are drawn from those that we make.

[]         REASON

“Do it because I said so” is a response from the inexperienced. Time is a great stage setter for being able to know and apply the “why” to a decision. In rare cases the young may have this ability, but for the most part – age is a great contributor to the ability to reason.

[]         NO SHORTAGE OF IDEAS, BUT THE ABILITY TO PRIORITIZE THEM

Chefs are able to make sense of the great ideas that float around in their heads as well as those of their staff members – front and back of the house. This ability to prioritize as doable immediately, in time with some effort, and far fetched, but great to dream, is directly related to experience in the role and maturity as a kitchen professional.

[]         A BIT MORE COMMON SENSE

Common sense is not so common and if it does exist, chances are, common sense comes from a series of failures that allowed chefs to apply the experience to problem solving.

[]         CAUTIOUS OPTIMISM

Mature chefs are never shy with a dusting of optimism, but as they age, and with the right experiences, chefs are able to temper their enthusiasm with touches of reality. This will help to minimize poor decision making that comes from a naïve outlook on what will work and what won’t.

[]         A BIG PICTURE APPROACH

Age allows chefs to separate the emotion from a systematic approach towards decision-making. Chefs must look at the financial implications, impact on staff performance and morale, how the decision marries with the operation’s brand, and how the public will view a decision. Rash decisions can quickly turn a restaurant in the wrong direction.

[]         A FLAVOR MEMORY BANK

Although a cooks taste buds may falter with age, a seasoned chef (no pun intended) can still visualize how a dish should and will taste based on quality of ingredients, cooking methods used, and how it is seasoned.

[]         THE ABILITY TO SAY NO AND THE UNDERSTANDING TO SAY YES

The normal inclination of a cook or chef, and the training that we all go through points to only one answer: “yes”. Although this may be the right method in a service economy – a chef will factor in the ability of the operation to deliver an exceptional product, other demands on the kitchen at that time, the cost/benefit relationship of the decision, and how an event or product fits with the brand and philosophy of the restaurant. Occasionally, the best decision is to say “no”. Only age and experience will allow this to happen.

[]         AN UNDERSTANDING OF, AND WILLINGNESS TO ADMIT WHAT YOU DON’T KNOW

Age sets the stage for chefs to stand up and say: “This does not fit in my (our) wheelhouse. Once this statement is part of the consideration then a chef can either decide to say “no”, or find the necessary talent and skills to attempt a new task.

[]         AN EXPANSIVE NETWORK OF INFLUENCE

Age and time allows the chef to build a support mechanism of advisors who can help with any and all business decisions. This network takes many years to develop.

[]         WILLPOWER THAT MATCHES THE PHYSCIAL STAMINA DRAIN

All of that desire to “play as hearty as you work” is tempered by professionalism and the knowledge that chefs need to separate work and play and be the rule and positive example rather than the exception.

[]         ENOUGH TIME IN THE TRENCHES TO LEAD AND AN APPRECIATION FOR THOSE WHO ARE STILL ON THE FRONT LINES

The further a professional chef moves from the trenches, the more he or she learns to appreciate those who do the real work of cooking and serving. A chef can’t manage a person unless he or she has done their job at the highest level. Age is the differentiator.

[]         AN APPRECIATION FOR TRYING AND ZERO TOLERANCE FOR THOSE WHO DON’T

Chefs know that even if a cook fails to meet the standards of excellence for the property – if they have the right attitude and give it their all – then the rest can be taught. If the attitude is not there, then there is little hope that the individual will be successful. This understanding only comes when a chef spends enough quality time with staff, and years of experience.

[]         AN INNATE ABILITY TO PICK THE RIGHT EMPLOYEES

Mature chefs have seen it all. They know what is required of staff members – above and beyond the talent to cook. Mature chefs have an uncanny ability to select team members with the professional chemistry to become an asset rather than a liability.

[]         A DESIRE TO TRAIN AND MENTOR ENTHUSIASTIC COOKS

As a chef ages, he or she begins to realize that his or her real responsibility is to teach, train, mentor, and celebrate the success of others.

“The fun thing about getting older is finding younger people to mentor.”

-Mike May

As I turned 66 this week, the whole challenge of aging was quite prominent in my thinking. Although I am not enamored with the aches, pains, and physical limitations of aging, I am still thrilled to point to what age has provided.   I could not do what I do today if it had not been for the time I had in the trenches, the joy of winning and the agony of defeat, the challenges of trying to find balance and the time now to realize it, the cuts and burns, swollen feat and hands, trips to the chiropractor, headaches and stress induced meltdowns that accompany being a cook and becoming a chef. We need to take the bad with the good and know that the positive column is far more robust. As my doctor once told me when I was moaning about some aches and pains and stated to him that getting old kind of “sucks” – he said: “The alternative to getting older is not so good.”

Am I “over the hill?” – not quite yet, but I do have the wisdom to pick my hills with considerable thought. Sometimes a nice, flat hike is just as rewarding.

PLAN BETTER – TRAIN HARDER

Over the hill is a state of mind

Harvest America Ventures, LLC

http://www.harvestamericaventures.com

**Photo taken with the Prisma app.  With my good friend Kevin at the Three Penny Taproom.  We’re not over the hill yet.

KITCHENS ARE THE PERFECT ENVIRONMENT FOR LEARNING COMMON SENSE

06 Sunday Jul 2014

Posted by in Healthy Living Through Better Cooking, Restaurant success, Tips on Restaurant Team Building, Uncategorized

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It’s likely everyone is familiar with the statement by Voltaire, “Common sense is not so common.” From our personal experiences I know that you, like me, have found this to be true. People are not born with common sense; they acquire it through life experience. I would present a theory that there are few environments more appropriate for acquiring common sense than a professional kitchen.

Those who have spent time as a cook or chef have all fallen prey to or effectively acclimated a new member of the kitchen family with a directive to “Go down to maintenance and bring back a bucket of steam.” Of course, if we were to sit down and analyze the request one would assume that the obvious response should be, “You can’t fetch a bucket of steam.”

“Never assume that the obvious is true.”

-William Safire

To that young, eager new hire, it is his or her responsibility to act on a request and do so with enthusiasm. Returning to a room full of laughter, this new recruit is embarrassed at his or her lack of common sense.

The Internet is filled with ample quotes on the value of and the lack there of – common sense. This gives credence to the importance of the subject and the need for a solution to the world’s terrible grasp on the obvious.

“The three great essentials to achieve anything worthwhile are, first, hard work; second, stick-to-itiveness; third, common sense.”

-Thomas Edison

So why is the kitchen a perfect environment for learning common sense? First, we work very hard; second, we all practice stick-to-itiveness; and third we acquire common sense through vivid everyday, hands-on experiences that test our true understanding of the obvious. Here are some examples:

[] LIFT WITH YOUR KNEES, NOT YOUR BACK

Kitchen employees are constantly lifting heavy objects whether a pot filled with stock or sauce, a strap pan from the oven with two full rib eyes, or a 50-pound bag of carrots, onions or flour. It doesn’t take much to tweak that back as a person bends at the waist rather than spreading the weight by bending your knees. The majority of Workman’s Comp claims in kitchens are due to back strain. We learn after that second visit to the chiropractor.

[] DON’T PULL A PAN FROM THE OVEN OR STOVE WITH WET OR DAMP SIDE TOWELS

Cuts in a kitchen are one thing. In many cases they become an annoyance. Burns on the other hand can totally consume your thoughts, your physical abilities and your desire to continue with any task. Steam burns are the worst. We learn after the application of burn cream and a lost-nights sleep popping painkillers.

[] WATER AND OIL DON’T MIX

You might be able to challenge this when creating a sauce emulsion or vinaigrette, but when you apply heat to this mixture, the water and oil go into battle with each other. Whichever one loses winds up spit out in any and all directions. Once the loser of the battle comes in contact with your arms or face you learn about common sense.

[] DULL KNIVES ARE MORE DANGEROUS THAT SHARP ONES

Actually, it might be more appropriate to say that people lacking common sense are dangerous; the dull knife is just a tool that they use to hurt themselves. Dull knives require more pressure creating more opportunity for slipping from your grasp and finding some appendage to damage. Additionally, dull knives, when they cut through skin do so with reckless abandon, never a clean cut.

[] IT’S HOT IN THE KITCHEN – DRINK LOTS OF WATER

The body rarely sends advance warnings of dehydration. When you are dehydrated the body stops. You get dizzy, break out in cold sweats, lose your ability to think clearly and become weak in the knees. At this point it is too late – time to sit out the game. Hydrating is common sense, once you sit the bench.

[] LET PEOPLE KNOW WHERE YOU ARE

Kitchens are high traffic areas: servers in and out from the dining room, dishwashers carrying stacks of plates, line cooks moving with lightning speed behind the line, deliveries on two-wheel carts and nosy managers who fail to understand that the kitchen is not a place to hang out. “Behind you. Coming through. Hot behind you. Corner.” These are all simple communications that can save a crash, broken plates or injuries. Until you have collided with a server carrying a tray for a table of six, you will never understand.

[] ASSUME IT IS HOT – USE A DRY SIDE TOWEL

Whether you are a cook on the line, a pot washer or a server picking up orders in the pass – assume that the pan, pot, or dish is hot – very hot! Use a dry side towel. You learn common sense as the welts start to appear on your palm or the first layer of skin on your fingers is seared shinny from the heat of the vessel.

[] REMOVE THE HOT PAN FROM THE FLAME BEFORE DEGLAZING WITH BOOZE

Flaming a dish is a line cooks favorite thing to do. We love flames and these pieces of showmanship allow us to stand out in the moment. This is great if you are in control of the flame. Adding booze to the pan while still on a flame will result in an explosive burst of flame headed right for you arms or face. You learn common sense when the flame wipes out your eyebrows for the third time.

[] HOT FOOD HOT AND COLD FOOD COLD

These are the most important Cardinal Rule in a restaurant. Hot food on cold plates will chill down the food by the time it reaches a guest table and a salad placed on a plate just removed from the rinse/dry cycle in a dish machine will wilt and lose its texture and eye appeal. We learn common sense after we are made to re-fire dishes or re-plate salads and desserts.

[] DON’T WEAR SNEAKERS IN THE KITCHEN

Sneakers do not provide enough support for the most important part of your body – your feet. Sneakers do not protect your back from the strain of being on your feet for 10-12 hours at a time, and sneakers will not protect your feet from hot liquid spills or that out of control 5 gallon pot that finds its mark on your big toe. Purple toes and lost nails as well as another trip to the chiropractor will teach common sense.

[] DON’T SCOOP ICE FROM THE MACHINE WITH A GLASS

The absolute WORST act of sin in a restaurant. Broken glass and ice cubes are indistinguishable. God forbid that a glass of water reaches a table with shards of glass hidden behind a scoop of cubes. This is something that you never want to learn from experience. Teach your staff this “law of the restaurant” and if anyone ever violates it – fire them on the spot.

[] UNPLUG IT BEFORE YOU CLEAN IT

There are some safety mechanisms on power equipment in the kitchen, but foolish people can over ride them all. If you know of anyone who has ever been hurt by improper use of a slicer, Robot Coupe, blender, Buffalo chopper, stick blender, etc. then you know what you should do. Knowing is one thing:

“Knowledge counts but common sense matters.”

-Lou Anne Johnson

[] THE COOKS UNIFORM HAS A PURPOSE

Setting aside the concepts of professionalism and tradition, long chefs pants protect against burns, long sleeve chef coats protect against splashes, burns and general heat and aprons add the extra layer of protection as well as keeping your uniform fairly clean.

Common sense is not so common, but it can be acquired. The learning process must always be a result of either personal experiences or observation of the impact that common sense has on another person’s wellbeing and performance. To this end, kitchens are filled with daily opportunities to learn.

“Any fool can know. The point is to understand.”

-Albert Einstein

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

http://www.harvestamericaventures.com

Restaurant and Culinary School Consulting, Training and Coaching

Follow our blog at: http://www.culinarycuesblog.wordpress.com

 

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The Odds are Against Them, Yet People Continue to Open Restaurants

15 Tuesday Jan 2013

There are more than 965,000 free-standing restaurants in the United States. That does not include Business and Industry foodservice, Schools, Hospitals, or home-meal replacement from your local grocery store deli-counter.

Most data points to a 66% failure rate for free-standing restaurants in their first year of operation and 90% failure rate for those who manage to make it to year five.

What is most ironic is that despite these figures the number of restaurants continue to grow each and every year. When one restaurant closes, another is ready and willing to take its place.

Let’s take a moment to unscientifically evaluate why this is so:
WHY DO PEOPLE OPEN RESTAURANTS?

1. Chefs open their own restaurants (usually with another persons’ money) because it is their dream to show the world what they can do. The restaurant, to them, is a canvas waiting for the artist to paint.
2. Restaurant managers open restaurants because they believe that they have the formula for success that no one else has discovered.
3. So called – smart business people who have made their mark in other industries, open their own restaurant because: “how hard can it be”? this must be a quick and easy way to get rich – look at what they charge!
4. Family members open another restaurant because dad had his own and he was successful! It must be in their genetic make-up.
5. Some people open restaurants because they like to eat out and they really “know” food.
6. Some open restaurants because it would be great to have a place where their friends could come and have a terrific meal. (be careful of “friends” who expect something for free)
7. Some open restaurants so that they can have their own personal bar.

…and the list goes on. What many don’t realize is how hard, demanding, unpredictable and fragile this business is. To that end, here is a primer for all would be restaurateurs:

RESTAURANT REALITY:
1. Location is still everything. Make sure you are visible, close to lots of foot and vehicular traffic and flush with parking spaces.
2. You will be in the service business which means that YES – the customer is right.
3. The top line drives the bottom line. SALES, SALES, SALES.
4. Quality, interesting and flavorful food is an expectation. It is the price of admission.
5. Be aware of what is trending: local, sustainable, nutritious, healthy and fresh.
6. Value is more important that price.
7. At best, restaurants can expect to make 5% profit. That is only possible if you minimize waste, theft and spoilage and continually attract enough guests.
8. Rent will kill you! A good rule of thumb is that your annual rent should not exceed 6% of gross sales and total occupancy costs should not exceed 10%.
9. Food spoils!
10. People steal! (customers and employees)
11. Free drinks will put you out of business.
12. Family members should pay for their food and drinks like everyone else.
13. Taxes must be paid on time.
14. Dining rooms generate sales and kitchens incur cost. Make your dining rooms larger than your kitchen.
15. Chefs are frustrated artists, but unlike many famous artists you want to sell product while you are still alive. Menus should reflect what people will buy.
16. Cash flow is king. Make sure it is coming in faster than it is going out.
17. Cash may be out of style but remember it costs you money for the privilege of accepting credit cards. You must accept credit, but smile when they pay you in cash.
18. Pick your vendors wisely – they are the basis for great tasting food and can even be viewed as a bank that gives you 30 plus days to pay back the loan of supplies.
19. Guests come initially for the food but return because of your service. Select employees well, train them constantly, treat them well, support them, measure their performance and reward them when you can.

…once again, the list goes on. Do you still want to own a restaurant? If so, let Harvest America Ventures help you to minimize many of those factors that lead to failure. Contact us today!
Harvest America Ventures, LLC
Restaurant Consulting and Training
http://www.harvestamericaventures.com
psorgule@hotmail.com

Posted by | Filed under Continuing Education for Food Professionals, It's All About Service, Tips on Restaurant Team Building

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Frustrated Artists, Adrenaline Junkies, Misfits and Real People

21 Saturday Jul 2012

Posted by in Tips for the Teacher, Tips on Restaurant Team Building

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I love restaurant people- always have, always will.  What is it about this motley crew of unlikely team members that makes being a part of their family so enticing?

For my time in the kitchen I have been able to develop a rationale for how and why a culinary team is built and what draws people to this truly insane business.  First, nearly every cook, server, chef, and dishwasher who has been in the business more than a few years shares one deep-rooted commonality: they are frustrated artists.  I have worked with line cooks who are incredible guitarists, drummers, keyboard players and masters of the harmonica (harp).  They love this form of expression but have found it very difficult to earn a steady paycheck.  Others, in their spare time are quite good at drawing, painting, and even sculpting, but alas can’t find a sole to fork over any cash for their work.  I have even found prolific writers disguised as cooks hoping for a chance to express themselves in print some time.

What draws them to the kitchen is not just a paycheck, but the ability to show their artistic ability on a plate.  This is the only art form that appeals to all human senses and unlike painting, music and writing, there is usually immediate feedback from those who are paying for your work.  Just like the artist who is devastated by a bad review of their music, painting or novel, look into the eyes of a cook when a guest says that they don’t like the food that they purchased.

Second, there is a natural high that comes from working in a busy, demanding kitchen.  While some fall by the wayside under the stress, many others thrive on the adrenaline rush that comes from a board full of dupes, a window full of finished plates waiting for a server, a station at capacity with guests, and cooks or servers who are “in the zone” and loaded for bear.  Long-time restaurant people are lured into this environment for the rush.  If you have not experienced this it may seem odd, for those who are part of the “family” you definitely know what I am talking about.

The downside to this is that the older you get (and remember kitchen jobs are measured in dog years – 7 for every 1 served), the harder it is to keep up with the rush and recover for another round tomorrow.

Third, restaurant people don’t seem to fit in with “regular” folks.  They don’t understand 9-5, they don’t seem to relate to 8 hours of sleep, they are typically inclined to socialize with only others who are in the profession, they are uncomfortable talking about things other than food, music, acting, or high intensity sports and they tend to ignore the long-term and focus on today.  Yes, to many outsiders restaurant people are “misfits”.

Finally, and most importantly from my perspective, restaurant people are “real”.  This is why I love them.  What you see is what you get.  They are very transparent, speak their minds (at least to other restaurant people), are dependable (if not they are usually encouraged to leave), are trustworthy (or they are not encouraged to join the club) and are interesting as hell.

In kitchens where I worked there was no bias about age, size, ethnicity, race, gender, sexual preference, political views (not that we don’t argue or kibitz about all of these), the key is “do you play well in the sandbox and do your work”.  We may make a few jokes now and then about each other, but if you are on the outside of the restaurant family, don’t ever make a snide remark about those who are inside.  We are all unified around support of those who wear the colors. My kind of people.

By the way, if you are thinking about entering the food business and none of the above makes sense to you, then you might be better off with another career choice.  This could be an interesting entrance exam for culinary and hospitality colleges:

1. Are you a frustrated artist?

2. Do you thrive on being crazy busy, relish stress, and enjoy having 15 things on your mind at once?

3. Do you find 8 hours of sleep each night a waste of time?

4. Would you prefer not knowing from week to week what your schedule will be?

5. Do you have any bias towards people who are “different”?

6. Oh, and by the way, how many tattoos do you have?

What are your kitchen experiences with this unique cadre of misfits?

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Anything worth doing is worth doing well

18 Wednesday Jul 2012

Posted by in Tips for the Teacher, Tips on Restaurant Team Building

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I remember years ago talking to a friend in Buffalo who had just opened a phenomenal record store (some may remember records – those vinyl discs that gave us a world of music, along with scratches and pops).  The store was truly amazing.  As I walked around it was clear that he offered nearly anything and everything that was in circulation from R and B to Rock, from Country to Classical, and from Jazz to Sound Effects.

So, I asked him the obvious question:  “why would you stock so many records when in reality much of this music will never be sold.”  His answer still resounds as the driving force in what ever I choose to do: “my father always said, that anything worth doing is worth doing well.”

Applying this same philosophy to food, I find that all too often this mantra is not present in the minds and actions of some chefs, cooks and restaurateurs.  If this can become your filter, the end result would be a customer experience that would paint a much improved picture in the minds of many.

The question is: “do you use such a filter”?  Do you take extra care in the following areas:

[] making sure that you restaurant is spotless

[] making sure that you know the source of the foods that you buy and carefully inspect all raw materials through the filter of quality

[] Do you take care of the equipment that you use making sure that your employees know how to use it and care for it?

[] Do you religiously follow proper cooking methods in building your menu items?

[] Do you look at the plate as your canvas and take the opportunity to paint a beautiful picture, each and every time?

[] Do you or someone else inspect every plate before it leaves the kitchen?

[] Are your cooks trained to taste-season-and taste again (credit to Chef Michel LeBorgne)?

[] Do you care for every food item on the menu to insure that it reflects your food philosophy?

[] Do you instill the pride in uniform and pride in profession with every employee who works for you?

[] Do you treat everyone with respect as you would like to be treated yourself?

Think about the experience that customers and employees would have if more food “professionals” followed my friend’s simple philosophy: “anything worth doing is worth doing well”.

Make a poster in your restaurant with this mantra and begin to practice what separates the great from the average.

Win as a TEAM, lose as an individual

18 Wednesday Jul 2012

Posted by in Tips on Restaurant Team Building

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What I love most about working in restaurants is the sense of accomplishment when a team of serious cooks works together to pull off a night of great food or a banquet that draws rave reviews.  Watching everything click when each member of the brigade not only knows his/her station, but is able to anticipate what everyone else will be doing so that the group, as a whole, is “in the zone”.

The expeditor is just like the conductor of an orchestra.  He/she is the person who keeps the cadence, controls tempers, helps to time and coordinate cooking, maintains decorum between front and back-of-the-house and insures that any special orders “don’t upset us”.

I have also witnessed many kitchens that haven’t developed that “TEAM DYNAMIC” and as a result, every day is a crisis and every meal is a battle with winners and losers.

Here are some short tips to follow in building your team:

1. The chef needs to build a team around the chemistry of attitudes first.  There is no room in a kitchen for anyone who wants to be a loner.

2. Teach and train every day.  Every moment is a learning moment.

3. There is no need to shout and demean to get your point across.  Running a kitchen is just like good parenting.

4. Don’t be afraid to compliment a cook when they do even the smallest thing well.  Positive reinforcement wins in the long-run.

5. Do not publicly condemn a cook for a mistake.

6. Remember that EVERY position in the kitchen is important.  Don’t play favorites.

7. Look for ways to build esprit de corps outside of work (it doesn’t have to involve alcohol).

8. Communicate, communicate, communicate!  Take a few minutes at the beginning of a shift to review what is on deck for the day and take 5 minutes at the end of a shift to review what took place.

9. Give your cooks the opportunity to be creative.  ALL serious cooks are frustrated artists.  They need an outlet for their creativity.  Involve them in planning daily features and the process of designing menus.

10. List their names on the menu!  Everyone wants to be recognized.  Let the guest know that you are proud of your team!

11. Sit down with your team for staff meal.  This one act demonstrates how important the kitchen family is to you.Image