F & B
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RUN IT RIGHT
HERE ARE NINE ATTRIBUTES OF A WELL-RUN KITCHEN THAT KEEPS THINGS PRODUCTIVE , CREATIVE , SAFE AND , DARE WE SAY , FUN :
“ ENGAGEMENT IS HAPPINESS AT WORK , AND THAT IS THE SILVER BULLET .
JUSTIN FIELDS , SVP , MAKEREADY HOTEL , RESTAURANT AND RETAIL COMPANY
better communication and more focused front of the house and kitchen staff , Thompson says . “ You don ’ t have the typical chef and restaurant manager going at each other when that restaurant manager reports to the chef and was more than likely hired by the chef ,” he says . “ There ’ s that automatic bond that gets created there so you have a stronger working partnership .”
Dean Wendel , vice president of F & B at Concord Hospitality , says chefs are increasingly involved directly in marketing , promotion and social media . “ We now have influencer budgets built into our F & B operations so we can make those things happen and promote these chefs ,” he says . “ They now are part of the sales effort for the entire hotel .”
This streamlined kitchen organization is not the norm in Europe , Wendel says . “ In the U . S ., there is a big focus on creating revenue and profit , so we have gone to a more reduced structure within our food and beverage operations , probably more than in Europe and abroad ,” he says . “ Our wages are partially to account for that .”
CHEFS WHO KNOW FINANCE : “ Well-run kitchens have a strong relationship between the director of finance for the hotel and the F & B directors and the chefs ,” says Justin Fields , senior vice president for restaurant , bars and retail for Makeready Hotel , Restaurant and Retail Company , Dallas , Texas . EXECUTIVE CHEFS WHO ARE STRONG LEADERS : “ A boss manages his or her employees while a leader inspires them to innovate , think creatively and strive for perfection ,” says Michael Vigna , president , The Chef Agency , New York . A DEDICATED ADMINISTRATOR : “ I have one person who purchases things , calls purveyors and checks prices ,” says Drew Statz , executive chef at Hotel Deco in Omaha , Nebraska . “ Having one person dedicated to this , 40 hours a week , has been a huge help .” COMMUNICATION IS EFFICIENT AND SAFETY IS EMPHASIZED : “ In a well-run kitchen , you ’ ll hear a lot of safety terminology like ‘ behind you ,’ or ‘ corner ,’” says Dean Thompson , director of culinary operations at Concord Hospitality . “ Everyone ’ s in sync , and everyone ’ s aware and communicating so that they don ’ t get burned or slip and fall .” KITCHENS ARE CLEAN AND ORGANIZED : “ That takes constant vigilance ,” says Dean Wendell , vice president of F & B at Concord Hospitality . “ Everyone understands their role , and they communicate constantly so that the hourly staff doesn ’ t hear different information depending on who is there .” WELL-RUN , REGULAR MEETINGS : And it isn ’ t just the managers and chefs doing the talking . “ Keep staff engaged ,” says Marianna Alfa , vice president of concept development for Hospitality House , New York . “ Instead of preaching or reading through reports , make them feel present and included . A great question I heard a chef ask at a daily meeting was , ‘ What was the best thing that happened to you at work yesterday ?’” EMPLOYEES ARE INCLUDED , CELEBRATED AND HAVE A SENSE OF PURPOSE : “ Engagement is happiness at work , and that is the silver bullet ,” Fields says . NEEDS OF STAFF AND RESTAURANT ARE ACCOUNTED FOR : “ More balanced chefs working in more balanced environments tend to produce better cuisine ,” says Evan Sheridan , executive culinary director for Aparium Hotels . MORE WOMEN ARE WORKING THERE : “ If you get a bunch of similar-aged males together , the vision starts to get nearsighted ,” Statz says . “ You can ’ t see everything when everyone has the same perspective . Having more women in the kitchen makes it a little more professional .”
36 hotelsmag . com October 2019