Thursday, December 29, 2011
“It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood; who strives valiantly; who errs, who comes short again and again, because there is no effort without error and shortcoming; but who does actually strive to do the deeds; who knows great enthusiasms, the great devotions; who spends himself in a worthy cause; who at the best knows in the end the triumph of high achievement, and who at the worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who neither know victory nor defeat.” -Teddy Roosevelt-
Friday, September 2, 2011
The Ideal Routine in the life of a Food Service Manager...
...and Manager is basically what it is; whether you wear a Chef's hat, a tie, short sleeve shirt and a visor, or a lab coat, it is all about managing. So here is the perfect routine in the life of a Food Service Manager.
Before the Shift
Arrive to work on time and by that I mean early because as a German Chef once taught me, "If you're on time-you're late, and if you're early-you're on time!" So get to work about 30 minutes early to do a quick facility walk-through making sure nothing is standing out like a broken pipe, a gas leak, busted lights, deadline refrigeration, or a line of employees waiting to get in. Check out any notes, phones messages, or emails pertinent to immediate attention such as call-outs, changes in the menu, reservations, or surprise corporate visits. Check out your daily schedule, see who is coming in and if that is realistic for that day's labor needs. Maybe you can add-on or call off if need be. Check what deliveries are arriving and what products are 86'd and crucial to the delivery-should'nt be any but check. Check your own notes for any unfinished buisness from the previous day that has to be knocked out asap before starting the day. Check out today's production needs, reservations, catering request, key firing times and put together your
production sheets, prep sheets, ordering sheets and all your day's paperwork you'll need throughout shift. Avoid going back to the office for copies, prints, ect. The office should be entered 3 times: beginning, mid and in the end. Draft up a priority list, a to-do list and jot down some key product ordering needs and review cleaning list and special side work projects to be accomplished during the shift. Know your numbers!
Know today's projected sales, know your budget and know when to make adjustments if you're not going to hit budget or if you exceed budget.
Too much of a good things may mean you need to adjust for more labor the following day, maybe sneak in an extra order for product or plan for more
management coverage than expected. Review your day in your head, play it out and have a tentative plan, key timings outlinned and an exit plan to get going home.
Starting the Shift
Make fresh coffee, have a cup, relax, take a deep breath, meditate a minute or so, open the door and let the first employee in.
Greet your employees and do another walk-through in the presence of your employees. Get your thoughts together and do your opening huddle/meeting/
food review/line up and get everyone present in the moment and speak your game plan to your crew. Be sure to drop in a safety note, a guest assurance and a team building, motivational goal. Identify training issues and outline courses of actions for the team and individuals.
Engage your employees, excite them, motivate them, get feedback and always leave an open door to personal feedback. Cut them loose to start their
jobs.
Working the shift
Even though you did a couple walk-throughs visually checking and reviewing
the operational readiness of business, now is the time to document it, get
it on paper and in more detail. I like to start with facility maintenance aand equipment checks. First the money vaults-the walk-ins, freezer and
reach-ins and the line.
More to come................stay tuned....
Before the Shift
Arrive to work on time and by that I mean early because as a German Chef once taught me, "If you're on time-you're late, and if you're early-you're on time!" So get to work about 30 minutes early to do a quick facility walk-through making sure nothing is standing out like a broken pipe, a gas leak, busted lights, deadline refrigeration, or a line of employees waiting to get in. Check out any notes, phones messages, or emails pertinent to immediate attention such as call-outs, changes in the menu, reservations, or surprise corporate visits. Check out your daily schedule, see who is coming in and if that is realistic for that day's labor needs. Maybe you can add-on or call off if need be. Check what deliveries are arriving and what products are 86'd and crucial to the delivery-should'nt be any but check. Check your own notes for any unfinished buisness from the previous day that has to be knocked out asap before starting the day. Check out today's production needs, reservations, catering request, key firing times and put together your
production sheets, prep sheets, ordering sheets and all your day's paperwork you'll need throughout shift. Avoid going back to the office for copies, prints, ect. The office should be entered 3 times: beginning, mid and in the end. Draft up a priority list, a to-do list and jot down some key product ordering needs and review cleaning list and special side work projects to be accomplished during the shift. Know your numbers!
Know today's projected sales, know your budget and know when to make adjustments if you're not going to hit budget or if you exceed budget.
Too much of a good things may mean you need to adjust for more labor the following day, maybe sneak in an extra order for product or plan for more
management coverage than expected. Review your day in your head, play it out and have a tentative plan, key timings outlinned and an exit plan to get going home.
Starting the Shift
Make fresh coffee, have a cup, relax, take a deep breath, meditate a minute or so, open the door and let the first employee in.
Greet your employees and do another walk-through in the presence of your employees. Get your thoughts together and do your opening huddle/meeting/
food review/line up and get everyone present in the moment and speak your game plan to your crew. Be sure to drop in a safety note, a guest assurance and a team building, motivational goal. Identify training issues and outline courses of actions for the team and individuals.
Engage your employees, excite them, motivate them, get feedback and always leave an open door to personal feedback. Cut them loose to start their
jobs.
Working the shift
Even though you did a couple walk-throughs visually checking and reviewing
the operational readiness of business, now is the time to document it, get
it on paper and in more detail. I like to start with facility maintenance aand equipment checks. First the money vaults-the walk-ins, freezer and
reach-ins and the line.
More to come................stay tuned....
Tuesday, March 15, 2011
Kimchi or Kimchee as a Health Food?...Spicy Hot Antioxidant?...Yes, It can Be!
Find it hard to eat right? I mean really right? It's not your fault at least not entirely. Today's lifestyle usually calls for a dual income household and the luxury of cooking homestyle meals isn't left just to the wife anymore. We are pressed for time so we have to eat when we can, what we can and it isn't easy to eat like we should. I know we are bombarded by TV shows telling us how to eat healthy and this and that and once we turn away from the TV, it just doesn't happen. Lets get real about all this and
lets eat real in a real world. And that means you're not going to walk out to your garden and pick some fresh tomatoes and go inside to cook up a fresh
tomato & garden vegetable soup up from scratch served with homemade honey wheat-berry bread and steamed salmon alongside sauteed asparagus & garlic-herb new potatoes. It just ain't going to happen. If it does, it is either a holiday, day off, or one of the spouses screwed up.
But there is a solution to eating real in a real world. Lets think about it realistically. You get up in the morning to go to work, quick breakfast of coffee and a sweet roll, lunch is probably fast food or a cheap brown bag, and dinner might be nearby takeout or frozen/canned slap together meal. After all, who has time to be pealing potatoes after working all day. You have to deal with the kids if you have them, check mail, answer messages, hit the shower, ect. and ect. I think our confusion stems from us think all or nothing-like we either have to do it all homestyle or suffer eating tktake out. No we can have both by simply compromising and splitting it down the middle.
For breakfast, a 3 minute microwave of an oatmeal packet works fine. Eat that and tear out the door with your coffee and a banana. For lunch, many fast food places are now becomming 'fast service' places serving up much healthier options, just look around. As far as brown bagging, keep it basic and simple with whole fruit, deli sandwiches, healthy microwavable meals, and health drinks. Be sure to split up brown bagging with going out for lunch to keep your diet exciting and well rounded. Diet fail because they just get BORING...mix it up with fast service and frequent your in-house cafeteria if you have one and suggest healthier food options if need be. Remember eating healthy doesn't mean boring. Actually, true healthy food is exciting and delicious like pan seared cajun catfish with mango pico de gallo with red beans and rice and a tropical smoothie. Healthy exciting foods deal with light herbs, simple marinade, fun cooking method like grilling or searing and a fun sauce or salsa. Yeah, just like on TV. But you don't have to go through all that prep and work like TV. Try buying marinated foods, or fresh frozen ready to eat meals. At least that is a compromise. Not quite take out but not quite made from scratch. So you can comfortable eat midway on the ideal health index and your spending will be midway. And midway will work. Hell, that is 50%, better odds than Vegas. Listen, it comes down to carefully chosing food options and substituting items. You can buy great pre-cooked pork meals, do a nice packaged sauce and bake off 'brown & serve' rolls with magarine instead of butter. You won't spend as much as eating out but you won't save as much as cooking from scratch but with today's time restraints, it will work. Balancing out the dollar costs and time, it all works out.
So start thinking strategy, strategy, strategy. If you're a chess player, this should be easy. Yeah, some days, you can go for a greasy fast food hamburger-we need it from time to time. Some days, you just have to MAKE THE TIME to cook from scratch. And other days, just modify and put together a expedient meaL like what was mentioned. Remember, finally it is all in moderation and utlimately it is what it is and what work for you-works!
Now what does all this have to do with Kimchi??? Oh, I almost forgot, I am always on the lookout and journey for fun, exciting, delicious and healthy foods. Kimchi is a great way to compliment any existing meal and give it a great ZAP of freshness and zing. I had my lunch today: Tai Pei Chicken Fried Rice (14.2 oz container) from the frozen food section of Food for Less costing about $3. Gave it about 7 minutes in the microwave and topped it off with cool, crisp mild Kimchi from the deli section (3 ounce portion) and a tall glass of Tampico Tropical Punch. Now the whole meal is costing about
$5 which is less the price of a decent fast service place and the USDA nutritional information is telling me that I am eating a fairly nutritionous meal. At least, I am not having fast food with a soda pop (which is fine in moderation in conjunction with a healthy eating plan).
So by finding a healthy option like Kimchi, you can combine this with your meals to give it a exciting lift and eat healthy. Speaking of which, did you know that Kimchi is simply marinated/fermented Nappa Cabbage with scallion, garlic, ginger in a little red chile, salt & sugar. It is gluten free, cholesterol free, low carb, no preservatives/msg and can be eaten with many meals. Substitute the lettuce in your burger with kimchi-Kimchi Burger. Toss it with fresh romaine lettuce with mushrooms, sprouts, and croutons-Kimchi Romaine. And so on and so on. Did you know also that eating Kimchi can also reduce cholesterol and hot peppers (within moderation) is a natural antioxidant. You just make eating exciting, simple and fun and you'll find it becoming a healthy life style option.
So go out there and find your 'Kimchi' to spice up your healthy eating life style.
So go out there
lets eat real in a real world. And that means you're not going to walk out to your garden and pick some fresh tomatoes and go inside to cook up a fresh
tomato & garden vegetable soup up from scratch served with homemade honey wheat-berry bread and steamed salmon alongside sauteed asparagus & garlic-herb new potatoes. It just ain't going to happen. If it does, it is either a holiday, day off, or one of the spouses screwed up.
But there is a solution to eating real in a real world. Lets think about it realistically. You get up in the morning to go to work, quick breakfast of coffee and a sweet roll, lunch is probably fast food or a cheap brown bag, and dinner might be nearby takeout or frozen/canned slap together meal. After all, who has time to be pealing potatoes after working all day. You have to deal with the kids if you have them, check mail, answer messages, hit the shower, ect. and ect. I think our confusion stems from us think all or nothing-like we either have to do it all homestyle or suffer eating tktake out. No we can have both by simply compromising and splitting it down the middle.
For breakfast, a 3 minute microwave of an oatmeal packet works fine. Eat that and tear out the door with your coffee and a banana. For lunch, many fast food places are now becomming 'fast service' places serving up much healthier options, just look around. As far as brown bagging, keep it basic and simple with whole fruit, deli sandwiches, healthy microwavable meals, and health drinks. Be sure to split up brown bagging with going out for lunch to keep your diet exciting and well rounded. Diet fail because they just get BORING...mix it up with fast service and frequent your in-house cafeteria if you have one and suggest healthier food options if need be. Remember eating healthy doesn't mean boring. Actually, true healthy food is exciting and delicious like pan seared cajun catfish with mango pico de gallo with red beans and rice and a tropical smoothie. Healthy exciting foods deal with light herbs, simple marinade, fun cooking method like grilling or searing and a fun sauce or salsa. Yeah, just like on TV. But you don't have to go through all that prep and work like TV. Try buying marinated foods, or fresh frozen ready to eat meals. At least that is a compromise. Not quite take out but not quite made from scratch. So you can comfortable eat midway on the ideal health index and your spending will be midway. And midway will work. Hell, that is 50%, better odds than Vegas. Listen, it comes down to carefully chosing food options and substituting items. You can buy great pre-cooked pork meals, do a nice packaged sauce and bake off 'brown & serve' rolls with magarine instead of butter. You won't spend as much as eating out but you won't save as much as cooking from scratch but with today's time restraints, it will work. Balancing out the dollar costs and time, it all works out.
So start thinking strategy, strategy, strategy. If you're a chess player, this should be easy. Yeah, some days, you can go for a greasy fast food hamburger-we need it from time to time. Some days, you just have to MAKE THE TIME to cook from scratch. And other days, just modify and put together a expedient meaL like what was mentioned. Remember, finally it is all in moderation and utlimately it is what it is and what work for you-works!
Now what does all this have to do with Kimchi??? Oh, I almost forgot, I am always on the lookout and journey for fun, exciting, delicious and healthy foods. Kimchi is a great way to compliment any existing meal and give it a great ZAP of freshness and zing. I had my lunch today: Tai Pei Chicken Fried Rice (14.2 oz container) from the frozen food section of Food for Less costing about $3. Gave it about 7 minutes in the microwave and topped it off with cool, crisp mild Kimchi from the deli section (3 ounce portion) and a tall glass of Tampico Tropical Punch. Now the whole meal is costing about
$5 which is less the price of a decent fast service place and the USDA nutritional information is telling me that I am eating a fairly nutritionous meal. At least, I am not having fast food with a soda pop (which is fine in moderation in conjunction with a healthy eating plan).
So by finding a healthy option like Kimchi, you can combine this with your meals to give it a exciting lift and eat healthy. Speaking of which, did you know that Kimchi is simply marinated/fermented Nappa Cabbage with scallion, garlic, ginger in a little red chile, salt & sugar. It is gluten free, cholesterol free, low carb, no preservatives/msg and can be eaten with many meals. Substitute the lettuce in your burger with kimchi-Kimchi Burger. Toss it with fresh romaine lettuce with mushrooms, sprouts, and croutons-Kimchi Romaine. And so on and so on. Did you know also that eating Kimchi can also reduce cholesterol and hot peppers (within moderation) is a natural antioxidant. You just make eating exciting, simple and fun and you'll find it becoming a healthy life style option.
So go out there and find your 'Kimchi' to spice up your healthy eating life style.
So go out there
Thursday, February 3, 2011
STAY HUNGRY-the art of creating and designing foods
Arnold Schwarzenegger had a book out in the early 70's entitled 'Stay Hungry'. It was named as such to reinforce Arnold's philosophy of success=in order to keep at it successfully; you have to want it as if you never had it. What this meant was that if Arnold wanted to be the best bodybuilder (back then our beloved ex-governor of California was a renowned bodybuilder), he had to continuously stay motivated, inspired, and fresh as if he just started the sport. He knew one reason for dropping off was getting bored, complacent, and tired of the same old routine. So he mentored the thinking of 'Staying Hungry', staying excited and eager to do it. You see it is probably hard to eat when you are full, but when you are hungry, it all looks good and it’s easy to eat. Get it.
Now how is this related to food? Easy...to put out the best foods, to create the best menus, to write the best recipes, to cook the most delicious foods, to be inspired to combine the right herbs, spices, seasoning, cooking styles, food products and present them in the most stylish way; you gotta be hungry. I mean that both metaphorically and literally. I do my best artwork when I am somewhat hungry and have the slightest hunger pangs. I feel being hungry 'Stay Hungry' inspires me just like wine and party have inspired some of the worlds' greatest artist. For me, it is 'Staying Hungry'.
We could even relate this to our more intimate activities if you know what I mean. Could you imagine going into the bedroom after having experienced a delight. Not the same. Now going in ready for excitement really inspires oneself. Right! It is the same with food. I create with the philosophy of 'Stay Hungry'. Stay hungry in spirit, enthusiasm, motivation, and also in the literal sense-Don't eat and then cook!
Stay hungry. Create the best. Just another tip from your friendly neighborhood Chef.
Now how is this related to food? Easy...to put out the best foods, to create the best menus, to write the best recipes, to cook the most delicious foods, to be inspired to combine the right herbs, spices, seasoning, cooking styles, food products and present them in the most stylish way; you gotta be hungry. I mean that both metaphorically and literally. I do my best artwork when I am somewhat hungry and have the slightest hunger pangs. I feel being hungry 'Stay Hungry' inspires me just like wine and party have inspired some of the worlds' greatest artist. For me, it is 'Staying Hungry'.
We could even relate this to our more intimate activities if you know what I mean. Could you imagine going into the bedroom after having experienced a delight. Not the same. Now going in ready for excitement really inspires oneself. Right! It is the same with food. I create with the philosophy of 'Stay Hungry'. Stay hungry in spirit, enthusiasm, motivation, and also in the literal sense-Don't eat and then cook!
Stay hungry. Create the best. Just another tip from your friendly neighborhood Chef.
Monday, January 3, 2011
2011...What's Hot, What's Not...What's Cool, What's New...What's Right, What's Tight...It's Heaven in 2011!!!
Now that the dust of 2010 has cleared and 2011 is in clear visibility, I have a bull's eye sight of the new year all the way down the road into the distant, fading future. A true moment of clarity, somewhat of a spiritual awakening this is proving to be. I know definitely what I want to accomplish this year and it starts with one solid principle-God in Life!
I believe that if I can build everything on this rock then the rest will will work itself out. I am certainly not a saint, but a sinner, born a sinner and will die a sinner. Just praying that I am forgiven. Anyways, back to my topic-Heaven in 2011!
I mean that not only spiritually but also analogically in the sense of obtaining the best, the highest good, reaching for the ceiling, going for broke...ect. Heaven in 2011 will be my year to make it or break it. I will dedicate a greater part of this year to reflect on what it will take to take me into the next quarter of my life. My theme is to deliver the best there is in me therefore delivering the best there is in my profession.
Now in 2011, there will be some great new foods out there, some great new ideas, great new stuff, but really it is just a polished version of what was and has been. What is going to be the difference is putting out awhole new you-a whole new ethusiasm, a whole new dedication, a whole new living the arts. This is what is going to be the difference this year.
That is why it will be Heaven i 2011.
I believe that if I can build everything on this rock then the rest will will work itself out. I am certainly not a saint, but a sinner, born a sinner and will die a sinner. Just praying that I am forgiven. Anyways, back to my topic-Heaven in 2011!
I mean that not only spiritually but also analogically in the sense of obtaining the best, the highest good, reaching for the ceiling, going for broke...ect. Heaven in 2011 will be my year to make it or break it. I will dedicate a greater part of this year to reflect on what it will take to take me into the next quarter of my life. My theme is to deliver the best there is in me therefore delivering the best there is in my profession.
Now in 2011, there will be some great new foods out there, some great new ideas, great new stuff, but really it is just a polished version of what was and has been. What is going to be the difference is putting out awhole new you-a whole new ethusiasm, a whole new dedication, a whole new living the arts. This is what is going to be the difference this year.
That is why it will be Heaven i 2011.
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