2 Ordering essentials - why is it difficult?
Whether or not chefs get to set the vision for their restaurants, another issue — perhaps related — crops up. The ability to sign off on orders for essential elements — be it uniforms or produce — for their outlet.
Orpwood says frustrations abound with the procedures in place for chefs to get basic essentials for their restaurant. He says: “You have to sign everything off through about 25 people. We are a standalone restaurant and I ordered a freezer jacket three months ago and I still haven’t got it!”
Marco Pierre White Grill, Conrad Dubai head chef Genny Lorenzo says compared to the US, there’s a lot more people to go through to get basics. “In the US I could just pick up the phone and I’d get what I need in two minutes.”
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However, she does explain why this might be the case: “It’s about measuring productivity. I think it’s because it’s such a large brand and once you expand out of your home country there have to be ways to track things. When you’re in a huge company there are so many people involved.”
Whitfield agrees and says: “I have the same issues too. If I was in the US I would just go get my produce.”
Pancamala reveals that an automatic online ordering system also has its limitations. “It’s a big challenge for us — for example if you want to order broccoli there will be five types and when you place the order it automatically goes to the cheapest product and you can’t do anything about it.”
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