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Sep

Restaurant Design: Tips for Good Interior Design

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When working with a restaurant, you have to make the best out of the space you have. And to be able to create a good dining ambiance for your customers, you need to make the best restaurant design that will maximize your space. No customer would like to dine in a restaurant that feels so cramped; they also want their own privacy when dining out. You should also focus on the interior design of your restaurant to provide an enticing ambiance for your customers.

Here are some tips to help out with your restaurant design. The first is to always give space for welcoming your customers. Some restaurants have the luxury of not including the queue area in their interior space as they can leave the queuing outside. They place their welcoming stand outside and assign a person to welcome customers. But for those who cannot have their queuing area outside, it is best that you allot a certain space for your waiting customers. Think of your busiest days to determine how much space you will allot.

The next tip is to choose the right mix of table and chairs. Put tables that can accommodate 2, 4 and 6 people and pick tables that can be easily carried around. You should avoid using circle tables as they tend to take up more space and seat less people. Squares and rectangular tables are always best for restaurants as they can easily be put together for a group of customers. Such tables will also post no problems when being placed in corners and this is what your restaurant design should be composed of.

The third tip for making your restaurant design is to allot space for your service stations and for the high chairs. You must have service stations that will easily cater to your customer’s needs. It must be easily seen and the assigned waiter should access it easily as well. You also have to allot a certain space for the high chairs and boosters. Don’t wait until the final restaurant design before you decide to give space for these things. Make sure you place them where they can easily be picked up and placed beside tables.

The next tip for a good restaurant design is making a good kitchen design. You can hire the services of a kitchen designer to make sure you have optimal kitchen design. Your kitchen will have lots of equipments including cooking equipments, refrigerators, grills, sinks, and storage for plates and other kitchen utensils. In order to make the kitchen run smoothly, it must be well designed and space should be maximized and used efficiently.

And lastly, a good restaurant design won’t have any blind spots. Yes, some customers may like a little more privacy but you shouldn’t place such tables where the waiter cannot see them. If they need anything, it will be hard for them to get their requests done and your customer’s will just end up frustrated. Also, you should also be ready for customers coming in with many things like their umbrellas and shopping bags. You can allot a certain space to store these things. Bear in mind that a good restaurant design will provide a complete dining experience for your customers and you should make use of your space wisely.

Expert Interior Design Ideas by Top Interior Designer from Singapore Interior Design.
Article Source: http://EzineArticles.com/?expert=Tommy_C_Anderson

Categories : Restaurant Business, Restaurant Consulting

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Sep

Chef Training: Your Ticket To Endless Possibilities

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Let’s face it: cooking is not an easy thing. But then, it is not that complicated either. With the right stuff and the right training, you can head off boasting like a chef that knows its craft.

Hence, whenever somebody has taken good cooking knowledge and skills, we would normally call them chefs. They are, in reality, what the king is to his throne. This means that the chefs are considered to be the highest class of cook with utmost ability and proficiency.

All of these things are not easily achieved. Before they can be acclaimed as chefs, they have to undergo first a rigid and thorough chef training. There are lots of skills to be learned and lots of things to be known in a chef training. Probably, this is the reason why people have high regard on them because of all the trouble they went through.

The Qualifications

In most instances, you don’t need to be a high school graduate just to get hold of the opportunity in attending chef training programs. Though, you might want to be a high school graduate, at the least, because what you know as a high school graduate can be very handy when attending the chef training already, especially if it involves something about mathematics and the skill on managing a business.

Basically, chef training are sponsored by hotels and restaurants. This is because in most case, restaurants and hotels would rather obtain chefs that had personally undergone with their chef training.

The Concept

When you start out as a short order cook or a fast food cook, do not think that you will never have the chance of advancing to the next level. All you have to do is to take vigorous and rigid chef training so as to acquire the needed skills on the advance level.

With chef training, students are trained in “apprenticeship program” being offered by most professional schools, hotels, and other food and beverage businesses. One of which is the 3-year apprenticeship program managed by the local divisions of the American Culinary Federation.

Likewise, there are hotels and restaurants that offer chef training also. The best thing about it is that you are most likely hired by the same company after you have finished your chef training. Most restaurants and hotel management find these arrangements very feasible since they will no longer have to go to a tedious manner of posting for job applications, screenings, and hiring applicants.

Besides, you would also require your hired chefs to still undergo additional chef training so that they will fit to your standards. That would be a double cost of expenses for you.

The Skills

Generally, chef training are not just any ordinary cooking lessons that one may learn. This refers to the most advanced level of what every cook may achieve.

In chef training, you not only learn more techniques in cooking but you are already trained in the supervisory and managerial level. This is because you are expected to handle a group of cooks once you get hold of the edge in chef training. In fact, you are not only expected to acquire new skills after finishing chef training but you are also expected to manage your own restaurant or hotel as well.

The Endless Possibilities

Indeed, after finishing chef training, the endless possibility of earning a good living is at hand.

In reality, chefs are very in demand these days. With a growing trend in fast food businesses and restaurants, it is no doubt that you can have a proliferating career once you have finished attending chef training. You have the chance and the opportunity to get hired locally or internationally.

Employment growth in chefs are imminent, especially now that the whole populace is constantly growing, therefore, more people will need the chef’s service.

So, for those who want to be a chef or simply those who knows how to cook and wants to know more ways on how to get a good job, it is best that you attend chef training. It doesn’t just gives you the proper knowledge on cooking and advanced cooking but also maximizes your potential in handling your very own cooking business.

Certainly, chef training is your ticket to endless possibilities of living a good life.

For more great chef training info and advice check out: http://www.culinaryschooladvisor.com
Article Source: http://EzineArticles.com/?expert=John_Morris

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Categories : Culinary Arts, Restaurant Business, Restaurant Consulting

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Sep

Restaurant Training – Good Kitchen Practices

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Once you have your restaurant up and running you will need to make sure everything runs smoothly by ensuring you have good systems in place in your kitchen. The kitchen is the heart of your restaurant so it needs to be properly looked after.

A cleaning schedule is imperative for your kitchen as it is important to maintain a high level of hygiene. You can devise a schedule by listing the tasks to be completed then assigning the frequency which the tasks need to be done. Having an effective cleaning rotation also helps with environmental health officers as it is something they like to see properly implemented.

Another practice which will help your due diligence is taking regular fridge and freezer temperature checks, twice daily should be sufficient to show that the storage of your food is something that you are taking seriously.

When storing food it is advisable to adhere to a strict date labelling system to ensure that food does not hang around in your fridge too long. There are a couple of ways to go about this, you could use a colour code system where each day is assigned it’s own colour sticker. For example if Monday has a red sticker by Thursday you know that all red stickers need to be thrown away as they are too old to be served. Or you could write date labels and stick one on each item with details such as best before date. Personally I prefer the colour coding as it is easier to see which food items need to be discarded.

Another system you will need to have in place is a record of all the cleaning chemicals that you use in your premises and a data sheet for every chemical that would tell you the best way of handling it, what to do in an accident if it is consumed or spilt on the skin etc. This information is also important if you need to seek medical advice it will tell them what the chemical contains and how to treat it. Don’t worry though all of this information should be readily available through your chemical supplier. If you would like more information on restaurant kitchen training check out my website http://restaurantmanual.info Article Source: http://EzineArticles.com/?expert=Anthony_C_Summers Article Source:

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Categories : Restaurant Business, Restaurant Consulting, Restaurant Service Improvement

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Sep

5 Tips on How to Handle Your Kitchen Staff

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Restaurants is one of the leading businesses in the world, but the success of this business, along with the location and the quality of food, depends upon the kitchen staff. In other words, you can say that the kitchen is the backbone of this business industry. Being a place of intensive labor, the kitchen requires a significant amount of skilled talent. In the process of building a team for your kitchen you should take care that people you appoint are comfortable working for long hours. You should make sure that you have a consistent hiring philosophy while screening employees for your restaurant. Here are some tips about that:

1. As soon as you build your team, you should train your staff. Nothing makes your restaurant operate more smoothly than having a well-trained kitchen staff. A trained staff in your kitchen can better understand the importance of quality food and it leads them to work more happily and confidently. It often happens that some of your staff may come and go. Therefore, you should have an ongoing training program, conduct it at regular intervals in-house. Training will not only improve the quality and presentation of your food but it will also reduce the wastage of food in your kitchen. Training gives them better ideas and it slowly develops their skill.

2. Your kitchen staff should be clear about their duties. Sometimes, they may have to go over and above the call of duty! The kitchen staff should make sure that your guests have everything they need. Cleaning up both the dining area and the kitchen is their responsibility of the kitchen staff. You should supervise and ensure that they maintain hygiene within the restaurant and especially in the kitchen.

3. Maintain a high degree of focus on the team manager of your kitchen. Hire someone who is creative and confident enough to handle a team. He should also be capable of inspiring the kitchen staff to exude energy and enthusiasm. He should also be capable of taking the main position of the chef when he is not present in the kitchen.

4. You need to make sure that your staff is properly paid and that they are satisfied. You should acknowledge and respect everyone in the kitchen for his or her effort and his or her contribution to the mission of a successful restaurant.

5. It is very important that you provide a safe working and dining environment to your employees and guests. You should make sure that there is a proper airflow in your kitchen. Even if you have an excellent location and a perfect business plan, if you do not get the right restaurant equipment, you can fail badly. Kitchen appliances for your restaurant kitchen may differ from the appliances that you normally use at your residence.

Apart from knowing how to maintain a restaurant kitchen, your staff should know the basics of fire prevention. On your part, you can make sure adequate fire extinguishers are in place. You need to support your staff to fulfill your mission of delivering the best service and food.

For more information please visit our Restaurant Accounting website. Article Source: http://EzineArticles.com/5477489

                                                       CHEF TRAINING DVDs!!
                                Culinary Institute of America, Cornell University, NY
                                               Highest Quality Chef Training DVDs
                                                    Order Now -  (888) 276-4808

Improve Your Service Reputation and Increase Sales Immediately!
How to Improve Dining Room Service

Service That Sells!

Categories : Culinary Arts, General, Restaurant Business, Restaurant Consulting

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Aug

Restaurant Staff Training Tips

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It is widely known that poor service and staff who are difficult to deal with will account for the vast majority of customers who never come back to your restaurant. Staff training is the only way to address these issues properly, and the sooner you implement a program to get your staff up to speed, the better.

One of the simplest and most effective approaches to a café or restaurant staff training program is to ensure that each member of your team has a variety of skills. This is particularly relevant to small to medium size enterprises. While it is unrealistic and impractical to want everyone to be expert in all areas of the business, it is reasonable to aim for a core staff that can collaborate effectively and adapt to whatever situation may arise. One of the most exciting aspects of the hospitality industry is that no two nights are ever the same; this means preparation and flexibility are essential.

The level of competency in your staff will make the difference as to whether your restaurant generally runs smoothly or is a constant source of stress for you, the owner/ manager. Likewise, it will determine what kind of experience your customer has, and as we have said; this can make or break your business.

People who feel incompetent will often behave defensively and unco-operatively, putting strain on other staff members and leaving your customers with a bad taste in their mouth, no matter how good the food is. On the other hand, those who know they have valuable skills will look for ways to use them. Increased job satisfaction, better customer service and loyalty to their employer will likely follow.

Increasing the level of competence in your staff and their sense of pride and interest in their work is not hard to achieve. Very often people don’t know what they don’t know; that is, your staff may not realise that with some minor adjustments to the way they operate, they could increase their own tips and enjoy what they do a lot more. Of course most importantly a team who offers efficiency behind the scenes and great service and skilful up-selling out front will make a real impact on your average takings and to that all important repeat business.

You may decide you have the time and resources to implement your restaurant staff training program in house, or you may decide it is worth hiring a consultant. If you decide to seek outside advice, remember that this person is there to give you what you need in your particular circumstances, and should be able to quickly assess your situation and what they can offer you.

For more restaurant staff training tips and restaurant strategy visit http://www.hospitalitycoaching.com/ Hospitality Consultants providing support and advice to restaurant owners and managers.
Article Source: http://EzineArticles.com/?expert=Louise_Schafer

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How to Improve Dining Room Service

Service That Sells!

Categories : Restaurant Business, Restaurant Consulting, Restaurant Service Improvement

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