Chick-fil-A Restaurants的动态

Daily Dollop of Wallop #70 Here is a question for you. Would you go out of your way to book a table at a restaurant where they were awarded with having the 'Best UK Sommelier'? The coveted prize was awarded to a gentleman this week, that needed to demonstrate certain skills, produce a more than competent set of answers to a written examination and complete some quite rigorous tests, all with the aim of being awarded 'Best UK Sommelier. For the individual, I imagine it is a dream or ambition realised and so it's a wonderful accomplishment and, I would like to think, it opens many doors and would enable him to become a key person of influence within his field. I do genuinely wonder, though - do guests in a restaurant see this as a reason to dine and spend money in said establishment? Is this accolade bestowed upon him and the place he works in (Ok, it is Berry Bros in this instance but, picture this scenario as a restaurant) enough of a pull to bring people in? I have a view on these types of competitions and the pressures it puts the guys and girls that take part under. Does the reward, recognition and career development opportunity warrant the outlay of work and stress? Very keen to hear some thoughts. Leverage your beverage.

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Had a fantastic lunch today, filled with great conversations and delicious food at Fleming's Prime Steakhouse & Wine Bar ??? Following that, I attended an insightful continuing education class taught by Billy Brown & Jason Bruce with PURSIANO LLP that left me feeling inspired and motivated. It’s always exciting to learn new things and stay updated in our field. #CAMLIFE #CAMULOYALTY #Networking #ProfessionalDevelopment #LifelongLearning #ContinuingEducation

In honor of Black History Month, I thought I would highlight five Black female chefs who are totally crushing the food industry right now. Some you may have read about, or seen on TV. Hopefully, you’ve been lucky enough to taste their amazing food. If not, a road trip or two might be in order. These five chefs are doing some of the most dynamic cooking I’ve tasted in a long time. Dorian #chef #cheflifestyle #Top5

Cheers to the Wins: Big, Small, and Everything in Between ?? The restaurant industry is a fast-paced, demanding world, and it’s easy to get caught up in the hustle. But one thing I’ve learned is that taking the time to celebrate our wins—big and small—makes all the difference. Whether it’s pulling off a flawless Friday night service, launching a new dish that guests love, or simply getting through a tough shift with our heads held high, these are the moments that deserve recognition. While the big milestones are always exciting, it’s the small victories that really keep your team motivated. Maybe it’s a team members cocktail recipe being featured or the way we all come together during a busy rush. These moments might seem minor, but they’re the foundation of our success. Celebrating these achievements isn’t just about giving ourselves a pat on the back—it’s about recognizing the hard work and dedication that each member of the team brings to the table. Every effort matters, and acknowledging that helps us stay connected and focused on our collective goals. Let’s keep celebrating every success, because each one brings us closer to where we want to be! #TeamWins #CelebrateTheSuccess #RestaurantIndustry #Hospitality #StrongerTogether

Reflecting on a Journey of Growth and Culinary Discovery with Wendy’s #8 30 years ago, Wendy’s #8 burger was a comforting staple in my fast-paced professional life in NYC. Recently, while in Santiago, Chile, I encountered Wendy’s once again, and the nostalgia was overwhelming. I decided to revisit the #8 burger that had been a familiar comfort in my earlier years. However, this experience was different. While the burger retained its familiar appeal, I realized how much my palate has evolved. What once satisfied me completely now stood as a benchmark of how far I’ve come, not just in my career but in my appreciation and understanding of global flavors and sophisticated dining. This moment was a poignant reminder of growth and change. It showed me how our tastes, much like our careers, develop and refine over time. Our experiences shape us, expanding our horizons and altering our perceptions, not just of the world but of ourselves. As professionals, we strive for continuous improvement, seeking challenges that push our boundaries. The same principle applies to our culinary journeys—what once satisfied us is now a stepping stone to more complex and enriching experiences. This encounter with Wendy’s #8 in Santiago was a beautiful metaphor for my personal and professional evolution—a testament to embracing change, savoring the journey, and always being open to new experiences. #ProfessionalGrowth #CulinaryJourney #GlobalPerspectives #Nostalgia #PersonalDevelopment

?? Reflecting on My Experience in the Restaurant Industry Over the years, I’ve had the opportunity to work with many passionate professionals and restaurateurs, and each day I’ve learned something new. One of the most important lessons I’ve learned is that success in the restaurant industry doesn’t just depend on the quality of the food but also on the quality of the relationships built with customers and the team. Investing in people, listening to feedback, and always being ready to adapt have been the pillars that have guided me on my journey. What are the most valuable lessons you’ve learned in your work? #ProfessionalGrowth #LifeLessons #RestaurantIndustry

I was fortunate enough to visit Paula Deen’s restaurant in Savannah. Her story is really something. She dealt with depression and had a hard time leaving her house. To cope, she started cooking more for her family. It wasn’t long before cooking became a real passion for her. Over time, what started in her own kitchen grew into a restaurant and eventually a whole career as a celebrity chef. It got me thinking about how following what you love can lead you to places you might not expect. In a way, it reminds me of my own journey. I grew up with odds stacked against me. It wasn’t easy, and opportunities were limited. But when I found computers, something clicked. They were rare in my small town, but I did what I could to learn more. Honestly, it felt like a long shot back then, but I just kept going because I enjoyed it. Looking back, I realize that even if the road wasn’t clear at first, following that interest led to new opportunities I never imagined. Paula’s story and mine aren’t the same, but I think there’s a shared thread: Sometimes, doing what feels right or what you’re drawn to opens up unexpected doors. Maybe you’ve experienced this too or you’re in that place now. It’s just interesting how life works that way. When you follow your heart, the universe has ways to help you. Trust in your passion, keep going, and believe that something amazing is waiting for you. #FollowYourPassion #UnexpectedJourneys #BelieveInTheProcess

I'll be the first to admit, I am not a huge reader (something I'm working on). But, when there's something I can get into, I usually talk everyone's ear off about it post-read. While on vacation, I read Will Guidara's Unreasonable Hospitality. I loved it, and think whether you have a background in hospitality or not, I'd implore you to read it! It provides Will's amazing story about his upbringing, dedication to his team, the restaurant industry, and both his successes and failures over the course of his career. There's most definitely something everyone can learn from, big or small. Of course, my favorite portion was coffee related, when Will talks about the importance of the after meal cup of coffee, and how often it's neglected, even at some of the finest restaurants in the World! "Finally, I got the cup of filter coffee I'd been served after dinner. It was a perfectly fine cup of coffee, but because everything else about that meal had been so unbelievably ?????????????? perfect, that just-okay cup of coffee stood out". If you're interested, check the book out below and let me know your thoughts once you give it a read! #Hospitality #BeAtomic

In a restaurant, you’ve got waiters and busboys—two different roles, both essential. The waiter takes orders and serves food, while the busboy clears tables, washes dishes, and gets the place ready for the next rush. It’s easy to overlook the busboy, but without them, the restaurant doesn’t run smoothly. Now, think about your business. Every team has ‘waiters’—the ones front and center, closing deals, meeting clients. But behind the scenes, you need the ‘busboys’ too—the people taking care of the details, ensuring operations flow seamlessly. Both roles are vital. The trick is to respect the value each brings and ensure they’re recognized. With my team, I make it a point to support both sides. The people on the front lines get the spotlight, but I also check in with those working behind the scenes, making sure they know their role is just as critical. A business, like a restaurant, is only as strong as its most overlooked players. Success means every role gets the respect it deserves. So here’s the challenge: make sure your ‘busboys’ know they’re valued. The smooth running of your operation depends on it #TeamFirst #Value #BehindTheScenes #Success #Respect #Growth #TeamWork #Leadership