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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