February Newsletter‏

The Next Course Newsletter News you can use.      Customer Service      Operation Strategies      Technology February, 2015 The Main Ingredient Tipping is more prevalent in food service operation than in any other service industry where employee depends on tips to supplement their wages. And, it still is a function of the customer discretion than any suggested amount on a bill, poster or cultural practiced. How much to tip is further divided by the segments of the industry you choose to dine. From the neighborhood deli, Fast food, to the cities casual and fine dining establishments to theme family concepts in the suburbs to the sea and sand locations to private clubs with golf, spa and tennis amenities is discretionary base on your own experience and occasion you choose todine out or use the amenities provided. Even special occasions catered events like weddings where gratuity is included in the price to the host, guest attending these events still tip the service workers based on their experience and engagement with the service staff from the parking valet to the bathroom attendant. No amount of persuasion by whatever means can make a customer tip a service worker if he or she had a poor experience. Yes, indeed tipping expectation has changed. Now tip jars can be found near every point of sale terminal from the smallest neighborhood joint that offer 'to go" food service to the big wine bucket at your favorite bar. Everyone expect it. What is not said or we know is a fact service workers are not paid fairly and they depend on tips to supplement their wages. They often find creative ways to make up the difference with their employer. The operating cost of a food service establishment is creeping up to keep abreast of the changing customer behavior and food trends so it is little surprise to find operators taking every opportunity to add mandatory gratuity to the bill from 15% to 25% on average, based on the size of the party so living and fair wages can be obtained for employees through a tip pool. Choosing among tip pooling, tip credit, mandatory gratuity added to the bill , increasing hourly rate of pay or how tips are distributed we have reach a tipping point to balance the disparity in wages earned between front of the house staff and back of the house. No one wants to be the first in taking a stand on the side of employees by raising menu prices to pay better wages for fear of losing customers or keeping the status quo and losing employees. The question to be answered by operators is who is more important the customers or employees?.
The Chef Table  Technology is creeping it's way into the manufacturing of kitchen equipment. When used in the kitchen it can make just about any cooking and baking task easier and more precise.. It has gallop into the multi use ovens where engineers and chefs have collaborated to design ovens where different cooking processes can occur on separated racks in the same oven is remarkable . A chip stores twenty frequently used cooking processes that can be accessed similar too, the use of a smart phone. This is ideal where a high a degree of cooking technique is not needed and icons can overcome language barriers for user friendliness.   In sanitation, the use of under the counter dish washer at bars to replace the two compartment sink to wash and sanitize glassware by hand is more efficient for bartenders to have all their tools to run the bar at arm length. This reduces the cost of utilities because the new machine uses a heat recovery system. A single cold water feed instead of the traditional hot water feed.  The free energy from the heated water in the chamber is extracted and used to heat the incoming cold water.  Savings half the cost of reheating the single cold water feed up to 180 degrees F. Furthermore, cool dry air comes up through the rack of sanitize glassware via a duct in the chamber to avoid condensation and reduce drying time significantly.   Operators have many variables to consider for investment in upgraded equipment ,the two traditional measures payback period and return on investment is understandable. Another approach  might be, how you make your employees feel? Do you have a measure for that? Does it cross your mind how much hand cream your "model type" bartenders use to keep their hand moist and smooth from the hard water and detergents used from hand washing glassware. Or, how does it make a customer feel getting a glass of their favorite drink with lipstick marks from the previous customer or better still, spots and streaks from the detergents used in washing? The weight of these consideration combined with the traditional measures will go a long way to your continued success.  On the Side.  Hospitality law is no longer just for corporate mergers and acquisition its becoming more relevant  down to the independent single store operators as employees becomes more knowledge with the use of the internet and increase compliance with city and state regulatory agencies that governs it's operation. . Restaurant operators can help reduce the likelihood of a lawsuit by proactively establishing consistent, legally sound employment practices. Before developing those practices, consider the following tips: 1.  Review your tip-pooling practices. 2.  Review your medical leave obligations. 3.  Make sure there is no "off the clock" work. Just Desserts We are having an Open House to answer your questions on how to reduce your  Food and Beverage Cost and increase your profit margin. Date Tuesday 23rd, March, 205 Time  8.30 AM - 10.00 AM Place Regus Office 295, 7th Avenue  between 25th and 26th Street, 7th Floor. Call 347-240-1939 to reserve your seat.  You can bring your business partner or key employee.  We look forward to meeting you. Please feel free to pass this email along to friends and colleagues who could benefit from this information. They'll appreciate it and so will I!    To your continued success.   Peter The Next Course is the news letter of HSS Consulting a Global Food Service Consulting Company that offers proven solution in Operation Management and Design Operating Procedures to fit Independent owned full service restaurant style of service, menu, location and market segment. Peter is a Certified Food Executive HSS Inc   Office # 347-240-1939