In a restaurant, a thoughtful training program ensures staff members are skilled and confident, and that they take pride in their work. There’s a reason so many of the world’s best chefs come from a background of fine dining and formal training! We asked the team at San Francisco’s Quince, General Manager Matt Cirne and Chef de Cuisine Jonathan Black, how they approach training at their two-Michelin-star restaurant. Here are their tips for developing members of the front of house and back of house.
Sometimes chefs need to get out of their own kitchens to grow their audience — and business. The team behind Foreign & Domestic in Austin, Texas created Indie Chefs Week to start a dialogue between chefs across the country. Their events bring young, aspiring chefs to their restaurant in Austin and beyond, sharing venue spaces and audiences to reach new customers. The flagship event is a face-to-face meeting of 30 chefs, who come together in a single venue to prepare multi-course meals for guests.
From happy hour specials to prix fixe menus, promotions are a great way to reach a new customer or bring people into your restaurant during slow times. Because the Garces Group operates more than a dozen restaurants concepts in Philadelphia and beyond, we asked Vice President of Restaurant Operations Scott Steenrod for his top tips to make new promotions work effectively. Read on!
Gregg Rapp is a “menu engineer,” which means he consults with restaurants to make their menus more profitable by designing them with visual and verbal psychology in mind. He’s spent the last 30 years helping restaurants grow profits and increase customer loyalty and frequency — often just by changing the presentation of what’s already being offered. We sat down with Gregg to hear his list of Dos and Don’ts for restaurant menus.