Category Archives: food

August 29, 2014 · 10:23 am

Servers

It’s the Foodie Friday before the Labor Day weekend so what better topic than those who labor in the food business? We talk a lot here on the screed about cooks and cooking. Today we’re going front of house to talk about servers.

Waiter in Vienna, Austria.

(Photo credit: Wikipedia)

When you think about it, being a server is one of those jobs that many people don’t want. It’s what some people fall in to while they’re trying to do something else – be an actor, finish school, etc. While many high-end restaurants train and keep their wait staff for a long time (I’ve seen some pretty old guys schlepping trays at a few fancy steakhouses), much of the industry is people in transition.  It’s hard work, demanding both physically and  psychologically (you try dealing with a demanding drunk jerk who is showing off for his equally drunk friends).

Some of the challenges restaurant managers face with servers are instructive for other businesses.  Training is the first.  Once a server is trained they become very attractive to other businesses.  Obviously not training the staff isn’t an option since you want customers to have the best experience possible.  How, then, do you retain employees?  Having trained many junior people in my day, that problem applies everywhere.  We can’t usually match the extra money a new job will offer.  Why, then, would they stay?

In any industry, I think that’s done by sharing the vision of where the business is heading along with a value statement you live by and use to make decisions.  Letting the staff in on your goals in a specific fashion (grow revenues 10% without raising prices, turn 5 more tables an extra time each night) gives them ownership of where the business is heading and why.  The next step – execution – is all on the manager’s shoulders. They need to  manage the staff and the business towards the goals.

I know that servers have a reputation for behaving in ways that rarely happen outside of the restaurant world more than once.  Showing up drunk or stoned or calling in sick at the last-minute are symptoms of what I wrote about above.  When your job is just a step to someplace else you tend not to treat it seriously, which is especially dangerous when that job is the primary point of contact with the customer.  Paying well, training well, being demanding but fair, and sharing the goals and visions of the business can help every employee take the business as seriously as you do, whether they’re servers, accountants, marketers, or sales reps.

Thoughts?

 

Leave a comment

Filed under food, Helpful Hints

Tagged as , , , , ,

August 22, 2014 · 9:49 am

What Do You Mean, BBQ?

Our Foodie Friday Fun this week is about barbecue. I mean, we’ve reached late summer and I haven’t posted anything about one of my favorite foods. Then again, I can spend the next few hundred words writing about it and we might be thinking about two completely different things since “barbecue” means different things to different people. Therein lies today’s business point as well.

English: Central Texas Style BBQ from Pearland...

(Photo credit: Wikipedia)

First, when some people hear the term (BBQ for short), they think it means food cooked on a grill, as in “fire up the BBQ and let’s get the steaks on.”  That is NOT what I mean.  The term in my mind always refers to food cooked low and slow in the smoke from a wood fire.  Notice I didn’t say “over” a fire since BBQ is indirect heat cooking at its finest.

Second, there are many different types of BBQ.  Pull into a BBQ joint in Raleigh and you’ll be getting whole hog chopped up with a vinegar and pepper sauce.  Go further west and you get just pork shoulder chopped with a tomato-based sauce.  Kentucky serves up mutton barbecue served with “dip,” a Worcestershire-based sauce, in the western part of the state but pork in the east.  An order in Tennessee will get you a Memphis style dry rub on ribs.  The whole hog in South Carolina adds mustard to the sauce while in Texas you’ll get beef brisket.  Finally, in Kansas City you might get any or all of the above.  One order, many potential results.  Which is, of course, the business point.

How many presentations have you seen in which fairly generic terms are used?  How many times have you been shopping on the web and come across a product page that has lots of flowery language that sells the product but very little specific information as to how the product is differentiated from anything else?  One mistake we all make in marketing from time to time is assuming our audience knows what we mean.  While we all know our products inside and out, the consumer might not.  Even worse, by using common terms without making sure we’re putting them into the correct context, we run the risk of having the consumer pass on ordering since they might assume something that’s not true.  Even worse, they might order and be very unhappy with what they receive.

We can’t be in the business of selling “BBQ.”  We need to sell “chopped whole hog in a vinegar and pepper sauce.”  We want to use language that puts an indelible image into the consumer’s mind while making clear what exactly it is we’re selling.  Don’t assume everyone knows what BBQ or anything else means.  Have a great weekend – that’s clear, right?

Leave a comment

Filed under Consulting, food, Helpful Hints

Tagged as , , , , ,

August 15, 2014 · 9:50 am

Dirty Hands

Foodie Friday and this week I want to talk about two of my favorite kitchen tools.  You already own them and you’re probably not using them as much as you should while cooking.  I’m talking about your hands.  I’m not talking about using them to hold a knife or any other kitchen implement.  I mean using them to touch and feel ingredients and dishes as you go.  Yes, it means getting them dirty and this is why I generally cook with a towel tucked into my waistband – I’m constantly washing them.  But let me explain why you should be getting your hands dirtier more often.

I’m thinking specifically about pasta dough.  Many people dump the flour, oil, salt and eggs into a mixer and once the ingredients are combined they’ll switch to a dough hook to knead the dough.  That’s less effective than using your hands.  The warmth of your hands helps to develop the gluten and unless you are checking the dough constantly there is no way to tell when it had reached the right consistency (it should feel like Playdoh, by the way).  You can’t feel if it’s too grainy or too dry without working it by hand for a bit.

There is no better tool for mixing ingredients together in a bowl than a hand.  You can feel for pockets of ingredients that haven’t combined evenly and it’s almost impossible to mix together a meatloaf or form meatballs without using your hands to do so.  It’s an important business point too.

You can’t manage a business without tools but you must get your hands dirty as well.  I have worked with managers who considered their staff to be a set of tools that would do the work efficiently and they were right for the most part.  However, they never got their hands dirty by getting deeply into the work and two things would happen.  The first was that their staff came to see them as detached and aloof.  The second was that they had no feel for things.  Like the pasta dough, the only way to assess how things are developing is to get your hands into the work.

Anyone who claims they’re a cook and has long fingernails isn’t getting their hands into the food often enough (or is making people sick!).  Any manager who sits behind a closed door and reads reports isn’t getting their hands dirty either (which might make the business sick).   How dirty are your hands?

 

Leave a comment

Filed under Consulting, food, Helpful Hints

Tagged as , , , ,