What are the Top Traits of a Truly Great Catering Waiter? #FoodBusinessReference

Waiters make up a significant part of any catering team. They will often operate the bar equipment, as well as serving the food. Waiters are trained in how to manage practically everything that goes on in front of guests. They will take the orders, clear up the plates, and prepare any extra chairs and tables that are needed.

Second only to the chefs, this is perhaps the most challenging role of the whole catering team. In this article, we are going to look at some of the things people will expect from a good waiter.

Customer Service

People may not expect you to be a dab hand with the bakery equipment, but they will expect you to have good customer service. Yes, it is essential that waiters know how to treat customers right. This means being able to listen to their needs and act accordingly.

Good customer service is mainly about listening and acting as the communications link between the kitchen and the floor.

Attention to Detail

Presentation is everything in the catering business. A waiter must pay attention to detail when they are presenting food to the guests. They need to be able to put it down in a way that does not obstruct other guests or get in the way of a good conversation.

A waiter must always be on the lookout for empty classes and empty plates. Even though the atmosphere might be a relaxing one, there is always something going on. It is up to the waiter to make sure they can spot all these little nuances. They can make or break a dinner.

Food Safety

All catering companies must abide by certain health and food safety standards. This is not just so you can tick a few boxes. It is to make sure that customers get the best quality food they possibly can. Waiters should be trained in how to handle food and how to make sure that food remains fresh until it finds its way onto the guests' plates.

Ideally, all catering staff will have taken an accredited food safety course. This is often a requirement for a worker to join a catering company in the first place.

Staying Invisible

Waiters are very much like referees. You know they have done a good job when they are not a talking point. A good waiter will stand to the side and make sure they do not intrude upon their guests. They will only speak when necessary or when spoken to. Waiters must remember they are part of the furniture not a guest at the party.

Experienced waiters are able to work around guests without interfering with the general ambience. It takes a highly trained individual to be able to do this because their skill comes from all the little things they do. Highly experienced catering equipment suppliers will always take care to employ the right waiters for this reason.

Overall, good waiters are defined by the little things they do. The best catering companies will always make sure they employ a team of waiters who know exactly what it takes to give customers the best service possible.

A Career in Restaurant Management and What You Can Do About It? #FoodBusinessReference



SO YOU WANT A CAREER AS A RESTAURANT MANAGER?

Even if you're currently a restaurant's resident dishwasher, it is still very possible for you to climb the ladder to the very top with hard work, persistence and the right set of skills. A lot of restaurant operators seek people who already have ample experience in nearly all restaurant duties, so if you've been rotating on different tasks for the past months or years, you already have one foot in the door.

However, given the present times, most owners are eyeing potential candidates who have formal qualifications to fill supervisory and managerial roles in the company. While experience also carries a lot of weight, job opportunities are likely to be more open and better if you have an associate or bachelor's degree to your name, particularly those that have something to do with restaurant and institutional food service management.

Understanding Your Work Conditions

A restaurant manager's daily life is often very hectic and subject to high levels of pressure. Thus, a considerable amount of resilience, stamina and physical, mental and emotional endurance is required of you. Since evenings and weekends are the most busy times for restaurants, you should be prepared to work during late nights and weekends. It is not uncommon for restaurant managers to work for around 50 to 60 hours per week, and you will most likely be the first to arrive and the last to leave everyday.

A restaurant manager's work hours and job nature are also highly intermittent, as you might have to fill in for an absent employee, no matter what his job designation is, at the last minute. Hence, it is very important that you know all the restaurant's operations inside out and from top to bottom, as being a restaurant manager does not just mean sitting behind a nice desk and making chitchat with customers. There will be times that you will have to perform all sorts of "dirty work".

The pressures of making sure everything is in order almost always happen simultaneously with a number of other responsibilities. Whenever there are problems, it will be your duty as restaurant manager to seek a solution with the least possible disruptions to other operations, particularly in the serving of customers. This can be further aggravated by uncooperative and stubborn staff, as well as irate clients. You have to have a lot of patience for this job if you want to pull through sanely and in one piece.

Duties of a Restaurant Manager

A restaurant manager's daily duties are not to be underestimated. Apart from the usual tasks of selecting what to place on the menu and determining each of their prices, ensuring quality service and proper food preparation and the efficient utilization of supplies, taking responsibility for the rising number of human resource and administrative tasks are also part of the job description.

Typically, the management team is composed of a general manager, one or two assistant managers (depending on the size of the place) and one executive chef, who takes charged of all kitchen operations. Often, in the case of small restaurants, the manager and the executive chef is just one person. In the case of major fast food chains, there are a number of assistant managers to supervise the different shifts.

All of the members of the managerial team should expect to be working from the moment the restaurant opens until it closes at all days of operation. Because a manager is responsible for all, he does not have the liberty to just skip work because he doesn't feel like going. Restaurant management, though accompanied by considerable perks, is a full service job that requires full time commitment.

Managing the Menu and Supplies

It is a restaurant manager's job to determine menu items. This is often done with the help of the executive chef and will be decided on based on the past popularity of certain meals and the likely number of customers who will patronize it. Sometimes, a new dish is introduced in order to accommodate and avoid the wastage of unserved food. How the menu is arranged also depends on what raw ingredients are in season or simply for the sake of variety and novelty.

Managers also review each dish to find out how much it costs to prepare them, taking into consideration certain overhead expenses, to know what price best represents its value. Items on the menu should also be done ahead of time so managers can estimate what supplies are needed and when these should be bought and delivered. Upon delivery, it is the manager's duty to check the content and evaluate their quality, particularly the meats, fruits, vegetables, fish, baked items and poultry.

Grocery items are not the only supplies that should be monitored. Tableware, linens, cooking supplies, furniture and cleaning materials should also be checked regularly. Waste disposal and pest control should be addressed, as well.

Hiring the Right People

How smoothly a restaurant runs depends a lot on the people who work there. That's why it is important that managers hire the right people for the job. It is the manager's responsibility to explain the company's rules and regulations to all staff members and to provide the training necessary. Employee work schedules are also under his jurisdiction.

Because restaurants at peak hours are considered one of the most stressful working environments in the business world, managers should be able to exercise maximum grace under pressure and handle problems with the least disturbance.

Administrative Duties

While majority of administrative functions are handled by the bookkeeper, managers should also know how there are run, particularly for smaller restaurants where he might have to do the job himself. Issue like work hours and staff wages, tax and licensing paperwork, payroll, supply and equipment purchases and other disbursements fall under this category. Given a highly technological business environment today, managers will also need to learn how to operate computerized point of sale systems to increase productivity and efficiency. POS systems can help minimize the workload by automatically tallying sales, supplies and ranking which dishes on the menu are the most popular among clients.

Training to be a Restaurant Manager

Given the multitude of responsibilities managers face each day, it is important that he is well equipped to handle the job. Colleges and universities offer two to four-year programs on restaurant related subjects like food technology, nutrition, food planning and preparation, accounting, even restaurant and hotel management itself.

The demands of the times today do not only call for a vast experience on the business, but also the adequate formal and technical know-how in order to grow safely with the changes and industry advances.

To further bolster you chances of becoming a restaurant manager, you might want to acquire a certification as a Food Service Management Professional from the Educational Foundation of the National Restaurant Association. This can be obtained after you've successfully completed a series of food service management related courses, passed a written test, and met certain minimum requirements pertaining to performance and experience.

Source: Josh Stone

Five Natural Stone Alternatives to Granite Counters #FoodBusinessReference

Despite the fact that granite could be a popular option for counters not every person wants, or is able to afford granite counter surfaces. There are numerous alternatives available for people who are interested in something other than granite.

Marble Counter Surfaces

Marble is definitely a good choice in place of granite and Cararra marble is undoubtedly a good option. The problem with this is it stains far easier and scratches easily too. However it ages wonderfully and is tasteful and for lots of people the fact that it does wear only adds to the elegance.

Soapstone Counter Surfaces

Soapstone is a second lovely natural stone that is a good choice for those of you in need of something besides granite. It's softer than granite but nevertheless stands up very well under wear and daily use. Soapstone is a lovely, dark stone. It's usually found in black. It makes a fantastic heat insulator making it an excellent alternative for those that love to cook.

Quartz Surfaces

Quartz is quite lovely with a spectacular marbled appearance. Composites of quartz and polymer are a great choice in today's kitchens. While not entirely natural, as a composite, it is non-porous and incredibly tough. There are also pure quartz countertops which stack up quite nicely alongside granite tops. They are actually harder than granite. Quartz also chips less easily, and that is something to take into consideration.

Sodalite Counter Surfaces

These counter tops are simply spectacular! People often mistake it for granite but it is an entirely different material. It's not as strong as granite however the color is rather amazing. Fluorescent like splashes across the surface seem to bring the stone to life. It's a simply a lovely stone which will, by itself, end up being the focal point of the kitchen area. The entire kitchen color scheme can be fashioned around the colors in the countertop.

Zinc Counters

Something you are probably not aware of when it comes to counters is zinc. Zinc has been in existence for a long time and used for such things as counter tops just as long. It is usually fitted over top a wooden form. It comes with a lovely soft gray glow to it and is also an all natural anti-bacterial surface. The surface patina is what can be described as living surface. This simply means with use and age it will transform and mellow into something that's quite attractive.

Source: Bettye Roundtree

Restaurant Secret Recipes and Wine & Food Pairing Guide #FoodBusinessReference

Wine and Food pairing guide. Enjoy your favorite wine with a delicious restaurant copycat recipe

We all have our favorite restaurants and favorite wines. Enjoy restaurant secret recipes with paired wine. Now you can discover famous restaurant secret recipes. Restaurant copycat recipes you can cook at home. Home cooks and chefs have spent hour's time testing recipes that are close to famous restaurant recipes. Discover restaurant top secret recipes with a glass of wine. Bon Appetite!

Food and Wine Pairing:

-Beef, Lamb & Veal pairs well with: Chianti/Sangiovese/ Merlot/Cabernet Sauvignon
-Chicken, Turkey & Pork pairs well with: Merlot /Chianti/Sangiovese/ Zinfandel

-Fish & Seafood pairs well with: Merlot/ Chardonnay/ Pinot Noir
-Pasta & Vegetables pairs well with: Merlot/Chianti/Sangiovese /Zinfandel

- Fruits and Desserts pairs well with: German Rieslings Wines:
Wines:
-Cabernet Sauvignon flavors range from black currant, cherry, plum, mint, chocolate and spice. Pairs well with rich roasted meats or with grilled vegetables

-Chardonnay grape comes in a variety flavors. Tastes includes orchard, tropical, citrus fruit, butter or spice.
-Merlot is a soft wine with rich plum-like flavors noted with blueberry and cherry.

-Pinot Grigio "Grigio" means gray in Italian. Is a bright golden color with an apricot, tropical lemon and pineapple flavors.

-Pinot Noir Red grape in color. Flavors are raspberries, cherries and smoke. Wine pairs well with grilled salmon and lightly sauced pasta dishes.

-Riesling Has a fruit-floral aroma and citrus flavors. Pairs well with Asian cuisine, summer salads and fresh fruit. A pleasant aperitif.

-Sangiovese (San-gee-oh-vay-zay) a brilliant ruby red wine with ripe fruit flavors. Extremely versatile pairs well with a wide range of fowl, meat and pasta. Derived from Latin the "Blood of Jupiter."

-Zinfandel A quintessential "California red." A versatile wine can be pairs with BBQ beef, grilled chicken or roasted chicken.

-White Zinfandel Pale pink in color. Can drink alone or pairs well with chicken, pork or seafood.

Outback Steakhouse Steak Marinade Copycat Recipe

Beef Pairs Well With: Chianti/Sangiovese/ Merlot/Cabernet Sauvignon
Copycat Recipes-Famous Recipe Secrets

Ingredients:

1 cup Scottish Ale
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon monosodium glutamate

Procedures:

(1) Place any cut of steak in a shallow pan (a pie plate works great).

(2) Pour the ale over the steak and cover the pan. Place it in the
refrigerator for 1 hour to marinate. Turn the steak occasionally to
ensure both sides get soaked.

(3) After 1 hour, remove the steak from the refrigerator. In another
shallow pan, combine the remaining ingredients. Stir the dry
ingredients until they are completely blended.

(4) Remove the steak from ale and dip it into the dry ingredients. Turn
the steak to mix and coat it with the ingredients. Rub the mixture
generously over all sides. Leave the steak in the dish with the dry
mixture, and cover it with plastic wrap.

(5) Place it in the refrigerator, turning occasionally, for 30 minutes.

(6) When the 30 minutes are almost up, preheat a skillet or grill to
med high heat. Add a bit of butter and heat until it begins to
bubble. Then remove he steak from the refrigerator.

(7) Add the steak to the hot skillet or grill and cook it to
perfection. Cook steak as desired and serve immediately. Makes
enough marinade for 1 1/2 pounds of beef.

Provided: America's Secret Recipes

Home cooks and chefs have spent hour's time testing recipes that are close to famous restaurant recipes. Each recipe has been time and taste tested. Restaurant top copycat recipes that have the distinct tastes and flavors without the exorbitant costs.
Discover famous restaurant secret recipes. American Secret Recipes has over 700 recipes from famous American restaurants. Cook like a gourmet chef and save time and money.

Source: Gail Mercedes

Different Kinds of Service #FoodBusinessReference

1) Amercian Service

Usually called “Plated Service” because the food is already plated in the kitchen ready to be served to the guest. The chef prepare the food attractively on hot or cold plate with trimming garnishing and other accompaniments and will serve directly to the guest by food server.

2) Russian Service

It is a “Platter Service” were the food is fully prepared and pre-cut in the kitchen and neatly arranged in silver platter by the chef. This is being brought to the dining by the food server who serves to the guest individually.

3) Buffet Service

Known as “Self Service” and is normally use on banquet function and some restaurant. Food is attractively prepared on a buffet table which is classified arrange accordingly to proper sequence from appetizer to dessert. Food was placed in chaffing dish to keep it warm.

4) French Service

It is what we called the “Gueridone Service” were in food is prepared partially at the kitchen and completed by the chef or head waiter in view of the customer. It is very elaborate and elegant type of service and it requires technical expertise on food preparation.

Food Preservation and Canning #FoodBusinessReference

The housewives would be doing valuable service to the country by preserving native foods at home for the following reasons:
1) Food preservation will improve the general health of the people by supplying a more varied and balanced diet.
2) It would prevent the waste of perishable foods by preserving them for future use.
3) It would stabilize prices by equalizing the food supply.
4) It would be a profitable way of spending one’s leisure.
5) It would lessen the amount of imported canned goods which can be easily produced here.

Principal Methods Used in Food Preservation Drying:

Drying is the first known method of preserving foods. It needs little apparatus and is applicable to many kinds of food. The principle involved is the reduction of the water content in a food to such a degree as to prevent it from spoiling. the general methods used in drying are:

1) Sunshine - food is usually sliced and spread to dry under the heat of the sun.
2) Artificial Heat - food is dried by exposing it to hot air, as in the oven.
3) Air Blast - food is dried by means of a fan driven by electricity, alcohol or kerosene.

Smoking:

This process of preserving is usually used with fish and meat. The material is first salted and exposed to smoke produced by slow-burning sawdust or shavings of the wood. The preserving chemical (creosote) present in the smoke prevents the growth of bacteria, aided by the drying which generally goes on at the same time.

Salting:

This method is one of the first known and practiced here. It is used both with animal and vegetable foods. The salt draws out the water content of the food and enters the tissues, thus making the food firmer and preventing decay. The two most important methods of salting are:

1) Dry Salting - The food is first mixed with salt to remove large amount of its moisture and then dried.
2) Brining - The food is packed in a container and covered with a solution of salt (brine) until used.

Pickling:

Pickling is applicable to foods that do not have much taste. Vinegar and condiments serve as preserving materials give delicious flavor and odor to the food. Two methods of pickling generally are used:

(a) Simple Pickling - Food is prepared, salted and preserved with vinegar and other condiments. These ingredients give the food a better taste and preserve it. Sugar is added to the vinegar when sweet-sour pickle is desired.

(b) Fermented Pickling - This is accomplished by curing the food with salt and allowing the lactic acid fermentation to develop for a few weeks. The following spices are used in this method - vinegar, pepper, cinnamon, clove, allspice, nutmeg, celery seed, caraway, coriander, turmeric and bay leaves.

Sugar as a Preservative:

Syrup in a concentrated form acts as a preservative and food products can be preserved either in dry sugar or in syrup which is made by dissolving the sugar in water. When fruits are preserved with much sugar, they are known as jelly, marmalade, jam, candy, or butter preserved according to their form and the method of preparation used.

Sterilization:

Foods decay, spoil or ferment because of the growth in them of living microscopic organisms called germs. These are the molds, yeasts and bacteria. In canning, the killing or destruction of all the germs (sterilization) is essential. Molds and yeasts are killed below boiling point, but bacteria, due to their spores, are not completely killed unless the food is cooked for five hours or about an hour for three consecutive days. Since water and air and food contain germs, complete sterilization is necessary to assure the preservation of foods.

Canning is a method of heating the food and sealing it in an air-tight container. The preservation is affected because: (a) Heat destroys chemical agents (enzymes) in the food which are beneficial in causing fruits and vegetables to ripen and meat to become tender, but its continuous action causes over-ripening.
(b) Canning destroys organisms from getting into the food after it is heated.
Canning is a method that can be used with success in the widest variety of foods. The advantage of canning is that the food can keep long and is always ready for use.

The methods of canning are named according to the main piece of equipment used in the process:

(1) Boiling water bath method
(2) Open kettle method
(3) Steamer or oven method
(4) Pressure-canner method.

The boiling water bath is used for fruits and vegetables to which a large amount of vinegar has been added. The pressure-canner method is used with other vegetables and meats. The oven and open-kettle methods do not give uniformly good results.

Terms in Food Preparation

Beat - to make a mixture smooth and introduce air by a brisk regular motion that lifts mixture over and over.
Blanch - to dip fruits or vegetables in hot water.
Blend - to mix two or more ingredients so that each loses its identity.
Chop - to cup up into small pieces with a knife.
Cream - to rub shortening and sugar with spoon against the sides of the bowl until creamy.
Cube - to cut in small cubes about 1/2-inch in size.
Dice - to cut in very small cubes about 1/4-inch in size.
Drain - to drip off excess moisture.
Garnish - to ornament with something bright and savory; something added for decoration.
Grate - to rub on a grater and produce particles as grated cheese.
Grind - to put through a food or meat chopper.
Marinate - to let food stand usually in French dressing until well seasoned.
Pare - to remove outer covering by cutting with a knife as with potatoes.
Peel - to pull of outer covering as with banana or oranges.
Shred - to put through a flour sifter or fine sieve.
Slice - to cut across a whole bread, meat or potatoes.
Strain - to filter big particles of food or foreign particles.
Toss - to lightly mix ingredients with two forks or a fork and a spoon.