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Newsletter Archives
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For Hospitality Professionals and Food Connoisseurs Issue #47 February 1, 1999
http://www.restaurantreport.com
In This Issue
* Reader Feedback - Culinary School
**Original Post My son is a senior in high school and wants to prepare for becoming a chef and opening his own restaurant. What schools are considered the best by restaurant chains and hotels? What is the difference between schools like Cornell and Michigan State (traditional universities) and culinary schools like Culinary Institute of America, Johnson & Wales, and Kendall College? What kind of school would serve him best?
Thank you, **Next Post I read your post to the Restaurant Review newsletter, and would like to heartily recommend New England Culinary Institute (NECI) for your son. I am an alumnus of the school, and a former Chef-Instructor. NECI offers comprehensive culinary training, 2 paid internships, a carved-in-stone 7:1 student:teacher ratio, A.O.S. and Bachelors degrees. As for the major universities, Cornell is still reputed to be the best, but concentrates very heavily in the business side of hotel-restaurant management, rather than in the culinary arts. If that is what your son is seeking, Cornell is the place. Please visit NECI's website at www.NEculinary.com , I'm sure you will be quite pleased with what you find, and please let me know what you decide.
Peace, **Next Post Before going into the difference between many of the hospitality oriented schools you mentioned I would like to address two issues, my credentials for answering and your sons future. My credentials begin with being a dishwasher 21 years ago. In 1986 I graduated from the CIA with my AOS degree, followed by a BPS degree from the CIA in 96, and finally a Masters degree in HRTA from The University of South Carolina in 1998. There were many chef and management jobs in between these degrees, from fine dining, large ala carte houses, to huge banquet operations both on and off premise. (I am currently the chef of an operation that catered the new SC Governors inauguration for over 7000 people last week) The culmination of all this experience is that I am currently developing my first restaurant and feel comfortable enough to cover all the bases. In reference to your son, I would offer this bit of advise, go and work in the industry for a couple of years before committing the time and expense that hospitality schools incur. This industry is not for everyone, the hours are long, the stress level high, personal lives hard to develop, the competition organized, and the failure rate very high. One reason I suggest getting industry experience prior to schooling is more then getting hands on experience, its getting people on experience. This industry revolves around Human Resource Management and one should learn about the types of people they will be working with. This involves not only coworkers, but management and ownership. I personally have seen many operations fail, with more then half being for non monetary reasons, such as burnout, divorce, gambling and drug addictions, death, and just plain bad attitude towards product and customer service. I believe that it is important to be able to recognize the different types of people in the industry and to learn to 'check them out' for sincerity and track records. Another reason for industry experience is to learn about the stakeholders other then inhouse people, such as, customers purveyors, and product producers. There is a lot to learn; this is not meant to scare anyone off from opening a restaurant, or to suggest waiting 21 years, but to point out the truths of the industry as I see them. Addressing the issue of the different types of schools is no easy answer either. In the most simplistic form, the CIA and J&W are trade schools, whereas, Cornell and Michigan State are more management oriented. All the schools offer various levels of education and all should be investigated thoroughly for needs and desires of the individual. The common thread between all these schools is national recognition for its graduates, whereas Kendall college may be regional recognition for I personally know nothing about it. There are also other schools that have national recognition, such as The New England and California Culinary Institutes, The Universities of Purdue, Houston, and Las Vegas, and Frances La Cordon Bleu which is entering the US soon. I am personally biased towards the CIA, but would be proud to be alumni of any of the afore mentioned schools. Another thought to be recognized is that I have met many individuals who have no professional schooling who are excellent chefs and managers, they just have a harder time opening doors. I hope this letter helped Pamela and would be happy to help answer other questions from my point of view, or expand on the current questions. Good luck to your son in his future endeavors. W. Scott McKenzie - sctmckenz@aol.com
*****
The following posts are in response to a recent feature article
about Starbucks -- the original story is available on-line at: **Next Post I have read with both amusement and disdain the collection of letters regarding Starbucks's phenomenal success. While some of the letters make some valid points, the fact remains that Starbucks has achieved a wonderful level of popularity and rather than the bashing-fest, we all might take a step back and consider the obvious need discovered by its founder. For the last two decades there has been a continuing decline in alcohol sales. Look no further than your service bar as the tender stands idly reading the day's newspaper. People are also working long beyond the hour that used to be "happy". and no longer going to "Danny's" (old reruns of Quincy episodes of 1974 vintage) or other such establishments. In fact, it seems ridiculous to some to imagine sitting and having cocktails after work these days. For at least the last 10 or so years, I have strongly encouraged the restaurants that I consult with, not only add espresso and cappuccino machines to their establishments, but to also offer flavored teas and assorted non-alcoholic specialty drinks to make up for lost alcohol sales--which at one time was what kept the operation afloat as one of the, if not THE most profitable item. Starbucks success should tell us all something: THEY ARE REACHING A MARKET WE ARE NOT ADDRESSING. While I am not fond of multi-anything, there is a lot to be learned from others achievements in all hospitality industry areas. One of the first things I try at a restaurant is its coffee and at least 50% of the time that is the first complaint I address. Basic coffee is often over-brewed and bitter with empty creamers helter-skelter throughout the establishment. I offer these suggestions:
1. Monitor your coffee system, BREW LESS and periodically THROW OUT
"old" coffee; In my opinion--in very plain language, when some restaurants learn to correctly monitor basic coffee brewing, they can then move onto "bigger" projects such as assessing that of other "stars" and even adding a nice collection of special coffees to offer their own patrons. The study of coffee is as complex as wines. As far as the gift shop in Starbucks, I found a very reasonably priced coffee press there for one client and stainless steel shots for another that I could not find anywhere else after scouring the malls. The gifts featured are carefully bought by Starbucks buyer, are appropriate related to the establishment and would not be there without patron demand. I hope that all Independents continue to study, realize and introduce other obviously successful industry trends within their own operations.
Respectfully, **Next Post In the last issue I read " I really see the demise of the mom and pop places as sad. I have no answers for that dilemma." I have an answer!! Buy from the mom and pop places just as often as you stop in a "Starbucks" or a "Wal Mart" and buy from them. Pretty soon all these people who don't have the answer and continue to buy only from the " Big Guys" will help them shut down all the mom and pop places. Then see how your 3 dollar cup of coffee goes to a 6 dollar cup of coffee. What are you going to do? There won't be anyone BUT "Starbucks" to buy from because all the small places are gone. When there is nothing but the "Big Guy" they can do whatever they want because after all you "still want your Starbucks!"
Support your local stores!!!!! **Next Post Mr. Edwardes' letter in the latest issue on Starbucks concurs with my views [I live in London]. STARBUCKS just took over the SEATTLE COFFEE COMPANY chain here. You order a coffee, you take it [when you eventually get it - the staff, usually European students who speak poor English are generally too busy talking to each other to bother too much with the customers], and drink it, and you are left alone - for as long as you like. The staff can play their own cd's at a moderate level - not like PRET-A-MANGER who think 1940's swing at 120dbs is ok all day. If you think Starbucks coffee is poor, Pret's is the bland feeding the bland. Starbucks/Seattle do sell nice Italian bread sandwiches though, and good almond croissants. As far as taste goes, BAR ITALIA is DEFINITELY the model in London. Like London? Check out www.thisislondon.com
Cheers! **Next Post Is this a "Starbucks vs. local coffee-house" debate? or a franchised or chain backed by slick marketing food service business (or any other service business ) vs. local owner managed non-franchise business? The comments on Starbucks could equally apply to any other food or other service business. Franchised and chain operations (pizzas, burgers, coffee, Tex-Mex) have proved to be comfortable to a large number of consumers.
Kind regards, ***** Well that wraps up our Starbucks vs. local coffeehouse discussion for now -- thank you to everyone who took the time to share their thoughts and comments.
**Next Post - Re: 86'd menu item May be wrong, but do believe that "86" comes from the, now ancient, brass-pounder's shortcut codes. For those of you who don't understand "brass-pounder", it refers to original radio communication using a telegraph key. Still used by ships at sea and hardcore amateur radio guys and gals (hams). Original meaning of "86" was to ignore previous message or otherwise eliminate something, e.g., "86 Saddam Hussein" (now that would be a useful order). Another useful code item is "88" meaning "love and kisses". Others may be found in the ARRL Handbook. Don't know why "86" was chosen but may suggest that it as originally wireless brass- pounding was mainly a shipboard art and that it comes from the naval term "deep-six", likewise meaning to get rid of something (by dumping in at least 6 fathoms (deeps) or 36 feet of ocean).
Gil Gaunce - gil@asianet.net **Next Post - Re: 86'd menu item Editor's Note: And now, a comment from Moscow from the person who started the 86'd conversation... Hi there all! Quite interesting to read all these explanations! I spoke with a few US Chefs and more or less all of them agreed that an '86th item' on the menu did mean it was temporary out of stock or temporary not available. For whatever reason, sold out, no supply.
Best regards from Moscow Send newsletter feedback and comments to us at newsletter@restaurantreport.com
**Next Post - Re: Automatic Tipping I managed a fine dining restaurant for 5 years where the average per person price was $40. On special occasions, such as New Years and Valentines, we did a prix fixe menu which included dinner and wine, we added a 20% tip to the total price at the end. When people called to make the reservations they were told this would be done, so they had advance notice, and I made sure the service justified the gratuity. It was done to ensure the waiter would receive a tip, due to the fact that some people who only go out to a nice restaurant for special occasions do not want to tip after they have plopped down so much money for dinner. The waiters ALWAYS got their tips, and I never had a customer complain about the added gratuity. I am sure it helped that they all knew going into it that the gratuity would be added. DB **Next Post - Re: Accounting Books (For Restaurants) Check the Educational Foundation at http://www.edfound.org/ for books on accounting for restaurants. Also, check this link: http://www.restaurant.org/pubs/mgmt.htm#MG936 for information on: Uniform System of Accounts for Restaurants A simple and easy-to-use accounting classification system for restaurateurs. This valuable book, prepared by CPAs, includes examples of balance sheets, wage-control reports and an expense-classification dictionary. MG936 Non-member: $59.95 Member: $29.95
Gregg Sourbeck - greggs@foodtrak.com **Next Post - Re: Accounting Books & Industry Standards Regarding two posts in Issue #46... For "... a book on restaurant accounting ..." - The NRA offers an excellent book titled Uniform System of Accounts For Restaurants (see above) For "... a detailed list of industry standards ..." - Again, the NRA has numerous publications that identify what restaurateurs are reporting as their expenses, salaries, etc. PS Great newsletter!
David Brigham **Next Post - 0% No Shows Like many restaurants we have had a problem with no-shows over the years. This year during the holiday season we instituted a new policy which resulted in perfect attendance (and on time). When we booked the reservations for both Christmas Eve and New Year's Eve, we took a credit card number, informed the guest that there was a 48 hour cancellation policy, after which a gift certificate would be issued for an amount equal to $25 per person on the reservation. We did not have to charge anybody for a no-show, but we also did not make people feel like we were going to "penalize" them without some compensation. And it winnowed out the "shoppers" early.
Paul Buck **Next Post - Re: A Recent Post about Healthy Foods I'm a distributor of American Buffalo meat from Colorado. One of my accounts in the Denver area is an 11 store, health food/vitamin operation called Vitamin Cottage. We sell ground buffalo, buffalo patties and buffalo top sirloin steaks. These items are in the frozen case in all 11 stores. This product has increased over 1 year from 2 or 3 package a week to over 50 75 pounds per week per store, per item. In the Month of December, we ran an introduction sale and these same stores combined, sold 5000 # of just ground buffalo. Two years ago, these stores did not offer food items. Buffalo as an alternative red meat is always a hot selling part of any health food menu. A lot of people in the health food as well as the buffalo industry really caught the attention of this sale result. Any more info I can pass along, I'll be glad to.
John - BisonChef1@aol.com Send newsletter feedback and comments to us at newsletter@restaurantreport.com
**Next Post** My husband and I purchased a small bar & grill in July. I have been doing all the payroll by hand, but have just recently ordered a computer so I can do it in less time and have reliable records. Any advice or a payroll program would be very welcomed! Also, we would like advice on a simple way of keeping a food inventory. Both of us work full time jobs, but have a manager who is very reliable. However, the inventory is a real concern with me. Thanks for any help!
Paula Perkins - pmp@cs.purdue.edu **Next Post** I am a writer to Microsoft Investor and am writing an article on Johnny Rockets the hamburger chain. I was wondering if anyone had heard rumors the company may be going public. Please send me the name and # of anyone I might speak to. Thank you in advance.
Risa Kaplan - RisaKSF@aol.com **Next Post** I have the pleasure of opening the food & beverage department at a new private golf club in southern Indiana. I would like to receive information from other club managers concerning policy & procedures, staffing, menus, liquor prices, etc... We are going to serve lunch with a special function brunch or dinner every once and a while. The owner wants easy to eat "finger food" that are healthy and lite.
Dennis Sullivan, F&B Director - dsully@maverick.net
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