Whether your restaurant is a small Italian place located in the Appalachian foothills or a Mexican monolith that serves half of Colorado, your operation needs to make sure that it has (and keeps) the basics of being a great restaurant in place. This goes for if you’re running the commercial dishwashers or hitting up the chip warmers.
Your customers provide the best insights into what your restaurant should and shouldn’t be doing. Paying attention to them will guide you to where you need to be. For instance, the Cocina de Valle had reports that their food was good, but the service and speed of food was lacking.
This required measures to go back to basics. The restaurant started to take steps to get the food out faster, using chalkboards and memo boards to really get it into gear. Consistency is another factor in running a great business – the best way to getting consistency is to have a great chef on hand.
When you turn your focus onto the basics, the rest of it seems to follow. Attitude and inspiration is contagious – and great triumphs that might happen with the commercial dishwashers can be spread around to the rest of the staff.
