Published December 16, 2016
Dear waiter, you may want to consider some of these things. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition. Do not inject your personal favorites when explaining the specials. Do not hustle the lobsters. That is, do not say, “We only have two lobsters left.” Even if there are only two lobsters left. Do not touch the rim of a water glass. Or any other glass. Handle wine glasses by their stems and silverware by the handles.
Key Takeaways:
- While I understand it’s not your fault that the fries weren’t hot enough, it is your responsibility to do your best to serve hot food.
- I get it. You don’t want to bother the cooks because you’re pretty sure they hate you and your cool hipster beard. Or they’re too busy smoking cigarettes out by the dumpster.
- Look, the next time a customer tells you the food isn’t hot enough, just apologize and then figure out what you need to do to fix it.
“Look, the next time a customer tells you the food isn’t hot enough, just apologize and then figure out what you need to do to fix it. It’s our job.”
http://thebitchywaiter.com/2016/11/an-open-letter-to-this-lazy-waiter.html
Published December 16, 2016
Are you interested in more cultured food than some people you know? Do you pride yourself on being a foodie, or whatever you like to call it (if that’s too mainstream)? “Find Left Side of the Menu Inspiration From Mission Foodservice” gifts people with new twists on old menus, and helps you find new foods to make sure you bring into your life.
Find Left Side of the Menu Inspiration From Mission Foodservice
Published December 16, 2016
Over the past three decades, Steve Harwin, who owns Diversified Diners in Akron, Ohio, has refurbished and tricked out old diners and turned them over to new owners who want to give them new lives. When Harwin first became seriously interested in flipping diners, he road-tripped across the U.S., canvassing the diner scene. Most of the diners were concentrated in the Northeast, as a handful of companies, including Fodor, Silk City, and Jerry OMahony, had mass-produced classic diners, some of them incentivized by Franklin Roosevelts New Deal economic programs after World War II.
Resurrecting America’s Great Old Diners
Published December 16, 2016
Meat prices rose sharply toward the end of 2013 as a result of a hit on the supply side. According to the U.S. Department of Agriculture, lower numbers of cattle herds and a dry spell in Texas resulted in a shortage in beef supplies. The department expects these prices to remain high because of the time it takes for cattle to be ready for slaughter. The increase in the cost of a key food item such as beef will affect restaurant stocks such as McDonald’s Corporation, Burger King Worldwide, Inc., Wendy’s Company, and Chipotle Mexican Grill, Inc.
Key Takeaways:
- While the latest Consumer Price Index (CPI) figures indicate prices more than 2 per cent lower than last year, Prestige Purchasing and CGA Strategy’s own Foodservice Price Index (FPI) has found that the foodservice sector is actually being faced with a 2 per cent rise.
- Restaurant, pub and hotel owners have already been warned to expect price rises for certain types of produce where supplies have not been able to meet demand, such as avocados, salmon, chocolate and coffee.
- Prestige Purchasing advises caterers to check contracts with suppliers and review any clauses that benchmark budgets to CPI to help counteract the price rises.
“Last month purchasing company Beacon also warned operators to expect prices rises of 15 per cent for prawns due to increased pressure on supply and extreme global weather conditions.”
http://www.bighospitality.co.uk/Business/Restaurants-pubs-and-hotels-at-front-line-of-rising-food-inflation?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+bighospitality%2Fnews+%28BigHospitality%3A+Latest+News%29
An Open Letter to This Lazy Waiter
Dear waiter, you may want to consider some of these things. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition. Do not inject your personal favorites when explaining the specials. Do not hustle the lobsters. That is, do not say, “We only have two lobsters left.” Even if there are only two lobsters left. Do not touch the rim of a water glass. Or any other glass. Handle wine glasses by their stems and silverware by the handles.
Key Takeaways:
“Look, the next time a customer tells you the food isn’t hot enough, just apologize and then figure out what you need to do to fix it. It’s our job.”
http://thebitchywaiter.com/2016/11/an-open-letter-to-this-lazy-waiter.html
Commentary
Comments closed