Hightop Hospitality’s Post

Chef de Partie with international cuisine knowledge required for restaurant and catering operation in Bermuda

Explore the hierarchy of culinary perfection with SIMS. From Chef de Cuisine to Sous Chef, discover the roles that create dining magic! 🎩🌟 #restaurantlife #restaurant #hospitality #positions #reel #reelitfeelit #réel #simshospitality

Excellent work and much needed as Shammrock supports the government’s innovative to reduce the impacts of the oils that decay within hours of being made and even more rapidly when heated, aerated & exposed to moisture . Therebye breaking their anti oxidative chemistry and creating trans fats (that accelerate cardiovascular disease in one person in 10 world wide) and carcinogens. Carcinogens accelerate cancer diseases 11M died worldwide). Shammrock unlike their catering competitors is not using the fake canola oils that are smoking, smelling, exchanging a de-composed urea pork taste and creating as the consumer council stated oils that are harmful to the consumer! By using Enjoioil’s they are saving on costs that help to maintain their margins while allowing them to serve far more appealing yummier fresher more natural warmer wax like oil free food.

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Handling customer requests outside of regular service times requires discretion and the ability to balance customer satisfaction with operational constraints. Training can help young people develop these skills, including the importance of discretion in customer service interactions. discretion in a restaurant setting is crucial for maintaining a positive customer experience. While saying no is sometimes necessary, how it's communicated can make all the difference. It's about finding a balance between accommodating requests and managing expectations, all while ensuring the customer feels respected and valued. While there might not be a formal degree for customer handling, it's a skill that's honed through a combination of experience and training. The more opportunities one has to interact with customers and receive guidance and feedback, the more proficient they become in handling various situations effectively. You only have to look at the body language in this video and facial expressions that no training was given. These are the scenarios I put in my training and it works.

Common challenge in the food service industry-guests arriving late for breakfast when the kitchen is transitioning to lunch preparations. It can definitely be tiring and challenging to accommodate these requests, especially when you're already busy prepping for the next meal service. Smart chef & Restaurant Manager would try to find a balance between accomodating the guests and maintaining kitchen efficiency. Some options include having a cut-off time for breakfast orders that is strictly enforced, offering a limited breakfast menu during the transition period, or preparing some breakfast items that can be quickly assembled or held without losing quality. Communicating clearly with guests about kitchen/ restaurant timings (for hotel in-house guests) at check-in can also help manage their expectations. Chefs & F&B professionals, I'm curious to hear more about how you've been handling this situation and if there's a specific approach you've found effective! #FoodandBeverage #chefs #breakfast #lunch #brunch #dinner #pastryandbackery #diningexperience #guestsatisfaction

Resort operations are designed to offer curated experiences of the highest quality. We must always remember that in a service experience, everyone involved creates equal value. Everyone contributes to preparing and maintaining the perfect environment for guests to experience the product or resort, from the cleaner to the GM. As Rory Sutherland often reminds us, the Michelin-starred chef may use the most expensive ingredients to prepare an exquisite meal, but if the restaurant smells of sewer, the person who can create the most value for that restaurant in that situation is the guy cleaning the floor and the toilets—not the glorious chef. #teamwork #everyonematters #valuecreation #resortoperations

In my years in the restaurant industry, I've noticed colleagues manually calculating liquor and ingredient usage for cocktails using printed sales reports. This process is time-consuming and prone to inaccuracies. To address this, I've created a video tutorial demonstrating the creation of a cocktail tracker from scratch in Excel. The tutorial streamlines the tracking process, ensuring efficiency and accuracy. Check out the full video tutorial https://lnkd.in/gBczDGta to simplify your cocktail inventory management. Important note: This Excel tool aims to enhance accuracy and save time, providing a valuable resource for those in the hospitality business. Please like and Subscribe my Channel: https://lnkd.in/gzkbudci #hoteliers #inventorymanagement #cocktails #hotels #restaurants #bartenders

5 Ways To Generate Success In Catering Sales If your restaurant offers catering, you may already have an idea about the importance of a powerful sales culture and an organized system. If you have not yet implemented a carryout catering program but are considering it, these tips will help you shape your strategy. The team at Synergy Restaurant Consultants cannot stress enough the importance of a collective, goal-driven team for driving off-premise revenue. ➡️Download the free whitepaper here: https://lnkd.in/g7WUNE2C . . . #catering #sales #foodservice #restaurant #hospitality #offpremise #dining #fastcasual

CALLING ALL CHEFS Being a professional chef can be incredibly rewarding but it is also fraught with many challenges. What are some of the some of the problems and concerns (other than staffing) you encounter in your role as Executive Chef, Sous Chef, Pastry Chef, Corporate Chef etc. you face that you would like to see solved? We'd love to hear from you because your voice matters. #chefworthy #chefslife #chef #reviewsmatter #problems #challenges #restaurant #foodservice Visit https://www.chefworthy.pro to rate, review & recommend (or not) commercial foodservice equipment. Love it? Hate it? Let us know and earn $15 for every review that's published on ChefWorthy (up to 3 per month/12 per year)