Restaurant Food

What happened to restaurant food? Everything is owned by big corporations and turned in to restaurant chains. They are killing off independent restaurants where real food is created. I almost hate eating out, I'd rather cook myself. Everywhere you go u see the same things on the menus just slightly different no creativity. Why is this you might ask. Well this is because the big corporate chefs have to design menus that are easy enough that a average cook can prepare. They basically have to dumb things down. They have to make the products come out the same in hundreds of restaurants across the country. They have to make it so a $10 an hour cook is able to successfully prepare the food on the menu. You might say well just find a good independent restaurant with a real chef and eat there. Well they are few and far between with these corporate giants and their millions of dollars. The corporations are squashing small restaurants because the independent doesn't have the resources to run ads on TV every day or pay the high rent for good locations. Also quiet often independent restaurants biggest problem is the cost per meal. By this I mean to have chefs creating the menu and selling very nice food costs a lot so you will pay more. Unless it is a independent restaurant that is selling basic food prepared in a skillful manner. But I guess it is easy for these big corporate chains to fool the vast majority when it comes to food.

Burn't out restaurant workers

The restaurant industry is a fast paced non stop industry that is always changing. It never stops. Not even for holidays or weekends, but we all know this. It is those of us who work in the restaurant industry any where from 40 to 80 hours a week who know all to well how easy it is to get burn't out. The long hours in front of hot stoves or on the floor dealing with customers can sometimes be grueling, but we love it. It is very hard to get weekends off or holidays for that matter unless u work in contract foodservice. Sometimes the daily grind in this business can beat us down to the point where we want to just throw our hands up. Thats when you have to take that extra day off when u can to get a breather and take some of that pressure off. Exspecially for restaurant managers. Sometimes we wait to long to get that breather in trying to make it to our vaccation time when we can get refreshed. It never stops and new problems arise everyday in the restaurant industry so we have to get those extra days off when we can so we can keep doing what we love.

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Managing staff in the restaurant industry

Ah the biggest head ache of all managing people. I've only been at the management level for about two years now and I've gained a good bit of hands on experience to go along with my bachlors degree in culinary management. I've learned that managers who do not utilize the bigest tool we have to control our staff are the managers who have the most problems managing their staff. The tool I'm refering to is documentation. From the very begining of my management training I was always told if they don't want to listen document them and then the word will get out among staff. Then everyone will start to fall in place. Another tool we have to control staff is to take money away from them. We do this by sending them home a few times until they correct the behavior. The idea behind this is that when they see their shrinking pay check and aren't making any money they will do what is necessary so they don't get send home.
One of the biggest problems I have found when managing staff is when upper management dosn't back you up. This is when you try to take corrective action against a employee and the upper management over turns your action. This can cause trouble if it happends a lot because then the employee will not listen to you and will always go over your head to get the decision they want or think they will get. Now don't get me wrong if you make a wrong management decision then upper management should step in and over turn it. All in all upper management should back you most of the time so the employee will see you do have authority.
To sum it all up though I beleave managing people is pretty much the same across the board wether you work in the restaurant industry or any other industry.