re: Six Things Customers Do to Tick Off a Chef

quote:

---

He's not a chef but he watches the chef and staff work and suggests more efficient ways to get the job done.

---

That can cause problems when it comes to short cutting things to make it flow faster, but sacrifices food quality. It's not that there isn't a place for that in kitchen design and perhaps station layout, but it's like these kitchen managers working in kitchens who aren't chefs, but managers. Something very critical is often lost with this concept... Cooking. Making things faster and even dumbing down processes isn't the answer to better food quality or even making things more effecient and consistent. Better planning is, but people more often than not take the path of least resistence, and so what you're left with is somthing that simply does not seperate yourself from the rest of the pack in food quality, and almost always adds to your food cost because you can't get cheaper food costs when you're not doing the work yourself. You may be able to be more effecient, and what you're left with might be consistent, but consistently mediocre is still mediocre when it hit's a person's mouth.