Affiliate, Food Preparation Methods & Knowledge Will Increase Your Restaurant's Bottom Line

Hi Affiliate,

Did you know that relaying some simple knowledge in food and food
preparation methods to your waitstaff can be an easy way to enhance
upselling of menu items that your chef worked so hard to create?

Here is something that should
always be handed out at waistaff training sessions:

Food Preparation Methods & Knowledge

Roasted - Dry method of cooking - Circular heat in a convection oven
Baked/Broiled - To cook with an open flame / heater from above
Grilled - To cook with an open flame / heater from below
Seared - To brown for a very short amount of time at a very high
heat
Braised - To sear and then cook in liquid for a long period of time
[Braised is only medium well to well done]
Sautéed - To cook in a pan with a small amount of fat at a high heat
Poached - Cooked in boiling water
Steamed - Simmered in water or on a rack with boiling liquid below
Deep Fry - To submerge completely in oil/fat at a very high temperature
Pan Fry - To cook in a shallow amount of oil/fat

*************************************************************
Sauces:

Stock - An aromatic broth made with onions, celery, carrots, herbs,
and either the bones or shells of the major ingredient. Then, water
is added and cooked until rich in flavor. The stock is then
strained and only the remaining liquid is used.

Demi-Glaze - A stock that has red wine, shallots and rosemary added
to it. It is then reduced further until a thicker and richer
consistency is reached.

Ragout - A thick, rich chunky sauce or stew.
Broth or Bouillon - The liquid used from cooking a meat, fish or
vegetable in water.

**************************************************************

Steaks, Chops, Burgers: [Always Double Check with Individual
Restaurant]

Black & Blue - Seared on outside until charred and very rare on the inside
Rare - Seared on the outside and slightly cooked on the inside
Medium Rare - Cooked on the outside and the inside remains pink and juicy
Medium - Cooked until inside is pink-[Technically there is no Medium]
Medium Well - Cooked until inside has a slight of pink remaining
Well Done - Cooked all the way through until there is no sign of
any pink

*****You do not take a temperature for fish unless it is a Tuna
Steak.*****
The temperatures are same as above, but Tuna is always cooked a
little less.

If your staff already knows all of this then Bravo!!

[But, if you have beginner waiter
trainees, then I bet they do not know the above.]

Wishing you much success,
Richard Saporito
Topserve Restaurant Consulting
www.topserveconsulting.com/articles.html
(888)276-4808

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, Improve Restaurant Service: Create An Efficient Tip-out System

Hi Affiliate,

Did you know that an improper dining room
tip-out system can really hurt service?

Did you know that an improper dining room
tip-out system can really hurt employee morale
which is interdependent with delivering quality service?

Here is an article on the restaurant service tip-out system
which I recently wrote that will be posted to my article pages:
http://www.topserveconsulting.com/articles.html

Improve Restaurant Service:
Create An Efficient Dining Room Service Staff Tip-Out System

The "Tip-Out System" is an important part of a restaurant's dining
room service success for many different reasons. Tips are the basic
salary for most restaurant service employees, and must be divided
with utmost respect and care. The staff's reputation, morale and
income depend on a proper and fair tip-out system.

There are certain factors that must be taken into consideration,
before deciding on a correct and fair tip- out system. The most
important concept of the system is that it must always reflect the
work load and responsibilities of each staffer in a delicately
balanced manner.

If this concept is strictly adhered to, then one can't go wrong in
devising the most efficient tip-out system for a restaurant. It
must remembered that an improper system can make or break a dining
room service staff to the point where employees may deliver poor
service or actually quit the job.

A standard base system to work from is for the waiter to tip out
15% to the bussers, 10% to the runners, and 5% to the bar. Now,
this is only a general guideline as the system needs to be
customized according to each individual restaurant and tweaked
evenly according to the workload distribution.

For example, if the runners are doing some busser work (clearing
plates, replacing dining wares etc.), then another 2.5% can
possibly go to the runners while subtracting 2.5% to the bussers.
It all depends on the restaurant dining room service system, and on
the restaurant's "desired level of customer service" --so crucial
for success.

One must understand that just because the bussers are being tipped
out less of a percentage, doesn't necessarily mean they are not
making less money overall than the runners for that shift. It all
depends on how many waiters/runners/bussers are working for that
shift because less employees available for the tip-out split means
more revenue for each employee.

In some of my restaurant service consulting jobs, I have actually
seen where runners made more money than the waiters on average.
Surely, they worked for it running giant food plates up 2 long
flights of stairs plus the runner shift was almost as many hours
long as the waiter shift. It all comes down to responsibilities and
workload distribution.

There are even different types of tip-out systems that exist in the
restaurant world such as the point system. For example, if $100 in
tips is produced by the waiter, it gets spread out in a point
system amongst all staffers. The breakdown might be $50 to the
waiter, $30 to the busser, $15 to the runner, $5 to the bar, and so
on. Every restaurant is an enigma, so the tip-out system must fit
the restaurant's personality.

To physically perform the tip-out revenue split, the waiters can
place the tip-out revenue percentages for the receiving dining room
service employees into envelopes. The waiter name, date and
particular shift should be included on the outside of the
envelopes. Then, this split for each receiving dining room service
employee can be put back together in separate envelopes with
his/her name on the outside of the envelope to be distributed. The
double-check system works best here to have 2 trusted people
witnessing all of the money envelopes that are opened.

The restaurant service tip-out system must always be fair and
balanced with very few complaints from the staff. In fact, some
feedback may actually help for the understanding of the situation
as the dining room service staff carries many solutions to
restaurant problems. Of course, there will not always be 100%
agreement amongst each and every employee.

The tip-out system really works out beautifully if done correctly
using the concepts above. Again, most importantly, the balance of
the restaurant service labor and responsibilities must be in
proportion to the balance of all the employee tip-outs.

*******************************************************************

Wishing you much success,
Richard Saporito
Topserve Restaurant Consulting
http://www.topserveconsulting.com/articles.html
(888)276-4808

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, Reduced Price for How To Improve Dining Room Service

Hello Affiliate,

Thank you again for marketing my helpful
restaurant service publication: How To Improve Dining Room Service.

Due to the lagging economy,
I have temporarily reduced the price of this e-book to $37.

Please note that the commission for
each sale will be slightly reduced, yet conversions will increase.

PS-If you Google Restaurant service articles by Richard Saporito,
you will find many articles that I have written to help improve
dining room service--with more articles on the way.

You can use some or all of these articles to
help market How To Improve Dining Room Service.

Happy selling!

Richard Saporito
www.howtoimprovediningroomservice.com
(888)276-4808

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, How To Buy Lobster Wholesale For A Restaurant

Hi Affiliate,

When serving lobster in your restaurant
are you reaching your profit margin?

Well, here is an article from an expert that might interest you:
http://www.topserveconsulting.com/articles/food/how_to_buy_maine_lobster.html

If you are going to serve such an
expensive item as lobster, why not do it right?

*******************************************************************8

Wishing you much success,
Richard Saporito
Topserve Restaurant Consulting
www.topserveconsulting.com
(888)276-4808

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, New Restaurant Service Article For Submission by Richard Saporito

Hi Affiliate,

Hope your doing well.

I have just written an article explaining the importance
of creating an efficient restaurant service tip-out system.

I hope you can use it for marketing purposes.

All the best,

Richard Saporito
www.howtoimprovediningroomservice.com
(888)276-4808

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, Organic Food: The New Restaurant Trend

Hello Affiliate,

Would you like to learn a little bit about how fast
Organic food is becoming the new wave in restaurants?

Maybe, you would like to add a few Organic menu items to see how well they sell.

Read this interesting article:
http://www.topserveconsulting.com/articles/food/what_is_organic_food.html

Want more information on this subject?

Then try this link:
http://www.organicmeans.com/?hop=antonias

Wishing you much success,
Richard Saporito
Topserve Restaurant Consulting
www.topserveconsulting.com
(888)276-4808

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, 18 Pts. To Opening A Restaurant

Hi Affiliate,

If you do not own or operate a foodservice business,
but are thinking of starting one, then here is something
that may help: 18 pts. To Opening A Restaurant

These are in relative order, as some points may be worked out
in conjunction with each other such as 1&2, 4&5, 7&8, 12&13,
15-18 etc.

1. Chef/Menu formulation
2. Concept/Theme development
3. Investment Proposal
4. Location Selection
5. Lease negotiations
6. Incorporation of Company
7. Design & Equipment Specifications
8. Construction Contact
9. Equipment Furnishing Selection
10. Insurance
11. Uniform & Product Suppliers
12. Banking Set-up
13. Systems & Accounting Set-up
14. Develop Marketing Plan
15. Set-up Dining Room Service Staff Training Program
16. Hiring
17. Training & Dry Runs
18. Opening

******************************************************************

Read some great Restaurant articles at:
http://www.topserveconsulting.com/articles.html

Wishing you much success,
Richard Saporito
Topserve Restaurant Consulting
www.topserveconsulting.com
(888)276-4808

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, Here Are Some More Tips To Improve Restaurant Service

Hi Affiliate,

Here is another take on restaurant dining room service by
Elizabeth Downer- a writer for the Pittsburgh Post-Gazette.

It is a long article, but worth reading; so give yourself some time here.

[Also, Read More great articles at:
http://www.topserveconsulting.com/articles.html]

Some Tips To Improve Dining Room Service

Even before the late Mayor Bob O'Connor set out on his crusade to
bring a third renaissance to Pittsburgh, our city's restaurants had
undergone a major revamping. Pittsburgh diners can be thankful for
the influx of talented chefs who are creating innovative menus and
whose mantras are "fresh," "local" and "sustainable."

What makes a good restaurant experience?

Memorable meals are served in every neighborhood of the city.
Pittsburgh boasts a long list of creative chefs who serve
high-quality food.

But service? Now that's another story.

Take, for example, the friends lunching at a South Hills restaurant
when the waiter came out with a vacuum cleaner and began buzzing
the carpet inches from their feet.

Or the waiter in black tie at a landmark Mount Washington
restaurant who barked instructions to a colleague on the other side
of the dining room.

Or the restaurant in a historic house on the Slopes in which the
waiter didn't know how to use the computer and mistakenly punched
in something the customer didn't order.

As Post-Gazette restaurant critic, I get more complaints about poor
service at local restaurants than on just about any other subject
on the regional dining scene (except, of course, the high price of
wine on menus, but that's a story for another day). For this report,
I also asked local readers to send in stories of their own experiences.

Vanessa Sterling of Regent Square reported an unpleasant Sunday
night dinner with four friends at an upscale French restaurant in
Fayette County. They all loved their meals and expected to spend a
leisurely evening dining -- but not 3 1/2 hours! There were only a
dozen people dining that night. While they were in one part of the
dining room finishing dessert and coffee, the kitchen staff was in
another area eating and setting tables for the next service shift.

Anita Wagner of Ross experienced a similar problem with a recent
lunch at a Caribbean restaurant in Robinson.

"When a restaurant consistently takes 1 1/2 hours to serve a simple
lunch to workers with a one-hour lunch break, that's more laid-back
than I can take," she said. "It's a shame because the food is
pretty good."

Kristen Haas of Allegheny West took her father to a riverfront
restaurant to celebrate his birthday. After an interminable wait
for a waitress to take their order, they waited 40 minutes for
their appetizers. After 2 hours and 45 minutes there was still no
entree. The waitress was never in evidence. When she finally
appeared, it was to say that the kitchen had forgotten their order.
No apology.

Although the manager offered them a free dinner, they decided to
leave rather than suffer further unprofessional behavior from a
clueless waitress.

A well-known restaurant professional in Pittsburgh was dining in
Washington County with his wife. There was no salt on the table. He
asked his server for salt. Thirteen minutes later the server still
had not returned. He eventually got his salt after the owner recognized him.

Timing is probably the most difficult art that a professional
waiter masters. Another reader recounted a special occasion dinner
in an Italian restaurant where the salad and entree were brought to
the table and left there while the couple were still eating their appetizer.

At a Downtown restaurant I ordered an appetizer and an entree. The
entree was delivered first. When I reminded the waiter that I had
also ordered an appetizer, his reply was, "I know, but it isn't ready yet."

Courses should not be rushed, but 30-minute intervals between
courses are unacceptable.

The Zagat Survey, the popular dining guide that grades restaurants
in 30 urban areas in the United States and Europe (but not
Pittsburgh -- yet) on a scale of 0-30, gives separate scores for
food, decor, and service. It is generally agreed that one mark of a
great restaurant is great service. It should be the case that the
highest-ranking kitchens will also rate good marks for service.

Kevin Joyce, president of the Pennsylvania Restaurant Association
and owner of The Carlton at One Mellon Center, Downtown, wouldn't
talk specifically about what he's heard in general about the
service at local restaurants.

But he did say, however, that "Pittsburgh restaurants are always
striving to improve service.

"The Pennsylvania Restaurant Association recognizes that in order
for a dining experience to be complete, restaurants must provide
wonderful food, a great wine selection and friendly and polished
service."

Every restaurant claims to have a training program for new
waitstaff. But they vary greatly in length and intensity.

Major hotel and restaurant chains have corporate programs that are
designed to produce a consistent level of professional service
throughout the organization. Employees are paid while in training.
There are manuals to be studied and written exams to pass after
which the trainee will serve as an assistant to a veteran waiter
before being given a section of the dining room.

In Pittsburgh, Lidia's in the Strip District, Eat'n Park and all
the Big Burrito Group restaurants (Casbah, Soba, Kaya, Mad Mex, Umi
and Eleven) also provide manuals and exams and pay employees while
they are learning.

Sadly, this focus on professional training is frequently missing in
small, independent restaurants.

Some restaurant owners interviewed acknowledged that the extent of
training that their staff receives is the sanitation and food
safety course required by the Allegheny County Health Department.
The bottom line is that even though waitstaff can earn from $20 to
$30 an hour in an upscale restaurant, the job is rarely recognized
as a profession. (Restaurants pay waiters $2.83 an hour, and the
remainder is from tips.)

The best service in Pittsburgh is unquestionably in restaurants
where there is little turnover among waiters.

The Carlton, Downtown, for example, has waiters who have been
serving there for 20 years. Though they still receive the base
$2.83 an hour, the seasoned professionals bring in high tips and
also receive health benefits and vacation time. Lidia's staff,
which works a minimum of 32 hours a week, get benefits that include
medical, dental and 401K plans and vacations.

One of the nicest aspects of Pittsburgh restaurant service is the
friendliness of the staff and the wide variety of casual dining
spots.

The casual atmosphere is great up to a point. But many diners get
annoyed when a young waiter or waitress addresses them as "Hon" or
asks "Are you guys done yet?"

Other objectionable "casual" behaviors are when waiters stick the
plastic folder containing the bill halfway down the back side of
their trousers, or when waiters serve wine by holding the glass by
the rim with their fingers or pour wine to the brim of the glass,
which leaves no room for the wine aromas to develop.

Then there are the waiters, eager to clear the table, who ask, "Are
you still working on that?" Even worse are those who scoop up
plates before you have finished.

This week I had lunch at a popular East End bistro. The waitress
was cheerful and efficient but the shirt she was wearing was so
dirty and spotted that I recoiled at the thought of her handling my
food. Meanwhile, the owner was sitting at the bar, and I wondered
how he could stand by and allow such unappetizing standards for his staff.

Most people I asked said that they tip servers even when the
service is unacceptable. They tip more when the service is good.
Twenty percent of the pre-tax bill seems to be the average.

(One gentleman who eats every meal in a restaurant told me that he
had never experienced bad service. Then he let me in on his secret.
He hands the server a $20 bill the moment he is seated! He also
gives the server a normal tip at the end of the evening.)

Still, I have heard horror stories from waitstaff about customers
who leave no tips at all. Waiters have to pay income taxes based on
15 percent of the checks they tally. It's particularly not fair
when the customer stiffs the waiter on tips when he's unhappy with
the food, not the service.

What can be done to raise the level of service in Pittsburgh? The
answer lies in providing the kind of professional training that is
beyond the means of small dining establishments.

A vocational program of some sort could be offered that would
result in a corps of servers fully trained to provide the kind of
service our fine restaurants deserve. The graduates of such a
program would join a work force that earns multiples of the minimum wage.

Every good meal is made even better by great service. It's time to
rev up the service in Pittsburgh restaurants.

Elizabeth Downer can be reached at edowner@post-gazette.com or
412-263-1454.
http://www.post-gazette.com

****************************************************************

Hope you stayed with this article all the way!

Wishing you much success,
Richard Saporito
Topserve Restaurant Consulting
www.topserveconsulting.com
www.howtoimprovediningroomserevice.com
(888)276-4808

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, Some Tips About The Restaurant "86" Board

Hi Affiliate,

In my last service consulting job, I had a discussion
with the management and staff about the 86 board.
Yes, it is a very simple topic, even trivial some might think.

But, improper use of the 86 board will subtract from
dining room service, possibly leaving the restaurant with some
dissatisfied customers, which in turn lowers the bottom line.
(As I will explain below.)

This information will soon be posted to my website:
http://www.topserveconsulting.com/articles.html

So, here is the story. Basically, the dining room service staff was
not even using an 86 board. The only way the staff could be
informed of any 86'ed menu items was through the computer. The
problem was the server would find out about the 86'ed item from
the computer "after" the food order was taken from the customer.
So, the server would have to return to the table and inform the customer
of his/her desired order was no longer in stock for the night.

The result of this system is wasted time and energy
for the server, and a possible dissatisfied customer who
had to pick out another menu item instead what was originally ordered.

The very simple solution is that an 86 board must be
available for all staff to view instead of finding out
by the computer--when it is too late. If it is a very large
restaurant, then there must be a splurge for a second 86 board.

If a menu item is 86'ed, then all waitstaff must
be informed immediately so they, in turn, can inform the customer
"before" leaving that table with the food order.

Another important concept is the countdown, where the most popular items
get listed on the 86 board as they very low. In other words, when there are 5 Lobster orders left,
it gets listed on the 86 board with a 5 count next to it. When one order is
sold from there, then there are 4 Lobsters left, and so on until 0 Lobsters left.

For 86 board hardware, it should be a white
board with a dark colored magic marker, and not a
blackboard with chalk that gets a bit messy and is harder to read.

******************************************

Concepts such the above are really not so
trivial, when applied to restaurant dining room service.

I do cover some of these excellent service
concepts, and many more in my book at:
www.howtoimprovediningroomservice.com

When it comes to restaurant dining
room service, sometimes it is so obvious "nobody sees it."

Until next time,

Wishing you much success,
Richard Saporito
http://www.topserveconsulting.com/articles.html
(888) 276-4808

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, 10 Ways To Improve Restaurant Service By Lee Klein

Hi Affiliate,

There are many, many ways to improve restaurant customer service.
http://www.howtoimprovediningroomservice.com

Approximately 50% of the time it is plain, good "common sense"
that will help one achieve excellent restaurant customer service.

Here are 10 Ways To Improve Restaurant Service by Lee Klein:
(A Food Critic for the Miami News)

1. Hire better hosts and hostesses, meaning those who can do more
than smile and offer rote salutations. When gauging hospitality
skills, Danny Meyer of New York's Union Square Cafe and Gramercy
Tavern looks for five traits in his employees: "1)extremely nice;
2)intelligent; 3)infused with an extraordinary work ethic;
4)empathetic; 5)emotionally self-aware". Most Miami front-of-house
staffs have gotten number one down pat; time to work on two through
five.

2. Tell your waiters that when taking orders it is not imperative
that they congratulate each diner for their brilliant selections;
it comes across as insincere. And it's even worse to congratulate
just one person sincerely, as it makes it seem as though everyone
else at the table ordered crap.

3. Have waiters refrain from repeatedly asking how things are, if
everything is okay, and so forth -- and especially from
interrupting conversation to do so. A simple "Let me know if I can
get you anything" uttered at the beginning of the meal will suffice.

4. It is likewise unnecessary to query whether we'd like more
water; if the glass is empty, just fill it. On the other hand,
please do not have workers replenish water glasses each time a sip
is taken.

5. Waiters should not remove one diner's plate while others are
still eating, and at no time should they scrape leftovers from one
plate onto another and stack them while at the table.

6. Assign someone to inspect flatware more closely for smudges and
stains, and to check wine glasses for soapy odors.

7. If at all possible, keep service stations away from tables --
it's nerve-wracking to be seated next to one.

8. When things go wrong, make them right. Was the wait for a table
unduly long? Was a dinner order fluffed by the waiter or kitchen?
Was a diners' entree returned for being improperly cooked, and did
that result in the person having to dine after everyone else was
near finished? Make a generous gesture to the offended group so
they leave the premises delighted rather than disgruntled.

9. Do not abandon diners after dessert is served. Have waiters
remove empty dessert plates in timely fashion and to ask their
guests if they would like the check. If the response is
affirmative, it should be brought promptly and the waiter should
stay relatively close by to pick up the payment when ready.

10. Hire better dining room managers, meaning those who can do more
than make token stops at each table to ask if everything is all
right and then quickly move on (such managers remind me of a
politician in a coffee shop during primary season). Performing the
job with aplomb entails keeping a keen, roving eye on the room,
being aware of the progress of each table, and orchestrating
solutions to problems as they arise -- such as getting a check to a
table of impatient diners whose waiter is bogged down.

Read more great Restaurant articles here:
http://www.topserveconsulting.com/articles.html

Wishing you much success,
Richard Saporito
Topserve Restaurant Consulting
www.howtoimprovediningroomservice.com
www.topserveconsulting.com
(888)276-4808

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, Pricing Your Restaurant Menu: Here Are Some Helpful Tips

Hi Affiliate,

Did you know Menu pricing and item
placement can make or break a restaurant's success?

We will discuss Menu placement in the future, but for now
I would like to help you understand the intricacies of Menu pricing.

Below is a great article on this subject by Lydia Quinn that is a must read.
http://www.topserveconsulting.com/articles/restaurant_menu.html

Tips For Pricing Your Restaurant Menu

Menu pricing is one of the most important decisions for any
restaurateur. It may look easy, but the fact is that you cannot
price it simply by your intuition. It requires consideration,
observation and asking certain questions. For instance, do you
remember your last visit to a market or a mall as a buyer? How many
goods had an acceptable price enticing enough to motivate you to
make a purchase? In reality, pricing must be an amount that someone
else is ready to pay for your service or product.

Creating a restaurant menu is tricky business. Not only does it
involve selecting attractive and popular dishes, but also pricing
them competitively. Pricing is important not only to make the
business profitable, but also to offer good value to customers to
win them over.

Tips on Pricing the Food Items Let's see how to price the food
items on the menu: * Generally, successful restaurants keep the
food costs in the range of 27 to 32% of food sales. These
percentages can be higher or lower depending upon the type of
restaurant. However, to be more accurate, it's best to compare your
cost percentage with restaurants having similar menus and services.

Lydia Quinn writes for R & I Solutions, makers of Cost Genie
restaurant costing software. Get a free demo at
http://www.costgenie.com

**********************************************************************

You can read the full article above at:
http://www.topserveconsulting.com/articles/restaurant_menu.html

Please note: Most of the Google links on the sides of the articles
will bring you to websites related to the theme of that article.

Wishing you much success,
Richard Saporito
Topserve Restaurant Consulting
www.topserveconsulting.com
www.howtoimprovediningroomservice.com
(888)276-4808

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, On Becoming A Specialty Chef & Their Responsibilities

Hi Affiliate,

A Chef is one of the most challenging and demanding jobs out there.

A restaurant's success can literally stand completely on the
shoulders of this one person who rarely logs in less than 50 hours per week.

Below is another great "back of the house" article
by Mike Churchill that I would like to share with you.

It is featured on my articles pages at:
http://www.topserveconsulting.com/articles/becoming_a_chef.html

Becoming A Chef: Specialty Chefs and Their Responsibilities

When most people talk about becoming a chef, it is assumed their
goal is to attain the title of Executive Chef. However, there are
many specialty chef positions available to those who have the
proper culinary arts training.

If you dream of becoming a professional chef, take a few moments to
look over the list below. While small restaurants might not offer
all the positions listed, you'll likely find them in many larger
restaurants in popular cities such as San Francisco or Miami.
Culinary school instructors advise building your skills in the
various specialties in order to move up in position and
responsibility.

Line/Station Chef - An entry-level position for those just out of
cooking school, a Line or Station Chef (also called a Line Cook)
prepares one type of food. Vegetable Chef/Cook, Fry Chef/Cook and
Grill Chef/Cook are commonly known titles. There are normally
several line chefs at each restaurant.

Garde Manger Chef - The Garde Manger Chef requires special culinary
arts training in working with cold food preparations. Dealing
exclusively with cold sauces, the Garde Manger Chef creates and
prepares vinaigrettes and dressings. S/he is also responsible for
developing new salsas, pickles, chutneys and relishes. Other dishes
are often created to include the sauces or relishes the Garde
Manger Chef prepares; for example, swordfish with mango chutney
would be a collaborative dish between the Garde Manger Chef and the
Executive Chef.

Pastry Chef - Responsible for all the breads, pastries, cakes and
confections, the Pastry Chef has a sweet job. As a Pastry Chef,
you'll have the responsibility of developing and designing the
dessert menu as well as all bread items used by the restaurant.
Creativity and an eye for beautiful presentation are must-have
qualities.

Sous Chef - The second in command behind the Executive Chef, the
Sous Chef is a conductor of sorts. S/he is usually a culinary
school graduate with several years of practical work experience
under their belt. They finish and/or decorate special dishes or
presentations; however, they also have many responsibilities that
are not cooking related. A Sous Chef maintains kitchen records,
estimates the types and quantities of food that need to be
purchased, inspects the kitchen along with its equipment and
utensils, and assumes the role of the Executive Chef in her/his
absence.

Executive Chef - Normally a cooking school graduate with
exceptional experience in all aspects of cooking, the Executive
Chef is the final authority in the kitchen. The Executive Chef
oversees the kitchen staff and directs the preparation of all food.
His/her responsibilities might also entail allocating serving
sizes, ordering food and/or supplies and assigning work schedules.
The Executive Chef helps create and approve menu items and daily
specials.

As you can see, becoming a Chef can mean several different things,
depending on your passion, your education and your experience. Not
all strive to be Executive Chefs. Those with a love for sweets
might acquire culinary arts training with a strong emphasis in
pastries in order to later open their own bakery. The possibilities
are endless yet are certainly obtainable for those who have talent,
passion and a love of cooking.

Mike Churchill provides online marketing support for Le Cordon Bleu
College of Culinary Arts in Miami. Cooking school applications are
currently being accepted.
http://www.miamiculinary.com/
If you have a love of cooking and are in
Miami, culinary school could be your next step.

*******************************************************************

Read more of these great articles at:
http://topserveconsulting.com/articles.html

Please note: Most of the Google links on the sides of the articles
will bring you to websites related to the theme of that article.

Wishing you much success,
Richard Saporito
Topserve Restaurant Consulting
www.topserveconsulting.com
www.howtoimprovediningroomservice.com
(888)276-4808

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, Pairing Beer With Food

Hi Affiliate,

Well, we have learned a little about pairing
wine with food, but how about pairing beer with food?

If a restaurant has a great beer menu, then
the waitstaff needs to know that beer menu inside and out.

More importantly, they must know how to sell it.

If the waitstaff knows information, such as below,
it makes everything easier, more fun, leading to a better dining experience!

Here is an interesting article by Paul Heingarten, a beer expert.

It is featured on my articles pages at:
http://www.topserveconsulting.com/articles/beverage/how_to_pair_beer_with_food.html

Pairing Beer With Food

While the variations of beer may not be as cut and dry as they are
for wine (red, white, etc), the beverage has several distinctive
styles and you can certainly create a more favorable food
combination if you are interested in that sort of thing. If you
have any experience with pairing wine with food, think of the
distinctions between dishes served best with red wine and those
better served with white wine. Whether you are familiar with wine
and food pairing or not, consider the different types of beer from
lighter taste to the darkest varieties as the spectrum of types.

Starting from the lighter end of the spectrum are your pilsners and
lagers. I find these work better with seafood, as the taste is
lighter and won't overpower the flavor of the food. In New Orleans,
a boiled crawfish is best washed down with a light pilsner from any
of the megabreweries.

Moving along on the beer styles, we come to your pale ales and
ambers. As these are a little heartier, they can be paired with
similar food. Try having Chicken and Pork dishes with ambers for a
great match up.

Next we come to the so called "dark side of the beer". I refer to
stouts and porters when I refer to dark beer. These are among the
heaviest regarding taste and alcohol, so you can pair them up with
the heartiest foods like steaks, ribs, and similar dishes.

Beyond those basic distinctions of beer are some specialties like
barley wines. Barley Wines are higher in alcohol content and in my
honest opinion don't really match up with any food in particular.
The alcohol is just too strong to blend - imagine eating food with
straight vodka. Does that sound like a good idea to you?

The key to deciding on which beer to pair with your food is to find
a combination where the overall flavor is not overpowered by any
one item. A little prior planning can give you a pleasant meal.

Bon Appetit!

Paul has been an avid beer nut since 1990 and a beer homebrewer
since 1998. Check out his blog at
http://www.prhsolutions.com/brewsletter
Article Source: http://EzineArticles.com/?expert=Paul_Heingarten

*********************************************************************

Read more of these great articles at:
http://topserveconsulting.com/articles.html

Please note: Most of the Google links on the sides of the articles
will bring you to websites related to the theme of that article.

Wishing you much success,
Richard Saporito
Topserve Restaurant Consulting
www.topserveconsulting.com
www.howtoimprovediningroomservice.com
(888)276-4808

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, The Secret Art Of Bigger Restaurant Tips (And Better Service)

Hi Affiliate,

If you are a waiter or waitress taking the time to serve
diners in a restaurant for a gratuity based on service performance,
then why not be the best?

If you can perform at a very high level, then at least 3 things will happen:

1- The restaurant will gain repeat customers which is crucial for survival.
2- You will gain a great reputation bringing you more diners requesting your service.
3- You will make more $$$$!!!

Just think, it's the same amount of time you are going
to spend working anyway, so why not give it 110%
instead of 80% -- keeping a positive attitude at all times?

Why not, in a short amount of time, learn the "secret art of bigger tips" now,
instead of finding out years later thru years of experience like I did?
[Think of all the extra money you could be making right now
by providing incredible service!!]

Well, here is a link to a publication, written by a colleague of
mine, that will help you do just that:
http://www.gratuity-ingenuity.com/?hop=antonias

Only $20 and well worth it!

Why are you Waiting?

For owners and operators, this is a fantastic guide
that can relayed to your entire waitstaff in a short amount of time.
Then, you can begin differentiating your restaurant from
competing restaurants because of an excellent customer service reputation.

Tell me how it goes,

Wishing you much success,
Richard Saporito
Topserve Restaurant Consulting
www.topserveconsulting.com
www.howtoimprovediningroomservice.com
(888)276-4808

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, Wine & Food Pairing Tips

Hi Affiliate,

An excellent Wine list is so important to a
restaurant, but does the waitstaff know how to describe
these Wines and combine them with the menu in a delightful way?

Food & Wine pairing is not only fun,
but will enhance the diner's experience,
not to mention boosting the check average.

Below is a great article by Steve Sands that
offers some very helpful tips on Food and Wine pairing.

It was recently posted on my articles pages at:
http://www.topserveconsulting.com/articles.html

*********************************************************

Pairing Food And Wine Is Not Simple
Any More, But A Few Simple Rules Really Help Out

By Steve Sands

Food and wine pairing is not an exact science. Many people follow
the old rule of paring red wine with red meat and white wine with
fish and poultry.

Unfortunately this outdated rule doesn't take into consideration
the complexity of today's multi-ethnic, highly textured or spiced
foods as they relate to the wide range of wines available today.

The new rule when pairing food and wine is to try and achieve the
right level of synergy and balance. Quite simply, regardless of the
food texture or spices in the food, the wine shouldn't overpower
the food and the food shouldn't overpower the wine.

The basic flavors found in food are also found in wine. Those
flavors include sweet, tart, sour, acidic, bitter and salty (not
found in wine, but affects flavor). Furthermore, because wine has
alcohol, it adds aromas and body, making the wine and food taste
richer.

In order to enhance your success at pairing
food and wine you need to do a few things.

1. Balance the weight, texture and intensity of the food so you
don't overwhelm one or the other

2. Determine the primary taste sensations in food. Is it sweet,
salty, sour, bitter or savory?

3. Complement the components in your wine (alcohol, acid, sugar and
tannin) by balancing foods with the same components. The strongest
flavor of the food should be considered the primary component
(chicken, beef, fish etc.) to be paired with a similar wine
component.

Here are two rules of thumb to remember:

1. Wine seems sweeter and less tannic when paired with foods that
have a strong salty, sour or bitter taste

2. Wine seems more tannic, less sweet and more acidic when paired
with foods that have a strong sweet or savory taste

Steve Sands
It's time to take the guess work out of pairing food and wine, once
and for all!
Article Source: http://EzineArticles.com/?expert=Steve_Sands

********************************************************************

Read the full article at:
http://www.topserveconsulting.com/articles.html

Talk Soon
Richard Saporito
Topserve Restaurant Consulting
www.topserveconsulting.com
(888)276-4808

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, Restaurant Business Secrets To Improve Your Bottom Line

Hi Affiliate,

Here is an awesome publication written by a colleague of mine
that every restaurant owner and operator should read:
http://restaurant-business-secrets.com/?hop=antonias

If you're going to put the time and effort into being successful,
why not arm yourself with all of the proper information ahead of time?

Quick learning is the only way to make up for any lack
of experience and know-how in the extremely competitive restaurant industry.

This way you can differentiate your business from all of rest.

Read some great Restaurant Articles at:
http://www.topserveconsulting.com/articles.html

Talk Soon
Richard Saporito
Topserve Restaurant Consulting
www.topserveconsulting.com
www.howtoimprovediningroomservice.com
(888)276-4808

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, 3 New Restaurant Articles To Help Market: How To Improve Dining Room Service

Hi Affiliate,

Richard Saporito here from www.HowToImproveDiningRoomService.com

As a ClickBank Affiliate, I want to thank you again for helping
to sell my e-book:
How To Improve Dining Room Service

For marketing purposes, I have attached 3 of my latest,
helpful Restaurant Service Articles in Word Document.

How To Improve Dining Room Service is proving to be a
very helpful publication for restaurants of all sizes and shapes.

Thank you again so very much,
and happy selling!

Very Best Regards

Richard Saporito
www.HowToImproveDiningRoomService.com

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, Get A Handle On Your Restaurant Food Costs

Hi Affiliate,

Here is an excellent article by Executive Chef, Daniel Slobodien,
that can really help to improve your restaurant's bottom line:
http://www.topserveconsulting.com/articles/food_costs.html

Get A Handle On Your Food Costs

Other than payroll, Food Costs is the largest expense in almost
every restaurant operation. Tight control over them is essential if
the restaurant operator has any hope to be profitable. Fortunately,
food costs are a fairly flexible expense, and can be easily
controlled with some vigilant monitoring. Most operators always
want to drive for more sales to increase profits. However, if you
are losing money on each sale, this is actually counter-productive.
A far better way to increase profitability is to maintain costs.
Cutting costs effectively goes straight down to the bottom line as
pure, clean profit.

Follow these simple steps, and watch your profit level soar:

Cost out each and every recipe on your menus. I know that this is
tedious, at best. But, how can you set a reasonable budget target
if you do not know for certain the cost of every recipe? How can
you set your pricing in a logical manner? You should know what
profit margin each recipe contributes to your bottom line. Then,
you can price it appropriately and also encourage your staff to
recommend to your guests the more profitable items.

Of course, these costs need to be reviewed and revised
periodically. For example, if beef costs are rising, you should be
aware of this in order to react in a timely fashion.

Ascertain your Food Costs on a weekly basis. Conventional wisdom
has always dictated that you should figure out your food costs on a
monthly basis. While that is better than nothing, it is far too
late if you are over your budget. You have already wasted too much
money. Consider this: If your food sales total $100,000 per month,
and you target a 30% food cost, you should spend $30,000 per month
on food. However, if you discover that your food costs are running
at 35%, then you have actually spent $35,000. Wasting $5,000 per
month is some serious cash. However, if you had been monitoring
your costs on a weekly basis, and taken corrective action, you
would have potentially limited the damage to a total of
approximately $1,250.

To ascertain your food costs, simply total up your food purchases
for the week. Unless you are experiencing some budgetary problems,
there is really no need to take a weekly physical inventory. Simply
take inventory on a periodic basis to make sure that you are on
track and that your figures are correct.

Control the waste. This is the trickiest part, and requires the
most attention from managers. Waste can take many forms, both
obvious and subtle. How much winds up in the garbage cans? Why is
it being thrown away? Here are some things to look for to help
minimize waste:

Examine your ordering systems. Is the proper amount of food being
ordered for the level of business and demand?

Examine your storage. Are perishable food items being properly
rotated (First In, First Out)? Everything should be clearly marked
with the date of receipt. Is everything being held at the proper
temperatures to retard spoilage? Is everything neat and orderly,
with no cross contamination?

Make it a habit to check out the diners' plates as they go to the
dishwasher. Do they appear to be licked clean, or is there a
considerable amount of food leftover? Do you need to revamp your
portion sizes?

If your food is prepared to order, always make sure your cooks are
preparing the correct amount of food. For example, if a recipe
specifies 4 oz. of beef, and your cook is using 6 oz. portions,
your food costs for that dish have now increased by 50%. If you
costed out the dish out at $4.00, it now costs you $6.00. It is
easy to see how quickly this can add up. I once fired a cook who
always seemed to have half of a recipe still in the pan after
plating it up. This is inexcusable, and must be stopped. After all,
the cooks make the same dish hundreds of times. They can, and will,
quickly get a feel for the proper amounts needed if they know that
you are watching. Also, insist that all portioned products be
weighed on a portioning scale.

A more subtle form of waste is over-preparing. If you sell 10
orders of a your shrimp dish each night, but the cooks prepare
enough of the ingredients each day to make 20 shrimp dishes , then
half of it is very likely to wind up in the trash. Prep levels
should always be examined. All of your cooks and chefs should be
well aware of sales levels for all the respective dishes, and
prepare accordingly.

If training and consistent monitoring are not having the desired
effect, try more graphic messages. One place I worked had a
clipboard nailed up in a conspicuous location in the kitchen.
Anytime we threw out a food item, we were required to write that
item down, and to initial it. As you can imagine, this was resented
by the kitchen staff, but it certainly limited our waste! Another
method would be to put a large, clear container in the middle of
the kitchen. All food waste should be thrown into this as a visual
reminder that waste needs to be strictly limited, if not
eliminated. If the visual reminder is not enough, weigh it at the
end of each shift. Make a game out of it - set goals to get the
weight of the bucket down to acceptable targets. Reward the staff
when they achieve these goals. Strictly controlling your food costs
is mostly a matter of awareness. For the overall financial
well-being of the restaurant, your staff should always be acutely
aware of the importance of maintaining the budget. After all, they
have a stake in this, as well If they know that it is important to
you, they will consider it to be important, as well.

Daniel Slobodien, graduate of Cornell University, was head Chef and
former restaurant owner for eight years--(732-549-8556)

Read many more informative Restaurant articles at:
http://www.topserveconsulting.com/articles.html

Best Regards
Richard Saporito
Topserve Restaurant Consulting
www.topserveconsulting.com
www.howtoimprovediningroomservice.com
(888)276-4808

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, Restaurant Scheduling Tips To Improve Dining Room Service

Hi Affiliate,

Below is an article I've recently written,
and will soon be posting to my articles pages:
http://topserveconsulting.com/articles.html

Restaurant Scheduling Tips To Improve Dining Room Service

Restaurant service staff scheduling is crucial and closely tied to
excellent restaurant customer service.

In every way, a balance must be achieved by matching the dining
room service labor needs to forecasted business, and I'd like to
offer 2 concepts that can improve restaurant dining room service
immensely.

The first concept is the "on call waiter" who can be scheduled for
any shift necessary. The "on call waiter" function is to call the
restaurant about 1/2 - 1 hr. before the work shift commences food
service to see if he/she is needed to come in and work that
particular shift.

The "on call" function is useful in many ways as in the case of
outdoor dining where business literally depends on the weather. If
the weather is right for outdoor seating, the "on call waiter" will
be asked to come in to work. If it's raining, then the "on call
waiter" will not be needed, though the phone call to the restaurant
should still be made. Basically, if the staff is sufficient for
that restaurant shift, then the "on call waiter" will not be needed.

Another useful function for the "on call waiter" is when there is
an extremely important event scheduled, and there can be positively
no staff shortages for that event. Simply by communicating properly
and timely over the telephone, the dining room will be covered
saving the service staff time and the restaurant wasted payroll.

This system is flexible, and should be used with common sense, not
haphazardly. Depending on the situation, there can even be more
than one "on call waiter" for a shift, and by the same token, you
may not even use an "on call waiter" for many of the work shifts.
Every restaurant must figure out what system works best for them,
and make the adjustment.

The second restaurant service staff scheduling concept is the
"maintenance runner" which works best when there is more than one
food runner working per shift.
Once again, this concept will prove how proper staff scheduling is
directly tied to improving dining room service.

In a small restaurant, there may be only one food runner needed for
the shift taking food from the kitchen areas to the dining areas.
He/she is responsible for keeping those dining areas and floor
areas clean, since it is be part of the sidework.

If this sidework doesn't get done, it is obvious where the blame
lies. (Technically it's everyone's job to keep the restaurant
clean, but it's ultimately the food runner's job to keep the
service/ kitchen areas, waiter food prep areas, and floor areas
clean.)

Now, on the other hand, a large restaurant that uses 3 runners per
shift is definitely bringing a higher volume of food from the
kitchen areas to the dining areas. So, things will get a bit
messier because of the added food traffic. To compound the problem,
with more than one runner, things will get confusing as to whose
responsibility it is to keep the above restaurant areas clean.

The simple solution to this headache lies within the restaurant
service staff scheduling. Simply put "maintenance runner" on a
pre-designated schedule spot, and rotate fairly. For easy labeling
on the schedule, a simple MR abbreviation next to the name or
shift--- and it's good to go for each needed shift.

The "maintenance runner" will ultimately be responsible for the
sweep up and wipe-up jobs-especially before and after each shift.
Cleanliness, especially floors, will also lessen the risk of bodily
injury such as slippage from an unclean floor.

These simple dining room service scheduling tips will help ensure
that the restaurant is properly staffed while maintaining safety
and sanitation.

Read some more great Restaurant and Food/ Drink articles at:
http://topserveconsulting.com/articles.html

Best Regards,
Richard Saporito, CEO
Topserve Restaurant Consulting
www.topserveconsulting.com
(888)276-4808

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, Service Equals Performance Eqauals Service

Hi Affiliate,

In all businesses, particularly restaurants:
"Service Equals Performance Equals Service"

That just happens to be the title of this article I wrote awhile back.
http://www.topserveconsulting.com/articles.html
(excerpt below)

Great Service Performance is especially applicable in today's tough times,
and will set you apart from your competitors.

Service can be described as a "performance" of some kind involving
two parties, whereby one party is the benefactor and the other
party is the performing party receiving some type of monetary
payment. The value of the Service depends on the personal
experience of the benefactor. When I looked it up in Webster's,
there it was at #11 out of 31 definitions. The payment part was not
included, but the key word mentioned was "performance."

As I relate this to restaurants, it's so easy to see why dining
room service is excellent training for actors, since they're
performing all of the time. There might be days when their energy
level is low, yet they are still expected to perform in the show on
stage at night. It is not much different for dining room service
staff whose livelihood depends quite a bit on how they look and act
before many people on any night. The word "performance" makes a lot
of sense when relating it to other Service fields such as medical,
legal, financial, and armed; even in religion they have prayer
services.

You can read the full article above:
http://www.topserveconsulting.com/articles/service_equals_performance.html

Please note: Most of the Google links on the sides of the articles
will bring you to websites related to the theme of that article.

Best Regards,
Richard Saporito, CEO
Topserve Restaurant Consulting
www.topserveconsulting.com
(888)276-4808

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Re: Message discount !!

Affiliate, Excellent Wine Products and Wine Service Can Do Wonders For Your Restaurant

Hi Affiliate,

Excellent Wine and Wine Service Can Do Wonders For Your Restaurant.

Not only does excellent Wine and Wine Service add class and
sophistication to a restaurant, but it also adds to the food experience,
increases the bottom line, etc., etc., etc.

Below is a great article from a Wine expert, Jennie Willis.
[The Basic Wine Essentials]

This article is almost a crash course for the Wine beginner, and
actually a great, quick education for waitstaff, especially the
White and Red varietal characteristics.

Read more of these great articles at:
http://topserveconsulting.com/articles.html

***************************************************************

The Basic Wine Essentials

Whether you are serving it to your guests while entertaining, using
it to create luscious dishes, or simply enjoying its' company,
whatever the occasion, this libation reigns the kingdom of fine
indulgence and has been doing so for centuries. The conception of
wine has been dated as far back as 8000-4000BC in Mesopotamia.
Having thousands of years to further perfect the wine making
process, this sexy beverage is a palate pleaser like no other
providing a continuous adventure for pleasure seekers in this arena
where no bottle is quite like the other. Each and every wine has
its' tale to tell, so indulge and listen carefully, for this
libation is quite capable of taking you to places you have most
likely never been before!

Wine is an enormous subject that is constantly evolving which can
often lead to intimidation. Where do you begin? The important thing
is that you do! The enormity of wine is not justification for not
trying any, but it is reason to be shy about it. So let's get down
to the basics and get you on your way to a life happily filled with
wine!

Creation

Wine is created through the fermentation process of crushed grapes.
Grapes are pressed to release their juices which are combined with
yeast to initiate the fermentation process. This process converts
sugar into alcohol and concludes once the alcohol reaches such a
level as to kill the remaining yeast. This yeast is naturally
occurring in the skin of grapes but is rarely used in today's wine
making process as isolated yeast strains now exist that can not
only act as a fermentation catalyst but contribute a unique style
to the wine as well.

What's in a name?

Every wine is derived from either a single grape or from several.
These grapes are also referred to as "varietals". Each varietal has
a unique name which in turn represents certain characteristics. A
wine characteristic refers to anything that reflects a resemblance
to a scent, taste, or flavor and also includes mouth feel such as
the weight of the wine when on the palate. Let's use the chardonnay
grape as an example. Chardonnay classically presents
characteristics of citrus, pear, and pineapple to fig, honey,
vanilla and butter. This wine can also be characterized as being
full and rich, or simple and crisp. This variance in
characteristics is what makes wine so mind-blowing and
mind-boggling!

There are several factors that contribute to the final result of a
wine. Geographic location of where the vines are planted, the
weather of that region, the vines themselves, soil conditions and
of course the actual wine making process. With all of these factors
considered it is understandable why someone who may enjoy one
chardonnay, may not enjoy the next. All the more reason to not give
up and keep on trying!!

All varietals exude certain characteristics which can aid in
determining one wine from another. This differentiation also
contributes to your own approval and disapproval of certain wines.
Some are light bodied and fruity, others are full bodied and
earthy, whatever your style, there is bound to be a grape varietal
that will satisfy.

Our chart below is an excellent tool to use when purchasing and/or
tasting wine. The left column represents several popular wine
varietals while the right column displays typical characteristics
of that particular varietal.

White Varietal Characteristics

Riesling-Light; Sweet/dry. Tangy, fruity. Citrus, apple, pear,
melon, nectarine, peach, apricot. Gewurztraminer-Light; Sweet, dry.
Grapefruit, lychee, apple, nectarine, nutmeg, clove, ginger, spice,
floral. Semillon-Med-Full; Often rich. Lemon, lime, honey, butter.
Chenin Blanc-Light; Off dry. Peach, pear, quince, melon, herbal
tea, mineral. Viognier-Light-med; Floral, honey, apricots, pear.
Sauvignon Blanc-Light-Med; Citrus, gooseberry, lemon, melon,
herbal, bell pepper, grassy. Pinot Blanc-Light-Med; Dry, crisp.
Citrus, apple, pear, melon, sweet pea. Pinot Gris/Grigio-Light;
Fruitier and soft. Citrus, apple, pear, peach, melon, honey,
vanilla. Grigio; Crisper, more citrusy. Chardonnay-Med-full; Dry,
rich. Citrus, apple, tropical fruit, fig, honey, hazelnut,
butterscotch, butter, popcorn.

Red Varietal Characteristics

Gamay-Light; Tangy, fruity, cranberry. Pinot Noir-Light-Med;
Cherry, strawberry, clove, mint, truffle, cloves, smoke, sage.
Sangiovese-Med; Sweet and sour, dark cherry, tobacco, earthy,
almond, herbs, tea. Barbera-Med-Full; Ripe red fruit, currant,
cherry, herbal. Cabernet Franc-Med; Dry, berry, fruity, herbal,
smoky. Grenache-Med; Black fruit, anise, smoky, herbal. Cabernet
Sauvignon-Med-Full; Cherry, plum, currant, pepper, bell pepper,
cedar, vanilla, mint, chocolate, tea, tobacco. Shiraz/Syrah-Full;
Raspberry, spice, black pepper, blackberry, plum, tar.
Zinfandel-Full; Juicy, robust, jammy, berry flavors, spices.

Red vs. White

So what's the deal with color? We all know wine to be red, white,
and rose, or blush as some call it, but the juice is really all the
same! Have you ever looked at the flesh of a red grape before? It
is the same as a green grape, therefore if wine exists in a variety
of hues then the color must come from....of course, the skin! Often
white wine is made from red grapes, in fact, most great champagne
would not exist without, so don't be fooled, pink grapes do not
exist! Yes, red and white grapes appear the same in juice form but
when their skin is added to the wine making picture a whole other
story begins!

The many gorgeous hues of red evident in red wine is a result of
allowing red grapes to ferment with their skins, however color is
not the only thing affected by the skin of a grape. I am sure you
have tasted a wine, a red wine in particular that makes your mouth
pucker; an astringent sensation on the palate if you will. What you
experienced is known as "tannin".

Tannin is a natural substance found in the skins, stems, and seeds
of grapes. You can experience this sensation in young whites
however it is more commonly found in red wines. Allowing the juice
to ferment with skins will in turn generate a higher level of
tannin to exist in the resulting wine. It is no secret that many
people have a preference for either white or red wine. A very
tannic wine is often a reason for dislike especially if you are new
to wine. There are several varieties associated with being quite
tannic, Cabernet Sauvignon, Nebbiolo, Syrah, Petite Syrah,
Zinfandel, are to name a few however in the game of wine you will
not know until you try!

Every wine will possess its own unique color. A wine's color can
reveal its story, and to experienced blind tasters, provide
necessary clues in pinpointing a correct assumption. Each grape
variety generally exudes a certain range of hues however age and
wood barrel aging will also have an affect on color. So evidently
there is much more to color than just red and white!

Wine is an endless educational journey even for those most
experienced in this subject so it is vital to explore and try new
and exciting wines as often as your time allows!

So get out there, get tasting, and have fun!

Jennie Wills has been a hospitality expert for 10 years leading to
the successful launch of www.thesexykitchen.com.
END

************************************************************

Read more of these great articles at:
http://topserveconsulting.com/articles.html

Please note: Most of the Google links on the sides of the articles
will bring you to websites related to the theme of that article.

Best Regards,
Richard Saporito, CEO
Topserve Restaurant Consulting
www.topserveconsulting.com
(888)276-4808

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, Here's Some Strategy On How To Improve Restaurant Dining Room Service

Hi Affiliate,

Below is some information extracted from an article I wrote
that was recently posted to my website.
http://topserveconsulting.com/articles.html

It explains the simple strategy as to what should be done to elevate
restaurant dining room customer service that ultimately increases profits.

********************************************************************

There are two aspects to Restaurant Service Consulting:
1) On-site Restaurant Dining Service Operations Evaluations
2) Waiter Training

The first part of Restaurant Service Consulting is an
evaluation of the dining room service systems followed by
coordination and organization of these systems.

Simply put, it is perfecting "how the dining room runs" which
includes all of the mandatory service tools and information
to be provided by the restaurant.

After part one is completed, then, the waitstaff can be trained
on the steps of service according to these organized systems.

The big mistake is to train the waitstaff
beforehand without having the proper service systems set in place.

No matter how good the waitstaff, there will still be service
deficiencies.

********************************************************************

Read the full article along with other very informative
restaurant articles at:
http://topserveconsulting.com/articles.html


Best Regards,
Richard Saporito, CEO
Topserve Restaurant Consulting
www.topserveconsulting.com
www.howtoimprovediningroomservice.com
(888)276-4808

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, Restaurant Service: The Importance Of Proper Serving Trays

Hi Affiliate,

Below is an article I have recently written,
and will be posting to my articles pages:
http://topserveconsulting.com/articles.html

Restaurant Service: The Importance Of Proper Serving Trays

In Restaurant Dining Room Service, the serving trays are one the
"tools" which the dining room service staff needs to perform their position
properly. The type of tray used must be the correct fit for the
restaurant's menu, level of service, and staff.
It is also a major factor in how well the tables are cleared.

After finishing a service consulting job for a huge banquet
operation that consisted of 3 gorgeous Romanesque style rooms total,
I noticed the many different types of serving trays that the
restaurant was using. This inconsistency made things cumbersome
and a bit confusing for the dining service staff.
And, it actually took some time and effort to figure out the best
type trays to use, and how it would benefit the dining room service the
most.

We started with over sized, silver trays, and finally finished up with
medium and large sized brown trays that had a nice grip in the
center surface part of the tray. These trays were the perfect fit
and the staff thanked me greatly because they easiest to handle.

Serving trays seem like such a trivial item in restaurants,
yet if used incorrectly, it will have a negative effect
on restaurant service and staff.

One of the main goals to keep in mind is to balance "what looks
best in the dining room" to the logistics of actually getting the
job done safely and in a sanitary manner.

The 3 simple but very important things for waitstaff to remember
about tray service are:

1-Do not carry too many items on the tray at one time because it is
dangerous.

2-Try not to carry too little at one time because it is wasted
effort ---balance is the key.

3-Always separate the silverware on the tray, first--off to one
side, and then stack plates.

Here are some other tray maintenance points:

1-There always must be enough trays available for service.
[Waitstaff must not be wasting time and effort searching for trays
because there are not enough available.]

2-There also must be proper, designated "easy access" storage areas
for the trays when they are not in use. A good storage spot would be
on a shelf relatively close to the kitchen doors, so waitstaff could
easily place or retrieve before entering or exiting either the kitchen
or the dining room areas.

3-All trays must be gathered and washed each and every night.

Also, in most cases, at least 2 different type of trays should be
made available for dining room service.

Like customer service, serving trays seems like such a simple
subject. But, when you really get down to all of the factors
involved, things can become quite complex and should not
be taken lightly.

In some cases, the proper use of serving trays may also eliminate
the need for buspans sitting in the dining room which can be a ear
and eyesore.

Are the serving trays the correct fit for the menu, level of service,
and staff?

Have you checked the serving trays at your restaurant to see if they
are benefiting your restaurant to the fullest?

Read some more great Restaurant and Food/ Drink articles at:
http://topserveconsulting.com/articles.html

(I wrote the first nine articles)

Best Regards,
Richard Saporito, CEO
Topserve Restaurant Consulting
www.topserveconsulting.com
www.howtoimprovediningroomservice.com
(888)276-4808

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, The Importance Of A Signature Item To Restaurant Growth

Hi Affiliate,

Here is another article that every restaurant should know about.

I recently posted it to my website:
http://clicks.aweber.com/y/ct/?l=KcI_3&m=1lDwDrh34mZSQ9&b=BJzAjo3GueUcTOS0HpVUTQ

********************************************************************

Restaurant Business Growth: The Importance Of A Signature Item

A signature item is a particular food or drink that a restaurant
has created and is very well known for. Every establishment needs a
signature item which becomes the mainstay for regular patrons, and,

in turn, keeps the establishment in business for a very long time.
The signature item could be anything such as a specially made
sandwich, a pancake filled with a choice of 100 different items, a
dessert, or even a cocktail. You've seen it; a restaurant that
serves such a delicious dish that people will literally drive hours
and hours, over state lines, just for a taste. Once they arrive at
a restaurant that serves such a dish, the most important thing they
must know is where the line forms at the front door.

A signature item can actually keep a restaurant afloat because it's
the one reliable item that puts their numbers over the top. If a
signature item is really that good, it can become quite famous such
as the California Cobb Salad or Buffalo Chicken Wings which are
both still finding their way onto menus after many, many years.
Then, there is a restaurant that will actually name a dish after
the patron who concocted it and add it to the menu permanently!

One particular signature item experience of mine was when balsamic
vinegar first came on the scene many years ago. I was working in a
restaurant where the Chef had created an unbelievably delicious
mustard balsamic vinaigrette dressing. People came from all over
town to taste this salad dressing. And brilliantly, the menu
offered a huge selection of giant sized, tasty salads that this
vinaigrette dressing would complement.

What is your restaurant well known for?

Did you know that great dining room service can also be a signature item?

P.S.-Read more at: http://clicks.aweber.com/y/ct/?l=KcI_3&m=1lDwDrh34mZSQ9&b=BJzAjo3GueUcTOS0HpVUTQ

********************************************************************

Best Regards,
Richard Saporito, CEO
Topserve Restaurant Consulting
www.howtoimprovediningroomservice.com
www.topserveconsulting.com
(888)276-4808

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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Affiliate, ClickBank Affiliate Marketing News For How To Improve Dining Room Service

Hi Affiliate,

Richard Saporito here from HowToImproveDiningRoomService.com

As a ClickBank Affiliate, I want to thank you so much for helping
to sell my e-book:
How To Improve Dining Room Service

For marketing purposes, I have attached 5 of my informative,
helpful Restaurant Service Articles in Word Document.

You can use some or all of these articles for your website
to help boost e-book sales.

Also, if you haven't seen the great affiliate tools page yet;
it is located at:
http://clicks.aweber.com/y/ct/?l=PanD7&m=1bnV7_Eq4lf0Q9&b=eXV3JmVHk98mBCfrsumt2g

The above linkpage contains excellent internet and website marketing tools
such as gorgeous banners (flash or static), Google Adwords program advice,
3 of my Restaurant Service Articles and more.

How To Improve Dining Room Service is proving to be a
very helpful publication for restaurants of all sizes and shapes.

Thank you again so very much, and happy selling!

Very Best Regards

Richard Saporito
www.HowToImproveDiningRoomService.com

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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