russ blakeborough

Creating a Flavor Symphony

Whether eating, cooking, or creating a cocktail, the art of learning how to methodically taste all the elements of a dish can be something that lasts a lifetime and can be used daily.  Try following this outline taught to me by a renowned Hungarian Chef.

Let me explain.  First, you must learn how to interpret what you are tasting and then you can enhance and perfect the taste.  This same procedure can be used when creating a dish or a cocktail to make sure that it is well-balanced, full-bodied, and has flair.


Think about it as an artist would create a painting: The background of the picture is the depth or the base of dish, the middle ground is the storyline, or flavor accents, and around the edge (and sprinkled throughout) are the highlights.  The highlights give style and personality to the dish while dancing around and giving sizzle to the finished piece.  Then lastly, think about tying this all together as an exciting work of art.

The Art of Tasting
russ blakeborough

Concept creation is such a very important process. One in which you should spend a great deal of time and effort - much more than people generally do. After all, it will be the personality of your restaurant, your labor of love, for years to come. The decisions that you make during this process should not be taken lightly. In this day and age, where there are so many great restaurants, guests will only return to and tell others about, the ones that are truly memorable and that they can connect with on a deeper level.

 

As your concept creation consultant, I would begin by asking you a series of questions. Basically, interview you and find out all your deepest thoughts about what you want to the restaurant to be: what is your focus, your dream, and vision for your restaurant? Once I get a clear understanding of what’s in your head, I will research - starting with the area restaurants to evaluate what the competition is doing. For instance, what are the top 10 comp-set restaurants doing?  Then, I would evaluate all equivalent style concepts in the area to see if there are any missing concepts, which may fit the bill, or help us find any other needs that can be filled. It does not have to be necessarily a specific type of cuisine; it certainly can be, but you do need to have a distinct theme and personality. This persona will set the tone for how the restaurant is run, how it is marketed, and how it is viewed in the public eye. The goal is to create something that is memorable, inspiring, exciting, and unique. A concept that will show creativity, sensuality, style and personality.

The next step will be the Concept Creation. Based on research and your vision, I will draw up three concept boards that depict three separate ideas/possibilities for you. The concept board will show visually, the name and theme outline, all in a quick view format and design look. This helps us narrow down the direction to one concept. From there, I will create the final presentation concept.
 

The final deliverable will contain a name, style, design elements, décor, music, lighting, menu outline, beverage highlights, events that speak to the concept, the look, and style of the server, as well as, approach and wardrobe.

Creating a new Concept

Food Service Bootcamp # 5 Appreciate your Service Leaders

There is a big difference between bringing the food to the table and really serving the table. To serve, one needs to have a service mindset. Recently I led a service delivery session with a group of experienced servers and found some sad attitudes that can prevent good service and be the downfall of your business. Unfortunately, they are more common than you think.

Being in the hospitality business requires, as obvious as it sounds, a need to be hospitable to those people being served. Some servers seem to resent being a server of people. I know that this sounds simplistic, but if you do not have servant heart then find another career. If you frequently hear things like: “they can wait”, “whatever, I am not their servant”, or “they are just rude”, you need to act. These types of attitudes are not sustainable in this industry. If anyone on your team thinks of their role as just a job to get you through school, and they seem to do it with resentment, then you are doing them, yourself, and the guest, a huge disservice. Please put a stop to it. You cannot allow this attitude to fester in your restaurant. Whether you are short-handed or not, for everyone’s sake, point them in the direction of an alternative career. That attitude can be like a disease and spread quickly in your restaurant!

A server must be organized, able to multi-task, be able to read people, be passionate and knowledgeable about the food, the drinks, the menu, the city and practically any other subject. They must be a good listener, know how to work as a team and support other team members, and be a leader - one who is not afraid to speak up when working with the kitchen, the leadership, and support staff to help solve issues that may arise.  Your star servers will be excited to talk with their guests, take pleasure in making someone’s day, and enjoy the challenge in turning that frown upside down - and if they cannot [which does happen] then they will do their best to be happy, cheerful and efficient!

Great servers are many, and you can see if you watch, who they are. They glide through the restaurant with grace and a big smile connecting with your guests. Identify and recognize these service leaders when you have them on your team; give them space and support and let them rub-off on everyone else. Appreciate them in any way that you can: for they are worth far more than you can imagine in bringing back repeat business and setting the level of service for the rest of the team.

“Service is an attitude. You either have it or you don’t” … Certainly food for thought!

Russ Blakeborough, Managing Director, is a Food & Beverage consultant and thought leader with Focus F&B. 

Refreshing Your Restaurant – Do you need New Lipstick & Blush, a Make-Over, or Plastic Surgery?

Refresh, Rebrand or Redesign?

Does your restaurant feel out of date? Tired? Is your service dragging? Food good, yet, kind of vanilla? Is your marketing fading? Are sales declining? You don’t even want to eat there!

Below, we will narrow down the choices, so that you can a better understand what you need, want, and can afford when considering a refresh of your space.

A Refresh is the least expensive option. Like doing your own makeover-grab a friend, a glass of wine, and try some new ideas.  A new hair-do, stylish outfit, and Bam, you are in business! Sometimes, this is all that you need: a new menu, gather the staff, do some training and encouraging, have some one-on-one time with your manager, and appoint a social media champion.  Then you are off to the races! Like new shoes and a new suit, it will transform how a person is perceived and can give your restaurant a new identity. A refresh can keep your current recognized look and feel, but bring new life to your floundering concept.......

Is your food cost out of control?

Always blame the Chef, right? While controlling food cost is generally assigned to the Chef, it requires everyone to be on-board. There are so many areas to look at and be vigilant of, that it should be a team sport.

 

Catering, Purchasing, Corporate Support, Marketing, Restaurant Manager, Server, Cooks, Cafeteria, Engineering, and more, all have a role.

 

Let’s me ask a few, hopefully thought provoking, questions of your team. This will give you a starting point to explore ways to tame this beast!

New York, New York - more than one reason to visit!

Last week, I had the pleasure of exhibiting at HX – The Hotel Experience – the hotel show in New York, for the first time. All I have to say is that this was a great experience, and it won’t be the last time I attend!  First of all, the show was relevant, organized, and of course, very hotel-focused. There was everything from the latest innovations, equipment vendors, the newest high-tech gadgets, to food consultants, and more, more, more! So, if anybody is looking for recommendations for a great show to visit, or participate as an exhibitor, I would definitely recommend it!

 

 What are you thankful for? We have a lot!

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As we enjoy our Thanksgiving holidays and share in this great tradition, please remember that even though you may have tough times, are struggling with issues, not feeling well, feeling down, or are unable to share this day with your families; remember that we are far better off than some others. 

 

Please make sure you do something today to show how thankful you are and help someone else in need!

 

That's what hospitality is: being hospitable, not only to our guests, but to all.

 

www.focus-fb.com

 

 

The Top 7 Ways to Increase Your Food &amp; Beverage Revenues &nbsp;

We are always looking for ways to increase our top line as top-line revenue improvement is always the easiest way to improve your bottom line!

 

Some quick and easy thoughts:

 

1.     How is your restaurant viewed? What do visitors think about the experience?  Look on Yelp, Open Table, Trip Adviser, Foursquare, Zagat, or many others. If people don't like your restaurant, people won't go. So, what is the fix for this? Work with your team to dissect the feedback.  Believe what people are saying. Don’t be in denial! Respond to any negatives, and then also, try to increase your general number of surveys with more positive to dilute any negatives.

Hotel F&amp;B Analysis Visits- can you afford it?&nbsp;
  • With this program you will have direct insight into each of your hotel’s Food & Beverage Operations, along with a roadmap to success and savings.
  • The cost of $1600 can pay for itself in one month and yield greater benefits over the next year.
  • It is easy for you, it is non-invasive for each hotel, and will produce realistic benefits.

Servicing the nightmare!

“They sell the dream; we have to service the nightmare?”  I hear this over and over from operating teams about how the sales and revenue management teams sell the hotel.

 

Always be sure to look at this from both sides. Of course, I know that you want the sales teams to be aggressive at your hotels as these keep everyone in business, “but if only……” you think.