Running a restaurant necessitates a great deal of hard work and expertise. As a restaurant owner, your right hand is your manager. Hiring someone who can handle the job can only be done by knowing the basic restaurant manager responsibilities and the personal qualities that the job requires. A restaurant manager should be equally willing to wipe down the countertop display case and fill in for an absent crew member. The key is to define the criteria and qualifications particular to the position and identify the perfect mixture of experience and character in potential hires.
Experience-Related Restaurant Manager Duties
While you can fill some positions in your eatery with candidates who make up for their lack of experience with dedication and a willingness to learn, experience makes up the most vital aspect of your restaurant manager’s resumé. A good restaurant manager knows how to perform every single job in a restaurant, from dishwashing to keeping accounts. Good financial sense and skills, backed up by relevant computer skills and expertise in the use of all commercial kitchen equipment. Notably, the person you hire for this job has to truly understand the extent of the demand on personal time and energy it will take, and the most surefire way to ensure that understanding is to hire someone who has
Each year, the food service industry places more emphasis on local, seasonal produce, and for good reason. Using seasonal fruit costs less, tastes fresher, and leaves a more positive mark on the environment. Better still, since customers share these industry values, seasonal fruit and other environmentally-friendly produce give you a beautiful advertising opportunity. Supplement your menu’s year-round favorites with fruit-filled ice cream dishes, pies, and other adaptable fresh choices to keep your clients satisfied in every season.
Plan Ahead with a Commercial Freezer
Revamping all of your fruit selections may not be feasible. Introduce change gently by preserving most of your current options. Any fruits that freeze well should have a place in your reach-in commercial freezer. This holds true especially for perennial favorites with a fairly limited season, such as blueberries. You can enhance year-round recipes with touches of seasonal fruit by inventing intriguing blends. Experiment with combinations like bananas with blueberries or strawberries with apricots until you
Product unavailability and the issue of being short staff have always plagued professionals in the restaurant industry. Remaining mindful of the possibility of either of these events can assist you in avoiding them entirely. Maintaining excellent inventory and always having back-up staff available are invaluable practices. If one of these restaurant problems occurs nonetheless, having a plan in advance will help you deal with the situation efficiently, professionally, and with as little aggravation as possible.
Out of Product Panic
Every restaurant owner dreads the news that his commercial kitchen supply of any necessary product has been exhausted. To prevent this situation from occurring in your restaurant, keep a meticulous inventory and check it often. Take note when a particular dish gains popularity to avoid the unpleasant surprise of a future ingredient shortage. Additionally, freeze any herbs and other products that freeze well, even if this means stocking ice cube trays filled with sauces. For an in-the-moment fix, place a notice on the menu or ensure that your servers notify clients before handing them the menu of a specific dish’s unavailability. In the meantime, improvise an intriguing replacement dish with the products that you have on hand. This way, you will hopefully avoid disappointing a customer. Be clever with your wording. Rather than pointing out directly that you are unable to serve the usual platter, the notice or server should phrase the announcement in a positive manner. Explain that instead of the affected menu item, you are serving a limited-time special. If you play your cards right, your customers will receive the replacement dish so well that it will soon earn a place on your regular menu.
Short Staff Problems in Restaurants
Another common occurrence that often literally wakes restaurant owners in the
Culinology® is a term trademarked by the Research Chefs Association. It comprises a discipline requiring intensive expertise in everything from food labels to enzymes to ingredient sourcing to commercial restaurant equipment. The Research Chefs Association offers the possibility of becoming a Certified Culinary Scientist or Certified Research Chef. This year, the American Culinary Federation sanctioned the discipline’s first professional competition. This exciting and innovative field appeals to professional chefs on many levels, and opportunities abound in this fairly recent addition to the food science and culinary industry.
What is Culinology®?
Mix food science with culinary arts and the result is Culinology®. The list of Continuing Education workshops on the Research Chefs Association’s website highlights some of the most crucial components of the discipline for professional chefs. The workshops, most of which include distance learning, cover such topics as food science, regulations, processing, packaging, sensory evaluation, and commercialization. Nutrition and creativity combine to bring the food service industry and the work of food scientists together in a whole new way.
2012 Professional Competition
The 2012 Professional Culinology® Competition, the first of its kind, gained more widespread recognition for the field, thanks to the support of the American Culinary Federation and other sponsors. Competitors shipped frozen versions of their entries – each consisting of three types of tapas – to San Antonio in advance and made the same dishes
The two most crucial aspects of a restaurant or bar business plan, cost-profit analysis and research, are only the beginning. Writing a business plan involves the use of a number of categories to explicitly outline your concept and strategies. From the menu you plan on offering to the amount you can afford to spend on restaurant equipment, each section of your plan needs to include as much information as possible.
3 C’s: Concept, Clientele, Competition
The foundation of your business plan is the clear expression of your concept. Explain your idea in simple, concrete terms. Next, explore socio-cultural and economic considerations. Outline in detail the tastes and budgets of your prospective clientele. Decide on a target audience that will best suit the style of your establishment and build the rest of your plan based on that audience’s needs. Whether the bulk of your clientele will consist of families, couples, singles (especially if you are opening a bar), truckers, businesspeople, tourists, or locals determines a great deal of your pricing and décor, for example. Also predict whether the lunch crowd will be composed mainly of different types of customers than the dinner crowd. Outlining a prospective menu or even including a full sample menu is an excellent idea at this point. Knowing your competition gives you an edge as well. Include a map of the area in which you plan to open your business and mark the locations of all similar eateries, bars, or catering businesses. This technique will show you clearly what you are
Food industry professionals know that soup is among the most profitable menu options. Still, it is often relegated to appetizer status or tacked onto specials as a side dish. Many chefs miss the opportunity to make soups that stand on their own. With the right restaurant equipment – most notably a double boiler – and a few simple changes to your soup recipes and soup-making technique, you can reap the benefits of this low-cost, high-profit restaurant dish while still offering your customers a satisfying main course.
Hearty Restaurant Soup Recipes
Forget thin, watery appetizers. Serve your clients piping hot, cheesy French onion soup with homemade croutons rubbed with garlic and drizzled with olive oil and herbs. Also consider meaty varieties of soup, like Italian Wedding soup or a traditional goulash. Keep in mind, however, that many restaurant-goers these days are looking for healthy options. Adjust your recipes to include leaner cuts of meat or less fatty cheeses and be liberal with the vegetable content. Add thick noodles or rice to existing standards on your menu. This technique keeps costs low while significantly intensifying
Your food distributors make a huge impact on the performance of your business. They determine the quality of your ingredients, so you need to choose wisely. In many cases, a local supplier is the most economically and environmentally sound option. Furthermore, as much as your staff and your restaurant equipment, your wholesale food suppliers need to be reliable so that you can rest assured that your shipments will arrive on time and precisely to order.
Benefits of Local Food Service Suppliers
Selecting local distributors, especially for your produce supplier and meat suppliers, provides you with many advantages. For one thing, a local supplier will be very concerned with every order, since the majority of his best clients are often within the same general area and word-of-mouth can work either against him or in his favor. Also, in case of any issue with one of your orders, you will have a much better chance of speaking with the head of the company in person. Developing a friendly personal relationship with your food distributors can increase
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Whether you are in the process of starting a restaurant or can boast of many years of business experience, watch out for business mistakes that have destroyed the potential of many food service establishments. First and foremost, from the appliances in your kitchen to the paper towel dispensers in your bathrooms, every purchase should be of the highest quality. Another key to business success lies in hiring the right staff – so know the correct qualities to value instead of relying merely on applicants’ prior experience. Finally, always have an up-to-date, viable restaurant business plan and follow it carefully.
A Restaurant’s Most Critical Investments
Your restaurant equipment and your staff determine the success or failure of your business. Many food industry professionals make the sad mistake of underestimating the importance of these aspects of the business. The instruments on which you prepare and in which you store your cuisine are not the way to save a few extra dollars in the short term. Make sure you invest in the best quality, most durable options on the market. Tough, professional grade metals like stainless steel and copper must become the foundation of your commercial kitchen. Purchase solid restaurant equipment made by trusted brands to ensure long-lasting appliances that will achieve the most impressive results.
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Restaurant waste is more costly than perhaps any other part of being a food industry professional. Buying or renting commercial space, purchasing restaurant equipment, and paying top-notch staff all increase your likelihood of turning a great profit. Food waste, on the other hand, is simply that: waste. Food waste hurts your bottom line and the environment. Here, some simple yet highly effective methods of waste reduction for your commercial kitchen.
Reduce, Reuse, Recycle – Ingredients
One of the most effortless ways in which to reduce food waste in your restaurant is to prevent it. Gauge how much your customers tend to leave over after certain dishes. If there are menu options that consistently result in a great deal of waste, you are serving too much. Cut down on the serving size just enough so that your customers will still be satisfied but will be able to finish more of the meal. Then, freeze single-serving portions of everything that you can. This practice lends you more control over portion size because you will see with more precision how much you put on one plate in comparison to other servings of the same dish. Tailor your menu in such a way that you use ingredients that you normally throw away. For example, if your restaurant serves sushi, you know that the ends generally do not lend themselves to attractive presentation and often become waste.
Whether you open a restaurant, bar, bakery, or catering business, the business plan is the foundation on which you build your new enterprise. Writing a business plan that is strong greatly increases your chances of success. A solid restaurant business plan will show you the strengths of your strategy as well as any areas in which you can improve. In short, the first advantage of a business plan, before you begin the physical process of starting your restaurant, is that it gives you the information you need to discover whether your idea is viable long-term. Research the market and calculate all costs, including restaurant equipment, staff, and advertising to make a business plan that offers you a true picture of your restaurant’s potential.
Research the Food Service Industry
One major key to the success of any new business is being in tune with local trends. Look at what already exists on the market. How many restaurants, bars, or bakeries already exist? Of what quality are they? Examine your future competition’s prices and clientele.