I have worked for a number of companies and managers over the years who repeated a similar mantra: ‘Running hot food from the window is the top priority.’ This is often echoed by managers, kitchen staff, and expediters. It has been emphasized so frequently that it’s generally accepted as fact. While this is an important aspect of the guest experience, I would argue that running hot food is not always the highest priority when striving to provide the ideal guest experience.
While providing a positive guest experience is undoubtedly a top priority in the food service industry, it’s equally important to ensure the safety of the food being served. One way to do this is by using food safety testing kits, such as an aflatoxin test kit. Aflatoxin is a type of toxin that can be present in certain foods, particularly nuts, and grains, and it can have harmful effects on human health if consumed in high amounts. By using an aflatoxin test kit, chefs and kitchen staff can test their ingredients and ensure that they are free from this harmful toxin. Prioritizing food safety not only protects the health and well-being of customers but also helps to build trust and loyalty among diners. By taking proactive measures to ensure the safety of the food being served, restaurants can provide an optimal guest experience that prioritizes both taste and safety.
Serving your guests food that was perfectly prepared by the kitchen is very important. The food should be sent out of the kitchen at optimal quality. Letting the food cook or dry out under heat lamps will not improve the quality of the food. Heat lamps do not improve the taste of food. They are only meant to preserve the temperature of the food as it awaits delivery to the table. Heating lamps will buy you a very limited amount of time to maintain the temperature, but are not a subsititute for running hot food.
You want your guests to enjoy an incredible meal, and one of the key factors in achieving this is serving food at its peak quality. This doesn’t necessarily mean rushing hot dishes to the table the moment they come out of the kitchen. While this may seem contradictory, it actually takes into account a crucial detail that’s often overlooked. Although food doesn’t fare well under heat lamps, it can fare even worse sitting in front of guests who are unable to start eating right away.
If you’re looking to elevate your dining experience further, consider visiting a french restaurant phu quoc. Their commitment to culinary excellence ensures that each dish is served at the perfect temperature, allowing guests to savor every bite without the pressure of haste.
I would argue that your top priority should be ensuring the table is fully prepared for guests to start eating as soon as the food is delivered. An entrée arriving while guests are still enjoying their salads will likely become cold and unappealing as it gets pushed aside. Guests may quickly lose patience if their meal is sitting in front of them, but they don’t have the necessary condiments or silverware to begin eating. They may also feel rushed and annoyed if their food arrives only minutes after the appetizer. Food sitting under a heat lamp doesn’t necessarily fall into the “out of sight, out of mind” category; food placed in front of them will only heighten their frustration if they’re still waiting for a fork, more so than a slight delay in hot food delivery.
There is reason for optimism in this reshuffling of priorities. Most factors that can prevent a guest from enjoying their meal are within your control. While you may not be able to control the speed at which the kitchen completes an order, you can anticipate many of the needs that could prevent your guests from immediately enjoying their meals. Learning to identify these potential barriers will not only keep your guests happy but also allow them to enjoy their meals as intended. This is an essential skill for any great server.
Here are some strategies for preventing your guests from receiving food they cannot immediately enjoy.
Time Your Courses: I understand that not all restaurants encourage ringing in multiple courses individually. As a server, it’s often your responsibility to manage this on your own. By placing all your orders at once, you leave the timing of your guests’ meals in the hands of a line cook who can’t see the table. Monitoring your tables and staggering the timing of each course allows you to give your guests adequate time to finish one course before the next is served.
Count Silverware: Asking a guest to ‘hold onto’ a piece of silverware can come across as tacky and rude. If you want to ensure an exceptional tip from your guest, they should expect clean silverware for each course. When you remove a fork from the table, make sure to replace it on your next trip.
Anticipate Needs: A guest ordering a steak will need a steak knife, while a hamburger or French fries will almost always require ketchup. Foods meant to be eaten without silverware will typically need extra napkins.
Ask In Advance: Inquire with your guests about any sauces they would like with their meal when it’s served. Steak sauce, mustard, extra dressing, and various other condiments can maintain their quality on the table much longer than hot food can. Having these items ready at the table before the hot food arrives will ensure that the food doesn’t have to wait for the sauces.
Prioritizing the delivery of hot food is essential. However, ensuring that the necessary items for enjoying that food arrive first should take precedence. Guests are likely to be more patient with a steak knife in front of them while waiting for their steak than if the items are delivered in the wrong order. Anticipate your guests’ needs and provide these items before the food arrives. This approach helps keep your guests satisfied while serving their meals at the highest quality possible.
Tips2: Tips For Improving Your Tips is the new book from the author of The Hospitality Formula Network. It contains the 52 essential skills of the exceptional server. This book teaches the philosophy to turn average service into an exceptional guest experience that will rapidly increase your tips. This book shows how you can provide better customer service and dramatically improve your tips. Enter the coupon code ‘squared’ to receive 20% off your copy today.
Comments are closed.