What Responsibility Does The Chef Have To The Customer

Q:  What if any responsibility does the

chef/restaurateur have to a customer…in a free

market? isn’t it up to the customer base to dictate by

either showing up or note showing up as to what a chef

should serve?..

 

 

A.-MURPH: “Short answer. Let the customer choose!…..

Long answer. How sad is it that our industry is being

scared into positions. If you are any size chain you

have to be on the lookout all the time. The real issue

is that the trial attorneys are just dying for a

chance to jump on and start class action law suites. I

am no fan of smoking, look what the trial attorneys

did for themselves in the name of health.  It is

almost not worth the effort to build a restaurant

company to serve the food and beverages you want to.

Only to be told that you concepts are no good and that

you are killing people. What ever happened to “buyer

be where”? I have no problem if the government wants

to set standards for government funded programs. After

all they are the buyer. I will always have a problem

with the government telling private businesses what to

serve. “

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This is the weblog for America’s Premier Regional Foodservice websitesTotal Food Service 

made time for everyone but yourself? It has always been my opinion that “those that work in the kitchen are kind to everyone but themselves.”  Just think in the last week how many times you stayed late, went in early, or took no break at all. I am sure it is the norm for most Culinarians.

Two great things about living and working in the food industry in the Metro Area are. Twice a year major food industry shows come to town. These shows rent out the Javits center and put on food industry specula’s. Just like the circus when you where a kid there is something for everyone.  How lucky are we to have these shows right in our backyard. This is not happening in any other city in the USA, only in New YorkHow many times have you said “I am going to the trade show” and not attended the Hotel Show. You where to busy or where you lured into thinking you where.  A management saying Henry Ford used to grade is managers went like this.  How can I trust a man with a 10 million project who doses not know how to schedule his day?Do not be fooled into thinking you are so important that you cannot go to a trade show. No one is that busy or that important. If your employer doses not encourage you to attend think about changing jobs. What better way to lean about what is new than to attend the show.When I thought I was so busy and so important. I had no time to realize that my career was standing still. I truly believed that what I did was brain surgery. I was above attending trade shows, I was trapped in my kitchen and my career was going no where.  Finally at the urging of a friend I went to a show believe it or not I had a great time. When I think about that first show what I truly did was vote for myself. I was guilty of showing up. When you think about it who is better that you?

Top ten reasons for attending a food industry trade show.

1. You will learn some thing.
2. You will meet and old friend.
3. You will meet a new friend.
4. You can attend great educational seminars just for the fun of it.
5. You get into “the city” the cooking & food capital of the world.
6. You can attend an alumni reception.
7. Check out the newest equipment.
8. Check out the latest food techniques on display in “The Salon”
9.  Get information on “Chef Certification”
10.  Get some information on your next great job.

 Way back when “the show” was housed in the coliseum, I met a head hunter got a new job and a raise.  All of a sudden I was a convert.As the years have gone by I noticed a pattern. It is not a coincidence that folks with major careers show up at trade shows?  I think most industry leaders figured out how to balance all the important things in life. If time is tight at home bring your spouse to the show. Eat in a great restaurant and celebrate you and your career. Have a great time and enjoy the show.