Business Insider’s Post

Here's a reality comparison. In the IT world, if you have skills similar to you're having money, the company is like a restaurant, the job is like food, the manager is like a waiter/waitress, and upper management is like the chef. So ask yourself a question. If you have money do you want to force yourself to eat bad food at the bad restaurants and horrible services?

Reapers are everywhere. I saw pain and anger written all over my colleagues in the kitchen and at the restaurant. It was sad really but what happened? We had some couples of group guests that showed up late evening, and by night they started ordering, the order went on and on for about 8 hours non-stop. So after the whole cooking and running around in the kitchen. We had to rest for about 2 hours then we started preparing breakfast buffet because this group of guests were checking out by 7 am. Our breakfast was 90% ready by 5:30 am and by 6:30 am, we already set for the buffet. They enjoyed the food and started leaving for their destination immediately. Having to check my stocks, and confirm every sale made, I got info that tips were dropped for us with another colleague from another department. The guys were approached but it was said that they shared the tips 60:40, 40 for both restaurant and kitchen, while the remaining 60 for just a department. This got many people angry because at first, they believed the tip was more than that. There is nothing I could do to help but to keep quiet and observe. After a while, everyone moved on. This is it; ✍️There are reapers everywhere, everyone tends to be smart when they have the opportunity, ✍️Try as much as possible to be fair to your colleagues, they put a lot into the success the organization had, ✍️Every little and great effort put together is what we call success, ✍️Humanity expects more from you, don't disappoint yourself, ✍️Appreciate the effort of others, and give necessary accolades to them. ✍️ Don't expect much from people, anybody can disappoint you. #cheflife #chef #culinary #kitchen #sous #souschef #socialmediamarketing #resturants #resturant #humanity #food #foodandbeverageindustry

When grandpa brought out the eggs. 🤣 Anyway, a few of the reasons why some restaurants have different menus for different meal times are their storage, logistics and supply chain concerns. An example is if a restaurant claims that their ingredients are all organic and fresh. Well, we have different opinions about how we can say that ingredients are fresh, but basically, if the restaurant believes that a batch of vegetables should be considered fresh if their age is a maximum of 5 hours-old from being reaped at 6am, the left over from that batch should be considered not fresh after 11am and should be disposed of or be sold to those who use old veggies. Another batch of fresh vegetables would come but for different menus and different planning. We can argue that they could use the new batch to provide what we want from the breakfast menu, but it would basically compromise the restaurant's ability to satisfy the possible demand for the lunch menu. That's how a business with integrity towards quality works. It seems nonsense to others, but the customer or people to satisfy isn't only one or just a group. Managers are there to oversee such issues. There are times when they can provide what customers want, but the customer has no right to demand and complain about something the company didn't promise. On the other hand, there are also times when companies take advantage of the customer not knowing what is happening behind the operation, so they won't bother trying to check if they can still provide what customers have requested. That's easier for them. No effort is needed, and they are just doing their job. (only the employee knows if the company is willing to HELP or not 🤫) In a situation where you want something the company didn't promise, know that the customer has the right to request, but the company has the right to decline. #iamhiring #opentowork #process #managers #consultant #business #supply #demand #funny https://lnkd.in/d97-URhD

Let’s talk about food tastings for your staff and family meal/staff food. It is, in my opinion, one of the most important things in creating a unified team in any hospitality venue. Let’s be honest, with the cost of food rising and overheads taking over, it can be tempting to feed staff chips and fryer food, or take away family meal entirely. Family meal lets everyone have equality. From the dishwasher to the GM, everyone has a chance to sit and eat and let the stress go. Not only the eating, the prep can be important. It can give a commis chef or even a kp a chance to develop their skills, have some creative freedom and watch everyone enjoy their food. It sorts the real chefs from the cooks.

Shameless plug: have you heard of SixPlus? This article by Alina Dizik in the The Wall Street Journal sums up why we started the company: because it's very hard to get a table for 7 on OpenTable or Resy, and for good reason. Re. prix fixe menus, I understand people like the idea of ordering off a menu. They like the idea of choice. However, the impact on service is far greater than most people imagine. Have you ever sat at a table of 20 and watched 1 waiter take individual orders in a noisy restaurant? It's so much more pleasant to walk in, have pre-ordered family-style apps on the table, choose from a limited menu, or have no choice at all. It feels more like eating in someone's home where the host provides the meal and you eat what you like. Restaurants can usually cater to one or two individuals' dietary restrictions better than they can provide a la carte ordering for the whole group. And whenever possible, get a room! It'll be more pleasant for your party and everyone else in the restaurant. For the small price of a minimum food & beverage spend, and maybe a small room fee, you can laugh as loudly as you like for 3 glorious hours. Thank you Alina Dizik for writing and inspiring dialogue on the topic!

Foodborne illness in the restaurant industry can have significant financial consequences. Such a situation occurred at a multi location seafood restaurant when ingredients supplied resulted in customer illness and restaurant closures. Read a case study here. https://lnkd.in/ewbrNHS3

Good summary of the potential impact of a Foodborne Illness situation on a Restaurant.

The Food Service Professionals Guide To: Controlling Restaurant & Food Service Labor Costs

Imagine this... To remain competitive in today's world, your restaurant HAS TO offer delivery. You know this. 🤓 But maybe you've run the numbers on hiring your own drivers, managing fleets and logistics, training staff, and adding on the necessary insurance... But that became costly... quick. 😮 So you fall back to your tried and true method of the third-party marketplaces... But you're *so* tired of paying double digit percentages just to get your food from your restaurant into the hands of your guests. There has to be a better way... but what is it? 😩 What if you could offer your OWN in-house delivery right from your own website without the headache and traditional cost that comes with it? 🚘 🎉 🚘 🎉 🚘 With OneDine, you can. 🤯 You can get started today - just ask how! #delivery #onedine #restaurants #fooddelivery #onedinecan #restauranttech #restaurant

New Post: Food Preparation and Serving Related Workers, All Other - https://lnkd.in/eUprKXAG of the Occupation:Food preparation and serving-related workers, all other, encompass a diverse range of roles in the food service industry that do not fall into specific categories like cooks or waitstaff. These workers perform various tasks related to food preparation, service, and support in restaurants, cafes, catering services, and other dining establishments. Their responsibilities…