Happy Chefs
But no matter what challenges they have faced over the last year, an overwhelming number of chefs are doing this for the long run, and Caterer Middle East was happy to see that what was on the mind of most chefs who responded was delivering excellence.
An overwhelming number said “quality” – whether for food or service — was the name of the game. This, they said, would keep diners happy, creating repeat customers and increasing the volume of business.
This aspect was something chefs said they enjoyed most about their job and kept them going despite all the challenges faced in this high-pressure industry. “Seeing guests leaving super happy and welcoming them back again and again into the restaurant” and “An empty plate that comes back from the guest’s table” are just some of the things chefs said keeps their spirits high.
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However, accomodating management-given budgets is also something chefs need to think about. “Deliver best possible quality to attain best guest satisfaction, same time to meet the budgeted revenue in set cost frame,” said one chef, when asked what his main focus was.
But the bottom line is, keeping guests happy is important, and this leads to a successful venue. To achieve this, 72.3% said good customer service was the most important, followed by quality ingredients at 69.2% and value for money at 56.9%. Location surprisingly was not in the top three of what makes an outlet click; it merited only 43.1% of the votes.
Indeed, it’s seen as a trend that outlets drive traffic to locations rather than the other way around.
As one chef said, his focus is on “providing a creative and innovative platform for my team to be passionate about food quality and ingredients so they can create memories for our guests.”
It would seem F&B teams are realising that driving traffic into their venues shouldn’t be wholly dependent on where they are based — it should be about food and service.
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