Restaurant operations | KRG Hospitality

An Xbox One controller sitting on a Scorpion Gaming mouse pad

August 30, 2024by David Klemt David Klemt No Comments

Game On: Datassential’s Midyear Report

Game On: Datassential’s Midyear Trends Report

by David Klemt

Brought to you by Xbox, Scorpion Gaming, and cool photography.

The 2024 Midyear Trends Report released by Datassential earlier this month contains an intriguing revelation that savvy operators can leverage.

There is, of course, interesting and useful information throughout. After all, Datassential conducted a survey of 1,500-plus US consumers, along with 400 US foodservice operators.

Surveying nearly 2,000 people is going to garner some helpful insights.

For example, we know that many people are concerned with their nutrition. Along with that comes reading nutrition labels. However, US consumers appear to throw that behavior to the wayside when dining out.

According to Datassential’s survey results, 62 percent of consumers in the US read the nutrition labels on new items before selecting them for purchase at grocery stores. But nearly that same percentage of consumers, 58 percent, don’t consider diets or nutrition when choosing where they’re going to eat.

What that says to me is that people still viewing dining out as a treat or an occasion. Most people, when treating themselves and others, see it as an escape. An escape from the stresses of work, of life, and from eating “boring” foods.

People are still driven to leave home to gather, socialize, and have fun. And restaurants and bars still play a major role in meeting those needs and desires.

Negative and fear-mongering stories may be getting all the clicks, but Datassential’s findings are much less on the doom-and-gloom side of the equation. Per their midyear report, nearly 90 percent of US restaurant operators have seen increases in traffic (46 percent) or had their traffic remain the same (42 percent) so far this year. Just 12 percent of operators reported decreases in traffic, according to Datassential.

Game On

Now, let’s look at the data in this report that really caught my attention.

The Datassential report reveals that 61 percent of survey respondents play video games. Citing Entertainment Software Association data, close to 200 million Americans are gamers. Going further, gaming spans all ages. Last year, gamers spent well over $50 billion on this particular hobby. MarketWatch claims even combined, the global sports and movie industries don’t outperform video games financially.

Of all respondents to the Datassential survey, a quarter aren’t gamers, and 15 percent “used to” play video games. That latter group consists mainly of Gen Xers. And, hey, fair enough—some people don’t enjoy or have time for video games.

In contrast, however, 23 percent of survey respondents label themselves “avid gamers.” Gen Z, Millennials, and men make up the majority of this group of consumers.

Almost 40 percent (38%) classify themselves as “casual.” This group consists mainly of Gen X, Gen Z, and women.

Alright, so…what does this have to do with restaurant operators? Well, gamers spent $57 billion just on video games. Per Datassential, 45 percent of survey respondents have made F&B purchases after consuming video game-related ads or content. This is true of 63 percent of US Gen Z consumers, and 56 percent of US Millennials.

These stats tell me that gaming pays not just for console manufacturers and game producers, but also for F&B operators. It would seem to me, then, that operators with concepts that can leverage video games in an authentic manner should give strong consideration to doing so.

So, game on?

Image: Jose Gil on Unsplash

A chef in a commercial kitchen, using a set of combi-ovens.

August 28, 2024by David Klemt David Klemt No Comments

The Comprehensive Guide to Combi Ovens

The Comprehensive Guide to Combi Ovens: Efficiency, Versatility, and Performance

by Nathen Dubé

That’s some impressive AI-generated commercial kitchen equipment.

The versatility of combi ovens stems from their ability to combine multiple cooking methods into a single unit, making them a must-have for any professional kitchen.

These appliances have revolutionized the way we cook in the dynamic realm of modern kitchens.

In this comprehensive guide, we’ll explore the efficiency, versatility, and performance of combi ovens, helping you understand why they’re essential for contemporary culinary success.

What is a Combi Oven?

Definition and Basic Functionality

A combi oven is a kitchen powerhouse that combines convection, steam, and a mix of both cooking methods.

This multipurpose bit of kitchen kit can bake, roast, grill, steam, and even sous-vide. With such incredible functionality and versatility, combi ovens are indispensable for any culinary operation.

History and Evolution

Introduced in the 1970s, the combi oven has come a long way from its humble beginnings.

Early models were basic convection ovens with a simple steam function. Today, they boast advanced features like programmable settings, precise temperature and humidity controls, and smart technology integration.

The evolution of combi ovens has been marked by several key innovations. Initially, combi ovens were large, cumbersome units that required significant space and manual operation. However, as technology advanced, these ovens became more compact, efficient, and user-friendly. The introduction of digital controls, touchscreens, and programmable settings has made it easier for chefs to achieve precise cooking results with minimal effort.

Key Components and Features

Modern combi ovens are equipped with several advanced components.

Fan and Motor: Ensures even heat distribution. The fan circulates hot air around the food, allowing for uniform cooking and browning.
Steam Generator: Produces steam for moist cooking. This feature is essential for steaming vegetables, fish, and other delicate items without drying them out.
Touchscreen Interface: For easy programming and monitoring. Chefs can set specific cooking times, temperatures, and humidity levels with just a few taps on the screen.
Temperature and Humidity Sensors: For precise control over cooking conditions. These sensors ensure that the oven maintains the desired environment, leading to consistent results.

The Versatility of Combi Ovens

Range of Cooking Methods

Combi ovens excel in offering diverse cooking methods, including those below.

Steaming: Perfect for vegetables, seafood, and delicate items. Steaming helps retain nutrients and natural flavors while ensuring even cooking.
Baking: Ideal for bread, pastries, and desserts. The convection function provides even heat distribution, resulting in perfectly baked goods.
Roasting: Achieves a crispy exterior while keeping the interior moist. This method is great for meats, poultry, and root vegetables.
Grilling: Adds a charred flavor to meats and vegetables. The high heat of the grill function sears the outside, creating a delicious crust.
Sous-Vide: Ensures precise temperature control for slow cooking. This method involves cooking food in a vacuum-sealed bag in a water bath, resulting in tender and flavorful dishes.

Examples of Dishes

Combi ovens can handle a variety of dishes, demonstrating their versatility.

Roast Chicken: Achieve a golden, crispy skin while keeping the meat juicy and tender.
Steamed Fish: Cook delicate fish fillets to perfection, preserving their texture and flavor.
Croissants and Baguettes: Bake flaky, golden pastries with consistent results.
Grilled Vegetables: Enhance the natural flavors of vegetables with a slight char.
Sous-Vide Steaks: Cook steaks to the perfect level of doneness with precise temperature control.

Combi Oven Benefits

Combi ovens are versatile enough to benefit various culinary environments.

Restaurants: Handle high-volume orders efficiently. Chefs can prepare multiple dishes simultaneously, reducing wait times, and improving service.
Catering: Provide versatility for diverse menus. Caterers can offer a wide range of dishes without needing multiple appliances.
Hotels: Ensure consistent quality for large-scale food service. Hotel kitchens can maintain high standards across various meal services, from breakfast buffets to fine dining.

Comparison to Traditional Cooking Equipment

Compared to traditional ovens and steamers, combi ovens are more energy-efficient and cost-effective. They reduce the need for multiple appliances by combining cooking methods into one.

This consolidation leads to lower energy consumption, and reduced operational costs.

How Combi Ovens Save Energy

Combi ovens save energy through several mechanisms.

Reduced Cooking Time: Faster cooking with combined methods. The combination of convection and steam accelerates the cooking process, reducing overall energy use.
Efficient Heat Distribution: Even cooking reduces energy waste. The fan and motor ensure that heat is distributed evenly, eliminating hot spots and undercooked areas.
Programmable Settings: Optimize energy use for different recipes. Chefs can program the oven to use the most efficient cooking method for each dish, minimizing energy consumption.

Impact on Food Waste Reduction and Sustainability

Combi ovens contribute to sustainability in several ways.

Reducing Food Waste: Precise cooking reduces overcooking and waste. The ability to control temperature and humidity accurately ensures that food is cooked to perfection, minimizing leftovers and discarded items.
Lower Utility Costs: Efficient energy use lowers bills. The reduced cooking time and optimized energy consumption lead to significant savings on utility bills.
Sustainable Cooking Practices: Support eco-friendly kitchen operations. By using less energy and reducing food waste, combi ovens help kitchens operate more sustainably.

Maintenance Tips and Best Practices

Daily and Weekly Maintenance Routines

Regular maintenance ensures optimal performance and longevity.

Daily: Clean the interior and exterior surfaces, empty the drip tray, and check the door seals. Wipe down the touchscreen interface to keep it responsive.
Weekly: Descale the steam generator, clean the fan and motor, and inspect all components for wear and tear. This routine helps prevent buildup, and ensures the oven operates efficiently.

Cleaning and Descaling Tips

Proper cleaning and descaling are crucial for maintaining the combi oven’s performance.

Cleaning: Use non-abrasive cleaners and soft cloths. Avoid harsh chemicals that could damage the oven’s surfaces or components.
Descaling: Follow manufacturer instructions for descaling solutions and procedures. Regular descaling prevents mineral buildup that can affect the steam generator’s performance.

Troubleshooting Common Issues

Address common issues promptly to avoid downtime.

Inconsistent Cooking: Check temperature settings and fan operation. Ensure the oven is preheated properly, and that the fan is distributing heat evenly.
Steam Issues: Inspect the steam generator and descaling schedule. Regular descaling can prevent steam production problems.
Error Codes: Refer to the user manual for specific error resolutions. Most combi ovens have built-in diagnostics to help identify and resolve issues.

Importance of Regular Professional Servicing

Professional servicing ensures longevity and performance. Schedule regular check-ups with certified technicians to keep your combi oven in top condition.

These experts can identify potential issues before they become major problems, and ensure that the oven operates at peak efficiency.

Choosing the Right Combi Oven

When selecting a combi oven, consider several key factors:

Size and Capacity: Match the oven size to your kitchen’s needs. Smaller kitchens may benefit from compact models, while larger operations may require higher-capacity units.
Features: Look for advanced controls, programmability, and energy efficiency. Consider features like multi-stage cooking, recipe storage, and automatic cleaning functions.
Brand Reputation: Choose reputable brands known for quality and reliability. Research customer reviews and industry recommendations to find a trusted manufacturer.
Budget: Balance cost with the oven’s features and benefits. While high-end models may offer more advanced features, there are also budget-friendly options that provide excellent performance.

Case Studies and Expert Recommendations

Explore success stories from top chefs and kitchens to see how combi ovens have transformed their culinary operations. For example, a renowned restaurant may use a combi oven to streamline its kitchen workflow, resulting in faster service and improved dish consistency.

Insights from industry experts can guide your decision, offering tips on selecting and using the best combi oven for your needs. Interviews with chefs who have integrated combi ovens into their kitchens successfully can provide valuable perspectives on maximizing the benefits of these appliances.

Integration and Practical Tips

Smooth integration involves several steps.

Space Planning: Ensure adequate space for the oven and ventilation. Measure the available area, and consider the oven’s dimensions. Include any clearance needed for door opening, and maintenance access.
Electrical and Plumbing: Confirm compatibility with your kitchen’s infrastructure. Check that the oven’s electrical requirements match your kitchen’s power supply, and that you have the necessary plumbing connections for the steam generator.
Workflow Optimization: Position the oven for easy access and efficiency. Consider the flow of your kitchen operations, and place the oven where it can be reached by chefs and kitchen staff easily.

Training Staff for Optimal Use

Proper training is essential for maximizing the benefits of a combi oven.

Hands-On Training: Provide practical demonstrations for staff. Show them how to operate the oven, program settings, and use different cooking methods.
User Manuals: Ensure staff are familiar with the oven’s features and controls. Distribute user manuals, and provide training sessions to cover all aspects of the oven’s operation.
Ongoing Education: Update training regularly as new features or recipes are introduced. Continuous education helps staff stay proficient with the oven, and explore new cooking techniques.

Maximizing the Benefits in Daily Operations

To fully leverage a combi oven, consider the following tips.

Menu Planning: Design menus that utilize the oven’s versatility. Incorporate dishes that can be prepared using different cooking methods to showcase the oven’s capabilities.
Batch Cooking: Optimize batch sizes for efficiency. Use the oven’s capacity to cook multiple dishes at once, reducing cooking time and energy use.
Monitoring and Adjustments: Monitor cooking processes continually, and adjust for consistency. Check the oven’s performance regularly, and fine-tune settings to achieve the best results.

Conclusion

Combi ovens are a cornerstone of modern kitchen efficiency, offering unparalleled versatility and performance. By incorporating a combi oven into your kitchen, you can enhance creativity, improve operational efficiency, and achieve consistent, high-quality results. Explore your options and consult with experts to find the perfect combi oven for your culinary needs.

The benefits of combi ovens extend beyond just cooking versatility. Their energy efficiency, cost-effectiveness, and impact on food waste reduction make them an excellent investment for any kitchen.

With proper maintenance and staff training, a combi oven can transform your culinary operations, delivering delicious results every time. Whether you’re a restaurant, catering service, or hotel, a combi oven can elevate your kitchen’s capabilities and help you meet the demands of modern dining.

Image: Microsoft Designer

An AI-generated image of two tourists looking at a map and smiling in a destination city

August 27, 2024by David Klemt David Klemt No Comments

The Evolution and Impact of Tourist Traps

The Evolution and Impact of Tourist Traps

by Doug Radkey

AI images are improving at an alarming rate.

For many reading this, I am sure the term “tourist trap” conjures images of overpriced souvenirs, subpar dining experiences, and crowded attractions.

I had an interesting experience with my daughter in Niagara Falls, Ontario, Canada, recently. After reflecting upon it, I thought it would be a good time to explore how tourist traps, particularly restaurants, have evolved over time.

This includes their impact on local economies, changing traveler perceptions, and strategies for developing more authentic experiences.

The Evolution of Tourist Traps

The term “tourist trap” originated as a descriptor for businesses or locations that exploit travelers by offering overpriced goods and services, often with low quality or minimal value.

The concept dates back to the early days of tourism when travelers, unfamiliar with local customs and pricing, were easy targets for less-than-scrupulous vendors. Tourist traps were characterized by their strategic placement near popular attractions, capitalizing on high foot traffic and the desire of visitors to experience something unique or memorable.

Early tourist trap restaurants were notorious for their inflated prices and subpar offerings. These establishments often lured tourists in with flashy signage, gimmicky themes, or promises of local cuisine, only to deliver mediocre food and service.

For instance, restaurants near iconic landmarks like the Eiffel Tower in Paris or Times Square in New York City became known for their exorbitant prices, poor quality meals, and lackluster service. These venues capitalized on their prime locations, knowing that many tourists were willing to pay a premium for the convenience and the experience of dining near a famous site.

Further, the evolution of tourist traps has been significantly influenced by globalization and the rise of mass tourism. As travel became more accessible and affordable, an increasing number of people from diverse backgrounds began exploring popular destinations. This surge in global tourism created a lucrative market for businesses catering to tourists, leading to the growth of tourist traps around the world.

Trap to Destination?

In response to changing consumer preferences, some tourist traps have evolved to offer more polished and refined experiences while still maintaining high price points.

Modern tourists are often more discerning today and seek authenticity, quality, and unique experiences. To cater to these demands, some tourist traps have rebranded themselves, focusing on improved aesthetics, service quality, and curated experiences.

For example, many historical tourist trap restaurants have undergone renovations to offer upscale dining experiences, complete with gourmet menus and stylish interiors. While these establishments still target tourists, they attempt to justify their premium prices by providing a more sophisticated ambiance and higher-quality offerings. In this way, they begin to evolve from tourist traps to destinations.

However, despite these improvements, the underlying business model often remains the same: capitalizing on tourists’ willingness to pay extra for convenience, and the allure of a trendy or iconic location.

As tourism continues to grow, the challenge for travelers will be to distinguish between genuinely enriching experiences and those that are merely polished traps for their money.

On the flip side, the opportunity for operators is there to curate a concept and brand that delivers on the true promise of an experience, even with higher prices, by providing perception of value and quality service.

Impact on Local Economies

Tourist traps, despite their often-negative connotation, do have a significant impact on local economies in both positive and negative ways. While they can be vital sources of revenue and employment in popular tourist destinations, they also come with drawbacks that can affect the local community and economy.

Revenue Generation

Tourist traps are frequently positioned in areas with high foot traffic, such as locations near landmarks, natural wonders, and cultural sites.

These businesses capitalize on the influx of tourists, generating substantial revenue through the sale of goods, services, and experiences. This influx of tourist dollars can be a major economic boon for regions that rely heavily on tourism, providing a steady stream of income that supports local infrastructure and public services.

Job Creation

The presence of tourist traps often leads to job creation, as these brands require staff for various roles.

This employment can be particularly valuable in regions with limited job opportunities, offering work to locals who might otherwise struggle to find employment.

Contributions to Local Tax Revenues

In many cases, the taxes generated by tourism-related businesses help maintain and develop the very attractions that draw visitors to the area, creating a symbiotic relationship between tourism and community development.

Economic Leakage

One of the major criticisms of tourist traps, however, is economic leakage, from which a significant portion of the money spent by tourists leaves the local economy.

This often occurs when tourist trap businesses are owned by large corporations or non-local entities. This leakage can be particularly detrimental in areas where the local economy is heavily dependent on tourism.

Driving Up Prices

As businesses target tourists who may be willing to pay premium prices, the cost of living in popular tourist areas can increase.

This phenomenon, often referred to as “tourist inflation,” can make it difficult for the local residents to access affordable housing, groceries, and other essential goods.

Crowding-Out Effect

As tourists flock to well-known attractions and establishments, smaller, locally-owned businesses may struggle to compete.

This can result in a loss of cultural diversity and authenticity, as traditional shops, restaurants, and artisans on the outskirts of the tourist area are pushed out in favor of more commercially successful (and convenient) tourist traps.

Changing Perceptions of Travelers

The traditional appeal of tourist traps—often characterized by easily accessible, heavily marketed attractions with high prices and standardized experiences—has waned in recent years.

Modern travelers are increasingly seeking authenticity and immersion, favoring genuine connections with local culture and experiences rather than conventional tourist offerings. This shift has led to a growing demand for unique and meaningful experiences that go beyond the superficial allure of traditional tourist traps.

Rather than flocking to the most popular attractions, they are more inclined to explore local neighborhoods, dine at lesser-known eateries, and participate in cultural activities that provide a more genuine understanding of the place they are visiting.

This trend reflects a broader desire for meaningful travel, where the journey is not just about sightseeing but also personal growth and cultural exchange.

The preference for immersive experiences has also led to an increased interest in activities such as cooking classes, guided cultural tours, and community-based tourism initiatives. These experiences often provide travelers with hands-on opportunities to learn, and participate in local traditions, offering a deeper connection to the destination.

Experiential Travel

The shift in traveler preferences over the past few years has given rise to travel companies that specialize in experiences that are off the beaten path. These experiential companies curate unique itineraries that focus on lesser-known attractions, local interactions, and culturally enriching activities.

For example, companies like Airbnb Experiences and G Adventures offer travelers the chance to explore hidden gems and participate in local customs, far removed from the typical tourist circuit. These experiences cater to travelers who want to avoid the crowds and discover the authentic essence of a place.

Travelers are becoming more conscious of their impact on the destinations they visit. An understanding of cultural sensitivity and sustainable tourism have also gained prominence. Modern tourists are increasingly aware of the negative consequences of mass tourism, such as environmental degradation, cultural commodification, and the displacement of local communities.

As a result, they seek out travel experiences that align with their values, emphasizing respect for local customs and traditions, as well as environmental stewardship.

The shift in traveler perceptions has redefined the concept of tourist traps, and reshaped the tourism industry. Growing demand for authentic and immersive experiences has led to a decline in the appeal of traditional tourist traps, and a rise in alternative forms of travel.

This evolution presents an opportunity for destinations to reimagine their tourism offerings, moving away from the superficial and towards the authentic and transformative.

Personal Experience: Niagara Falls Tourist Trap Restaurant

What inspired this article? On a recent trip to Niagara Falls, a notorious hotspot for tourist traps, my daughter insisted on visiting a well-known restaurant famous for its jungle-like atmosphere.

Despite knowing it was a classic tourist trap, I decided to indulge her curiosity and give it a try. The restaurant’s marketing promises an immersive experience with animatronic animals and lush decor, creating an exciting adventure for families.

However, the reality of the experience fell far short of these expectations.

Upon arrival, we were seated at the furthest table from the main animatronics, which are one of the primary attractions of the restaurant. This placement diminished the ambiance and excitement we were hoping to experience.

The food itself was another disappointment. We ordered a standard burger and fries, as well as fish and chips, both presented in basic diner baskets with checkered liners.

Despite the underwhelming presentation and quality, the bill came to over $68 before beverages, taxes, and gratuity—an exorbitant price for what was essentially fast food.

To top it all off, we waited 22 minutes to pay our bill, further detracting from the overall experience.

Perception vs. Reality

The marketed image of an exciting, immersive dining experience was a stark contrast to what we actually encountered. The atmosphere, which was supposed to be a highlight, was underwhelming due to our seating arrangement. The food, while edible, was overpriced and lacking in both quality and perception of value.

A $32 traditional burger with lettuce, tomato, and onion could at least be presented on a wood board, and $36 fish and chips could at least use fresh fish versus the obvious frozen alternative.

While I understand the seasonality of the tourist area and the need to pay bills in the off season, running what I can estimate as five- to eight-percent food costs is pushing the limit.

Additionally, the long wait to settle the bill only added to the frustration, leaving a disappointed look in my daughters’ eyes. If only there was technology available to book a table near the animatronics, and tech available to allow guests to pay their bills more quickly…

Key Takeaways

This experience highlighted several key issues that often plague tourist traps. The disparity between the marketed image and the actual experience can lead to significant disappointment for guests.

It’s crucial for bars, restaurants, and hotels to set realistic expectations and deliver on their promises, whether in an area with high tourist traffic or not. Marketing should align with the actual experience to avoid misleading guests and creating negative impressions.

Furthermore, providing a high level of hospitality and a perception of value is arguably more crucial these days than ever before, regardless of the location or nature of the concept. Being in a tourist-heavy area does not justify subpar deliverables.

Even if a business is catering to tourists, it should strive to offer quality service, perception of value, and a memorable experience.

Tourist destinations may draw the crowds, but delivering consistent quality and service is key to leaving a lasting, positive impression that will ensure they not only return, but showcase a business on their social channels in a glowing light.

From a traveler’s perspective, while someone may want to make their kids happy like I did, it would be wise to look for more locally-owned restaurants, shops, activities, and boutique hotels that offer a true taste of the area’s culture and community. Engage with locals, ask for recommendations, and be open to the unexpected.

I invite you to share your own experiences with tourist traps with me on Instagram and Linkedin. What tips do you have for finding authentic experiences, both in high-traffic areas and off the beaten path?

Share your stories and insights with me—I’d love to hear from you and continue the conversation about mindful travel, cultural exploration, and providing impeccable hospitality.

Image: DALL-E

Elote en vaso, or vaso de elote, also known as street corn in a cup, on a bar

August 22, 2024by David Klemt David Klemt No Comments

Soup Season: Transforming Comfort Classics

Soup Season: Transforming Comfort Classics

by David Klemt

Elote en vaso or vaso de elote, also known as “street corn in a cup.”

The latest and greatest from Campbell’s Foodservice is all about operators making the most of cooler weather by maximizing soup season.

If you read KRG Hospitality articles regularly, you’re likely aware that we like the helpful information Campbell’s makes available. For example, I’ve written articles that share their tips for leveraging nostalgia, crushing it with LTOs, and 2024 culinary trends.

Their newest tips aim to help operators succeed with soup. Further, much of Campbell’s Foodservice’s tips are in direct response to Datassential and Technomic data. In fact, Campbell’s references Technomic’s Soup & Salad Consumer Trend Report directly.

To be sure, the first bit of advice that Campbell’s shares is the most obvious: Leverage seasonal flavors. In this case, we’re talking fall and winter flavors.

You may already see stores where you live and operate unleashing Halloween decorations. I know I have; it may be 105 degrees in Las Vegas as I write this, but people are getting into an autumnal mood.

Of course, when you take advantage of seasonality for LTOs or menu updates, it’s important to let your guests know.

“Calling out seasonal items on your menu demonstrates the operator is being relevant and using ingredients that are in season,” says Campbell’s Foodservice Executive Chef Gerald Drummond. “From a consumer standpoint, that’s something that they really look towards.”

We agree wholeheartedly. Going deeper, we recommend working with local suppliers to procure seasonal ingredients, and calling that out as well.

Another tip comes from Datassential and Technomic insights. Three in ten younger consumers would like to see soups that feature plant-based proteins. And around half want at least one vegetarian-friendly soup on a menu.

The Standout Tip

When you’re through reading this article, I encourage you to scroll back to the top, click the “soup season” link, and read this Campbell’s Foodservice report for yourself.

That way, you’ll see all of their latest tips for getting the most out of seasonal soups.

However, I’m going to share the tip that stood out the most to me: transforming comfort food dishes into soups. Hence, the image at the top of this article: vaso de elote, or elote en vaso. That dish translates to “street corn in a cup” from Spanish.

Now, elote or street corn is undeniably a comforting street food. If I see it on a menu, I’m going to order it. Were I to see street corn in a cup, particularly if it came with the presentation at the top of this article, I’m going to order it.

So, if a culinary team were to transform street corn in a cup into street corn in a cup of soup, I’m all in.

Think about your concept, the approach to cuisine, and the community you serve. Then, think about the comfort dishes that work well with your concept and resonate with your guests.

In their report, Campbell’s Foodservice recommends beer cheese soup, of which I’m a fan. They also suggest lasagna soup (I’d try it), and chicken pot pie soup (again, I’m down).

Real-Word, Professional Advice

I asked our chef consultant Nathen Dubé for a couple of quick tips for transforming a comforting food dish into a soup. (By the way, you can book a call with him to discuss your menu or kitchen here.)

“I would look at the overall profile of the dish, and then decide if you’re going to combine everything into a puree or a broth,” says Nathen.

Then, the kitchen team needs to decide “which ingredients would be incorporated, and which could be left whole afterwards for texture, and stronger stand-out flavours.” As he explained to me, some ingredients definitely translate better to slow cooking versus finishing towards the end of the process.

With that advice given, take a look at your menu. Do you have some comfort foods that would be intriguing to guests in soup form? What about some of your signature dishes?

Once you’ve determined which dishes to transform into seasonal, LTO soups, engage your kitchen team. They’ll likely be excited to do something new, and show off their culinary talent.

Some people may harbor the misconception that soup isn’t exciting. I think creative operators and culinary teams can disabuse skeptical guests of this notion. Cheers!

Image: Jarritos Mexican Soda on Unsplash

Experimental gastronomy method of food spherification.

August 21, 2024by David Klemt David Klemt No Comments

The Rise of Experimental Gastronomy

The Rise of Experimental Gastronomy

by Nathen Dubé

Yes, that’s food. This is an example of spherification, a discipline within the experimental gastronomy movement.

The culinary world has always been a playground for creativity and innovation, but a new wave of chefs has pushed the boundaries even further in recent years.

This movement, known as experimental gastronomy, is revolutionizing the way we think about food.

From molecular gastronomy to avant-garde cooking techniques, experimental gastronomy blends science and artistry to create unforgettable dining experiences.

The Essence of Experimental Gastronomy

At its core, experimental gastronomy is about challenging traditional culinary norms, and exploring new possibilities. Chefs in this field use cutting-edge techniques and unconventional ingredients to create dishes that surprise and delight the senses.

Employing unique techniques allows chefs and their teams to create experiences that go beyond taste alone. These include using liquid nitrogen to freeze herbs instantly, or employing spherification to turn liquids into spheres that burst in your mouth.

Innovative Techniques and Ingredients

One of the hallmarks of experimental gastronomy is the use of innovative techniques that transform familiar ingredients into something entirely new.

For instance, sous-vide cooking allows chefs to cook food at precise temperatures, resulting in perfect textures and flavors.

Another technique, fermentation, is used to develop complex flavors in unexpected ways. Ingredients like edible flowers, seaweed, and insects are also being explored for their unique flavors and nutritional benefits.

Sous-vide cooking: This method involves cooking food sealed in airtight bags in a water bath at controlled temperatures. It ensures even cooking, and enhances the food’s natural flavors and textures.
Fermentation: Used to develop complex flavors, this technique leverages the transformative power of microbes. Foods like kimchi, kombucha, and miso are products of fermentation.
Spherification: This technique, popularized by molecular gastronomy, turns liquids into small, caviar-like spheres, providing a burst of flavor.

The Role of Creativity and Science

Creativity and science are the driving forces behind experimental gastronomy. Chefs often collaborate with scientists and food technologists to develop new methods and ingredients.

This fusion of disciplines has led to groundbreaking discoveries, such as the creation of edible foams and gels. It also encourages chefs to think outside the box, combining flavors and textures in ways that defy convention.

Driving Factors Behind Experimental Gastronomy

Several factors are driving the rise of experimental gastronomy.

Unique dining experiences: In a competitive culinary landscape, restaurants strive to offer unique and memorable experiences that go beyond traditional dining.
Advancements in food technology: Modern tools and techniques enable chefs to experiment with new cooking methods and ingredients.
Sustainability and ethical dining: There is a growing interest in sustainable practices and ethical dining, prompting chefs to explore alternative ingredients and methods that minimize waste and environmental impact.

Food as Art

In the realm of experimental gastronomy, food is not merely sustenance but a form of art. Chefs act as artists, using their creativity to craft dishes that are visually stunning and emotionally evocative.

The presentation of food becomes a crucial element, with each plate designed meticulously to tell a story or evoke a specific emotion. This artistic approach transforms dining into a multi-sensory experience, engaging not just the taste buds but all the senses.

Case Studies of Innovative Dishes

Experimental gastronomy has produced some truly memorable dishes that challenge our perceptions of food.

Below, a handful examples of innovative dishes.

Forest Floor: This dish uses dehydrated mushrooms, edible soil, and moss to evoke the experience of walking through a forest.
Fermented Seaweed Salad: This dish showcases the complex umami flavors developed through fermentation, highlighting the potential of seaweed as a sustainable ingredient.
Edible Balloons: Made from flavored gelatin, these balloons are filled with helium, and can be eaten after inhalation, adding a playful element to the dining experience.

Insights into the Future of Culinary Experimentation

As experimental gastronomy continues to evolve, the future looks promising. With advancements in food technology and a growing interest in sustainable and ethical dining, chefs are exploring new ways to innovate.

The possibilities include:

Lab-grown meats: These are developed from animal cells in a lab, offering a sustainable alternative to traditional meat production.
Plant-based substitutes: Ingredients derived from plants that mimic the texture and flavor of meat, appealing to both vegetarians and meat-eaters.
Pop-up restaurants: Temporary dining establishments that offer unique and immersive culinary experiences, allowing chefs to experiment with new concepts without long-term commitments.

Moreover, the rise of immersive dining experiences, where the environment and presentation are as important as the food itself, suggests that the demand for experimental cuisine is only growing. Restaurants are increasingly using technology such as virtual reality and interactive elements to enhance the dining experience.

Experimental gastronomy represents the cutting edge of culinary innovation, pushing the boundaries of what is possible in the kitchen. Combining creativity, science, and a willingness to take risks helps chefs in this field redefine the dining experience.

As we look to the future, it’s clear that experimental gastronomy will continue to inspire and challenge us, offering new and exciting ways to experience food.

Image: Chef Rudakova on Unsplash

A black-and-white image of a vintage Farmall tractor in a field on a farm

August 15, 2024by David Klemt David Klemt No Comments

Cultivating Your Food Program

Cultivating Your Food Program: From Farm to Table

by Nathen Dubé

When I think of farms, I think of vintage tractors.

The farm-to-table concept has become a cornerstone of modern cuisine, emphasizing the importance of sustainability, local sourcing, and community support.

Developing a sustainable food program that embodies these principles not only enhances the quality of your offerings but also fosters a deeper connection with your community and the environment.

Come along with me as I explore the steps to create a successful farm-to-table food program, the benefits it brings, and how to overcome common challenges along the way.

Understanding the Farm-to-Table Concept

The farm-to-table movement is rooted in the idea of sourcing food directly from local farms and producers, minimizing the distance food travels from harvest to plate. This approach prioritizes freshness, sustainability, and supporting local economies.

Historically, farm-to-table practices were the norm before the rise of industrial agriculture. The resurgence of this movement reflects a growing awareness of the environmental and health benefits of local sourcing.

My journey into the farm-to-table approach began with a profound appreciation for the origins of food.

Growing up in northern Canada, where hunting, fishing, and visiting family farms were common, I developed an early respect for the land and the bounty it provides. This background fueled my passion for integrating farm-to-table principles into my culinary practices.

Steps to Develop a Farm-to-Table Food Program

Research and Planning

The first step in developing a farm-to-table program is thorough research and planning.

Identifying local farms and suppliers who align with your values is crucial. Building relationships with these producers ensures a reliable and sustainable supply chain.

When I start any farm-to-table program, I spend considerable time visiting local farms, understanding their practices, and establishing partnerships.

Developing a personal connection with producers not only ensures the quality of ingredients but also builds a network of trust and collaboration.

Menu Design and Ingredient Sourcing

Creating a seasonal menu that focuses on available produce is central to the farm-to-table philosophy. This approach celebrates the natural cycles of the land, and offers diners the freshest ingredients.

Incorporating local ingredients into your dishes requires creativity and flexibility. Designing a menu around what is seasonally available can lead to innovative dishes that highlight the best of what each season has to offer.

For instance, one summer, I crafted a menu featuring heirloom tomatoes, fresh herbs, and locally caught fish, creating dishes that were vibrant and full of flavor.

Logistics and Supply Chain Management

Setting up an efficient supply chain for fresh produce involves addressing logistical challenges such as delivery schedules and storage. Maintaining the integrity of fresh ingredients requires careful planning and coordination with your suppliers.

One logistical challenge I’ve faced is the coordination of delivery schedules with multiple local farms. One viable solution has been to establish a central drop-off point, working closely with suppliers to streamline the process. This has helped ensure that kitchens receive fresh produce without compromising quality.

Staff Training and Involvement

Educating your team about the farm-to-table philosophy is essential for the success of the program. Training staff on how to handle and prepare local ingredients enhances their skills and instills a sense of pride and ownership in the program.

During a training session focused on the farm-to-table approach, we invited local farmers to speak about their produce and farming practices. This firsthand interaction helped our team understand the importance of sustainability, and the effort behind each ingredient, fostering a deeper connection to our mission.

Benefits of a Farm-to-Table Program

Quality and Freshness

The most immediate benefit of a farm-to-table program is the enhanced flavor and nutritional value of fresh, local produce. Ingredients that are harvested at peak ripeness and delivered quickly retain their natural flavors and nutrients, elevating the quality of your dishes.

Feedback from guests often highlights the noticeable difference in taste and freshness.

I recall one diner remarking that a summer salad—made with just-picked greens, fresh herbs, and vine-ripened tomatoes—was the best they had ever tasted, attributing the quality to the farm-to-table approach.

Community and Economic Impact

Supporting local farmers and the local economy is another significant benefit of the farm-to-table movement. By sourcing locally, you contribute to the sustainability of small farms, and foster a sense of community.

One program we developed impacted local producers positively by providing them with a stable and reliable market for their products. One farmer shared that our partnership allowed them to expand their operations and invest in sustainable farming practices, demonstrating the broader economic benefits of local sourcing.

Environmental Sustainability

The reduction of a carbon footprint through local sourcing, along with the promotion of sustainable farming practices, are crucial aspects of the farm-to-table movement.

Shortening the supply chain reduces transportation emissions, and supporting farms that use sustainable practices helps protect the environment.

Our commitment to sustainability has not only reduced our environmental impact but also resonates with guests. Many of our patrons appreciate knowing that their dining choices support eco-friendly practices, adding another layer of value to their experience.

Case Studies and Success Stories

Successful Farm-to-Table Programs

Several well-known restaurants excel in farm-to-table practices, setting a benchmark for others to follow.

For example, Chez Panisse in Berkeley, California, is renowned for its dedication to local sourcing and seasonal menus, serving as an inspiration for many chefs. Another example is Blue Hill at Stone Barns in New York, where the farm and restaurant work in tandem to create a closed-loop system that exemplifies sustainability.

These establishments highlight the potential for farm-to-table programs to succeed on both large and small scales.

Personal Successes

Implementing our own farm-to-table programs has been a journey of learning and growth.

One of our notable successes was the introduction of a seasonal tasting menu that not only showcased local produce but also told a story of the region’s agricultural heritage. This menu became a favorite among our guests, and earned positive reviews for its creativity and quality.

Challenges and How to Overcome Them

Seasonal Variability and Availability

Adapting to changes in seasonal produce can be challenging. However, embracing this variability allows for creativity and innovation in menu design.

Strategies for menu flexibility include preserving ingredients when they are in peak season, and incorporating preserved items into the menu during off-seasons.

For instance, during the winter months in the past, I have used preserved tomatoes and pickled vegetables from summer harvests. This has ensured that kitchen teams I’ve worked on in the past continued to offer vibrant and flavorful dishes, even when fresh produce was more difficult to find.

Cost Management

Balancing cost with quality and sustainability is a common challenge in farm-to-table programs. Finding cost-effective solutions without compromising on principles requires careful planning and negotiation with suppliers.

KRG Hospitality’s approach to cost management involves working closely with farmers to plan our purchasing around their production cycles, allowing us to secure better prices for bulk orders.

Additionally, minimizing waste through efficient use of ingredients helps control costs while maintaining high standards.

Conclusion

Developing a farm-to-table food program involves careful planning, dedication, and a commitment to sustainability.

The steps outlined above—research and planning, menu design, logistics, and staff training—are essential for creating a successful program. Enhanced quality, community support, environmental sustainability, and other benefits far outweigh the challenges.

I encourage you to embark on your own farm-to-table journey. By sharing your experiences and joining the movement, you can contribute to a more sustainable and connected culinary world.

The rewarding aspects of farm-to-table practices extend beyond the kitchen. They foster a deeper connection to the food we prepare and serve, enhance our relationships with local producers, and contribute to a more sustainable future.

As we continue to embrace these principles, we can look forward to a future where sustainable dining is not just an option but a standard. Let’s continue to cultivate our food programs with care, passion, and a commitment to excellence.

Image: Sean Stratton on Unsplash

A chef holding a meeting with the kitchen team inside a restaurant

August 13, 2024by David Klemt David Klemt No Comments

Building a Cohesive Culinary Team

Connected in the Kitchen: Building a Cohesive Culinary Team

by Nathen Dubé

Microsoft Designer seems to think all chefs have beards.

The connections we build within our teams, with our purveyors, and, ultimately, with our guests, shape every aspect of the dining experience.

In the culinary world, teamwork is not just a concept; it’s the foundation of success. Over my 25 years in the hospitality industry, I’ve seen firsthand how crucial these relationships are.

Join me as I delve into the crucial role of teamwork in the kitchen, and how it influences every aspect of the culinary journey.

The Importance of Teamwork in the Kitchen

A cohesive team is essential in a kitchen. When everyone works together seamlessly, efficiency improves, and food quality reaches new heights.

The synergy within the team impacts the dining experience directly, creating a sense of unity that customers can sense in every bite.

A busy kitchen’s energy can be chaotic, but a strong team turns that chaos into a symphony of coordinated efforts. When each member understands their role and executes it well, the result is a smooth, efficient operation that consistently delivers high-quality dishes to diners.

Take, for example, the dynamics of a typical dinner rush. The kitchen is busy with activity, with chefs, line cooks, and servers all working together to meet the demands of a packed dining room. Each movement is choreographed to ensure that dishes are prepared to perfection, and delivered quickly.

This level of efficiency is only possible when there is a deep sense of teamwork and mutual understanding among all members of the kitchen brigade.

Strategies for Fostering Collaboration

Effective Communication

Communication is the backbone of a well-functioning kitchen. Clear and open channels of communication ensure that everyone is on the same page, preventing misunderstandings and mistakes. Regular briefings and feedback sessions create a transparent environment where issues can be addressed proactively.

However, effective communication goes beyond daily briefings. It involves creating a culture where team members feel comfortable voicing their concerns and suggestions. This openness fosters a collaborative atmosphere in which everyone contributes to the kitchen’s success.

For instance, a simple pre-service briefing can highlight the evening’s menu, identify potential challenges, and assign specific tasks, ensuring that everyone knows what to expect. Such briefings not only prevent problems but also allow for real-time feedback, enabling continuous improvement.

Additionally, adopting digital communication tools like kitchen display systems can further streamline operations by providing instant updates on orders and modifications, reducing the risk of errors and enhancing overall efficiency.

Role Clarity and Responsibilities

In a busy kitchen, knowing exactly what’s expected of you is crucial. Role clarity reduces confusion and fosters accountability, ensuring that everyone can focus on their specific tasks without overlap or conflict.

Each role must be defined clearly to maintain order during peak times. When each team member understands their responsibilities this streamlines operations, and minimizes the potential for errors.

Clear roles also enhance individual accountability, as everyone knows what their responsibilities.

Consider the different stations in a kitchen: the sauté chef, the pastry chef, the garde manger, and so on. Each role is distinct, with specific duties and responsibilities. When everyone understands their role and how it fits into the larger picture, the kitchen runs like a well-oiled machine.

This clarity is particularly important during high-pressure situations, where any ambiguity can lead to mistakes and delays.

Team Building Activities

Team-building activities tailored for kitchen staff can enhance camaraderie and teamwork significantly. These activities foster a sense of unity and create bonds that translate into better collaboration during service.

Simple activities like group cooking challenges or team outings can break the routine, and build stronger relationships. When team members understand and trust each other, they work together more effectively, creating a more harmonious and efficient kitchen environment.

One effective team-building exercise involves rotating roles for a day. This allows team members to experience different aspects of the kitchen operation, fostering empathy and understanding. Another idea is organizing off-site events, such as cooking competitions or farm visits, which can strengthen the team’s bond outside the hectic environment of the kitchen.

Additionally, hosting regular team-building workshops focused on communication skills, conflict resolution, and stress management can equip team members with the tools they need to work together more effectively under pressure.

Continuous Learning and Development

Ongoing training and skill development are vital for maintaining a culture of learning and innovation in the kitchen. Encouraging continuous learning not only enhances individual skills but also strengthens the team as a whole.

Workshops, training sessions, and even informal knowledge-sharing sessions can keep the team updated on the latest culinary techniques and trends. This culture of continuous development ensures that the team remains adaptable and innovative, ready to tackle new challenges and improve their craft.

For example, inviting guest chefs to conduct classes or arranging for team members to attend culinary festivals and exhibitions can provide valuable exposure to new ideas and techniques. These experiences not only enhance the team’s skills but also inspire creativity and innovation in the kitchen.

Consider fostering a culture of mentorship, in which experienced chefs take on the role of guiding and nurturing newer team members. Doing so can create a supportive learning environment that benefits everyone involved.

Creating a Positive Work Environment

A respectful and supportive work culture is essential for a productive kitchen. Recognizing and celebrating team achievements boosts morale and motivates everyone to perform at their best.

Creating a positive work environment involves acknowledging the efforts of each team member and celebrating successes, no matter how small. This recognition fosters a sense of pride and belonging, leading to increased job satisfaction and better performance.

One way to create a positive work environment is to establish a system for regular performance reviews and feedback. This not only helps identify areas for improvement but also provides an opportunity to recognize and reward outstanding performance.

Additionally, implementing initiatives such as employee wellness programs, flexible scheduling, and opportunities for professional development can contribute to a more supportive and fulfilling work environment.

When team members feel valued and supported, they are more likely to be engaged and motivated, leading to better overall performance.

Leadership and Its Role in Team Dynamics

Leadership plays a pivotal role in shaping team dynamics and morale. Effective kitchen leaders lead by example, show empathy, and make decisive choices that inspire confidence and respect among team members.

Good leadership is about more than just managing tasks; it’s about inspiring and guiding the team. Effective leaders create an environment where teamwork thrives, and everyone feels valued and motivated to contribute their best.

One crucial aspect of effective leadership is the ability to communicate a clear vision and set achievable goals. By providing direction and clarity, leaders can help the team stay focused and aligned with the overall objectives of the kitchen.

It’s important to foster a culture of transparency and openness. Team members should feel comfortable sharing their ideas and concerns. This will enhance trust and collaboration within the team.

Leaders who actively listen to their team members and involve them in decision-making processes create a sense of ownership and accountability that drives performance.

Finally, leading by example—demonstrating a strong work ethic, maintaining a positive attitude, and showing respect for all team members—can set the tone for the entire kitchen. When team members see their leaders embodying the values and behaviors they aspire to, they are more likely to follow suit.

Conclusion

In the culinary world, teamwork is the secret ingredient to success. From the relationships we build with food purveyors to the final dish we present to guests, every aspect of the dining experience is enhanced by a connected team.

Implementing strategies such as effective communication, role clarity, team-building activities, continuous learning, and positive leadership is essential for fostering collaboration and achieving culinary excellence.

I encourage you to implement these strategies in your kitchens and share your experiences. Together, we can create culinary masterpieces that leave a lasting impression on our guests.

Building and leading culinary teams has been a rewarding journey, filled with challenges and triumphs. The power of teamwork has not only shaped my career but also the experiences of countless diners.

As we continue to evolve in the culinary world, let’s remember that our strength lies in our connections, and through them, we can achieve extraordinary culinary excellence. The journey of building a cohesive kitchen team is ongoing, but the rewards are well worth the effort.

Let’s strive to create kitchens where teamwork, respect, and passion for food come together to create unforgettable dining experiences.

Image: Microsoft Designer

An AI-generated image of a person holding a stopwatch at a restaurant table while guests read the menu

August 12, 2024by David Klemt David Klemt No Comments

Eliminate Hesitation: Streamline Your Menu

Eliminate Hesitation: Streamline Your Menu

by David Klemt

That’s an interesting stopwatch layout. Also, we don’t recommend sitting with guests and timing them as they review your menu.

Operators should develop an understanding of the concept of the paradox of choice to understand how American guests make menu item selections.

So, allow me a crash course in this psychological concept. There are two prevailing components to the paradox of choice. One is that the more options one has, the less satisfaction they’ll feel upon making a choice. The other is that when presented with an overwhelming number of choices, also known as “choice overload,” people often just fall back to their usual choice rather than trying something new.

A quick note: The paradox of choice isn’t the same as the fallacy of choice. That concept relates to presenting someone with limited, extreme choices to drive them to ignore all of the other choices they could consider and select.

Understanding the paradox of choice will help an operator tackle a key task: streamlining their menus.

A survey from US Foods earlier this year contains quite a few intriguing revelations. Among their findings, one stands head and shoulders above the rest, at least to me: Almost 80 percent of Americans find deciding what they want to order at a restaurant difficult. Further, one factor outpaces all others when it comes to difficulty choosing.

Hence, my explanation of the paradox of choice at the top of this article.

Menus are too Big

There are two key factors making it difficult for Americans to choose what to order at a restaurant. Nearly a quarter of respondents—23 percent—indicate that they’re simply picky people. Alright, fair enough.

But the main factor, unsurprisingly, is that restaurants are presenting guests with too many options. That’s according to 54 percent of survey respondents. Quick math tells me that’s more than double the picky eaters.

Another 15 percent of US Foods survey respondents, however, say they have no trouble deciding what they want to order. Eight percent say they’re indifferent, which is an entirely different problem. A guest who’s indifferent to the restaurant and menu isn’t an engaged guest, and that’s not going to inspire loyalty and repeat visits.

Of course, no operator can please everyone, and some people aren’t going to be blown away no matter how good the food, drinks, and service can be.

So, does this mean that Americans are indecisive, facing paralysis whenever a servers asks for their order? Well…maybe. We have a lot going on, and “overwhelmed” would describe many of my fellow Americans right now.

However, the real culprit is menu size. In trying to please and retain guests, some operators are loathe to shrink their menus.

Most KRG clients can attest to the following: the president of our agency, Doug Radkey, prefers a smaller, streamlined menu. In fact, he prefers menus not pass the 25-item mark. Given his druthers, Radkey favors 12 to 15 items.

There are several reasons for this preference. Chief among these are controlling and reducing labor and food costs. (Radkey prefers to control costs rather than cut them, realistically.) Other reasons are less strain on the back of house, easier cross-utilization of ingredients, consistency, and reduced ticket times.

We can also add improving guest satisfaction to the list. On average, an American restaurant guest takes nine minutes to decide what they want to order at a restaurant. Streamline and shrink the menu, and this number should fall, while satisfaction rises.

Anyone should see that a smaller, sharper menu represents wins across the board.

AI image generator: Microsoft Designer

A table setting featuring white plates, green cloth napkins, and water glasses, with a vase and flower on the table

August 8, 2024by David Klemt David Klemt No Comments

Create a Memorable Guest Experience

Create a Memorable Dining Experience for Your Guests

by Nathen Dubé

Creating a memorable dining experience goes beyond serving delicious food; it’s about crafting an atmosphere that engages all the senses.

When an operator and their team make someone feel special, they ensure that guest leaves with lasting memories.

Below, an exploration of the key elements that contribute to an unforgettable dining experience, from ambiance and service to unique touches that set your establishment apart.

Achieve the Right Ambiance

Lighting

Lighting plays a crucial role in creating the right mood for your dining space.

It can enhance the overall atmosphere, highlight key areas and features, and improve the dining experience significantly.

Benefits

Enhance the overall atmosphere.
Highlight key areas and features.
Improve the dining experience.

Implementation Tips

Use dimmable lights to adjust the ambiance throughout the day.
Incorporate a mix of task, ambient, and accent lighting.
Highlight architectural features or artwork with focused lighting.

Use a combination of chandeliers and strategically placed LED lights that can be dimmed to create a cozy, intimate setting for evening diners.

This setup creates a warm and inviting atmosphere, enhancing the overall dining experience significantly.

Music and Sound

The right music can complement the dining experience and contribute to the overall ambiance.

It’s important to gain an understanding of how music sets the tone and mood. From there, an operator can tailor playlists to enhance different dayparts.

Benefits

Set the tone and mood.
Enhance the dining atmosphere.
Can be tailored to different times of the day.

Implementation Tips

Curate playlists that match the theme and time of day.
Ensure the sound system provides clear, high-quality audio.
Keep the volume at a level that allows for conversation.

Implement a dynamic music system that plays upbeat tunes during breakfast and lunch, transitioning to softer, more relaxing music in the evening.

This thoughtful curation improves the guest dining experience significantly, making each visit unique and enjoyable.

Deliver Exceptional Service

Staff Training

Well-trained staff are essential to delivering top-notch service.

Proper training enhances guest satisfaction, improves operational efficiency, and promotes a positive dining experience.

Benefits

Enhance guest satisfaction.
Improve operational efficiency.
Promote a positive dining experience.

Implementation Tips

Train staff on service standards and etiquette regularly.
Encourage a guest-centric approach.
Provide ongoing feedback and development opportunities.

Client Story

At a popular bistro, we implemented a comprehensive training program with a focus on education, attentiveness and personalization. Staff are trained to remember guests’ preferences, which increases guest loyalty and positive reviews.

This approach ensures that guests feel valued and appreciated, enhancing their overall dining experience.

Personalization and Attention to Detail

Personalizing service makes guests feel as though they’re important (which they are) and an operator values their business.

A commitment to personalization helps create unique and memorable experiences. In turn, this approach encourages repeat visits and word-of-mouth referrals, and enhances guest satisfaction.

Benefits

Create a unique and memorable experience.
Encourage repeat visits and word-of-mouth referrals.
Enhance guest satisfaction.

Implementation Tips

Remember and acknowledge repeat guests.
Customize menu options to account for dietary preferences and restrictions.
Pay attention to small details like table settings and presentation.

Client Story

A dog-friendly cafe on which I consulted now offers personalized dog treats and complimentary toys for guests’ pets on special occasions.

This thoughtful gesture delivers a significant impact, making pet owners feel their furry friends are truly welcome and appreciated.

Unique Touches

Signature Dishes and Beverages

The creation of standout menu items sets an establishment apart.

Signature dishes and beverages attract guests looking for unique experiences. They also encourage social media sharing and word-of-mouth, boosting a restaurant’s reputation.

Benefits

Attract guests looking for unique experiences.
Encourage sharing on guests’ social media accounts, and leverage word-of-mouth marketing.
Build a restaurant’s reputation and standing in its community.

Implementation Tips

Develop signature dishes that showcase culinary prowess.
Offer unique, handcrafted beverages.
Highlight local ingredients and seasonal specials.

Notes from the Field

At our consultancy, we specialize in designing signature food and drink programs tailored to each new concept we work on.

Our process begins with understanding the unique vision and target audience of each concept. We then develop standout menu items that showcase culinary expertise and creativity, ensuring they become memorable highlights for guests.

These signature experiences not only attract new guests but also encourage social media sharing and word-of-mouth referrals. We focus on creating unique and engaging offerings to set up each concept to build a strong reputation as a must-visit destination, driving both engagement and growth.

Our personalized approach ensures that every guest project features distinctive, appealing elements that set it apart in the competitive hospitality landscape.

Engaging Decor and Theme

Well-considered decor and theme enhances the dining experience by creating a memorable and immersive environment.

These design elements differentiate an establishment from competitors, and enhances guest enjoyment and satisfaction.

Benefits

Create a memorable and immersive environment.
Differentiate a venue from competitors.
Enhance the guest experience and how guests perceive the brand.

Implementation Tips

Choose a theme that reflects the brand and cuisine.
Incorporate decor elements that tell a story and evoke emotion.
Ensure the design is cohesive and enhances the overall dining experience.

Notes from the Field

At KRG Hospitality, we excel at envisioning interiors that express and enhance the themes of each client concept.

For a seafood restaurant, we created an interior that brings the marine environment to life with subtle and sophisticated design elements. This immersive decor, combined with the restaurant’s fresh seafood menu, provides guests with a unique and memorable dining experience.

By aligning the interior design with the restaurant’s theme, we create spaces that delight guests and become talking points. Our attention to detail, coupled with the client’s commitment to high-level operation, encourages word-of-mouth referrals and repeat visits. The thematic details we pursue ensure that every project we work on delivers a cohesive and engaging experience that resonates with guests.

Conclusion

Creating a memorable dining experience requires a combination of ambiance, exceptional service, and unique touches. Focusing on these key elements ensures that an operator’s guests leave with lasting memories.

Crucially, this also stokes their desire to return.

Craft the right ambiance with thoughtful lighting and music. Train staff to deliver exceptional and personalized service. Add unique touches like signature dishes and engaging decor. Each of these are invaluable parts of a winning strategy that elevates a concept. These elements work together to create a dining experience that guests will remember and talk about long after they leave.

Are you ready to elevate your dining experience? Contact us today to learn how we can help you create an unforgettable environment for your guests.

Image: Pranav Jain via Pexels

An AI-generated image of a man in a suit speaking remotely via computer to a woman in a suit

August 7, 2024by David Klemt David Klemt No Comments

Going Remote: A New Era for Hospitality

Going Remote: A New Era for Hospitality Coaching

by Doug Radkey

Note: AI-generated image.

Did you know that over the course of the past five years, the number of remote workers in the US has jumped by a staggering 44 percent?

Over the past 12 years, that number is an astounding 159 percent, and it shows no sign of slowing down.

The hospitality industry, like many others, is embracing a new era of remote work. This shift is now transforming how bars, restaurants, and hotels receive coaching and consulting services.

How can remote hospitality coaching help you start, stabilize, or scale your business? Leveraging remote coaching can provide you with flexible, cost-effective, and expert guidance no matter where you are.

Large markets such as Toronto, New York, London, and Los Angeles, for example, are no longer the only cities that can receive impactful one-on-one advice to better their businesses.

The Rise of Remote Work in Hospitality

Remote help was once a rarity in hospitality. However, the pandemic accelerated its adoption across the industry.

Much like other elements of technology in this industry—remote coaching, for example—allows hospitality businesses in any areas to access advice and support. Indeed, it no longer matters if a business is rural or in a global destination.

Remote consulting is the great equalizer, providing underserved communities with valuable insights. For decades, most agencies narrowed their focus toward projects in major cities.

Further, it provides flexibility and convenience. Anyone can schedule coaching sessions at a time that works best for them, or when an issue arises that calls for real-time intervention.

Removing the need for travel—and the associated costs—results in more cost-effective results. For several years now, KRG Hospitality has empowered clients in even the most far-flung destinations to obtain the consulting and coaching to start, stabilize, and scale their business.

Have a stable internet connection or decent cell reception? Then you’re all set.

Key Areas of Focus

Whether you’re starting a new restaurant, stabilizing a boutique hotel, or scaling a bar, a remote coach provides the structured guidance needed to navigate challenges and achieve success.

One example is onboarding a coach to help you start a restaurant by providing guidance through weekly calls that cover each phase of development. This often begins with an initial discovery call to understand your vision and goals, followed by coaching you through the variety of playbooks you need to develop strategic clarity.

The coach assists with everything, from site and support team selection to interior design, equipment selection, and construction management. From there, the operational setup phase may include coaching you through hiring and training, and developing standard operating procedures (SOPs). Your coach can also help you with pre-opening preparations, from marketing, menu development, and final inspections. Following a comprehensive checklist ensures you open on time, and on budget.

A second example is onboarding a coach for a boutique hotel seeking to stabilize operations. Weekly calls following an operational audit allow the coach to guide you through a short-term and long-term ImpactMAP. This tool focuses on brand strategy, internal programming, marketing plans, technology, systems and SOPs, people and culture, financial wellbeing, and mindset.

Regular coaching calls ensure continuous improvement and adaptation of strategies, leading to a stabilized and profitable business.

For a third example, consider a bar seeking to scale beyond one location. Through weekly calls, a remote coach can provide guidance on developing a scalable strategy. You have to remember, scaling your business isn’t just about replication; it’s about strategic adaptation.

A remote coach can ensure that you’re truly ready financially, operationally, and mindfully for this next step in your journey of developing a true legacy in this industry.

Tools that Enable Remote Coaching

Remote coaching is greatly enhanced by the use of various tools and technologies that facilitate communication, organization, and data-driven decision-making.

Video conferencing platforms such as Zoom, Microsoft Teams, and Google Meet enable real-time communication between coaches and clients, ensuring effective and timely guidance.

Project management software such as Trello, Asana, and Monday help organize tasks and track progress. These platforms ensure all aspects of the coaching process are efficiently managed and executed. Additionally, data analytics tools such as POS and PMS systems provide valuable insights, allowing coaches and clients to make informed decisions based on comprehensive data analysis.

During the pandemic, we successfully used remote coaching to help launch a thriving restaurant in Orlando. Due to pandemic-ear travel restrictions, we developed the project with the clent without setting foot on the property until a year after its grand opening. Leveraging video conferencing platforms, we conducted real-time strategy sessions with the restaurant’s leadership team.

We utilized project management tools to organize tasks, track progress, and ensure that every aspect of the restaurant’s development was managed meticulously. Data analytics tools provided valuable insights into market trends, guest preferences, and operational efficiencies, allowing us to make informed decisions remotely.

Despite the challenges posed by the pandemic, this approach ensured the restaurant opened smoothly, and achieved immediate success. This real-life example demonstrates the power of technology and effective remote coaching in the hospitality industry.

Overcoming Challenges

Overcoming the challenges of remote coaching requires strategic measures to ensure effective communication, build trust, and manage technical difficulties.

Maintaining clear and effective communication is crucial, which can be achieved through regular check-ins and video calls.

Building trust is important for the relationship to work. This involves consistent interactions and transparent communication. Despite physical distance, it’s key to the success of any project to establish a rapport between the coach and the client.

Addressing the potential of technical difficulties prevents disruptions from happening. This ensures highly effective relationships, and more successful outcomes. The right coach will not only help you start your business, they’ll be the first one to think about calling if you need help stabilizing, or want to scale.

Implementing Remote Coaching

When considering a coach for your bar, restaurant, or hotel, start by assessing your needs. This will help you identify which areas of your business will benefit the most from remote coaching.

Next, choose the right coach by selecting someone with the expertise, values, and experience that align with your specific requirements. It’s crucial to set clear goals, so define the objectives and expectations for your coaching sessions. Doing so ensures that both you and the coach are aligned on desired outcomes.

Finally, commit to regular reviews, and the adjustment of coaching strategies. This approach involves ongoing evaluations to ensure continuous improvement, and adaptation to any evolving challenges or opportunities in your business.

Image: DALL-E