In episode three of 24 hours to hell and back we follow a Cajun restaurant in the heart of Los Angeles, the owner Clive jackson who is broken, a man who’s dedicated not just to his work but to his community and family.

His desire to save at risk youth After his only son was robbed of his life while he was waiting for a bus the man held his son in his arms and blamed himself.

He wasn’t only about to lose his business but his family and his relationship with his wife and daughter this place needed saving.

Let’s get down to some of the issues

Big deals

Cleanliness
Guest first
Respect
Outdated system
Temperature control
Health standards
Lack of training

Subtle issues

Employees on their cellphone while on duty

I am more concerned with guest interaction then employees being on their cell phones

As it Gordon Ramsay sat down the first thing he noticed was No one greeting customers at the front door, staff openly on their cellphone and absolutely no engaging with the customers, they failed to bring out all the food at once and then you have the managers cold demeanor

The wings were cold, they served processed cheese and The presentation of the food was horrendous while the inside the kitchen was a whole different story.

As discussed in several of my blogs guests are a priority hence guest first remember guest service

Greet
Usher
Engage
Smile
Thank

S mile

E ye contact

R espect

V alue the time

I nitiate guest contact

C reate service solutions

E nd with a thank you

I am all for employees expelling energy while it’s slow so as long as its in a productive manner.

Examples every service job I’ve had weather it was

Alcatraz
Hornblower
American outlet
AMC
Toys R Us
Mars2112

I spent time engaging current and potential customers and guest. I try to entertain the guests waiting online those were some of the best moments.

You can also find other examples at Jekyll and Hyde club a theme restaurant in New York City where waiters and characters engaged in song and dance.

So if you’re the waitstaff and everything that needs to be done is already done be creative and engage guests

Cell phone usage

Do not use your Cellphone in public unless you are reaching out to potential customers if it’s an emergency go to a private location like the bathroom or the break room same as if your eating or smoking

Temperature control

Check the temperature inside freezer if you can’t see your breath or you can still feel your face it’s not that cold enough and you need to check the number on the panel.

With Cooked meat it’s important that you check the temperature do not under cook or over cook food parasites, germs and bacteria are attracted to certain temperatures make sure you read the guide lines.

First in first out When in doubt throw it out

Very important make sure everything is dated where you can see it, do not serve food that’s expired and before you serve food if it’s not something you would give to your family let alone your pet don’t serve it when in doubt throw it out.

The kitchen

Be sure to clean everything before you leave throw out the grease, clean out the vents and trays this could mean the difference between life and death a paycheck or law suit

Passion over paycheck

If you were working and you are not going to give it your best or show your interest for the job then leave.

Pos systems

It is the 20th century we are passed the era of writing by hand you have companies like toast, Presto and touch bistros

Renovate, Revamp and renew

Change the decor, create a new menu and renew your image. Remember Community is important, you’re not in it alone, get rid of dead weight and work with a team (team work makes the dream work)

Lastly take care of yourself and your employees get rid of dead weight

Thank you for reading

Small businesses of the week are

paladarny

Midnight express

Check out

Final facts with Alyssa

Earl verbatim