I am a first time executive chef, recently graduated from culinary school and running a quick service cafe in southern california, pizza's, salads, sandwiches and soups, all from scratch, some organic options. The owner has had experiance with pizza joints and this place is a little bit differant than that. Things are going well and I am finishing week 4 of business and starting to get food costs and labor costs in line with projections and people really like the food. I am however being reviewed tomorrow and I was looking for any advice as this is my first review as a head chef, besides making sure things taste good.
First review for me and the restaurant...advice?
ChefTalk.com Top Picks
I get a mystery guest thing done once every 3 months and the way i deal with it is to get the report and train the staff based on the expectations of the brand standard then every single guest gets the exact same treatment.
my suggestion would be (if you know who is reviewing) get their last couple of reviews and see what things annoyed the reviewer and make sure you dont have similar problems.
make sure your staff understand to be on their best behaviour with consequences both positive and negative based on the performance of the place in reviews and reports. for example we put away 100 pounds per month if the reports are good, if not; no bonus and then at the end of the year the value of that bonus depends on their perfomance throughout the year.