Behind the Line

Topic: Philosophies

Operations

Upselling is as common in the restaurant industry as butter. What are your thoughts on upselling?

Summer 2010 iv 064
I have never encouraged "upselling". One of the biggest faults in many restaurants is their failure to think long term. Everyday that I go into work, I am working to build repeat business and foc... more »

Last updated: Sep 13 2012

 

You're visiting a friend's restaurant. What are the three biggest sins you don't forgive?

Chef greg biggers b-w
bad toast.bad foie gras torchon. ice cold table butter

Last updated: Nov 29 2012

 

Brunch service can be brutal but lucrative. If you serve brunch, any tips for running a smooth service?

Tumblr_ktmo4ogu1p1qzzkf1o1_250
  • Carey Savona
  • Executive Chef
  • Heirloom Restaurant | The Study at Yale Hotel
  • Fairfield County, Connecticut
Brutal but lucrative is the key phrase. Brunch for us is a Blackhawk Down scenario, you are in it and fighting for your life to not be overrun by insurgents. I have been doing this for a long tim... more »

Last updated: Aug 26 2012

 

What are your top three practices to keep the line moving seamlessly?

Chef greg biggers b-w
Keep them talking to each other. Make sure i am giving them "all days" and fire tickets, and make sure they set their stations up properly and effiecient before service starts.

Last updated: Nov 29 2012

 

Is the role of sommelier important to a restaurant's success?

Picklesordinary
Sure. Having someone who is knowledgeable and passionate about something is extremely beneficial. A great sommelier not only can speak to the wine folks out there about some quality high price po... more »

Last updated: Jan 27 2011

 

What's your stance on charging for filtered water?

261
You shouldn't charge for filtered water. It should be free.

Last updated: Dec 13 2010

 

What are the three top tenets for successful front of the house operations?

Summer 2010 iv 064
Unwavering hospitality, technically sound service and a sense of ownership. Hospitality is key. Without it, you might as well lock the doors. Regardless of your concept or segment, technically s... more »

Last updated: Mar 16 2013

 

Imagine you are designing your own restaurant. What is a common design flaw that you are determined not to repeat?

Tumblr_ktmo4ogu1p1qzzkf1o1_250
  • Carey Savona
  • Executive Chef
  • Heirloom Restaurant | The Study at Yale Hotel
  • Fairfield County, Connecticut
Lack of storage and BOH storage and flow issues. Also refrigeration. Architects have no understanding of operational storage and our most important resource, refrigeration.

Last updated: Aug 26 2012

 

Pastries and desserts are a meticulous process. What are the top three practices for keeping a pastry kitchen functioning?

Toni roberts- star chefs shoot
Organization This includes keeping everything labeled- GET A SHARPIE!- and in the proper sized container (a pint of MEP in an 8 qt cambro can make me take myself for a walk to prevent the screamin... more »

Last updated: Apr 26 2012

 

Hospitality is what the restaurant industry is all about. How do you go about showing genuine hospitality at your restaurant or bar?

Summer 2010 iv 064
Hospitality is a mentality. It is about a genuine appreciation for your guests and a dedication to providing them an over the top experience. Unfortunately, "genuine" hospitality cannot be faked.... more »

Last updated: Mar 16 2013