As a restaurant recruiter, I typically review 70+ food service resumes per day from candidates looking for restaurant jobs in a variety of leadership roles. Since I work for the restaurant client and am charged with finding the best candidate for their position, I must quickly review resumes to determine if I should contact this person now, later, or never. I will typically take 5-10 seconds to scan a restaurant resume. Here is how that 5-10 seconds goes:
I first fix on the most… Continue
Added by Brian Bruce on March 31, 2010 at 7:25pm —
If you are currently a culinary student or considering it, read on, you need to make an informed decision. My intent is not to discourage you or turn you off to the industry; I love the industry and have no regrets on my career choice. If this is what you want to do great, but realize you will have a long journey ahead of you filled with many challenges and sacrifices? Working off hours including weekends and holidays will be the norm. While family and friends are gathered for holidays and… Continue
Added by Chef Len Elias CEC on February 24, 2010 at 7:00am —
Many organizations are fooling themselves into thinking that they are running compliant, clean, sanitary and safe facilities. Time-temperature abuse, bare hand contact and cross contamination are common. The lack of ongoing training or any training at all only compounds the problems. I visit a lot of kitchens, Hotels, Independent Restaurants and Food Service Accounts. What I have found is a wide range of compliance levels and attitudes about the subject.
Free Standing… Continue
Added by Chef Len Elias CEC on January 27, 2010 at 7:00am —
Cleaning chemicals can be friends or foes when using them in commercial kitchens. Chlorine, ammonia and iodine are the most commonly used sanitation chemicals but they can seriously harm your employees. To reduce cleaning-related risks, we’ve compiled a laundry list of hazards and how to prevent them.
» Soaps and detergents can cause skin irritation.
» Being allergic to latex isn’t uncommon these days, choose non-latex gloves for your workers and play it safe.
Added by Dean Small on January 25, 2010 at 11:08pm —
Maybe it’s a little late to be making New Year’s resolutions, but the 2010s are still in their infancy, so it’s only appropriate to be looking ahead at what’s in store.
Though the economic doom-and-gloom seems to be leveling out, the ongoing industry changes and battles continue. This is the time to get involved.
The National Restaurant Association 2010 Industry Forecast
released last week predicts that,… Continue
Added by Angelica Pappas on January 24, 2010 at 10:41pm —
In addition, the Eiffel Tower Restaurant in New Orleans and Mardi Gras 2010
Join Drick Perry from Drick’s Rambling Cafe as we celebrate Mardi Gras, he is covering Mobile, AL while I cover New Orleans
Before we get to the omelet recipe, let me indulge you with a little New Orleans restaurant and Mardi Gras history. In 1981, engineers determined that the restaurant perched 562 feet on the third level above the Champ-de Mars in Paris weighted too much and was causing the… Continue
Added by Cajun Chef Ryan on January 19, 2010 at 9:16am —
I don’t think I’m wrong in stating that a good number of us Baltimoreans think of Phillips Seafood Restaurant in Harborplace as a tourist destination – we forget to think of it as a go-to-place for local dining. It really didn’t cross my mind to go there for dinner. When you are part of a restaurant family that has been around for over 50 years and Phillips Seafood Restaurant at Harborplace since back in the 80’s, there is a basis for your longevity. I have recently re-evaluated Phillips as a… Continue
Added by Dara Bunjon on December 21, 2009 at 7:35am —
Christmas Season, Christmas Tree, Christmas Gifts,
Christmas is American!
has a no apology use of the phrase Christmas. Christmas is as American as Baseball, Apple Pie, Chevy, Ford (They weren't bailed out) Our Great Nation was founded on Christian Principles, see below, notice it does not say Nature's Budda, or Allah or… Continue
Added by Monty Cassel on December 10, 2009 at 12:28pm —
Sunday my business partner and I walked the tradeshow floor at IHMRS in NYC. We wanted to share some observations for you all:
Bunny Juice produces a very stylish hotel room amenity of love-making essentials. With a great simple website and discreet, esthetically "right" packaging, we think every good hotel should offer this. We also think there could be a market for certain bars and nightclubs to keep a few behind the… Continue
Added by Jeffrey J Kingman on November 11, 2009 at 6:41am —
Hi professional servers and managers,
We are two college students looking for industry professionals to help us with our senior project by participating in one of two brief surveys, pertaining to the methods used in-house to better wine sales (i.e. suggestive selling, food and wine pairings, etc.). The results of these surveys will assist us in compiling data which will be used to determine which (if any) techniques are most effective in improving wine sales.
There are two… Continue
Added by Justin and Everett on October 30, 2009 at 8:05am —
By Richard Varano:
I know there is a general concern with the health consequences of eating fried food, especially when it comes to cholesterol. I own a seafood restaurant on the southern coast of Maine, and one of our mainstays is fried food. We serve almost as much fried food today as we have in the past. There's something about having fried clams while on vacation in Maine that is a must. Our customers always comment on how they go without all year, waiting for… Continue
Added by Restaurant Masterminds on October 22, 2009 at 8:02am —
By: Ben Martinez
Did you know that marketing is not only about getting new customers? It's also about keeping them, and keeping them happy. That's the big key to growing your business, because not only will those guests themselves keep coming back to dine with you more often, but they will send their friends and family to your restaurant as well.
Studies done by the Restaurant Association of America show that the average happy guest will tell 1-2 other… Continue
Added by Restaurant Masterminds on October 22, 2009 at 8:01am —
Hello Amazing Restaurateurs,
This weeks topic is about how visible you are in your community? This past week we did an annual fund raiser event at the Zoo which sold 1500 tickets for this night of fun. We decorated our booth with tons of lights and colorful decorations and plenty of information on what we have to offer at our restaurant. We took enough samples to serve everyone as did all the other food vendors. The one thing we did different than everyone else was we took a box of… Continue
Added by Restaurant Masterminds on October 22, 2009 at 8:00am —
By: Ben Martinez
Today it's all about staying in front of your guests. Communicating with them regularly , reminding them of your value. And setting your restaurant apart from the competition. This is how you'll be able to drive repeat business and generate new business.
This is where email marketing takes center stage. It's the perfect marketing tool for independent restaurants. There are many benefits for using email marketing: It doesn't cost much, it doesn't take… Continue
Added by Restaurant Masterminds on October 22, 2009 at 7:57am —
Hello Happy Restaurateurs,
My question this week is how do you hire your waitstaff? Do you hire by personalty or by experience? Or do you hire with both in mind? I believe that you can teach and train most people to do almost anything. But you can't train someone to have the right personality to fit your restaurant so that's why I think personality is the most important aspect of hiring for waitstaff.
We recently hired two new servers with absolutely no experience but… Continue
Added by Restaurant Masterminds on October 22, 2009 at 7:52am —
We'll have more comments on QSRs and YUM a bit later, but a few factoids stand out from the YUM Q3 earnings results:
It's very interesting that KFC seemingly got so little of a sales lift above zero SSS from the Kentucky Grilled product launch in May. While it seems to be the right product platform and will provide for future flexibility, the sales lift impact was short.
Given the weak US results from all three major brands, the US QSR business is very bad and not getting… Continue
Added by John A. Gordon on October 8, 2009 at 6:39am —
During the past few years I've been studying: learning, problem solving, logic, and genius. I found this article very insightful...let me know what you think!
Thinking like a Genius
The first and last thing demanded
is the love of truth
Goethe, German 1749 - 1832
"Even if you're not a genius, you can use the same strategies as Aristotle and Einstein to harness the power of your creative mind and better manage… Continue
Added by Daniel on October 7, 2009 at 12:30am —
You have a great restaurant and the guest seem quite happy when they leave. You've taught your staff the proper way to greet, prepare and serve. Why is it that you don't see these same guest for months on end? With so many great competitors out there, why should they come back to you the next time they go out for a meal?
Start looking at your guest in a different way. They are not just the money in your cash drawer, although that is the end result that we all seek to survive. Instead make… Continue
Added by Peter Boisvert on August 13, 2009 at 4:47am —
Systems have been put in place at restaurants to make their everyday operations run smoothly, ones they often wondered what they ever did without. Systems that can make and track reservations, such as Open Table, have transformed the way a restaurant can run its business.
There is another piece of technology hitting restaurants promising to make their everyday operations more efficient while offering benefits such as good community relations, professionalism, and a tracking service… Continue
Added by Kaijsa Kurstin on July 23, 2009 at 9:30am —
Do you ever feel like your management career has moved from a well intended passion, to some sort of out of control addiction?
Do you feel that the quality of the work that you produce, defines who you are as a person?
Do you feel that your conversations always center around work-related activities?
Is your social life and are your friends limited to those with whom you work with every day?
Do you frequently feel stressed at work and experience… Continue
Added by Bill Baumgartner on July 19, 2009 at 6:37pm —