One responsibility of a food service operator along with maintaining food quality, service standards and controlling labor and food costs, is to serve safe food. How is it done consistently on a daily basis at a level that gives you comfort? Are the behaviors & habits of your employees regarding food safety at the same or higher level as their upselling?
“Unintended consequence” is a term of recent vintage. Simply put, it means being impacted by an action, invariably in the negative, directed at someone else. The following observations are, to me, classic and damaging examples of this term. It is sometimes called collateral damage.
The restaurant industry is a tough business. You see the desire to get into high end restaurants, the contacts you need to get a reservation, that dreamy look when a customer has tasted something amazing and then the praise and acclaim the chef gets. ‘That was amazing! How did you do that? The flavors were incredible!’ Maybe the chef has been on TV or has a book deal in the works. You want to be that chef, don’t you?