Monday, May 3, 2010

Until I receive a response from a few viewers I will write about items of general interest and my current happenings /thoughts. Right now I am trying to understand the rush of words around "Getting back to basics." When do you ever get away from the operating according to the Basics. Why did you leave? Where did you go?The Food service loaded with work that requires and infinite amount of detailed attention; constantly. The basics are those systems that allow operators and supervisors the measuring tools and response to the success of the business. Just what are the basics? Next blog!

Saturday, May 1, 2010

I have just posted my first Blog. It is for people in the food service business. You will learn about me and hopefully I can share with you my stories and information about the business. I have been at it a long time and there is not much I have not done or been exposed to as operator and consultant.

Mr. Chesher

I had just taken over the operation of the restaurant and as the new operator I was hosing at the door, when a very dapper gentleman asked to be seated and at the same time asked who I was and that he wanted to speak with me. I seated him and told him I would be back as soon as it slowed down at this busy lunch time.

When I came back to him, he asked to join him; which I did and he explained to me that he operated one of Toronto's most important tailoring shops and he dressed the most important people in government, the financial district and the who's who of society in our big city. As well he said he is the man who put Colonel Saunders in his white suit and makes them for him!

Well we had something in common, I had worked for the man who brought Kentucky Fried Chicken to Canada, Barney Gelfand, in Calgary and I had spent considerable time with the Colonel on his regular visits.

The tailor customer's name was Mert Chesher and he would be a regular of my restaurant and would bring important people to the place if I would serve him the item that he likes to eat at every lunch; a toasted bacon and tomato sandwich. Well this sandwich is not on the menu and certainly not as a special everyday!

Mert said I wasn't listening, "I want it everyday, every time, if you want my business."
Well those of you in the restaurant business know that setting up a special order to go through everyday takes some organizing, Chef to accept, Servers to be informed and individual pricing for the POS. I said, "OK!"

"One more thing!" I said to myself this is getting tough. "What is it Mr. Chesher?" "I want 10 French Fries, not 9, not 11, 10 exactly."
Mert became a regular customer and a friend and true to his word he did bring new business with him.

He always got his Toasted Bacon & Tomato Sandwich with the 10 French Fries, EVERYTIME.