Making Better Food

About Me

Making Better Food

When I started cooking at home more, it occurred to me that I didn't really know what I was doing. I was essentially throwing together meals without a lot of thought, and it was really discouraging. My family didn't always love the food either, which made my cooking seem like a waste of time. I wanted to improve my cooking skill set, so I started focusing on making better food for my family. This blog is all about making better dishes and using higher-quality ingredients. You never know, eating better might help you to feel better and keep your family healthy.


Food Service Management: Necessary Character Traits For Restaurant Managers

The restaurant industry offers a variety of careers for any level of employee. It is the perfect place for those new to the workforce, but there are also plenty of opportunities for lucrative and enjoyable professional careers. No one should choose to become involved with restaurant or food service management unless they are aware of the vast amount of responsibilities and the amount of effort it requires. For those that understand the sacrifices and still want to pursue this career, they will often find it rewarding and enjoyable. Here are some of the traits that make a person a good restaurant manager.

Enjoy Food and People

Too often people think their culinary interests are enough to make it in the restaurant industry. Unfortunately, it is also important to be able to work well with people. This includes employees and the general public. It is necessary to be patient, diplomatic and outgoing. A good manager must also be able to find the right balance between being a firm leader and creating a welcoming environment for everyone.

Understand the Risks

Safety risks are a big concern in any restaurant, and the manager is the one who has to be aware of all of these risks. Careful food handling, preparation and storage are needed to prevent food poisoning, a worry for any food seller. Other risks include the dangers in the kitchen. This means preventing cuts, burns, slips and falls and much more. The leader of any restaurant must be detail-oriented enough to watch out for all of these concerns and train staff properly.

Willing to Devote the Time

Long hours that are always changing is normal for anyone in the restaurant industry. As a manager, this is even more common, because there is always the possibility of needing to fill in for others if they are suddenly not available. This time can include early mornings and late nights and will always mean working on weekends, the busiest time for every restaurant. Another fact, holidays will often be spent at work as well, including Thanksgiving and Christmas.

Submitting to Physically Demanding Tasks

It is easy to believe that a management position will involve sitting at a desk doing paperwork or at a table chatting with customers. That can happen, but what managers should definitely plan on is a lot of physical activity as well. Long hours shuttling between kitchen and dining areas are common as are the chances that supplies will need to be put away, floors and bathrooms washed and an unexpected maintenance issue handled. It is possible that someone else will be available to delegate this work to, but in many instances these things happen at the busiest moments and have to be tended to immediately.

Good careers often require sacrifices, and restaurant management is no exception. This is a vibrant and enjoyable industry that many people are thrilled to take part in. However, without a clear understanding of what to expect, it can also turn out to be much more than some are capable of handling.