I can see what flguru is saying to an extent. Although I did not see where that particular post was or is in the discussion. so Is the flguru a owner or a chef? From the sounds of it more than likely management or ownership, forgive me for the assumption. There are a lot of factors of startup and planning. I can see what he is saying about a new hire chef to do a menu from scratch, that is a recipie for disaster! It may not be a "bad restaurant" it will just be another restaurant that will not last, thats it. Chefs do run kitchens and actually cooks cook! A chef knows why you cook. A cook simply knows how to.
Menus are marketing and this is a job that has been taken away from chefs! Yes menus are a part of a chefs job. Menu costing and vendor relations are yet again "a chefs job". Running inventory executing labor "in the kitchen" is a chefs job! Show me a chef that does not know marketing and I can show you how they do not know their job! I understand the new line or era of menu engineering and what a business owner could state as thats their job, truth be known that is not their place! No questions asked! Their job is to run numbers make, numbers work, branding, working with vendors to get the best possible pricing (which is pretty much gone anymore), and dealing with the politicals of the place, etc..... They are the force that drives the success of a restaurant. Now with all of that being said, the managment staff have a differnet lime light of marketing it is external marketing. What I mean by that it is their job to drive the customers to the door to see what the chef has marketed on a approved menu. We can debate this all day long. Managers and Owners have their place in a restaurant and that is not in the kitchen or in the menu, when it comes to menu implimentation let the pros who know what the excell in do what they do. With the proper communication and proper delegation of responsibilites (knowing your role) a succesfull place will stirve for years and years.
I read so many posts about people who get put into spots that is not a right spot for them at that moment!
Jess my friend, try not to accept another position without all of your T's crossed and I's dotted to say. You have to take care of number one first (with out that you cannot take care of anyone else) mainly due to uncertanty or the unknown. I think that I can speak for a few of us here, if not forgive me. But we all have at sometime some to a bump in hte road like this maybe not exactly but close. these are lessons that pave your path for sucess later in life. Put this in the knife case and build on it. This issue maybe a thorn now but rest assured, if you stick with it. This thorn will turn into a rose, heck you never know maybe a garden of roses! Good luck with this endeavor
If anyone feels like I have stepped on their toes. I ask that you wear thicker toed shoes. I do not mean any harm or aggrivation. There needs to be a strong shift in the restaurant world. There are too many greats gone and toom any greats never started because of business and other political issues that get in the way.
I have learned long ago.
Food is food! you can get it anywhere!
A sucessfull restaruant is not the mastery of the food its self! A sucessfull restaurant is a mastery of business the great food that comes from that masterd establishment is just icing on the cake.
I could go so much deeper on paragraph two. But for the Chefs who know well they know.
Happy Holidays to all