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Working in a restaurant? Then these articles are probably perfect for you! From server issues to recipes for the cook, these are some of our favorite In The Restaurant finds.

10 Energy Saving & Compliance Tips For Your Restaurant

Here are suggestions for energy savings and compliance with the Colorado Retail Food Establishment Rules and Regulations:

1. Ensure efficient door closers for coolers. I frequently observe cooks open doors on line coolers and the doors are left standing open until someone thinks to kick them closed. What a waste of cold air and increased compressor run time! It equals $$ lost, plus foods can warm up above 41 F.

10 Energy Saving & Compliance Tips For Your Restaurant2. Obtain and use the Comark PDT-300 thermometer. The regulations require a thin probe thermometer if you serve “thin foods” such as patties. I use it, it is NSF approved, and in my opinion, it is the best one for the money.

3. Use overhead glass hangers for 3-compartment sinks if drain board space is lacking. The regulations specifically allow for “alternative methods” for drying in lieu of drain boards.

4. Use metal pans, instead of plastic, for prep table coolers. Metal is superior in heat conduction and will REALLY help your foods stay at 41 F or below, which is required.10 Energy Saving & Compliance Tips For Your Restaurant

5. Ensure tight fitting pivot lids on prep table coolers. If yours have gaps or are loose fitting, this allows warm air in, energy $$ are lost, and foods can warm up above 41 F.

6. Be aware that due to the increased emphasis on hand washing and the prohibition of bare hand contact with ready-to-eat food, it is more and more common for additional hand sinks to be required, especially in existing facilities. The smaller modular hand sinks with integrated splash guards are a great and relatively inexpensive solution.

10 Energy Saving & Compliance Tips For Your Restaurant

7. Use nail brushes…although they are not required, clean fingernails are required.  I know of no other way to clean under nails than with a brush.

8. Purchase color codedutensils.  They are a great way, if used properly, to separate raw meats from ready-to-eat foods, preventing cross contamination. They are a convenient, easy for non-English speaking employees to comprehend, and easy for managers to verify their proper use by employees.

9. Install additional shelving in your walk-in cooler.  Step back and look at your shelves and the food containers on them.  Do you have unused vertical space?  Get the most out of your walk-in!

10. Use walk-in cooler curtains.  They help maintain the temperature of foods in the walk-in and result in $$ savings in energy costs.

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Your Butcher Block & You: Tips For Maintaining a Healthy Relationship

Your Butcher Block & You: Tips For Maintaining a Healthy RelationshipElegant yet practical, the butcher block is an attractive kitchen addition that many culinary adventurers choose to install in their home or business. The appeal of a professional butcher block, for both its beauty and everyday convenience, often leads budding chefs and casual cooks alike to spend hundreds of dollars, if not thousands, on the right style or quality guarantee. Unfortunately, professional butcher blocks require a professional dedication to cleanliness and care to stay their best, and if that new butcher block isn’t maintained and cared for properly it quickly becomes an expensive, unattractive chopping block.

Fortunately, forming a healthy, long-lasting relationship with your butcher block is relatively easy. By following a few simple guidelines while you’re working and during cleanup you can keep your block strong, beautiful, and working for you for years to come.

Before installation:

Butcher blocks are made from various woods, and the funny thing about wood is it has a tendency to play by its own rules as time progresses. Over the years, and as the seasons pass, your butcher block will respond to the changes in humidity and continually expand and contract. During those hot, humid months of summer many blocks will expand by as much as 1/8 of an inch, and when the heat retreats and the colder months of winter sweep in your block contracts and shrinks. Accounting for expansion when installing a brand new butcher block is a must, and failing to do so can cause your block to bow and crack when it expands.    

While you work:

  • First and foremost, never use razor-edged cutting tools on your block if you want to preserve its integrity for longer than a few months. Razor-Your Butcher Block & You: Tips For Maintaining a Healthy Relationshipedged tools are simply too sharp to use without chipping away at the wood’s surface. Punishing your butcher block by repeatedly chipping away at the surface creates soft spots and unwanted cracking that eventually affects performance. Make sure the edges of your utensils are dulled to keep your block in the best shape possible after each use.
  • Just like using razor-edged tools, cutting in the same spot on your butcher block leads to early aging and premature deterioration. Evenly distributing your cuts, chops, and preparation whatnots around the butcher block prevents any one area from wearing too quickly and developing soft spots. Periodically flip your block over and alternate between cutting surfaces to extend the block’s life and keep both sides wearing evenly.
  • When it comes to fish or fowl:  Never cut fish or fowl on your butcher block unless the block has been thoroughly cleaned. The safety stipulations surrounding seafood and popular fowl require a sanitary prep environment, and a poorly maintained butcher block is a quick way to customer complaints, sickness, and possible legal actions.

Cleaning up afterward:

  • Moisture is the enemy when it comes to keeping your butcher block solid and strong, and the worst thing you can do after you’re done on the block is let moisture stand for a long time. Sooner than you’d think that standing moisture (be it water, juices, brine, or blood) soaks into the surface of your butcher block and softens the wood, causing it to expand and for the glued joints to break down. As soon as possible remove any lingering moisture from the block’s surface.
  • A tried and true method of removing up to 75% of the moisture from a butcher block’s surface is scraping it with a steel scraper or spatula. Scraping many times a day helps keep everything clean, dry, and sanitary by removing the risk of harmful bacteria build up. To remove remaining moisture be sure to wipe the surface down with a soft, absorbent cloth.
  • Once you’ve scraped and wiped down your block it’s smart to give it a good wash to ensure you’ve removed all contaminants and food remnants, but NEVER PUT YOUR BUTCHER BLOCK IN THE DISHWASHER. Wash your block by hand, using regular dish soap and hot water, and avoid submerging it in water. The key to a good, thorough clean is keeping your block as dry as possible while washing (which sounds counter-intuitive since you’re washing the thing), but once again the longer your butcher block is exposed to water the more it will absorb that moisture and cause damage. If you don’t rush, and clean thoroughly and consistently, you’ll have an odorless, clean cutting surface for next time.

Your Butcher Block & You: Tips For Maintaining a Healthy Relationship*NOTE: Never use a steel brush to scrape. It’s too rough and will damage your butcher block.

Avoiding a rocky relationship with your brand new butcher block is a must if you expect the block to stick around for longer than a month or two. You’ve got to show it some love, treat it right, and care for it appropriately if you want the time you and your butcher block share to be long-lived and fruitful. Following a few simple guidelines is all it takes!

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Fiesta of Flavor: Mexican Food Recipes

Mexican cuisine is off the charts with flavor and color. The best part about making Mexican food is that you can use canned ingredients from your cupboard or fresh produce from the local farmers market to make a tasty and appealing dish.

Below are a few Mexican recipes we compiled that will not only impress customers at your establishment but also your friends and family at home.

Vegetarian Mexican Salad Boats:
Fiesta of Flavor: Mexican Food Recipes
1 bunch romaine hearts, rinsed and separated
1 sweet potato, finely diced
1 Tbs. cumin
1 Tbs. chili powder
1 (14.5 oz) can black beans, drained and rinsed
1 (10 oz) can sweet corn, drained and rinsed
4 radishes, thinly sliced
10 cherry tomatoes, halved
1/2 cup cilantro, roughly chopped
1 lime
5 Tbs. extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
1 avocado, diced

Directions: Heat 2 Tbs. of oil in a medium skillet over medium-high. Add the sweet potatoes, cumin, chili powder, a pinch of coarse salt and freshly ground pepper. Sauté about 10 minutes, until browned and cooked through. Remove from heat. In a small bowl, whisk together the remaining 3 Tbs. oil, juice from the lime, cilantro and another pinch of salt and pepper. In a bowl, combine the beans, corn, sweet potatoes, tomatoes and radishes. Pour in the dressing and toss to combine. Spoon the mixture into each romaine boat and top with diced avocado and more cilantro, if desired.

Stacked Roasted Vegetable Enchiladas
Fiesta of Flavor: Mexican Food Recipes
Ingredients:
1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grape seed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (try making homemade tortillas!)
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired

Directions: Preheat the oven to 425°F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, and then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350°F.

Prepare an 8” or 9” square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Fiesta of Flavor: Mexican Food Recipes

Photo Credit Pinch of Yum. Click on image to view recipe.

Chicken Tamale Pie

1/3 cup fat free milk
1/4 cup egg substitute
1 1/2 tablespoon taco seasoning, divided
1/4 teaspoon ground red pepper
1 (14 3/4 ounce) can cream-style corn
1 (8.5 ounce) box corn muffin mix (such as Jiffy)
1 (4 ounce) can chopped green chilies, drained
1 (10 ounce) can red enchilada sauce
2 cups shredded cooked chicken breast
3/4 cup shredded white cheese
Cilantro and crumbled Cotija cheese for topping

Instructions: Preheat oven to 400°F. Combine milk, egg, ½ tsp taco seasoning, ground red pepper, corn, muffin mix and green chilies in a large bowl, stirring just until moist. Pour mixture into a round pie plate coated with cooking spray. Bake at 400°F for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400°F for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Top each serving with cilantro and Cotija cheese.

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Summer Ice Cream Treats

Ice cream is one of those treats that can put a smile on anyone’s face who is indulging in the desert. It comes in many forms and flavors to appeal to everyone and can be enjoyed throughout the day. Here are a few appetizing ice cream recipes that would be great for an ice cream shop, restaurant or even at home. They make us smile just looking at them.

Chocolate Covered Brownie Ice Cream Sandwiches
Summer Ice Cream Treats

 

 

 

 

 

 


For the Brownies:

1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 tbsp cocoa, plus more for pan
2 eggs
1 tsp pure vanilla extract
3/4 cup flour
pinch of kosher salt

For the Ice Cream Sandwiches:
1 qt vanilla ice cream, slightly softened
2 lbs chocolate chips
1 tsp oil

Directions: Preheat the oven to 350°F. Butter a quarter sheet pan (a small jelly roll pan), or a 13x9inch pan. Place a sheet of parchment paper in the bottom, spread with butter, and dust with cocoa powder. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and 2 tablespoons of cocoa powder. When the mixture is creamy, and all lumps are gone, add in eggs, one at a time, incorporating well after each addition. Add in vanilla.

With the mixer on low, add in flour and salt. Mix until just combined. Spread into prepared pan and bake until shiny on the top, 10-15 minutes. Remove from oven, and allow to cool completely.

Remove brownie from the pan, and cut in half. Spread ice cream on one half, and top with the other half. Freeze for 2-4 hours, until firm.

Cut the large ice cream sandwich into smaller sandwiches. Insert wooden Popsicle sticks, and freeze for another hour.

Melt the chocolate chips with the oil in the microwave in 30 second intervals, until chocolate is smooth. Dip each ice cream sandwich in the chocolate and let set on a sheet of parchment paper. Wrap in parchment paper and freeze until ready to serve.

Recipe from: http://www.goodlifeeats.com

Key Lime Pie Ice Cream
Summer Ice Cream Treats

 

 

 

 

 

 

 

 

 

1 1/2 cups whole milk
1/2 cup bottled Key lime juice (such as Nellie and Joe’s)
1/2 cup heavy cream
Dash of salt
1 (14-ounce) can sweetened condensed milk
6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
Key lime wedges

Directions: In a large bowl, combine milk, lime juice, heavy cream, salt and sweetened condensed milk; whisk to combine.

Pour mixture into your ice cream maker, and freeze according to manufacturer’s instructions.

Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges.

Recipe from: http://www.goodlifeeats.com

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Tap into Better Drink Service with Keg Cocktails

Tap into Better Drink Service with Keg Cocktails Busy nights at a restaurant bar can be hectic. The chaotic atmosphere will test your bartenders’ skill and your customer’s patience. Cocktail orders and other hand-crafted concoctions act as roadblocks in the bartender’s effort to keep up with the barrage of incoming drink requests. These specialty drinks require more time and effort for the server to prepare and are often a favorite among customers.

One way to continue accepting these complicated drink orders and improve the efficiency of your service is to hire another bartender to help out with mixing cocktails. This may help but it will also add another server to your payroll and creates a crowded space behind the bar. Thankfully this is not your only option.

Keg cocktails offer a trendy solution to your service problem. Large batch cocktails allow your restaurant to continue offering all of those tasty drinks your customers love without slowing down your drink service. From red and white wine to vermouth and sangria to house cocktails, serving specialty drinks has never been easier.

Now I know what you’re thinking: these cocktails can’t possibly be of the same quality as fresh drinks made right at the bar. Not so fast! Drinkers have given these large batch cocktails good reviews. Customers at Mercadito Restaurants in Chicago and Miami reportedly preferred an almost week-old batch of kegged margaritas to those that were made fresh at the bar. The theory behind this is that the ingredients have more time to sit and blend together making the cocktail taste better.

Restaurants that already started using these keg cocktails have some methods that will help keep the drinks fresh and tasting as good as new. Tavernita in Chicago serves up to six on-tap cocktails at a time and currently practices a few different preservation methods to keep drinks fresh.

Tavernita stores large batch cocktails in 50 gallon containers that are pumped with carbon dioxide to keep the drinks fresh. The restaurant also attaches cocktail kegs to agitators that periodically shake the large batches to keep the cocktails mixed well.

Quick service is not the only advantage to keg cocktails. Enabling bartenders to get drink orders out faster large batch cocktails also free up more time for customer service. Serving specialty cocktails in large pre-mixed batches allows bartenders to offer samples to customers as well. Cocktail samples are very rare and could give your bar a unique advantage over the competition.

Get on board with this trend before everyone else does. Keg cocktails are an innovative way to improve your service and offer something drinkers have likely not seen before.

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A Glossary of Restaurant Lingo, Slang & Terms

A Glossary of Restaurant Lingo, Slang & TermsHere’s one of the most complete guides to restaurant lingo, terms and slang – including some that our readers left in the comment section below.

Click these links to jump to a letter to look up a term:
A B C D E F G H I J K L M N O P Q R S T U V W

And don’t forget to add your own terms to the comment section below!

A

* All Day – The total amount.  If table 12 orders two orders of salmon and table 19 orders four orders of salmon, that’s “six salmon, all day.”

B

* Back of the house – The back end of the restaurant, the kitchen and storage areas, where the chefs, cooks, prep people and dishwashers primarily work.

* Bev Nap – The little square paper napkin which a beverage rests on.

* Brigade System – The kitchen organization system instituted by Auguste Escoffier. Each position has a station and a set of well defined responsibilities.

* Bubble Dancer – A disrespectful name for one of the most valuable and unrecognized of kitchen staff – the dishwasher.

* Buried – See “In the weeds”. Way behind. Overwhelmed.

C

* Cambro – A large plastic pan used for storage of perishables and non-perishables. The term Cambro derives from the company that makes these containers. Also referred to as a Lexan (from a competing company).

* Campers – Customers that hang out at a table all night long and even turning off all the lights doesn’t get rid of them at closing time.

* Can’t cook his/her way out of a paper bag – Someone who can’t cook well, usually applied to describe someone thats a terrible cook/chef but thinks that he or she is the greatest. The origin of this phrase is used for many different things. A good expanation of some is found at: http://forum.wordreference.com/showthread.php?t=28317

* Chef de Partie – Station chefs. In the brigade system, these are the line cook positions, such as saucier, grillardin, etc.

* Commis – An apprentice. A cook who works under the Chef de Partie to learn the station and responsibilities.

* Comp – To give something away free. Usually done by owners or managers to get brownie points from important customers. Also used to smooth over problems. i.e. “Table 12’s chicken was raw!” “Comp the whole table desserts and coffee!”

* Cover – A customer, i.e.”It was a slow night, We only did 20 covers tonight.”

* Credits – An amount that is due back to a restaurant from the vendor for a mispicked, damaged or out of date product.  See mispicked.

* Cremate it or Kill it – To almost burn something or be very overcooked. i.e ” Table 5 wants his burger cremated” extra extra well done.

* Cryovaced – Generally used with meat products, but many dried goods are packed this way to retain freshness. Cryovacing is a process used to remove any excess oxygen from a bag, and than then the bag is heat sealed to make it airtight.  When receiving meat products that have been cryovaced, keep a look out for products that are discolored and brownlooking, this means the airtight seal has been broken and you should send the product back.

D

* Deuce – A table with only two seating spaces. For example, “Seat this deuce at Table 12″ See Top.

* Double – Two shifts in a row.  “I’m exhausted, I just pulled a double.”

* Double/Triple Sat – When more than one table is seated in a particular station at the same time.

* Dupe – The ticket/information that gets submitted to the kitchen so the cooks can cook orders of food.

* Drop the Cheque – Taking a guest’s bill to their table for payment.

* Drop – Start cooking the accompanied item. “The mussels are almost done, better drop the calamari.”

* Drop Food/Order – The moment at which the kitchen begins to prepare a guest’s food or the moment a server delivers an order to the customers. “I just dropped the drinks on table 4.”

* Dying/Dead Plate – Food that is nearly or totally unservable, either due to temperature, appearance, the waitstaff talking to look to pick up from the hot line or wrong ingredients. For example, ‘My shrimps dying in the window because I don’t have veg (accompanying vegetables) to go with it!” Also called beyond in the weeds.

E

* Early Bird – Generally elderly people or tourists who want everything included for very little money. The $12.95 all you can eat buffet.

* Early Bird Special – A cheap meal that is generally available for a limited amount of time when the restaurant opens for service.

* Eighty-six, 86 – “We’re out of Sam’s! (Sam Adams) 86 it!” or the kitchen is out of the item ordered. To remove an item from an order or from the menu because the kitchen or bar is out.

* Expeditor, Expo – Person in charge of organizing food from the kitchen and sending it to the dining room; a mediator of the line.

F

* Fire, Fire it – Order given by the head of the line to the other cooks to begin preparation of certain orders, such as “Fire those shepherds pies!”

* Foodie – (Depending on context) The bane of cooks and chefs everywhere, a Wanna-Be professional cook/chef. There is nothing more irritating then going to a dinner party or meeting at a restaurant with a group of people and there is always at least one “Foodie” attending who proceeds to tell you all about how he/she made the most fabulous chicken dish. etc etc. until you just want to strangle them     ZZZ……………

* Food cost – What a menu item costs to prepare. The cost of a chicken entrée with meat, sauce, vegetables and starch is your food cost. Most restaurants run between a 30-40% food cost, this does not include the cost of overhead that needs to get added in before you start making a profit.

* Front of the house – The front end of the restaurant, the dining room and bar where the customers are served and wait staff, bartenders, bussers and dining room managers primarily work.

G

* Garde-Manger – Pantry chef/station. The postion responsible for cold food preparation, including salads, cold appetizers and plating desserts.

H

* Hockey Puck – A well done hamburger.

I

* In the Weeds – Can have meanings for both the front and back of the house. The kitchen being in the weeds can mean having only one 2 ft by 3 ft grill and having 40 people order medium well steaks in the space of five minutes. In the front of the house, it could mean one server just had two parties of 15 seated at the same time and they all want separate checks.

J

* Jeopardy/Wheel of Fortune Crowd – Early bird diners. Need to be home early or looking for cheap meals that include everything.

K

* Kill it – To make something very overcooked; see Cremate it.

M

* Mispick – An item that is ordered from a vendor that has a label on it that does not match the product it contains.

N

* No Call/No Show – Employee who does not show up and does not call or a Reservation that does not show up and does not call.

* Nuke it – to Microwave.

O

* On a Rail or On the Fly – Something needed quickly, like yesterday.  “I need table 2’s salads on a rail!”  Or, “Give me a well done tender…on the fly.”

* Overhead – The added in factors when you are costing out menu products to make sure you are making a profit. Overhead may include electricity costs, paper and chemical products, employee salaries and any additional costs that may be relevant in serving an item.

P

* Paddy Well – A term used very frequently in Irish Pubs and Restaurants, which means to cook it until there is no possibility of life remaining. The next level above Cremate it.

* Party – A group of people at a table.

* Pittsburgh Rare – Burnt outside, rare inside.

* Pump it out – Getting food out quickly.

* Push- “Sell” it.  Put it in the window or “We only have two orders of sole left, push it.”

R

* Redneck – The non-tipping public, not related to a rural type person, meaning a cheapskate. See stiffs.

* Rollup – Silverware rolled into a napkin, usually linen but can be paper.

S

* Sacked – Fired, usually employees are considered sacked after a major screw up, like serving a banquet of 200 people the $100.00 bottles of Dom Perignon champagne instead of the $12.95 bottles that they were supposed to get.

* Saucier – Sauté Chef/station. The chef de partie responsible for all the sautéed items and their sauces.

* Server – The preferred term for waiter or waitress, for example, “Could you find my server, please, I need a refill on my Pepsi.”

* Shelf life – The amount of time in storage that a product can maintain quality, freshness and edibility.

* Sidework – Work performed by front of the house staff  (e.g., refilling salt and pepper shakers, polishing silverware).

* Shoe – A slacker cook/chef. Someone who doesn’t cook well. The only origin for this word that I know of was told to me by a European Chef I worked for. The term Shoe came from the fact that in Europe most Chefs in the Northern regions wore wooden clogs in the kitchen. A bad or clumsy chef/cook used to stumble alot and was made fun of by the other cooks and chefs.

* Shoe Chef – (The Sous Chef) See Shoe, sometimes accompanied by the phrase “The Shoe Chef at (my restaurant) can’t cook his/her way out of a paper bag.”

* Shorting – An unscrupulous method used by some vendors to charge a restaurant for more product than they actually receive.

* Sizzle Platter – Heavy grade metal oval plate that is used to reheat or cook something in a high temperature oven.

* Skate – Leaving without doing sidework.

* Slammed – Busy.  See “In The Weeds”.  Perhaps not as out of control as “in the weeds”.

* Sommelier – Wine Steward or wine waiter.

* Sous Chef – Generally the second in command in a kitchen; there can be an Executive Sous Chef, generally found in a larger kitchen with a lot of staff. The Sous Chef runs the kitchen when it’s the Chef’s day off or he/she is not available.

* Starch – Starch can be potatoes, rice, grain or pasta, the other accompaniment besides the “Veg” to an plated meal.

* Station – The set number of tables waited on by a particular server.

* Stiffed – A customer has left the restaurant without tipping the server.

* Stiffs – Non-tipping customers, see redneck.

* Still Moving or Still Mooing – Ultra rare, “they want the tender (tenderloin) still Mooing.”

* Stretch It – To make four orders of hollandaise sauce last through an entire shift by “stretching it” with whatever is available and edible.

T

* Table Turn – Number of times a table has had the full revolution of service from being seated to getting the check and then reset for the next group of customers.

* Tare – The weight of a container that the product from a vendor is delivered in. This weight should legally be deducted from the actual weight of the product. See shorting.

* Tender – A tenderloin.

* The Man, the Boogie Man – Health Inspector. “Wash your hands, The Man is here!” “Better mop the walk-in, the Boogie Man’s coming in 10 minutes.”

* Top – The number in a dining party. For example, an eight top is a dining party of eight. A three top is a party of three.

* Toss – An unscrupulous method used by some vendors to make a box look like its full of product.

* Totes – Plastic containers that are usually used to deliver fish. They are frequently rectangular but sometimes square or round. Totes are horded by kitchen staff because once washed and sanitized, they make excellent airtight storage containers for just about anything.

* Tourne – Vegetables that are cut to resemble a small, slightly tapered cork, but instead of being smooth they are cut to have seven equally large facets. Generally root vegetables, potatoes, carrots, but sometimes zucchini or other soft vegetables are used. Traditionally, they are boiled, steamed or roasted.

* Turn & Burn – Turn a table quickly (usually because there is a long waiting list for tables). see Table Turn

* Tron – Old 80’s slang for a waiter or waitress.

* Two second rule – The amount of time between when a piece of food hits the floor and when it’s picked up and placed in a sauté pan or on a plate, generally accompanied by a guilty look to see if anyone else saw it.

U

* Upsell – To suggest a higher priced item. “I’d like a glass of merlot, please.”  suggesting Iron Horse at $6.00 a glass as opposed to the house vino at $4.00 a glass.

V

* Veg – The vegetable accompaniment to a plated meal.

* VIP – A very important customer, perhaps well known and deserving of extra special treatment. Food critics fall into this category. Generally accompanied by many Comps.

W

* Waitron – Coined in late ’80’s to avoid using “sexist” terms “Waiter/Waitress”. Was replaced in the ’90’s by Server.

* Walk-in – A refrigerated room for cold storage of perishable items.

* Walked – A customer has left without paying the bill or a employee get fed up and just left in the middle of their shift.

* Window – A shelf, usually heated and connected to the kitchen, upon which the food is placed after preparation and awaiting delivery to the table.

* Well drinks – “Well” drinks are made from the inexpensive house liquors on hand. i.e. If you ask for a unspecified gin and tonic you will get whatever gin they serve as opposed to a Tanqueray and tonic.

Add your restaurant slang terms in the comments below!

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6 Steps To Making The Guest Experience Perfect

6 Steps To Making The Guest Experience PerfectThere are several moments that are crucial to the guest’s perception of your restaurant. In order for service staff and managers to deliver a great guest experience, they must understand these important aspects of the guest experience. Specifically these are when the guest is entering the building, being greeted by the server, checked on during their meal, asked for feedback and thanked before they leave.

Every detail in the restaurant is important. That said these are the moments when you can win people over and generate rave reviews. Your service staff touches all of these points, with staff members in different roles starring at different points of the guest experience. By emphasizing these moments to your staff, you can improve your staff’s awareness of them. The result will be improved performance and increased restaurant sales.

Entering the Building, Before and During

The server is the most important point of contact for the guest, the face of the company, and the person with the most responsibility for whether the guest leaves with a good experience. That said the server is almost never the member on the service staff who first interacts with the guest. That person is the staff member who answers the phone or greets guests at the door. Your hosts and hostesses are vital to the guest experience, as they are the people who do.

After the guest has made a phone call to your restaurant and before they are greeted, their impression of your restaurant is forming. The appearance and condition of the building, either from driving by or walking up through the parking lot, can impact whether or not they want to eat at your restaurant. People hanging around outside can positively or negatively affect the guest experience, depending on whether it’s a lively crowd waiting to enter or employees off duty or on breaks.

Their impression continues to form as they enter the building. The first person on the service staff that greets them is usually a host or hostess. For this function, demeanor and appearance are the most crucial, as the door positions require a particular type of professionalism. There are some great servers and bartenders that might not be the best fit working up front. Managers and owners must be cognizant of this fact when hiring and selecting staff for these roles. The demeanor of the people working at the very front can greatly affect restaurant sales.

The Greet

Greeting guests at their table is a very important aspect of the guest experience, as well. The greet must take place in a timely manner. Equally important, it must be warm, friendly and hospitable. The server must smile, make eye contact, and use hospitable language. As they are doing this, they need to observe the makeup of the party, the tone of the guest and tailor the experience accordingly. In the initial greet, the server gets a lot of information.

As does the guest. While you are observing them and collecting information, this is when the guest decides whether or not they like you. This affects your tips and the future revenue for the restaurant.

If I had any advice for any server anywhere, it would be to be great at the greet. Pay attention to your details, because everything else you are doing is important, but be great at the greet.

Checking on Meal

Checking on the meal is equally crucial for the restaurant. At the end of the day, people are coming for the food. People buy the experience, but the food is a big, big part of that.

Of the several functions of the checkback, a key one is to show hospitality. You are checking to make sure everything is ok and most of the time it is. Still, while executing this step of service the server must be able to sincerely show empathy and concern.

After demonstrating hospitality, the next function of the checkback is quality control. The server must make sure that the orders are correct, complete, and satisfying. Orders usually arrive at the table correct, but sometimes the expediter in the kitchen may miss something. A correct order is also correctly prepared. If something is over or undercooked, you want to find out as soon as possible.

Sometimes orders arrive incomplete. Someone could be missing sides or one person at the table could be missing a meal. This is especially possible if a food runner or server assistant delivered the dinners and not the server. There is also the possibility that people may be missing condiments, napkins, or silverware. Should a guest need any of those, they must be delivered promptly. If someone waits four minutes for a soup spoon the soup will be cold. The same goes for mayo and mustard for a hamburger; the food gets cold and they are waiting that long to start their meal.

Along with demonstrating hospitality, checking also provides the opportunity to enhance the guest experience. For instance, if a guest labored over a choice, you want to take the time to specifically ask that person if they are happy with their choice. If they enjoy it, you can play up a great decision and celebrate a great product. Taking this action can impact future sales. By contrast, if the choice is unsatisfactory, you are allowed the opportunity to fix it.

Observing for Feedback

Asking for feedback is crucial. However that is not the only way for a server to collect information. The server’s observation skills are very important. They are used at the very beginning of the experience when they are greeted. They are also used throughout the experience. Keen servers can realize problems before the guest says anything and sometimes as they are happening. This can run the gamut from something missing from a plate, something that does not taste well, or a guest that is uncomfortable. Strong servers are strong observers.

Asking for Feedback

This is a crucial step for servers and managers. The server and the manager function differently in asking for feedback. The server asks and checks on the guest throughout. The manager will either come during the meal or before the guest leaves. Sometimes the managers have a better chance of getting candid feedback from a guest.

Getting the right feedback is important. To do this, the server and the manager have to actually stop and take the time to get feedback. Rushing through checkbacks and table visits does not work. If you are moving so quickly that it looks like you don’t care, they will assume that you do not care. There is also an intangible quality about getting the right feedback. I have noticed some managers are able to get better feedback than others.

Thanking the Guest

More than one person should thank the guest. Ideally, the server thanks them, sincerely. Then after that the people at the door should offer a warm thank you as well. These words are crucial. Otherwise the guest can leave without feeling appreciated.

Conclusion

All details in the restaurant must meet protocol. This article is about specific moments that can greatly impact sales. The success at these points of the guest experience is based on the service staff member’s soft skills. Your staff should be educated on how important these moments are and trained on best practices for these moments.

Erik Bullman is a Writer and a Waiter.  He has over six years experience in Hospitality and Sales.  His blog is Writer, Salesman, Waiter.

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Chefs: How To Decide Between Apprenticeships or Culinary School

Chefs: How To Decide Between Apprenticeships or Culinary SchoolHaving a formal education is a wonderful thing to be able to put on a resume. Training under an experienced Chef can also teach you just as much practical information. There are pro and cons to both. Culinary schools are more structured environments. Apprenticeships are more unstructured environments. If you have the opportunity to do both, I would highly recommend it.

Culinary Schools Pros:

* Culinary schools look good on a resume.
* Culinary schools give a more structured environment to learn in.
* Culinary schools give broad examples and teachings that cross different types of cuisines and styles of cooking.
* Culinary schools have valuable resources and the opportunity to research independently.
* Culinary schools give a person the opportunity to make future industry contacts.
* Culinary schools give what you get out of them.
* Culinary schools teach basic skills along with business basics.

Culinary Schools Cons:

* Culinary school classes can be unrealistic. Six or more people working the grill station in a restaurant is not the reality of what it is really like in the industry.
* Culinary schools can be very expensive. Evaluate whether you want to be paying off college bills for many years.
* Culinary schools may give students unrealistic expectations. Not everyone is going to become an Executive Chef after graduating from a school.

Apprenticeship Pros:

* Apprenticeships give a person a taste of what really working in a kitchen is like.
* Apprenticeships can give you the opportunity to work under many different types of Chefs, and work one on one with them.
* During an apprenticeship, you make money while you are learning.

Apprenticeship Cons:

* The lack of formal education may hurt you in some hiring environments.
* As an apprentice you may not learn as much about the business aspects as you will need to in order to become a Chef.
* Apprenticeship may lack fundamentals that a formal education can and will teach you.

My best recommendation would be to work (or when all else fails) volunteer to work unpaid in a professional kitchen for at least a few months if not longer before you decide to go to school. Unfortunately many people who go right into culinary schools out of high school have no idea what working in a “real” kitchen is like. Boy they generally are in for a big shock.

So before you go spending big bucks on a school make sure you are going to like the industry first before you dive right in. Not all culinary graduates get to be Head Chefs and “in the News.” If you look at the statistics, a year after graduation, over 15% of graduates do not stay in the field, over 40% are still line cooks and 15-20 years after graduation, many are burned out and have changed careers. I know that in my graduating class at CIA, approximately 50% plus are no longer cooking, many of us have migrated to other hospitality industry jobs: food sales, purchasing, product development, etc. but we are we are not sweating in our whites any longer.Chefs: How To Decide Between Apprenticeships or Culinary School

Half of the chefs and cooks I have worked with over the years have never been to cooking school and they are just as well trained, knowledgeable and talented as ones who have spent the money to be traditionally educated. There is no “wrong way” to get into the field. Regardless of what you decide to do, you get out of it what you put into it.

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Do Your Servers Give Your Guests the Service They Want?

Do Your Servers Give Your Guests the Service They Want?Your guests don’t just come to your restaurant to eat – they come for the experience. Servers are there to do more than make drinks and take orders – they are there to “serve.” That means give the guest the experience they desire.

It’s the server’s job to “read the table” or get a sense of what type of experience their guests want. Part of this is reading the mood of the guests. They can also capture the clues from dress, body language and eye contact. This information gives the server a guess as to what type of service their guests want.
For example:

  • A group of intent looking business people probably prefer the “take our order, bring our food and refills” approach.
  • Vacationers want to know about things to do, how long the restaurant’s been around and suggestions for what to eat.
  • The family celebrating a birthday will want to linger and engage in conversation and attention from the server.A couple or single parent with young children may appreciate a server diverting the attention of their kids for a moment or two.
  • Someone who glances at a watch or doesn’t put down his or her phone indicates quick, no frills service.

Redefine the Servers’ Role
Reading the table helps servers notice small details such as who may pay the check. This gives the guests a feeling of experience from the server.

From my experience, this skill is not always practiced. Servers need to be taught that reading the table and paying attention to the extra details gets them better financial return. A server really needs to see himself or herself as a salesperson. This benefits them and the restaurant with higher sales and better tips.

Match Your Servers to Their Customers

When I waited tables, I always requested to serve the drinkers and the big groups. I considered myself a specialist in taking care of the people who liked to have fun because I’m interested in learning people’s stories and interacting with people. I also come from a large family, so I like connecting with lots of people.

I think it’s important to match your staff to the type of people they serve as best you can. You can structure your table setup so that you match your servers to their skill sets. Place your efficient less talkative servers in the high turnover tables. Put your bubbly talker in the party room or with the larger tables.

Start Every Shift with This Goal

A pre-shift meeting is a good idea, too. One of my former managers had us do a line up and talk about our goals for the evening. He had reminded us to use proper hygiene but also to make the dinner an experience for the guest. He said it was our job to help the customer remember our “experience,” not just our food.

These simple strategies can really make a difference in your customer retention and sales.

Amanda Brandon blogs her thoughts on menu design trends and restaurant marketing strategies for MustHaveMenus, the leading provider of online restaurant menu designs, graphics, and marketing guides for the food service industry.

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POS Systems: Love Them, Learn Them, and Please Don’t Ignore Them

POS Systems: Love Them, Learn Them, and Please Don’t Ignore ThemI didn’t learn to program my first Point of Sale (POS) system until I actually become a head Chef at a restaurant and the POS system impacted my food cost. I taught myself how to use it, as there was no operating manual and none of the waitstaff or the owners knew how to program it either. After two weeks of not being able to program in specials and receiving hand written dupes with orders written on them, flank steaks coming through as tenderloins, sides of fries being no veg, and a host of other things that no one knew how to change or delete, I got fed up. This was my first introduction to the world of PCs, formerly being a Machead.

I have worked in many places where none of the kitchen staff knows how to program or change the POS system. This is a recipe for bad news and a food cost that can go through the roof even in a well managed kitchen. Even if it seems to be simple inexpensive errors, a side of fries instead of no vegetables, on a repeat basis, the small stuff can add up quickly. A side salad with no dressing or dressing/side gets sent out repeatedly with dressing on it, this salad can not be saved, its dressed and the salad wilts quickly.

An inexpensive side at $1.50 a pop, can quickly add up over time when line cooks don’t know or forget that X really means Y. Not to mention the time wasted for a waitperson to physically have to enter the kitchen, tell the cook that this salad has dressing/side and the time the cook wastes (especially on a busy night) noting this.

$1.50 X 100 times is not small change. Multiply this daily for a month and the small change equals thousands of dollars.

Not only does having a properly programmed POS system make sales and inventory easier to track, it cuts down on error, time wasted by waitstaff and by back of the house staff clarifying things and it can also impact tracking theft of product.

Point of Sale systems are wonderful tools, take advantage of them.

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