Spinning plates, a documentary that captivated my eyes from the beginning till the end. There were many things that was said that I could learn from. The very first thing that was said in the documentary was “every restaurant exist to entertain people, no one needs to eat out. Why do you go to a restaurant?” I was moved complete once I heard this, everyone could make themselves something everyone may have a friend that can cook for them however, the customer decides to eat at your restaurant for a reason. There is something that they liked when they dined at your restaurant the first time or they could have read or heard great reviews about this place. No matter if is an upscale restaurant or it a family owned little diner that has not been here for years or it is the towns longest existing restaurant it is important to take pride if what you own and never forget the vision.
For example the first restaurant presented was linyas , partners Nick Kokonas and Grant Achatz shared a common vision, allowing that vision of the restaurant to be
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However, Breitbach’s the oldest restaurant in the city but on Sundays this little restaurant can attract between 1500-2000 people. Everyone has the same response when it comes to figuring out why people travel just to eat at a restaurant. The environment is consistent, many people fell to realize in business it is important to be consistent. The people in the community although they are not employees they have keys to the restaurant, they are able to open the restaurant. They share a common understanding with the owners about the vision of the restaurant many people come back for the customer service. Being able to incorporate great ideals such as this into my own restaurant or business will allow me to have that connection and will allow me to be a
Stephen Boos has worked in the food service industry for over 30 years. He started as a bus person and subsequently trained as a chef’s apprentice. Steve’s mother believed that a college education was something that everyone should receive. She felt that a college degree was a good investment in Steve’s future. In 1976 at his mother’s insistence, Boos moved to Northeastern Ohio to attend Kent State University where he earned a bachelor’s degree in business administration. After graduation, Steve began working for East Park Restaurant as a line cook. Using his education as a foundation, Steve made a point to learn everything he could about running a restaurant, from cutting meat to the bi-weekly food and beverage orders. His versatility, keen business sense, and ability to control costs resulted in Steve’s promotion to General Manager, as role he has held since 1995.
There were two major issues that Ehrenreich has with working in the restaurant. The first one is the management and the second issue is the amount of money she makes. The management is views as the enemy to the employees; making new rules for the staff and the endless accusations about the employees behaviors. The salary for restaurant employees makes it hard to secure housing, prescription drugs, and any unexpected expense. “Serving in Florida” written by Barbara Ehrenreich is a reflected recap of her time working in the restaurant industry.
Fanny Fern once said, “The way to a man’s heart is through his stomach” (Fern 1). This not only holds true for men, it surly can be said about anyone. A restaurant that can capture anyone’s heart is Carrabba’s Italian Grill. What makes it different from all the other Italian restaurants? That would be the authentic taste and experience the restaurant provides its customers with. Whether diners choose to go out to celebrate or gather the family for a delicious meal, there is one place that they will certainly enjoy having it at, Carrabba’s Italian Grill. This holds true because as a long-time customer, I’ve experienced Carrabba’s for different occasions from anniversaries, graduations to birthday parties
In February 2010, a remarkable chef and speaker, Jamie Oliver, presented himself to a TED (Technology, Education, Design) audience as ruthlessly real and charismatic. In his speech, “Teach Every Child about Food” he shares powerful stories of his anti-obesity project and makes the case for an all-out assault on our ignorance of food. Jaime Oliver’s speech aims to alter the perspective of Americans and their decisions about food and its effects. Since then, Oliver’s TED talk has been viewed across the nation and brought a reality to the issue with food education. Jamie Oliver successfully utilizes ethos, logos, and pathos to portray his belief that without the use of food education, America and its children will fall under the weight of its own obesity.
When an experience “fosters a sense of social connection…makes a memorable story…for years to come…links to your sense of who you are or want to be…[and] provides a unique opportunity, eluding easy comparison,” (Dunn and Norton, 2013, p. 20), it creates a memory that is cherished far more than a material good. The generation of a lasting impression offers a happiness that increases with time. Businesses, such as restaurants and tourism industries, apply this concept by advertising the experience their company delivers. For example, a restaurant must create a market to entice people into choosing it over all the other existing food options while for tourism to have success, it must market a once in a lifetime opportunity to give value to experience. People are more willing to forgo the cheap alternative as long as they find that the value, both monetary and happiness, overshadows the increased expense.
In the movie Spinning Plates, we are told a story of three different chefs who have had setbacks all throughout their life. Some of them found ways to overcome them, but in the end some of them had to face the truth that their restaurant just wasn’t going to work. I feel that during my time watching the movie I realized that I identified with two of the chefs we saw on the film. The first chef I thought I saw myself on was the head chef from Alinea.
When choosing a famous culinarian I probably should have chosen someone a bit more famous like Paula Deen, Gordon Ramsey, or Anthony Bourdain; (at least that way I would have a plethora of bios, summaries, and different multi medias to work with) who mind you are all amazing chefs and have made great names for themselves. But they are all “cookie cutter” chefs. They each have amazing talent and great TV personalities. But what have any of them done to enhance our industry? what have they done to revitalize a dieing breed? The only thing any of them have done is enhance their own bank accounts and pawn off basic knowledge that should have been passed down from generation to generation. Unfortunately in our fast paced culture no one has time or energy to do anything more than watch people cook on TV and re-heat pre made dishes that have been so processed im not sure they are anything but flavored calories. Its a sad brave new world we live in, which brings me to the main topic of this essay: Alice Waters. I doubt many of you have ever heard of her. She is most famous for her restaurant in my home town of Berkeley California, called Chez Panisse. The restaurant menu changes daily based on whats in season and available. Unfortunately before I can get into all the juicy fun facts about Alice (like how drunk she and mom would get at the bar) Ill have to give you a quick dry briefing on who what where when and why our heroine exists.
When different kinds of menu for lunch and dinner are included, there is an opportunity for attraction of more clients in the new outlet
Overall, I would say that all sources were effective in convincing me to change my habits involving my food. All of the videos we watched as well as Fast Food Nation provided clear information and made strong arguments; however, if I had to pick a stand out among the sources I would say “Fed Up” was the most effective.
Editorial. Nations Restaurant News 11 Nov. 2005: n. pag. MasterFILE Premier. Web. 5 Mar. 2013.
A group of chefs and restaurateurs were interviewed for an online article about how they think television cooking shows have affected young and aspiring chefs. Zoe Nathan owner of Rustic Canyon, Huckleberry, Sweet Rose Creamery, Milo and Olive restaurants states her
...ded once they see that the sales will be increasing and tips will be larger. Good staff will increase good public relations which will result in better business. Marketing a restaurant is the most important part in running a restaurant. If a restaurant is not marketed, no one will know about the restaurant causing it to lose money to operate forcing it to close down. Prices on the menu should always be appealing to the restaurant target market and set towards the products on the menu. It is essential that a restaurant develops its staff to the fullest, for a strong staff creates better sales and the public is pleased .
As the marketing consultant for a hospitality management company, it is often my responsibility to define target markets for various restaurants and hotels. In fact, I have been tasked with creating a fictional hospitality operation, to utilize as an illustration to define a marketing strategy and target market. In addition, I must identify and analyze the product life cycle of an organization that has been in business for a minimum of twenty-five years.
When entering a restaurant, I usually expect to leave full, satisfied, and wanting to come back again. I believe that many people expect the same thing. The way people react to service can be very different from person to person. Depending on the way the customers are feeling, or the way that the server is feeling can be a big factor for the way service comes across. Service is an important part of everyone’s lives because majority of the jobs that people preform are service related. Poor service is an unfortunate part of life that everyone comes across. The way that I react to the poor service I receive is important and can change in the blink of an eye. Whether I react in an outspoken way, by getting loud and voicing my opinion. Or if I react in a quiet or apologetic way, it can affect my server, and the people around me, and myself.
The Italian restaurant has had long term success due to the owner’s, Andy Garagallo, high level of confidence. He believes if he meets the customers’ food and relationship needs, they will come back again and again. His approach is working as the restaurant annually nets 30% profit as compared to the industry standard of 5-7%. Andy success comes from confidence, putting the customers first, being flexible, and consistency.