We could discuss the secrets of success in the restaurant industry until we are blue in the face and still not find a fool proof policy on how to make them work. There are just so many factors that can influence a venue and it’s sustainability but, there is one thing I know for sure, if you can feel proud about your product then you stand a better chance than someone who doesn’t.
As the industry changes and our secrets become better understood through the proliferation of cooking shows, reality kitchen TV series and the rising rock-star status of the celebrity chef, our customer base is becoming more in tune with good food and wine.
This presents a new playing field for all venues and I believe that it is for the better. The more high quality products demanded by the punter the more high quality venues we will see pop up. Sounds great doesn’t it?
Well here is some advice on how you may help your chances of success. Have integrity in your product. Do not place a coffee in front of a guest if you don’t think it’s great. The same goes for food. If you need to hide the fact that you are microwaving food, or that your produce is bought in, this shame will pass straight down to the waiter and on to the guest.
It is important that the floor staff see you check your produce to make sure the herbs are vibrant and the tomatoes are ripe and the fish is fresh. Waiters must see chefs care about presentation and cooking processes. We work in an industry that has so much passion from the producer through to the outlet and on to the customer we are all in search of goodness. If you are involved anywhere in that process than you better have integrity in how you do your thing or you will send out a message of shame or ignorance and it will not take long before you are found out!
If the meal doesn’t look right then don’t carry it to the table, if the milk is too hot don’t pour it in the coffee, if the apples are bruised send them back. When a customer feels like you are passionate about what you are giving them they will support your integrity with their loyalty. How else do you explain people drinking coffee made from a bean that has been shit out of a cat in Thailand and paying hundreds of dollars for it??
This is not the fool proof policy of a successful restaurant, just a necessary part of the combination. You don’t need to buy the most expensive ingredients, but make sure you demand good quality ones. Make sure all staff can make good decisions to ensure integrity in your product because if they take short cuts and don’t pursue greatness than you can never achieve it
