How can you improve food quality in a hotel restaurant?

Just hire a great chef and restaurant manager. They will fix the restaurant. These two are the most important investment. Don't make it complicated.

The first step is to hire and train your staff to the point of demanding better everything. The second is to understand a restaurant is a restaurant. It’s not a hotel restaurant. Guests are Guests and service is service no matter the venue or delivery model.

Relentless adherence to consistency. This is not only food product, but also venue service hours, and staff training. Most guest loyalty is lost due to an inconsistent experience that detracts from building brand loyalty. One poor experience undoes multiple previous visits that were of high caliber.

Management front and center; 1. high standards of sanitation, cleanliness and hygiene are super important. 2. Quality ingredients 3. Train, Train and re-train to expected food preparation and cooking standards to meet the end result, and 4. Check back and recheck back to ensure the standards are kept and not deviated otherwise the quality is altered and you will get different results which you may not be looking for. If people want to change it up…set up a process in which they can present their creative alternative in a manner that they will be able to feel a part of improving a product….sometimes it works.

Think behave and become obsessed, as if you were a standalone ‘Restaurant operator’. You have to be fanatical to drive every action into the hourly service of amazing food, beverage and customer delightful service. This is delivered on the stove and plate not in the office. How much of your time is truthfully spent refining developing the dishes? or is it officialdom, admin, bureaucracy and meetings? Does the business genuinely support you from all angles? If the answer is no then think. Everything is about process system procedures.Main question is have you food skills, abilities, stamina, drive and leadership to deliver? Hotels in U.K. F&B is not always supported physically mentally and financially or understood by Hotel investors.

Properly follow these procedures. The note's perspective is focused on establishing and maintaining quality control measures for food products. It emphasizes the importance of consistency and safety and provides specific actions to achieve this, such as proper food handling, ingredient selection, and checking expiration dates. It also emphasizes the need for documentation and staff training to ensure compliance with these procedures. The perspective overall is one of ensuring that the food products meet high standards and are safe for consumption.

Les procédures concernent aussi dès le début du process, la sélection des fournisseurs et des produits ainsi que sur le plan opérationnel les mises en place et la préparation qui doivent être normées pour assurer la régularité

Quality control measures are a must-have for any food business. This would include having food safety and hygiene measures in place by training staff and having audits in place to ensure that hygiene is followed.

Indeed, the quality of food can be significantly influenced by the purchasing process. When sourcing ingredients and products, factors such as supplier selection, product specifications, and procurement standards play a vital role. Choosing reliable suppliers, setting quality standards, and ensuring the freshness and authenticity of ingredients are essential steps in maintaining and improving food quality. Effective purchasing practices can directly impact the overall quality of the food you serve

QUALITY CONTROL IS THE MOST IMPORTANT POINT IN MANAGING RESTAURANT BUSINESS ESPECIALLY IN HOTELS THE CHEF SHOULD BE IN FULL CONTROL OF QUALITIES AND QUANTITIES THEY SHOULD ALWAYS CHECK ON FOOD PURCHASE FOR QUANTITIES AND QUALITIES FOR THE COMING WEEKS HOTEL RESTAURANT FUNCTIONS IS ENTIRELY DIFFERENT FROM OUTSIDE ESPECIALLY BUFFET NEVER USE STALE FOOD OR LEFT OVER TO BE SERVE ON THE COUNTER ALL LEFT OVER SHOULD BE WASTED AND THE CHEF IS FULLY RESPONSIBLE FOR QUALITY USED AND EXPECTANCY OF CLIENTS RECORDS OF CLIENTS ATTENDANCE IS VERY IMPORTANT IN THIS FIELD OF BUSINESS TO CUT LOST IN PURCHASING AND RESTAURANT MANAGEMENT

This is an absolutely fun way to engage the chefs in a restaurant. A client of ours actually made this into a monthly contest where chefs would create and enhance the presentation of dishes and the winners would go onto a specials menu. With the rise of the food business over the years, customers get bored with the same food that is served at higher prices. One way to justify the food cost is to present it better by either following or creating trends in food presentation.

I have seen the most successful restaurants in hotels that are able to cater to the community as well as hotel guests. In most cases this is a oartnership with local restaurant operator who know their craft inside and out. These restaurants need to make money above and beyond hotel guests.

Fresh Ingredients: Source high-quality, fresh ingredients for your dishes. Skillful Preparation: Train chefs to master cooking techniques, ensuring consistency and excellence. Menu Innovation: Regularly update and diversify the menu to meet customer preferences and seasonal availability. Presentation: Pay attention to the visual appeal of dishes; attractive presentation enhances perceived quality. Consistent Standards: Establish and maintain strict quality standards to ensure uniformity in taste and presentation. Staff Training: Train service staff to provide excellent customer service, enhancing overall dining experience. Hygiene and Safety: Adhere to stringent hygiene practices to ensure food safety and customer confidence.

This is the fun part. Being able to unleash your creativity and allocating budget to new plates and tabletop pieces has always been the fun part for me. Experimenting and making ideas come to life brings new energy and life to a menu.

UPON PRESENTATION OF THE MENU IN A HOTEL IT IS BEST TO BE CREATED ON A WEEKLY BASIC OR DAILY CONSUMPTION KNOWLEDGE OF INCOMING GUEST AND RESERVATION MADE BY OUTSIDER IS A VALUABLE POINT IF YOUR MENU HAS SEAFOOD IT IS IMPORTANT THAT THE CHEF SHOULD DECIDE THE QUANTITIES NEEDED FOR THE DAY THE CHEF SHOULD HAVE FULL KNOWLEDGE OF TRADITIONAL FOOD STYLE IT WILL BE A DISAPPOINTING EXPERIENCE FOR THE HOUSE GUEST TO GIVE IT A TRY INSTEAD OF VENTURING RESTAURANT SHOPPING FOR FOOD

Designing an ergonomic kitchen that accelerates creativity can definitely improve the quality of food. All industries are adapting to technology and AI. It is time for hospitality too. However, I do not intend to say it will replace the human touch. That is essential, customers connect with chefs in a restaurant. Supporting our chefs with the best equipment channelizes their productivity. That said the dog/star/cow/question quadrant is the most basic tool to understand customer preference. These have been now integrated into many softwares.

You've gotta invest in equipment keep the operation running at its peak and efficiently. CAPEX can be costly but can increase revenue and decrease cost in the long run. Working with finance and the ownership to budget new equipment or upgrades is an important part of strategy.

THE MOST EXPENSIVE FOUNDATION ARE EQUIPMENTS IT ALL DEPENDS ON THE STYLE OF FOOD AND CHEF YOU ARE HIRING BY THE OWNERS ONE MAY SET UP THE KITCHEN WITH THE LATEST TECHNOLOGY AND ADVANCE EQUIPMENTS BUT WILL THEY BE ABLE TO EMPLOY A CHEF TO MANAGE THE LATEST TECHNOLOGIES SET UP IN THE KITCHEN

FEEDBACK IS IMPORTANT BUT WILL THE CLIENTS HAVE THE SUFFICIENT ACCESS FOR COMMENT IF THE HOTELS HAVE FEEDBACK IN THEIR ROOMS IT WILL BE A VERY BRILLIANT WAY FOR THE CLIENTS TO FILL IT IN BEFORE THEIR DEPARTURE AT THE RECEPTION COUNTER AND TO SUCEED TO RECEIVE A FEEDBACK FROM CLIENTS GIVE THEM A TREAT AT THE END OF THEIR STAY IT WILL BE BEST TO HAVE A FEEDBACK CARD AT THE TABLE FOR OUTSIDERS THEY ARE THE BEST CHALLENGER AND TO FILE A COMPLAINT WITH THE MANAGEMENT OR TO COMPLIMENT THE CHEF IN HIS COOKING FOR IMPROVEMENTS

In my experience, the hotel restaurant is perceived as primarily a guest convenience. When I ran hotel restaurants one of the main things I’d keep front and center with the team was that while we were a convenience, our level of service and food quality should always be as good or better than a freestanding location. This helped both FOH and BOH team members be part of a bigger mission, and it worked.

In my experience, a good quality mystery shopping programme often highlights areas that can impact but may have not necessarily been viewed as part of the QC process.

Le facteur clé reste et restera toujours la sélection des produits en amont pour que ceux ci répondent à vos objectifs de qualité. Il n’y a pas de bonne cuisine sans bons produits. Vous pourrez mener tous les tests que vous voulez et embaucher les meilleurs chefs, la base restera la qualité du produit brut

Setting up the main purpose of the outlets. If it’s just an advantage for the guest or if the outlets pretends to be a local open option. If you find out the second one it’s your real goal the menu should be adapted following the local trend but always taking care about the available offer for the guest and moreover thinking in the complexity involved in a service like room service and banquets