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OUR DAILY BREATH: HEY AMERICA – THIS IS WHY RESTAURANTS ARE IMPORTANT

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It seems that we have reached a point where acceptable casualties is a consideration in so many decisions. Whether it is the environment, the postal service, senior citizens, global partnerships, healthcare, or restaurants – there is a tendency to set aside or forget just how important these businesses, global responsibilities, and people truly are to our existence. Let’s take restaurants as an example – one might assume that these businesses are a luxury since cooking at home is always a logical alternative. But, what those who hold the decision-making power might overlook is that restaurants are more than a vehicle for preparing food and passing it on to those willing to buy.

Throughout history – restaurants have been integral to civilized communities. This dates back to the Renaissance, through this time of enlightenment, the growth of human intellect, during times of conflict and war, struggling through recession and depression, when the structure of society and its government seems to falter and of course, when times are great and life seems to glow with optimism. Restaurants are more than places where we can fill our stomachs – so much more. Let’s take a look:

[]         RESTAURANTS ARE ESSENTIAL TO THE GROWTH OF SMALL TOWN AMERICA

From the days of prohibition to the opening of America through the Eisenhower initiative to build the highway infrastructure of the U.S. – restaurants were always one of the first signs of community spirit. Restaurants could be found wherever roads intersected and people began to build their homes. The America Diner and the Speakeasy represented the presence of promise and the existence of the institution of neighborhoods. Every town – regardless of size, needs its centerpiece restaurant.

[]         RESTAURANTS ARE CENTERS FOR INTELLECTUAL DISCUSSION

From the early coffee houses of Europe to the Brasseries and Cafes of France, the Trattorias of Italy, the Pubs of England and Ireland, the Cantinas and Taquerias of Mexico, and to the corner American diners, taverns, pizzerias, and hotel dining rooms – mankind has relied on restaurants to serve as a destination where people of all backgrounds and beliefs could gather and discuss or argue their beliefs, strategies, and conclusions. This forum has been essential as people from all over the world developed their philosophy of life and ethical/moral standards.

service team

[]         RESTAURANTS ARE IN THE BUSINESS OF REWARD AND RECOGNITION

People crave some level of recognition and reward. It may be as simple as allowing friends a chance to say congratulations, an opportunity to recognize the bond between two or more people, the ability to gather and recognize the accomplishments of a group, toasting wins and commiserating a loss, celebrating a departed friends life, or simply a pat on the back for a hard days work – people desire and need those opportunities. Restaurants have always been the logical place where these activities take place and restaurant people are born to provide those opportunities.

[]         RESTAURANTS ARE THE GATEWAY TO CAREERS

Pick a professionally successful individual, or maybe a few who you see as highly successful in their careers – ask them about their background and most importantly – what was their first job. It is highly likely that many would say that their first introduction to work for pay was in a restaurant of some type. It may have been quick service, or probably a position such as dishwasher, counter server, or bus person, but I have a high level of confidence that the first job was in a restaurant. Some stayed with it, but many took the work ethic and entry level skills they learned and created a road map for their own careers moving forward. That restaurant experience set the stage.

[]         RESTAURANTS ARE THE PORTAL FOR ENTREPRENEURSHIP

If, in fact, the great American Dream is to own a business and chart ones own path towards success, then it would be impossible to ignore how important the restaurant business is to that dream. People migrated through Ellis Island from countries all over the world in search of this American Dream and many chose the path of restaurants. With their history and traditions in hand they came from Ireland, England, France, Italy, Spain, Portugal, Greece, Russia, China, Japan and dozens of other countries and took their small savings to open that corner ethnic restaurant from New York to San Francisco. The restaurant industry in America was born of this melting pot of ethnic explorers – it continues to be this opportunity that makes our country diverse, unique, and great.

Nearly 70% of all restaurants in the U.S. are private entrepreneurships and 80% of owners started their careers in entry-level foodservice positions.

[]         RESTAURANTS PROVIDE A ROADWAY FOR BUSY LIFESTYLES

Americans work, American families work, and these families need two incomes to thrive and support the lifestyle that inspires them – thus, restaurants are a necessity to support incredibly busy lives. Where dining out just fifty years ago was considered a luxury that was reserved for special occasions, it is now an absolute necessity.

[]         RESTAURANTS ARE ESSENTIAL TO OUR ECONOMY

According to the National Restaurant Association – 2020 projections (before Covid-19 struck) included expected national sales of $899 billion, in more than 1 million freestanding restaurants that would employ 15.6 million workers. This defines the restaurant industry as one of the top employers in the U.S. Of course, all of these projections will now change as a result of the current crisis, but this picture of growth and influence has been evident for decades.

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[]         RESTAURANTS PROVIDE A FORUM FOR EXPRESSION

One of the common traits of restaurant careerists – especially cooks, chefs, and restaurateurs is an inherent need to express their art through work. To the chef – the canvas is their plate and to the restaurateur it is the art of hospitality, making customers feel welcome and special. No other art form allows the craftsperson to approach all five human senses as they develop a connection with each guest who walks through a restaurant’s doors.

[]         RESTAURANTS ARE THE ULTIMATE CONNECTION BETWEEN GROWER AND CONSUMER

When we enjoy a plate of food we are indirectly recognizing the hard work and passion of the farmer, fisherman, rancher, cheese maker, brewer, wine maker, distiller, and distributor. That restaurant plate is their collective chance to showcase their work as much as it is a canvas for the chef.

[]         RESTAURATEURS AND CHEFS ARE IN THE BUSINESS OF EDUCATION

Although some may deliver an education without realizing it – restaurateurs and chefs are providing opportunities each day for consumers to learn about the source of food, the people involved in the distribution chain, the ethnic background of the chef and his or her cultural influences, the styles of service passed down through generations, the warmth of spirit that the restaurant owner lays out every day, and the traditions of an industry that is rich and diverse. Every guest walks away from a restaurant experience with a new piece of knowledge every time he or she invests in the experience.

[]         RESTAURANTS ARE A MAGNET FOR URBAN RE-DEVELOPMENT AND GENTRIFICATION

When neighborhoods are focused on growth, when tired communities are committed to resurrection or transformation, and when people within a neighborhood are ready to create a new level of positive spirit – it is a restaurant that holds the key to that energy. Time and again we find this to be the case. Urban renewal begins with restaurants first, then shops and residences, parks and recreation, and so on.

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[]         RESTAURANTS PROVIDE COMFORT, SUPPORT, AND HOPE

Restaurant people are some of the most generous to be found anywhere. Community leaders and essential organizations look to restaurants for help in supporting their causes, and restaurants always respond. We have come to rely on this generosity and know that those incredible chefs and owners are part of the heart and soul of a community.

[]         RESTAURANTS ARE ONE OF THE MOST IMPORTANT VEHICLES FOR APPRECIATING DIVERSITY

America gives lip service to creating diversity in the workplace and even attempts to formally or informally dictate that this happens. Diversity has been natural in the restaurant business since it’s beginning. Walk into any restaurant in America, even more so in urban centers, and you will find a plethora of ethnicity, race, gender, and belief. It is refreshing and natural.

[]         RESTAURANTS DEFINE THE CULTURAL BACKGROUNDS, TRADITIONS, AND FLAVORS OF A COMMUNITY

People tend to flock to the things that make us alike. City centers, in particular, find a natural gravitation to micro communities of ethnic background and at the center will be restaurants that portray the cultural similarities and traditions of that group. If you want to know something about a neighborhood- look to its restaurant scene.

team

[]         RESTAURANTS ARE THE SOUL OF THE TRAVEL INDUSTRY

As the world moves past the Coronavirus at some point – it will be the travel industry that defines how quickly the economy recovers. Whether for business or pleasure, people have a need and desire to travel by plane, train, and automobile. Every travel destination relies on its restaurants to help create its uniqueness and attractiveness. Travel and restaurants are an important partnership for economic growth and the wellbeing of a society.

This is a time to understand and appreciate the significance of the restaurant industry that is devastated right now. Those in the industry understand and support the need for isolation – we must work together to defeat this invisible viral enemy, but we must realize that many of the restaurants in the U.S. and beyond will not survive the impact of mandated closure. This is a wonderful industry with very tight profit margins, and an industry made of small private entrepreneurships without cash reserves – they are hanging on by a thread. When they are able to return, the ones that are able to hold out that long, it is important that we all find ways to support them. In the meantime they turn to the U.S. government – not for a handout, but for assistance and understanding.

SIGN THE LETTER TO HELP SAVE INDEPENDENT RESTAURANTS

www.saverestaurants.com/letter

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

We are in this together

Restaurant Consulting

www.harvestamericacues.com BLOG

 

 

OUR DAILY BREATH: POST COVID KITCHENS – GET READY

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Restaurants will get the green light at some point. When the data demonstrates that the virus is somewhat under control – whether that is the end of May or later, we all know in our hearts and minds that things will be different. Guests will not likely flock back to our operations, there will still be a considerable amount of trepidation, especially since pre-vaccine life will still include the threat of virus transmission. We also know that the health and safety regulations for restaurants will change significantly as we make every attempt to keep the public and our staff safe and at ease.

Along with giving serious thought to how restaurant concepts, menus, and methods of delivery will need to change – we must prepare for the regulations to come. Preparation for this inevitable change is the best way to set the stage for post Covid success. Here are some of the likely changes (I don’t have a crystal ball- but I would be willing to bet that these will come to fruition):

[]         VENDORS AND DELIVERIES

There is little guarantee that the product that is received at the backdoor of our restaurants is free from virus. It has already been stated that Covid-19 can live for a period of time on the surface of cardboard and there are numerous opportunities for asymptomatic individuals to come in contact with food before packaging (especially produce and animal protein). Let me be clear that there is NO INDICATION at this time that the virus can be spread through food.

It would surprise me if there were not an effort on the part of the Public Health Service and state Departments of Health to require, or at least strongly urge, restaurants to discard all cardboard packaging and thoroughly wash and sanitize received food products before they enter the production kitchen of restaurants. Lexan containers will be in high demand, as restaurants no longer store food supplies in the boxes they were delivered in.

[]         PRE-STORAGE AREAS REQUIRED IN NEW KITCHENS FOR WASHING AND SANITIZING OF INCOMING PRODUCTS

I would anticipate that new kitchen construction code will eventually require a “pre-clean/sanitize” area in receiving areas with sinks, adequate stainless table space, storage for Lexan containers and dry racks to be used before food items as well as floor and wall surfaces that can be pressure washed and sanitized frequently. This only makes sense to help control future outbreaks.

[]         RECORD THE PROTOCOL

It is very likely that the Public Health Service will contemplate development and implementation of product and people sanitizing before entering production kitchens. This may take some years before fully implemented, but I can envision similar protocols to what is found in industrial food production facilities – think meat processing plant processing along with the record keeping of these standards.

[]         A NO CARBOARD REQUIREMENT FOR KITCHENS

We have become use to recycling our cardboard on a daily basis, but it may soon be required to eliminate that packaging before food and other supplies enter a food production space or storage.

[]         EMPLOYEE ANTIBODY TESTING AND VALIDATION

All indications are that it will be some time (at least until a vaccine is developed in 12-18 months – hopefully) before we can safely move about without the level of concern and preparation that is in place now. The only surefire way to move back to a more normal life is to verify that individuals have the antibodies that will allow them to do so. Dr. Fauci has already stated that an antibody test will likely be available in a week or so and will be ramped up to produce the quantities needed. Is it too much of a stretch to envision a federal, or at least state-by-state requirement for people to have some type of validation that proves they have the antibodies that would deem them relatively safe – especially for healthcare and foodservice workers? In some states it is already a requirement that foodservice employees have a validated test for Tuberculosis before they are allowed to handle food.

[]         PERSONAL TEMPERATURE CHECKS AND LOGS

Just as probable will be a requirement in certain industries for employees to have a validated body temperature check before they enter a place of work and that these records be maintained or even submitted to a higher authority on a regular basis. This only makes sense (already required in most healthcare facilities).

[]         SERVESAFE REQUIREMENTS FOR ALL EMPLOYEES

In some states – ServeSafe or something comparable is required of all foodservice workers. Wouldn’t it make sense that this becomes a requirement of all foodservice workers? How long before this becomes a Public Health Service mandate?

[]         MASKS REQUIRED

It is highly likely that the first requirement once we are allowed to re-open restaurants at some level are that all food handlers (maybe even service staff) wear a protective mask. Of course, we need to have enough masks available to purchase first.

[]         HAND WASHING TRAINING

“Wash your hands” has always been a mantra in restaurants of all types but have we been thorough in our training? Do people know and practice the 20-second aggressive wash protocol every time they wash their hands? Do they use gloves when required and do so properly? Do they feel too confident with gloves to invest enough time washing their hands as well? Hand washing will become an even more critical standard in restaurants.

[]         REQUIRED OUTSIDE LAUNDERING OF UNIFORMS

Many restaurants require uniforms but leave it up to employees to launder their own, many wear their uniforms to work rather than change on premise, and many restaurants fail to have any consistent sanitary uniform policy. Expect that this will eventually change (for the better) and expect that outside laundering and sanitizing services will be expected (except where restaurants have their own laundries). Gone will be that favorite T-shirt as a uniform of choice, unwashed shoes, baseball caps, or cargo pants and shorts.

[]         WORK SURFACE SANITATION PROTOCOL AND TESTING

In kitchens of a certain size it may make sense to develop a new position that focuses on pre-cleaning and processing of food before it enters the production space, strict oversight of hand washing and sanitizing of work services and equipment, employee personal temperature testing and documentation of all of the above, maintaining antibody validation records, etc. Basically, you may want to make future plans for an infection control person on your staff. Is this a stretch? I don’t think so.

[]         VERY STRICT HACCP ENFORCEMENT

HACCP (time temperature tracking) has been creeping up on restaurant operations for a few years and will become the most critical safety/sanitation issue in the future. Those logs and follow-through must become second nature.

[]         NEW PROCEDURES FOR CLEAN DISHES, FLATWARE AND GLASSWARE

How will we ensure that the service ware that restaurants use is free of contamination before menu items are plated and delivered to a guest? Someone will push for stricter controls on this – be prepared to see a plethora of new equipment designed to accomplish this goal.

[]         MORE FREQUENT HEALTH INSPECTIONS

We can all expect an annual, unannounced health inspection (more if there is a registered complaint or previous issue), but in the future there will likely be a push for more interaction with your local health department. It could take a variety of forms – one full inspection, and others to check on critical issues, or required periodic classes that at the very least – chefs and managers will need to attend.

[]         WORKSPACE REQUIREMENTS FOR NEW KITCHENS THAT FOCUS ON SAFE DISTANCES BETWEEN EMPLOYEES

The typical design of a restaurant leads to the smallest amount of kitchen space to accomplish the job – leaving more space for revenue generation out front. It is likely that code requirements in the future will state that a certain amount of space per anticipated kitchen employee is standard. This could allow for future distancing of employees to prevent asymptomatic spread of a virus.

[]         UV LIGHTS IN COOLERS AND STORAGE AREAS

At some level, ultraviolet light does help to control the growth of bacteria. This may become a standard lighting requirement in food storage areas.

[]         A NEW VERSION OF SANITIZERS FOR POT SINKS AND DISHWASHERS

Bleach or iodine solutions are the standards for sanitizing pots, pans, and work surfaces in kitchens. I would anticipate a new family of sanitizing agents that can protect against bacterial transmission as well as current and future viruses.

It would seem likely that some or maybe all of these changes are in our future. It won’t happen overnight, but we all realize that the health and safety of our guests and employees is (should be) our primary concern. So – it makes sense to plan for change in this regard.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com BLOG

 

 

OUR DAILY BREATH: HOW WILL WE RE-CREATE THE CULTURE OF DINING OUT?

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Painted in Waterlogue

There are few things in life that vividly define the culture associated with a group of people more than dining out. Food is connected to nearly every aspect of life, family, and the art of living. A culture is a collection of life essentials including art, drama, literature, religion, music, food preparation and traditions, history, language, politics, etc. and as such – collectively define all levels of civility.   Food, as part of this formula, also interacts with each of those other components of culture – so it might be said that it is a common denominator.

As one of the oldest professions known to mankind – cooking is a noble endeavor that serves as a portal for all that a culture means and restaurants are the vehicle for delivering this to and sharing culture with people of all ethnicities, race, genders, and beliefs. Since the days of early merchant travelers during Medieval and Renaissance days – restaurants have been integral to societal development and the sophistication of people. As Julia Child once stated (and I paraphrase): “Every great transition of the human race has paralleled a remarkable change in the way that we grow, harvest, process, prepare, serve, and consume food.” The restaurant table is the canvas on which every person involved in that process has an opportunity to paint and tell a story.

When we close a restaurant we lose that canvas, when we shutter all of those restaurants we lose a significant piece of humanity. Yes, we will move through this challenging time and there will be a restaurant business on the other end of Covid-19, but how can we re-create that canvas that will allow society to tell the story of a culture?

Think about the important aspects of our lives that have relied on restaurants as a vehicle for people to get together. We celebrate our sporting teams wins and losses over food and drink – without the restaurant there is less opportunity for this to define our tribes of support. We celebrate the union of two people through marriage over a plate of food and as such raise our glasses in love and support of their commitment. We bring intellectual conversation to a larger audience while we break bread around a common table. We discuss and sometimes resolve our political differences with fork and knife in hand. We laugh and revel in our friendships after a hard week’s work by clinking glasses in that neighborhood restaurant that serves and pampers us. We look that life partner in the eyes over a well-prepared plate of food, get on one knee in front of an audience and propose that two lives become one. We even rely on that restaurant to pass along bad news in hope that the environment will temper the emotions that accompany that message. Restaurants are absolutely essential to our way of life and the way that we communicate our feelings and emotions. Life without this common table would certainly be a bit empty.

Will the culture associated with dining out automatically return or will we need to re-learn what it means to break bread in public, raise a glass, and celebrate being alive? What must a restaurant, or the larger restaurant community do to ensure that it, once again, becomes a central part of life?

If we simply view the role of restaurants as a manufacturer of food for consumption, then we will miss the point and lose the café, bistro, trattoria, or diner’s true role in society. It is the experience of dining that is most important and it is this experience that allows a restaurant, or for that matter – the restaurant industry to flourish. As we prepare for the return to a “new normal” we must keep the larger role of restaurants in mind. Here are some thoughts:

FOOD IS THE UNIVERSAL LANGUAGE

[]         NO ONE INDEPENDENT RESTAURANT CAN SOLVE THIS CHALLENGE:

For the culture of restaurants to return – every operation must collaborate with others in their community to build an atmosphere of common purpose. Individual restaurants succeed when all restaurants succeed. When neighboring restaurants understand their importance to the restoration of a positive cultural climate – then the atmosphere of hope and celebration becomes apparent. All for one and one for all should be the standard of operation.

[]         KNOW THE MESSAGE – TELL THE STORY

The restaurant that knows the story behind the business and the community and tells that story in a heartfelt manner is the restaurant that will build relationships around the table. Customers may walk through the door initially because of the food, but will return time and again because of the story that the owners and staff tell.

[]         THINK GLOBAL – ACT LOCAL

We are truly in this together. Every restaurant must think in terms of how do we help the entire industry rise again.   At the same time it is how the operation expresses this goal in their local community that will ensure a steady flow of supporters. Become active in helping the industry rebuild itself, change where necessary, and polish its rough edges while at the same time do everything possible to collaborate with local vendors, organizations, farmers, and complementary businesses to show how essential the restaurant is to the culture of a town or neighborhood.

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[]         IT’S ALL ABOUT SERVICE – IT’S ALL ABOUT FOOD

When restaurants return they must understand that service and food are equal in importance to the guest. Great food without great service is shallow just as great service without great food is never a winning combination. Defining what each means is unique to every operation.

[]         PEOPLE FIRST – RELATIONSHIPS FIRST

When all is said and done it is the people who work in a restaurant that paint the picture of success on that canvas and it is the relationships that are built between those staffers and guests that make all the difference between a successful restaurant and one that is simply biding time.

[]         TREAT EVERYONE THE SAME AND EVERYONE DIFFERENTLY

One of the more challenging aspects of running any business, and particularly restaurants is that every customer walking through that door is unique and expects to be treated as such. We obviously need to have standards of operation, but if we are not prepared to adapt frequently to the needs of each guest then we may never reach a consistent level of success.

[]         REMEMBER THE TDE

Finally, it is essential that every quality restaurant (regardless of the style, type of food, or price point) should learn that the restaurant “experience” is one that appeals to all of the human senses. Great restaurants appeal to the sense of smell by accentuating those positive aromas of the kitchen, the sense of sight through well appointed, clean and attractive restaurants and plate presentations, appropriate and complementary sounds whether they be the sounds of the kitchen or music that complements the experience, knowing that the physical sense of touch applies to the comfort of the chair, the weight of the flatware and glassware as it matches the type of food and price point, and the right textures of quality food on the plate, and finally the sense of taste – food must be consistently prepared in such a manner that causes the guest to pause and truly savor every bite. This is the Total Dining Experience (TDE).

The way to bring back the restaurant industry is to bring back its importance to the culture of a community and society. We can and must play our role in making sure that this is at the heart of our decision making process.

PLAN BETTER – TRAIN HARDER

Remember the TDE

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com BLOG

OUR DAILY BREATH: A CHEF’S WINDOW TO THE WORLD

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It’s day 14 of a Covid-19 voluntary lockdown. Aside from a trip to the grocery store and an isolated morning walk now and again, I have been a prisoner of my home. The same is true for my family in different parts of the Northeast. We communicate daily either by text or FaceTime – once per week via Zoom Meeting. The rest of the time is spent finding things to fill in the gaps. All of my consulting client work is on hold since they are closed and also on lockdown. It is starting to sink in – this is going to be a long road – hang on.

I stare out the front window on occasion and watch the sporadic cars go by on a once fairly busy road through town. I wonder – “Where are they going?” Do these drivers have a destination, are they healthcare essential workers, police on the way to a shift, firefighters, grocery store employees, pharmacists, government officials, or are they simply claustrophobic residents driving around town just to see something different? What are they missing most, where would they be today if not required to shelter in place? My how the world has changed over these past two weeks. How long will this last – will we return to normalcy or is this what we can expect for a season or more?

I miss the kitchen. I haven’t worked there in some time, but the four decades that I did have burned lasting memories into my subconscious. I remember the routine – I relish it now. I remember the crazy, dedicated, passionate people – I miss them always. I remember the organized chaos, the adrenaline, the stress, the uncertainty, the dinner rush, and the arguments with vendors – I miss all of that too.

The sounds of a morning kitchen coming to life – the buzz of compressors, the clank and whir of the exhaust fans, the driving staccato of knives hitting cutting boards, the sizzle of steaks on a char-grill, and the sound of fish searing in a sauté pan – these are sounds that stimulate all of the senses at once. I miss the bark of the expeditor, the demands of the service staff, the rough and tumble language of the line cooks, the sound of an occasional wine glass hitting the quarry tile floor and smashing into hundreds of pieces, and I even miss the ticking of the POS printer as order, after order adds to the anxiety of the cooks. What I truly miss is the smells of the kitchen: the smell of fresh brewed coffee, a veal stock simmering in the prep kitchen, bacon pulled from the oven, fresh baked artisan bread, the intoxicating aroma of steaks on a grill, and the constant background smell of onions and garlic – this can’t be replaced.

It’s funny how the intensity of the kitchen would allow every cook to forget, at least temporarily, all of the outside life challenges that they face. The kitchen was (is) a safe zone from life’s problems. At least when you are in the heat of it, you are able to concentrate on what is in front of you – this is comforting, and even with the pace of the kitchen, it feels safe.

Only those who live it will understand what I say. Only those individuals who find that the people of the kitchen are brothers and sisters will know that this place of “work” is really a safe place for them, a place where they find purpose, find like-minded individuals, and find the strength that is sometimes hidden behind those life challenges faced otherwise. This is where cooks and chefs belong and they know it. This is their home away from home, a place filled with craziness and confidence, a place where they can be comfortable in their own skin and proud of what they are able to do. I miss this.

Staring out the window – I wonder what other cooks and chefs across the country are doing right now. Without the pressure of absurd timelines, without the need to perform magic on a grill, in a pan, or plating on the line; and without the demands of a full dining room – what are these cooks and chefs doing right now?

The missing paycheck is looking over their shoulders, the empty refrigerator and pantry is gnawing at their conscience, and the uncertainty of tomorrow is very frightening – but, what they are likely most concerned with is the separation of team and missing a kitchen space that can no longer be their safe haven. I look out the window and wonder.

My time in the kitchen as a chef is long gone although my work continues as an active consultant, but when my business slows to a halt I turn my thoughts to cooks and chefs who depend on those kitchens to make them complete.

We all feel that this will end, we don’t know when, but we bide our time by thinking about a return to life as we knew it, life in our kitchen safe havens. If only we had an understanding of when. Looking out the window can be depressing, but hope springs eternal as they say, and that feeling that it will end and we will return keeps us going. When I see those cars driving by I wonder how many are filled with cooks and chefs coasting through town and waiting for the day to come when they can walk through those kitchen doors and hear, see, smell, touch and taste the life that they relish once again.

PLAN BETTER – TRAIN HARDER

The Day Will Come – Keep the Faith

Harvest America Ventures, LLC

www.harvestamericacues.com BLOG

OUR DAILY BREATH: LESSONS IN LEADERSHIP

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There has never been a more important time for leadership – not the job title – the act of leadership and the positive actions of those who rise to the occasion. It is human nature for the vast majority of people to look to a person or persons to show the way, to set the tone, to be honest and to give hope through action. Each day brings more grave predictions for what is to come and in the midst of this we receive mixed messages from those who either hold the title of leader or exhibit leadership qualities through their actions. Whom do we trust – whom should we listen to and follow?

There are people who selflessly step up and do what they believe is right, even in the absence of real leadership. Those doctors, nurses, healthcare staff members, first responders, firefighters and police, utility workers, and yes – grocery store employees who respond to their designation as “essential workers” – and put themselves in harms way to help others. At the same time – they crave leadership direction. A few governors are doing the right thing and filling the leadership void with frank, honest, organized, and consistent messages and we clamor to listen to them as we do those epidemiologists and virologists who have the historical credibility to tell it like it is, but we still feel a bit lost and confused as overall consistent leadership lags behind the curve.

Restaurant workers are typically people who rise to the occasion and respond to a need. Whenever there is a crisis – food service workers and restaurant owners start the conversation with: “What can we do?” This willingness is our nature, this is hospitality during crisis – it happens with hurricanes, tornadoes, earthquakes, fires, and floods – we can count on it. When people in crisis need to be fed – the restaurant industry responds without giving thought to the cost or even the danger – this is what we do.

We are in a crisis situation that could never have been imagined. It is a crisis that impacts everyone throughout the world. Everything else has disappeared from the world dialogue. We no longer talk about differences between world leaders, oil prices, pockets of terrorism, the pending presidential election, or other “breaking news” scenarios that filled the news cycle just a few weeks ago. Today we are unified in our common fear of an invisible enemy that threatens human survival, world economies, and the stability of governments. This is our common mission – to survive and defeat this invisible enemy.

When we see giants of leadership rise up, we breathe deeper, and even foster a smile knowing that someone is showing us the way. Who would predict that a chef, a vacuum cleaner manufacturer, a computer geek and philanthropist, and even average Americans with sewing machines would become the leaders that we need. Each one of us, especially those who have positions of authority can step up and fill the leadership void. This is a call to arms – a call to those who can take on the role that they should. Business owners, chefs, social media managers, writers, musicians, and others with a voice can be the strength that America and the world need right now.

Tell the truth; help people to understand their role, give opportunities for the average person to make a difference, unify, communicate effectively, and set the example for others to follow. Sometimes leaders rise out of necessity – they may not be appointed, elected, or hired to take on this role – they just know that it is what is required.

Here are a few that give me hope:

andres

Jose Andres – chef extraordinaire and exemplary humanitarian:

https://time.com/collection/apart-not-alone/5809169/jose-andres-coronavirus-food/

dyson

James Dyson – inventor and vacuum cleaner designer:

https://www.cnn.com/2020/03/26/tech/dyson-ventilators-coronavirus/index.html

gates

Bill and Melinda Gates – one of the original computer geeks/entrepreneurs and incredible humanitarian:

https://www.forbes.com/sites/tracywang/2020/02/05/billionaire-philanthropist-bill-gates-announces-100-million-commitment-to-fight-coronavirus-global-health-crisis/#4a6977a020be

Certainly we need sufficient personal protective equipment for our healthcare workers, more hospital beds, additional doctors and nurses, ventilators, and a population willing to isolate themselves to reduce the spread, but at the top of the list is a dire need for real leadership in all areas to coordinate and drive this effort, to set the example and tell the truth, to bring us all together and make it clear what we can all do to help. It might very well be that the most important thing we can do is to stay put and flatten the curve of infection.

PLAN BETTER – TRAIN HARDER

Look to those in leadership roles- step up if you can -do your part

Harvest America Ventures, LLC

www.harvestamericacues.com BLOG

 

OUR DAILY BREATH: AS OUR KITCHENS SLEEP

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There is no one to turn on the lights, fire up the ovens, start the groan of hood exhausts, and no one to fill the dish machine tank and three bay sink. Vendor deliveries have ceased, floors remain clean and untouched, and the clock on the wall suddenly sounds off with the ticking of time. The POS printer hasn’t come to life for a week or so; there is no smell of coffee brewing, bacon fresh from the oven, sauté onions and garlic, stock, or 109 ribs being pulled from the slow cooker. Kitchens across America are asleep and waiting to be awoken.

Kitchens without cooks to bring them to life are wastelands of stainless steel. The coolers may be empty, but it won’t take much to fill the void with meats, fish, fresh produce and dairy and charge forward. Every kitchen awaits the opportunity to play their part.

As cooks we can all close our eyes and envision the smells, sounds, heat, and organized chaos that define a busy kitchen. We crave the banging of pots and pans, the staccato of knives as they strike a cutting board, the sizzle of ingredients as they hit a scorching hot pan, the clink of glasses and china, the bark of the expeditor, the banter of cooks and the spiciness of their language, and the “yes chef” response when a directive is given. A quiet kitchen just does not seem right. We miss the cases of ingredients waiting to be rotated and stored, filleting fish, kneading dough, trimming tenderloins, peeling onions, garlic and shallots, and the whir of a VitaPrep blender and Robot Coupe. These sounds and their associated smells represent our lives, our culture, and the world where we are most comfortable.

Sure we complain about the hours, the intensity of the work, the stress, the heat, and even the slow work of those who are less committed – but we miss it. A cook’s life is a sensual experience – each human sense is poked and prodded throughout the day and now that it has been taken away, we feel less whole.

Pulling a strap pan from the oven with two 109 ribs weights over 50-pounds – we miss that. Lifting a 5-gallon pot of stock from the stove, sixty or more pounds of scorching hot broth and vegetables is a dangerous act – we miss that. Flipping sauté vegetables in an 18-inch pan is an acrobatic process as the ingredients climb into the air and then gracefully tumble back in place – we miss that. The tedious process of peeling and deveining a case of U-15 shrimp is something we also miss. Peeling onions and potatoes, pulling the skins off of garlic, mincing parsley, shucking clams and oysters, portioning steaks and marking them on a cherry red grill, caramelizing Diver scallops, or salmon fillets, and plating up a few hundred covers on a Friday night – we miss all of that.

Joni Mitchell, the magical songwriter of the 60’s and 70’s once wrote: “Don’t it always seem to go, that you don’t know what you’ve got till it’s gone?” That statement sure sums things up today – doesn’t it?

We have too much time to think about what we are missing, too much uncertainty about what may come, there is too much anxiety over our own health, and far too much sadness about what is missed. We miss the camaraderie of our teammates, the stress of a sometimes-impossible job, the pressure of a full dining room and the impatience of servers waiting for their order, and the stare that could kill from the chef when we screw up an order and need to re-fire.

The first couple of days in isolation were a nice pause from the pace of everyday in the kitchen – after that, the silence and the lack of focus was, and still is, painful. Cooks need to cook, cooks need the pace of the kitchen, cooks thrive on the stress, and cooks need their kitchen back.

Know that if we act the way we need to act to stop the spread of this virus, if we remain aware that others are feeling the anxiety of being complacent and bored, and if we do whatever we can to be there for our co-workers, family, and friends – this will end and we will return to those kitchens that lie in waiting. It won’t be the same at first, but once we step through that back door, turn on the lights, fire up the ovens, and flip the switch on the exhaust fans – it will begin anew.

Patience is a virtue that Type A cooks have little of – this is something that we will need to learn. Patience and diligence will win this battle. First things first – defeat this invisible enemy, remain diligent with our new normal, learn from the experience, and return to our kitchens with a new sense of understanding.

Restaurants are important to our society, to the lifestyle that Americans have become accustomed to, and to our national economy, but know that restaurants and the life associated with working in them is important to cooks, chefs, servers, bartenders, dishwashers, vendors, farmers, fisherman, and ranchers as well. We are all feeling the darkness of a kitchen that is currently asleep.

PLAN BETTER – TRAIN HARDER

Be patient – Be diligent

Harvest America Ventures, LLC

www.harvestamericacues.com BLOG

Joni Mitchell – from Big Yellow Taxi

OUR DAILY BREATH: IS THE AMERICAN DREAM IN JEOPARDY?

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To me, there is nothing more soul crushing than to see a restaurant closed and for sale. Behind the sign on the front window is a story of a person’s dream, an all out life change to become an entrepreneur, an investment of every personal penny, financial support from family members and likely loans to supplement. Behind that sign are years of blood, sweat and tears, and a team of employees: cooks, chefs, servers, bartenders and dishwashers who show up every day to work and who depend on those meager paychecks and tips to pay their bills and support their families. Behind that window sign is a bank that reluctantly gave that risky start-up loan, a cadre of vendors who will likely have to wait for a portion of the money that the restaurant owes, a landlord with an empty building and back rent that may never come, and many loyal customers who have lost their favorite place to meet and dine. The sign tells a story that is deep and troubling – a sign that represents the end of a dream, an indication of failed ideas, and the fear of uncertainty moving forward. That sign truly is soul crushing.

The American Dream has built this country, a country of immigrants who saw this as a land of opportunity where anyone with an idea and a few dollars in his or her pocket could find a space, raise the capital, and open their doors to a bright future. This is a country where the majority of jobs are affiliated with small business, where every city is filled with storefronts that represent those dreams and people who buy into them.

“Over 99 percent of America’s 28.7 million firms are small businesses. The vast majority (88 percent) of employer firms have fewer than 20 employees, and nearly 40 percent of all enterprises have under $100k in revenue. 20 percent of small businesses are employer businesses and 80 percent are non-employer businesses.”

-J.P. Morgan Chase

According to the National Restaurant Association – 70% of American restaurants are single-unit operations (privately owned small businesses) and 90% have fewer than 50 employees. This is the life-blood of the American economy and this is the heart of the American Dream.

Why restaurants? Restaurants, although banks are hesitant to invest in them, are still one of the easiest businesses to start (yet some of the most difficult to operate). Most people, even those without any professional restaurant experience, have a food concept idea that they toss around constantly – so it is ever-present. People rely on restaurants – so to many, it only makes sense that a restaurant has the potential to be great. Unfortunately, it just isn’t that easy, in fact it is damn hard to convert that idea into something that can age, grow, and be successful. So, when a restaurant leaps over the obstacles and reaches a level of success and then needs to close its doors – the pain is palpable. This is where we are.

Successful restaurants, all restaurants, are faced with a lockdown and an inability to pay their bills, keep their valuable employees on the payroll, and see light at the end of the tunnel. One week of closure can be navigated, two weeks are a challenge, and a month is the kiss of death.

As I walk down the street for my daily exercise (without contact with people) and stare into restaurant windows – chairs inverted on tables, lights out, a light layer of dust starting to collect and windows not as clear and clean as they once were – I feel that hollowness that comes from loss. I grieve for these folks – the people that I spent my professional life working beside, learning from, focused on serving the public, building skills, perfecting plate presentations and flavors, and laughing about our mistakes – I grieve for them.

The American Dream will survive, but many of these restaurants will not. Chef/Operator Tom Colicchio believes that 75% will not survive – I don’t know if we can accurately project that, but there is no doubt that many will never reopen and their dreams will come to an end. I do know that restaurants are essential to our way of life, they are there to service our physical, emotional, and mental needs and will once again become those neighborhood gathering places once we are able to do so. I do know that although some dreams will be shattered, there will be others to take their place. Restaurants are like that – they open, they grow, they close, and others are there in waiting to take their place.

It will take time, but dreams never die, they simply get put on the shelf until opportunity knocks. Opportunity will knock again and people will return to the comfort of those small privately owned restaurants – it will happen. In the meantime we must try to keep those dreams alive and help your favorite restaurant where you can, encourage them and if they fail – lift them up. These operators are the heart and soul of America and their staff members are the centerpieces of our economy. When the next generation of dreamers comes along – encourage them, help them, direct them, and counsel them. When they open – support them and hail the beauty of the American Dream.

PLAN BETTER – TRAIN HARDER

We will get through this together

Harvest America Ventures, LLC

www.harvestamericacues.com BLOG

 

OUR DAILY BREATH: TAKING THE KITCHEN OUT OF THE COOK IS PROBLEMATIC

24 Tuesday Mar 2020

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We have all heard the phrase: “You can take the cook out of the kitchen, but you can’t take the kitchen out of the cook.” While there is certainly some merit to this statement, the current isolation is pushing the envelope in that regard. Why is it so hard to take the kitchen out of the cook?

I am sure that this reality applies to other fields and trades, but I do believe that it is much more pronounced with cooks. Here is why:

Kitchen work is a way of life, similar to career military. To meet the needs of the consistently inconsistent environment of the kitchen – chefs need to apply a level of discipline and organization that rivals that of a military platoon. Because of the level of multi-tasking required and the speed with which cooks need to act and react – organization must be as structured as the checklist that a pilot walks through every time he or she enters the cockpit. And – due to the level of split second communication that takes place throughout a kitchen day – these operations develop their own language that is a cross between French, Italian, and street-smart urban English. We (cooks) look a certain way, act a certain way, talk a certain way, and interact a certain way – all for the good of the tasks at hand. Without this structure the kitchen would surely go astray.

Cooks and chefs learn to plan effectively, run through various scenarios so that planning takes all potential curve balls into consideration; they need to walk through their production check list and prioritize items based on their timing and complexity; they need to remember a thousand different steps that distinguish one product preparation from another; they must have a photographic memory of how each plate is assembled; they must be able to multi-task and make split second decisions regarding the sequence of cooking and plating; and they must do all of this with minimal steps and an acute level of concentration.

When everything gets intense during a meal rush – the cook’s adrenaline is pumping at breakneck speed while each step, in the cook’s mind, seems to slow down and become crystal clear. This is when the cook is in the zone – a special place that is driven by adequate preparation, loads of experience, and heightened awareness.

When the shift is over – a cook’s heart is still beating hard, that adrenaline is still coursing through his or her veins, the cook’s mind is still racing, and thoughts of tomorrow are already creating a package of anticipation and high anxiety. At the end of a shift – the cook cannot turn this off, this feeling of accomplishment, exhilaration, pride, and a sense for the exhaustion that is about to set in.

So, now the cook’s restaurant is closed. There are no longer any prep sheets, the requisite uniform is no longer required, no need for those knives to be sharp, no impending doom if his or her mise is not in order, no tickets ringing off the printer, no unison chants of “yes chef”, no plates to artistically assemble, and no delicious food to see, smell, and taste. There is a serious vacuum in a cook’s life, a sense of being incomplete, an absence of adrenaline highs, and a serious absence of the interplay between team members that brings that cook back to work, seeking more enjoyable punishment and impossible tasks once again. This is not a joke – this is a physical, mental, emotional, and even at some level – a spiritual letdown.

While we wrestle with all of the issues surrounding the fear of Covid-19 and the potential impact on personal health and financial stability – let’s not forget how deflated those cooks from your operation are. How lonely and despondent they probably are – lost without the discipline and logic behind the work that they normally do. Cooks need to work – they need a purpose, a purpose that the kitchen oftentimes fills.

Chefs and restaurateurs need to stay in touch with those cooks and where possible, engage them in some level of work with a deadline. This is important for the cook’s wellbeing. Is there a need to produce free meals for a local soup kitchen, an opportunity to work on recipe development in their homes, is their some long-overdue maintenance or painting work to be done in your restaurant while still practicing social distancing? At least they can feel at home in the kitchen even if there aren’t any orders to fill. This is important for a cook’s mental and emotional health.

PLAN BETTER – TRAIN HARDER

We’re in this together – Don’t 86 us

Harvest America Ventures, LLC

www.harvestamericacues.com BLOG

 

OUR DAILY BREATH: FOOD, SHELTER, CLOTHING, HEALTH, FAMILY, COMMUNICATION, and TRUST

23 Monday Mar 2020

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This is where we are today. If we push aside much of the chatter and get down to the necessities in life that are food, shelter, clothing, health, family, communication and trust that rise to the top of the priority list.   We tend to look at job and money as the root of concern, and reflect on how we miss social interaction and the trappings of consumerism, but that is a cover for the results of the absence of those components of our existence.

Let’s face it – restaurants, like almost every other type of business, are in deep, deep trouble. In the immediate – they are, for all intents and purposes – closed, leaving hundreds of thousands of employees without work, and without a paycheck. This equates to a level of fear that has not been part of our culture since the Great Depression. What people fear is a lack of food, loss of shelter, concerns about their health and the safety of their families, insufficient communication and communication that is not honest and complete. What can we do (we referring to those whom others depend on for solutions)?

FOOD:

There will be an increasing need for sources of emergency food to support a growing number of individuals and families that find their refrigerators and cupboards empty. If you have it – share it. Check in with your neighbors (by phone or email) and share your excess if they are in need. Contact those furloughed employees who live from paycheck to paycheck and do the same. Drop off dry goods to your local food pantry if you have more than you need. Food is an immediate need in times of crisis.

SHELTER:

Let’s trust that landlords and banks will show empathy and defer or even forgive some payments in the immediate future. If not, we have an even bigger crisis on our hands. Help where you can while remembering that social distancing must still apply.

CLOTHING:

With time on your hands – take a look at your closet and if there are items of clothing that no longer fit, or have not been worn for quite some time – donate them! Someone can put them to good use.

HEALTH:

With millions of Americans still without healthcare or poorly covered – there will be those who ignore the symptoms of Covid-19 and fail to take necessary precautions or even avoid emergency care if needed. If you are an employer who has recently told employees that their job is on hold – at least try to maintain their healthcare for a period of time. Others, who still may be working, may shy away from staying home to self-quarantine for fear of losing a paycheck – employers need to do what they can. And, by all means – call out those healthy individuals who ignore the shelter in place directives and in doing so endanger all of us in the process.

FAMILY:

One of the hardest things to do during a biological crisis is to stay physically removed from family members. Since most households do have a computer or at least a smartphone – there are answers. FaceTime, Skype, and Zoom are available to help family members to stay in touch and do so with the aid of a visual connection. Separation is a very difficult think to accept and if not addressed can lead to depression and heightened anxiety. Employers should invest the time to guide their furloughed employees through the process of using these tools.

COMMUNICATION:

Ironically it is not the content of a message that is driving anxiety as much as it is the frequency and accuracy of the communication being offered. In the absence of trustworthy, accurate, and complete information from our government – there is an opportunity for operation owners and leadership to fill in the gaps. Develop a vehicle for relaying the RIGHT INFORMATION to your employees, friends, and neighbors. Talk with them honestly about what you know, how it impacts them, and how it impacts your company. Be frank, but be compassionate as well. If you haven’t watched the attached message from the CEO of Marriott Hotels, then I encourage you to click on the following. This is how the truth can be passed on to people with clarity, honesty, and empathy.

Marriott CEO:

https://www.inc.com/jason-aten/marriotts-ceo-shared-a-video-with-his-team-its-a-powerful-lesson-in-leading-during-a-crisis.html?fbclid=IwAR1w_85_W_2FYER4p1Pn_ZLW8Zo_9PxF0xoCcmGkaaCV2SbEtfYlsW5-2y8

Remember – we are all in this together. Do what you need to do and understand what we are all going through. Help each other out as much as you can. This is the right thing to do.

“That is America. That is America. Those bonds of affection; that common creed. We don’t fear the future; we shape it. We embrace it, as one people, stronger together than we are on our own.”

Barack Obama

PLAN BETTER – TRAIN HARDER

We are all in this together

Harvest America Ventures, LLC

www.harvestamericacues.com BLOG

RESTAURANT SURVIVAL MOVING FORWARD

19 Thursday Mar 2020

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We have never seen anything like this. Everyone in the restaurant industry is petrified beyond today – they immediately think about how impossible it might be to dig themselves out of the hole being created. I have communicated with many who are crushed with fear, a sense of loss, and helplessness after telling employees that they can’t keep them on and there is no indication of when things might return to normalcy.

The National Restaurant Association predicts that the industry could lose 5-7 million jobs as a result of the Covid – 19 virus and subsequent required closings.

There is no question that the restaurant industry, one of the largest employers in the country, an industry that is important for the nutrition, mental, emotional and spiritual wellbeing of the population, and a business that has become an integral part of the American lifestyle, is in need of help. Here are some thoughts:

[]         Small, privately owned restaurant operators, chefs, and cooks, bartenders and servers are proud people. They are typically under compensated for their work and under-appreciated for their commitment, but they remain proud. These proud people are not looking for a handout – what they want is a fair shot at remaining in business and being successful.

[]         Government intervention through provision of 0% short and long-term loans to help these restaurants survive and rise up when this crisis is over is a fair shot.

[]         Rent forgiveness or timed payment delay for the next few months provides them with a fair shot.

[]         When a portion of a city starts a process of renewal one of the first businesses to get the ball rolling is typically a restaurant. When the restaurant draws a base of customers then other aspects of renewal fall into place. Rent control for these initial business risk takers gives them a fair shot.

[]         A $15/hour minimum wage gives employees a fair shot and as long as restaurateurs are given guidance on how to adapt to increased wages then the operation also has a fair shot.

[]         Extended and expanded unemployment insurance will give employees a chance – they do pay into this.

[]         Why not energize a partnership between the SBA and Culinary, Hospitality and Business Colleges? Keep in mind that everything will change as we eventually claw our way out of this crisis. This change will impact restaurants and all of those businesses that feed into it, including colleges. A federal initiative to mobilize these experts to provide additional guidance, training, and consultation to restaurants as they seek to find ways to survive and come through this – prepared to succeed is a fair shot for restaurants and an opportunity for colleges. This is a perfect time to focus on training.

Additionally, colleges, especially private ones, will likely face a significant drop in applications and enrolled students as America seeks to regain confidence and rebuild their financial stability. This training partnership with the SBA could provide an opportunity for schools to shift their focus and business model – at least for the time being.

[]         As part of any increase in unemployment insurance without the prospect of finding work elsewhere – why not redirect the initiative for free tuition to free on-line training for workers in specific fields. Set aside the need to focus on degrees and push for training in fields that will need a better-prepared workforce in the coming few years.

[]         There are, and there will be even more Americans who are nutritionally disadvantaged. School lunch programs, unemployed workers, senior citizens, and the homeless will face incredible food hardships. Why not engage our country’s food logistics champion and appoint Chef Jose Andres to head up a nationwide and government supported initiative to end hunger in America. Working with restaurants, the millions of cooks from coast to coast, and restaurant organizations this could be one of the most important initiatives to rise up out of the current crisis.

We must, obviously, put our full effort into fighting the threat of Covid-19 and building renewed confidence in our ability to keep the population safe and healthy, but we know that at some point soon, the economic perils that we face will be just as significant. We must plan quickly on how to do more than simply throw money at the problem and avoid being focused on just today. Tomorrow will come much too quickly.

The restaurant industry is only one of many that will face a troubled future, but we do know that real recovery must include emotional and mental health that restaurant experiences play such an important role in addressing. We will know that a new normal has arrived when our restaurants are once again full of people enjoying each other’s company, a great plate of food, and a chance to laugh again.

PLAN BETTER – TRAIN HARDER

Restaurants are Essential

Harvest America Ventures, LLC

http://www.harvestamericacues.com