Rêve De Diva
Muddle Fresh strawberries in a highball glass, squeeze two lime wedges. add 1.5 cl of syrup. fill the glass with ice. Then add:1 cl vodka1 cl gin1 cl tequilla1 cl light rum1 cl cointreauStir well Fill the glass with Cava…
Vegetarian lasagna with Aubergine and Creme Fraíche
Slice 2-3 eggplant depending on the size, place the slices on a baking sheet, sprinkle with salt and bake in the oven until slightly soft. Fry the quorn mince (500g), with 1-2 grated garlic cloves. Pour in 2 dl of…
LUMINOUS SALAD
Sweat any type of lettuce in a good oil. Fry the broccolini, asparagus and pea pods until soft. Place the salad in a bowl and mix in the vegetables, sprinkle with pine nuts and salted sunflower seeds. Drizzle with the…
High staff turnover is a warning flag
When a business, such as a restaurant or shop, has high staff turnover, managers should consider why. If the company changes staff frequently every month or every few months, this is a warning sign and should be investigated. It does…
Customize your management for each employee
Being a supervisor does not mean that you can point your hand in one direction and expect everyone to go in the same direction you point. Get to know the people you will be managing and their personalities to facilitate…
Boost your sales by showing that your company welcomes diversity
Showing that your company welcomes all people regardless of nationality, religion, sexual orientation, political views and so on. It increases sales and visitor numbers. This can be done in different ways, such as using a Pride flag in the form…
Hygiene among waiters is important, no false nails, hair up, etc.
The waiter’s personal hygiene, such as clean and short nails and the fact that the hair is up, is interpreted by the guest as a good sign. Loose nails on a waiter/waitress are a major source of bacteria and should…
Hospitality inspiration from the history of commercial aviation
When the flying machine was invented by the Wright brothers, airlines started to fly passengers and restaurants started to take influence from the cabin crew. Providing service several thousand feet in the air in a confined space required strict procedures…
Let the chef/head chef put his/her own Touch on the concept
When a Chef is hired or a Head Chef to an already established restaurant with a concept, it is important to let the person put their own touch on the menu that is already set and the menu should represent…
The Drink Before The Meal.
A basic rule as a waiter is to make sure guests have their drinks before their food is served. When guests arrive and sit down, at a fancy á la carte restaurant, offer water immediately when they sit at the…
