Perception is everything
When a plate leaves the kitchen, that’s as good as it gets. Everything after that is beyond your control. Your guests’ impression of you will be what they perceive to be the value of the cuisine that arrives at their table. Give yourself the advantage of an incomparable presentation from the start.
Teamwork and other fundamentals
Delivering creatively delicious menu items and specials on time is the culmination of a complete back-of-the-house system: recipes, ingredients, delivery schedule, inventory control, preparation, line coordination, and craftsmanship. Remember that vendors and front-of-the-house staff are integral members of the team.
I can help you!
We don’t expect perfection. Mistakes and miscommunication happen. When they do, that’s another opportunity to amaze our guests. Every employee has the responsibility, tools, and authority to recognize and correct a problem immediately. |
