October 19, 2015

How to Dress for a Restaurant Job Interview

October 19, 2015/ Christie

Dressing appropriately for a job interview is one way you can make a good impression. Yet, it can be quite difficult, since the restaurant and hospitality industry is pretty diverse. From fast casual to upscale, the attires vary. Fortunately, the basic rules apply to all.

Wear clean, wrinkle-free clothes.
Do not wear jeans or hats.
Take off distracting jewelry, piercings and accessories.
Keep it professional and avoid revealing too much skin.
Trim fingernails and facial hair.

Here are some wardrobe tips for specific roles:

Chefs and Managers

For these roles, you should dress in a suit, or the minimum, a dress shirt and tie; as these positions are the key players in restaurant management. If the restaurant you are applying for is more laid back, business-casual, such as khakis and a button-down shirt, is suitable.

Servers

Servers are the faces of the restaurant floor, so it is important to look tidy and fresh. For formal restaurants, men should wear a suit or dress pants with a shirt, tie and blazer; for women, a pant suit or knee-length skirt is acceptable. For other types of settings, familiarize yourself with the restaurant’s standard uniform and wear clothing that is similar in style.

Cooks and Supporting Roles

The wardrobe for these staff is typically flexible, because, more often than not, they are not seen by patrons. However, it does not mean sneakers or a t-shirt are appropriate. Wear casual dress pants or slacks with a collared top, and a pair of shoes.

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October 15, 2015

Restaurant Beverage Orders Decline as Consumers’ Tastes Shift

October 15, 2015/ Christie

CHICAGO, IL (PRWEB) OCTOBER 13, 2015

Although consumers order a beverage 70 percent of the time when visiting restaurants and other foodservice outlets, beverage orders have declined 4 percent or 2 billion servings over a five year period, finds The NPD Group, a leading global information company. Consumers changing tastes and cost consciousness are behind declines, finds a new NPD foodservice market research report.

There are more growing beverages at restaurants in the last five years than declining, but the declining beverages, like carbonated soft drinks, are larger in servings volume, according to NPD’s Beverages at Foodservice: Satisfying our Thirst for Beverages report which examines consumers’ beverage choices, what and where they order, and the importance of variety in driving their decisions. Iced/frozen coffee, specialty coffee, tap water, and bottled water top the list of growing beverages. Diet and regular carbonated soft drinks, milk, and brewed coffee have lost the most servings of the declining beverages.

The growing beverages, like iced and specialty coffee, get a boost from the fact that consumers “love” these beverages and will make a special visit to get them. These beverages are also more likely to be ordered for a snack. Also behind growing beverages, like tap water, is cost consciousness, consumers will forego a purchased beverage and opt for tap water instead, or visit another location in order to get a lower-priced beverage, finds the NPD report.

Declining beverages, like carbonated soft drinks and milk, which account for nearly 50 percent of all beverages ordered at foodservice, have lost 4 billion servings since 2010. Though declining beverages are down overall, they are purchased with the most frequency of all beverage categories – about two-thirds purchase them during most or every foodservice visit. These beverages are typically ordered at dinner or lunch.

“Despite recent declines in beverage servings, the fact is that beverages are still an important part of foodservice visits – whether by themselves or as part of a meal,” says Warren Solochek, president of NPD’s Foodservice Practice. “In order to drive beverage orders, foodservice operators will need to understand consumers’ changing tastes and offer an array of quality beverage choices, including healthy options.”

About The NPD Group, Inc.

The NPD Group provides market information and analytic solutions that drive better decision-making and better results. The world’s leading brands rely on us to help them get the right products in the right places for the right people. Practice areas include apparel, appliances, automotive, beauty, consumer electronics, diamonds, e-commerce, entertainment, fashion accessories, food consumption, foodservice, footwear, home, mobile, office supplies, retail, sports, technology, toys, video games, and watches / jewelry. For more information, visit npd.com and npdgroupblog.com. Follow us on Twitter: @npdgroup.

(via PRWeb)

October 15, 2015

Danny Meyer Eliminates Tipping from USHG's Restaurants

October 15, 2015/ Christie

On Wednesday, October 14th, Danny Meyer revealed that he would be eliminating tipping from his Union Square Hospitality Group restaurants. This huge announcement created shockwaves throughout the restaurant and hospitality industry.

The blank tip line will be gone, and patrons will just see one total. Meyer explained that service charges will already be accounted for in the menu prices.

The policy would first be instated at The Modern, which is housed inside the Museum of Modern Art, in November. The chef, Abram Bissell, had previously pushed for the change because it meant a rise in salaries for his employees, an increase from $11.75 to an expected $15.25. Higher wages would attract more qualified culinary professionals too. Meyer agreed and mentioned, "If cooks' wages do not keep pace with the cost of living, it's not going to be sustainable to attract the culinary talent that the city needs to keep its edge."

Meyer has been a part of the restaurant scene for 30 years now, and he, too, realized that the wage gap between front-of-house and back-of-house members have dramatically changed since he first started. He stated, "The kitchen income has gone up no more than 25 percent. Meanwhile, dining room pay has gone up 200 percent."

He plans to roll out the gratuity-free practice in the other restaurants within his empire, including Gramercy Tavern, Union Square Cafe and 11 more, by the end of 2016.

Meyer is not the first successful restauranteur to do away with tipping. Last month, Top Chef judge and fellow restaurant owner, Tom Colicchio, decided to stop taking tips during lunch service at his Flatiron flagship, Craft. It seems that both the customers and staff have been taking the new system pretty well. Colicchio said, "None of the waiters has quit yet, so that's a good sign."

(via NY Times)