OPERATIONS: Equipment Maintenance Best Practices to Keep Your Appliances Up & Running
Believe it or not, your kitchen’s success relies heavily on the maintenance of your appliances and equipment since it’s responsible for the preparation and storage of all your food. Whether you’re just starting off or have been in the business for a while, jogging your memory regarding the fundamentals of good restaurant equipment maintenance can come in handy at any point. Here are some of the best practices for keeping your appliances functioning seamlessly.
DID YOU KNOWS…
102-Year-Old Cognac Rescued
Dozens of cases of cognac and liqueur were recovered from the wreckage of the S.S. Kyros, a World War I-era Swedish steamship that was believed to be sunk by a German submarine in 1917. No one died in the attack, fortunately, though their cargo was lost to the briny depths – until now. Of the ship’s bounty were 50 cases of “De Haartman & Co.” cognac and 15 cases of Benedictine liqueur.
Healthcare & Housing Prices Spike
The following chart breaks down the CPI-U into its eight components, showing that medical care and housing prices saw the biggest increases since October 2018, with the respective sub-indices rising by 4.3% and 2.9%, respectively. Meanwhile transportation and apparel were the only spending categories that saw prices decline over the past year.
Epstein-Meme Meets Beer
Tactical Ops Brewery, a California brewery, has printed “Epstein didn’t kill himself” on the bottom of their beer cans – a nod to the internet memes claiming that disgraced billionaire and sex trafficker Jeffery Epstein was murdered in jail and didn’t commit suicide. The off-beat promotion was thought up by the brewery’s manager who’s hoping to score on the controversy because “it’s a big thing right now.” Tactical OPS, however, is only releasing one run of these “Epstein-themed” cans.
TABLESIDE SCENE
Why it matters to you: Give your guests the drama they want with a tableside presentation.
If you are looking for a way to create buzz in your restaurant, try adding a tableside food or drink presentation. You’ve seen it at the Mexican-themed restaurant, where staff arrive with all the goodies to mash your favorite guacamole right where you can watch. For so many people, that experience is crave worthy. Not only because they love guacamole, but they love the show. There is literally no limit to the types of things you can serve tableside. A steakhouse favorite, tableside-prepared Caesar salad is a traditional offering. Guests are already telling operators that experiences are what they seek when dining out. But, how do you add something might disrupt your restaurants operation?
As with so many other suggestions we have made, you don’t have to roll out something as disruptive as a mid-dining room service performance all at once or even on your busiest nights. Start by offering it as a special, only on off nights. You’re a little slower and servers can learn to hone their version of the delivery. It also creates scarcity for something that a guest will make a point of visiting to experience. Our guidance would include running multiple items served tableside. Don’t be limited to salads or dips. Tableside-beverage service can be very cool. Something as simple as shaking a martini for service or lighting a drink ablaze will delight your guests and get them to return. Even desserts can be fun, think Bananas Foster or Cherries Jubilee. The aim is to give something ordinary an extraordinary lift.
[Source: Thrillist]
IT’S ALL ABOUT THE MANAGERS
Why it matters to you: Engaged managers make change smoother.
Our industry is changing fast with new technologies, trends rolling at light speed, and a newly evolved generation leading the way in Millennials. Navigating this dynamic environment can only be accomplished by having really great field managers. Unfortunately, a recent study by Gallup shows that the field manager is woefully underperforming in our restaurants. The change we all are facing can only be successfully controlled if you have really engaged managers. Unfortunately, the study found only about 36% of restaurant General Managers were engaged. Even worse, almost 1 out of 7 are actively disengaged. Sorry, but that number should give you pause. With 64% of GMs not engaged, you are risking the internal destruction of your business.
This is as clear a call to arms for all upper-level managers to do more for these front line folks. It’s a cliché that every good chain runs exclusively on the strength of their GM talent, because it’s true. If you are not investing in your people they will lose interest pretty quickly. For chain operators, keeping them engage might entail creative programs like Olive Garden’s Tuscan culinary training facility. For smaller operators, it can just mean managing them better. Be mindful of their needs, ask them what they want, and find a way to deliver it. The effort alone will be proof you are committed to them. In any event, keeping your GMs engaged keeps them happy and that in turn keeps them around. Imagine what improving turnover for your GMs will mean to the same for your hourly employees -- right?!!!
[Source: Modern Restaurant Management]
