Friday, August 26, 2011

The Importance of Working Every Job in a Restaurant

This article from struck me as worthy to pass on especially for the restaurant owner, for those aiming to open their own restaurant...  - Frank Stocco, Independent Restaurant Designer/Consultant

Maybe you’ve heard this advice before, but it’s worth saying again. A restaurant operator or manager should work every job in this business before taking over a store. This business is different from others in many ways. Unfortunately, one of them is the disparity between the front and back of the house. However, most jobs are easy to get a basic understanding of.

For those reasons, it’s a good idea to spend a little time everywhere in a restaurant—from the hostess stand to the dish pit. Many great operators start out as dishwashers or prep cooks. Others come into this business straight from other industries. In either case, there are many things an operator can miss out on by not having a familiarity with every role in the building.


Thursday, August 11, 2011

Chef Survey - What's Hot in 2011

The annual National Restaurant Association survey of American Culinary Federation member chefs is one of the industry's leading culinary forecasts. More than 1,500 professional chefs gave their professional opinion of whether 226 culinary items will be a "hot trend," "yesterday's news," or "perennial favorite" on 2011 restaurant menus.

Download the "What's Hot in 2011" chef survey results (PDF).

Top 20 Trends:
1 Locally sourced meats and seafood
2 Locally grown produce
3 Sustainability
4 Nutritionally balanced children’s dishes
5 Hyper-local (e.g. restaurant gardens, do your own butchering)
6 Children’s nutrition
7 Sustainable seafood
8 Gluten-free/food allergy conscious
9 Simplicity/back to basics
10 Farm/estate-branded ingredients
11 Micro-distilled/artisan liquor
12 Locally-produced wine and beer
13 Half-portions/smaller portion for a smaller price
14 Organic produce
15 Nutrition/health
16 Culinary cocktails (e.g. savory, fresh ingredients)
17 Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender)
18 Fruit/vegetable children’s side items
19 Ethnic-inspired breakfast items (e.g. Asian-flavored syrups, chorizo scrambled eggs, coconut milk pancakes)
20 Artisan cheeses