TACKLE YOUR TO-DO LIST FOR 2019

Get a head start on the essentials for a successful new year in your restaurant

A new year brings new goals – which inevitably means a new list of to-do’s. See what chefs and restaurant owners have on the docket for 2019.

 FOSTER TEAMWORK

foster teamworkChef-Owner Alex Harrel; Angeline; New Orleans
Plan: Schedule a weekly family meal for the whole team before service begins. Bring front-of-house members into the fold, cooking their favorite meals with kitchen staff. “It will be a cool way to strengthen communication and relationships between the front- and back-of-house.”


 REDUCE YOUR CARBON FOOTPRINT

Carbon footprintExecutive Chef Justin Burdett; Crook’s Corner; Chapel Hill, North Carolina
Plan: Expand composting and recycling programs. “One of the best ways to minimize our carbon footprint is to reduce the amount of waste that we’re sending to landfills.”

 

 

 


 BE OPEN TO CUSTOMER FEEDBACK

Executive Chef Craig Polignano; Jockey Hollow Bar & Kitchen; Morristown, New Jersey
Plan: Go the extra mile to confirm product origins – prioritizing local, organic, sustainable, and responsibly grown ingredients. “Include our guests in a conversation about what they would like by encouraging feedback though our servers and by using rating cards.”


 OFFER VEGETABLE-CENTRIC DISHES

veggie centricExecutive Chef Jay Pierce; Mozelle’s; Winston-Salem, North Carolina

Plan: Limit meat to a smaller component or a garnish. “This is a healthier way to eat and is more sustainable for the planet. It is also a challenge [for chefs] to create tasty vegetables instead of always falling back on the crutch of putting bacon in everything.”


 ELEVATE KIDS MEALS

Chef Nicolas Bour; The Gates Hotel South Beach, Miami, Florida
Plan: Go beyond chicken fingers and mac ‘n’ cheese with fun and sophisticated options that introduce children to new foods. “Kids are our future diners!”


 TEACH NEW TECHNIQUES

Pastry Chef Brigette Contreras; STK; Las Vegas
Plan: Revitalize the kitchen by upping the dessert game. “Make the time to teach our staff different kinds of skills and artistries, such as flavored ganache and proper tempering.”


 SHAKE UP PROMOS AND SPECIALS

promosCulinary Director Rich Friedrich; PJW Restaurant Group; Pennsylvania and New Jersey
Plan: Use limited-time offers to flex your creative culinary muscle. “Last year, we really hit it out of the park with extremely well-received specialties like Dogfish Head poached brat sandwiches and a Sriracha-cue burger.”


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