Michael Baglieri - F&B Consultant
After 6 years of working for the man… it is perhaps time to start working for myself again as an Independent Restaurant Consultant.
How to make Barbacoa in a smoker in Kensington, London.
Bacon Cheese Burger
Equipment:
• Flat Top Grill set to 250C
• Temptature Probe
• Spatula, Tongs, Alumanum Salad Bowl
Ingredients:
• 200g Freash Ground Steak Burgers
• Cheap Orange Cheese
• Nicer White Cheese
• Bacon
• Salt & Pepper
Method:
- Cook a Burger
- Melt Cheese wth Steam
- Bacon Finish
How to cook a bacon cheese burger.
Zaatar & Cheese Fire Bread, Coca Room DXB
Lebanese Cusine punches far above its weight in terms of Global Flavour Influence vs. Population. For such a small country, Lebanese Ingridients, Restaurantours & Flavours have influenced food culture from the beaches of the Eastern Mediterranean to California Taco Shops. I think Lebanon is one of the Culinary Capital of the world.
"Lebanon has always been Culinary Capital of the world.. but have you tried the Breakfast? " - Michael Baglieri
Three Key Phrases:
- Manakisk - sculpted dough topped with thyme, cheese, or ground meat. The dough is rolled flat and hand formed allows dimples for the toppings to settle into. Possibly one of the influences of what the West calls Pizza. While the origin of Manakisk can not be traced to any single country, the proliferation of it as a GCC breakfast stamper is owed to Lebanon .
- Za'atar (ZAH-ter) - an herbaceous spice rub/ topping composed of some combination of ground: thyme, oregano, marjoram, salt, toasted seaseme seeds and other spices. The standard Manakisk uses Za'atar. it's flavour posey is Feta & Mint. Always mix with a kiss of Olive Oil to enhance application.
- Wise Cheeses - Akkāwī, Sfatit & Kashkavai.
Another secrecy of the Lebanese Breakfast is fresh juice, generally citrus, mixed with sweeter things at the higher end of the quality spectrum.
Tang serves my favourite cup of coffee in Dublin.
Dublin is a city where real New Yorkers feel comfortable. There is something delightfully gritty, a vibrant hospitality culture & real straight talking people. Plus both city’s have great Indy coffee movements.
This trip is to work with Tang, a newer client. Tang serves artisan coffee, wraps & salads with loads of Mediterranean charicter.
The goal of this visit is to help them write their Recipe Book. Not the fancy glossy retail kind... think more of a tool used to teach new chefs & servers the Tang Culinary Method.... the Tang flavour Rosetta Stone.
But it let me tell you about the coffee... bold roasted beans, precise technique, sincerely good vibes. Easily my favourite cup of coffee in Dublin.
Free Barbecue Day
Thursday, October 5th
AN AMERICAN BBQ EXERIENCE IN BEFLAST
o House Rules:
▪ 1 meal per person
▪ We smoke our meat for 12-18 hours. It’s really special & we hope you enjoy it.
▪ We make everything from scratch everyday, including our bbq sauces. Try them, they’re not like anything you’ve tasted before.
▪ Our beef and pork are from local Irish farms. We rub them in dried spices before loading into our smokers.
▪ We use Maris Piper Potatoes for our fries. We hand-cut them everyday, fresh. (We don’t even own a freezer J)
▪ Please be mindful of our neighbors
▪ Thank you for coming and welcome to Bubbacue!
We ar expectin. To serve 1,400 people... the Prep List for the day is pretty intimidating.
- 330kg of hand cut french fries will be sold on Thursday, October 5th.
- 120 BBQ Chickens
- 70 Smoked Pork Joints
- 100kg of Smoked Beef
- 3 litres of BBQ Sauce
Bubbacue Free Barbecue Day, Belfast, Northern Ireland
Hotel Memmo Baleeira
day trips
De Praia at Pine Cliffs, Algarve
Wish you were hear C&E!
chilling on the back porch with my Dad.
12 hour Beef - Spiced, Smoked & Shreded : now being served at Bubbacue Belfast NI
This is Ethicly Smoked Meat... Bubbacue is making Barbecue great again #MBGA
Making real Barbecue... bark covered, smoke ringed, tender joints of Barbecue meat... in the traditional way of the Central & South Americas: is bloody difficult.
It involves time, wisdom, patience and more then a little Science. So much so that most capable restauranteurs or weekend warriors can't be bothered to spend 12-18 hours preparing a main course. Least we not forget Making the sauces & sides. That is what makes Barbecue so valuable, it's scarcity.
It is really difficult to find and acquire great Barbecue in the big cities of America. Often you have to queue outside popular locations that over so over run with demand, they run out Barbecue before they run out of customers.
It is nearly impossible to find great Barbecue in Europe. London is probably the E.U.'s BBQ Holyland with crews at Pitt Cue, Rib Man and Smokestak blowing minds with amazing flavours & styles. Who should have ever reasoned that out of the dark alleyways of Belfast, Northern Ireland - Bubbacue would emerge.
Bubbacue delivers an authentic American Barbecue Experience in Belfast.
Arrive Belfast 2pm Tuesday.
Depart Belfast 2pm Thursday.
Bubbacue is now open on Botanic Avenue.
But this meeting is all about people. Getting reaquanted with them and building their trust. I have to be direct, open & honest. There is very serious work to be done in Bubbacue.
Very delicious work as well today we rolled out an improved Beef. The Beef is now: Spiced, Smoked & Shredded. The flavour is unbelievable. Also on the agenda is BBQ Bacon Cheese Fries... a little something we are testing out. We are thinking of calling it #BubbaFries but still open to suggestions.
Let's make Barbecue Great again! #MBGA
The improved Beef at Bubbacue is Spiced, Smoked & Shredded tastes unbelievable.
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Flinders Lane, Melbourne Australia
Melbourne is largely considered the cosmopolitan centre of culture, food and fashion in Australia. With Melbourne University continuing to place in the top 50 of the Times Higher Education World Reputation Rankings it continues to draw an international student population from far and wide. With the worldly students comes trendiness and with Australia's
IN DECEMBER, JUICE DADDY UK COMBINED FORCES WITH MIKE BARRETT FILMS TO PRODUCE WHAT COULD QUITE POSSIBLY BE THE BEST "HOW TO ROLL A BURRITO VIDEO" EVER.
The above 1:20 teaser is a prelude to a series of short "Training Vignettes" which demonstrate the power of Video based learning in a retail/ hospitality environment. You can see the project homepage www.mexicanrestaurantlegend.com
Measure Training Effectiveness Restaurants
Each year globally many millions in Sterling are spent on training in the Hospotality Industry. It would seem reasonable to establish just how effective this training has been if only to help justify the budget.
When it comes to evaluating training effectiveness, the Psychological Community typically falls into two main camps. The narrow focused approach being attributed to Donald L Kirkpatrick in the early 1960s and the somewhat broader model advocated by P. Warr et al (The Evaluation of Management Training) known as the CIRO model. The CIRO model looked at context evaluation, input evaluation, reaction evaluation and outcome evaluation. Personally I have found Kirkpatrick's methods to be the most widely adopted in the Hospotality Industry.
Donald L Kirkpatrick’s "Four steps to measuring training effectiveness”
This model uses four separate stages for the evaluation of the effectiveness of a training program.
The four stages are:-
- Reaction – How the trainee “feels about the course”?
- Learning – Did learning occur?
- Behavior – Has behavior changed?
- Results – Has productivity or quality of work improved?
1. Reaction - We use post course feedback to attain this.
The first stage is about the reaction of the trainee to the training. This sort of measurement is concerned with how the trainees "feel” about the course. The usual course feedback sheets are an example of the Kirkpatrick level 1 evaluation. Most organisations do not do any more than this type of measurement and analysis. The drawback is that we do not really know if the trainee has actually learnt anything.
2. Learning - We use pre & post-tests than compare the results to validate this.
The second stage is about answering the question, did learning occur? We can test this by using a pre-test and post-test and comparing the results. The questions need to be objective and closely related to the course objectives. In this way we can determine if the training actually delivered knowledge and this was understood by the trainees at the time. Weather or not the trainee remembers the training 3 weeks later is answered in the next stage.
3. Behaviour - We use trainer/ manager feedback to validate this.
The third stage is about measuring if behaviour has changed. By that we mean the measurable change in an individual as a result of their attendance on the training course. While a behaviour may change during a training session, or even for a few days immediately after that, it is critical to revisit the trainee with a post training assessment at least 1 week after the training has occurred. In the Hospotality Industry this could mean a visit by a district manager or a feedback form completed by a direct supervisor. A sustained change in behaviour must me observed.
4. Results - We look to improvement in our KPI’s to validate this.
The fourth and final stage is about looking to our KPI's to determine if the training was ultimately successful. We need to look at our KPI's to determine if the training has actually been translated into tangible benefits to the organisation. These are metrics which really have an impact on the "bottom line” and for that reason feature in the companies balance sheets and KPIs.
We have to ask ourselves is this not the real reason for training?
Training has to make a real difference in performance and effectiveness. Training has to deliver measurable results. If you are running training programs at your restaurant organization, and you, like most companies are not measuring effectiveness... you may have one or more of the following problems:
High-turnover of staff, low morale, consistency issues, cleanliness issues, performance issues, quality issues.
If this is the case, reach out to us, let us help you.
While there are several definitions of a Learning Management System (LMS), the basic description is a software application that automates the administration, tracking and reporting of training events. However it is not that simple, a robust LMS should be able to do the following:
- Centralize and automate administration
- Use self-service and self-guided services
- assemble and deliver learning content rapidly
- consolidate training initiatives on a scalable web-based platform
- Support portability and standards
- Personalize content and enable knowledge reuse
Most importantly, a LMS should integrate with other pre-existing systems and metrics used by HR, Accounting and Operations enabling management to measure the impact, effectiveness and overall cost of training initiatives.
To learn more about the future of People Development, click here.
4 Reasons why Video-based Training is the future of People Development
- Proximity of training to application
- Better standardization of time expectations
- Enriched Experience
- Overcome Language Barriers
1. Proximity of training to application
In many cases, people attend a training session and do not get a chance to apply what they learn straight away and when the time comes to apply the learning they cannot recall the solution in detail. By having videos kept online, employees can access the training videos just before they need it in real life rather than attending training class weeks/ months before they need it to complete the job.
2. Better standardization of time expectations
By using video-based training, companies can also limit and track the time employees spend in training, i.e. a 2 minute training video will take only two minutes, not more than that. This permits better organization of the trainees time.
3. Enriched Experience
Videos make it easy for a trainer to demonstrate how a product/ procedure works in the real world. Photos and animation can always be helpful but a video can bring the product/ procedure to life for learners. A video showing how to handle an angry customer is substantially better than reading about it.
4. Overcome Language Barriers
According to a study conducted by Cisco, 90% of users, who use video conferencing technology very often, reported that a lot of cross-cultural and language confusion can be avoided with the help of this technology. Surely a picture speaks a 1,000 words!
In conclusion, video-based training is a powerful tool for any organization to train their staff and allow them to learn in-house. It will allow for saving resources while delivering a superior result.
To learn about the 4 Key Benefits of Video Based Training, click right here.
The 4 Key Benefits of Video-based Training
Training through Video is quickly becoming the medium of choice for many restaurant organizatios because it is cost effective, has long lasting positive effects and allows everyone to learn at their own pace. The result is a more productive, proficient and profitable work force. [You can watch a sample restaurant training video here.][1]
The 4 key benefits of video-based training are:
* Video based Training is Cost Effective
* Video based training has long-lasting effect on motivation and learning
* Allows everyone to learn according to their speed of learning
* Increase employees’ productivity and profitability
1. Video based Training is Cost Effective – Traditionally, staff need to travel from one site to another to attend/ conduct training and this generates a lot of investment for the organization in terms of cost and time. This investment could be a huge loss for the company given the high attrition rates in the hospitality segment. This is the reason that video based training, is preferred compared to traditional face to face training. Once created, the video training is available at any time and any place. Trainers can create materials that can be centrally housed on the web so employees can access it any time they need. This allows an organization to save a lot of time and expenses and invest the same in any other activity (John C. Boling).
2. Video based training has long-lasting effect on motivation and learning – People watch television / video on a daily basis for entertainment or educational purpose and can easily remember what they have seen. One of the main advantages of video based training is the ability to connect with trainees on an emotional and cognitive level. Visuals and graphics used in a video training can have a long-lasting effect on trainees. Trainees can connect themselves with videos on an emotional level and it can have solid effect on trainees’ cognitive learning as well as motivational learning. Training videos with legends and self-explanations can improve the trainees’ confidence to learn and imply the same on work (Lin, 2003).
3. Allows everyone to learn according to their speed of learning – Each individual has a different pace of learning and understanding. Individuals need a certain amount of time to understand the training material and this differs from person to person. Video training allows the individual to go through the training material at a pace which is most appropriate for their learning.
4. Increase employees’ productivity and profitability - According to a whitepaper written by Dave Boggs, founder of SyberWorks, online / video training programs help employees to increase their knowledge and skill levels. These video trainings will help them to become better at their jobs, more productive and efficient.
There will always be a need for face to face or one on one training in any restaurant, but solely relying on this traditional training format would be detrimental to the organization. It would be down right negligent to ignore the areas where Video based learning delivers a stronger result.
Industry experts agree that of the many trends expected to affect the restaurant industry this year, these eight will leave the biggest impact on quick service.
- Ingredient Transparency - People increasingly want to know about the ingredients and their origins in food. While that has been the case for a few years, 2014 should see the trend garner more mainstream attention. “Customers’ definition of value is fresh ingredients, quality food, and good-tasting food at reasonable prices. But fresh ingredients is No. 1,” says Bonnie Riggs, restaurant analyst at NPD Group, a Chicago-based consulting and market research firm. Riggs says. “Customers want to see that the ingredients and the food are not just holding somewhere.”
- Bold Flavours - “People love flavors that take them somewhere,” says Sharon Olson, executive director of the Culinary Vision Panel, a Chicago-based group that looks at culinary trends. “Young people have grown up with various ethnic styles, but everyone is looking for new things.”
- Food Costs will Stabilize - Climbing commodity costs shouldn’t hurt restaurants in 2014 as much as they did last year. SpenDifference, a purchasing cooperative for mid-sized chain restaurants, estimates food costs will rise 2 percent this year, a slight reduction from 2013.
- Tea as a drink and an Ingredient - “Tea has been an object of fascination by devotees, but always an also-ran to coffee,” writes Michael Whiteman, president of New York food and restaurant consulting company Baum + Whiteman, in an e-mail. “Now that the mass market has some basic idea of coffee connoisseurship, curiosity is luring people into exploring the virtues of tea.” Many people don’t like tea by itself but “are drawn to it because the industry has added such strong sweetened fruit flavors that the bitter tannins disappear,” he adds. “It is also a naturally healthy beverage with none of the calories of fruit juices,” says Kazia Jankowski, a culinary consultant who helped create the annual trends list for Denver’s Sterling Rice Group, a brand strategy and communications firm.
- Mobile Technology will become the new norm - Mobile technology, both for customers and for operators, will continue to open new doors in the quick-service industry. “Mobile is clearly at the top of our trend list and at the top of our research and development,” says Jon Lawrence, director of product marketing, hospitality, for NCR Corp., a global provider in consumer transaction technology. “We’re sort of at or approaching that line, where what was once new and exciting is now expected."
- Better-for-you foods go more mainstream - Better-for-you menu options will continue to permeate the limited-service industry, and more brands will invest in health tweaks as the trend goes mainstream. “Health is an overriding issue for many trends,” Jankowski says. “Foods that play to an audience looking for natural, healthy options are going to do well.” She adds that the better-for-you movement will grow not just through healthy meals like salads, but also through ingredient tweaks that help improve the nutrition profile of existing items. For example, ingredients such as lemons can be used to brighten dishes instead of salt, she says.
- Flexibility in food and hours - Customers want breakfast, lunch, and dinner at various times in the day, experts say, and they’re also looking for smaller portions to tide them over until their larger meals.“It’s just an evolution of customization, and consumers want what they want when they want it,” says Mary Chapman, director of product innovation for Chicago-based market research firm Technomic Inc. “People get frustrated that they go into a restaurant shortly after 10 a.m. and they can’t get an egg muffin because the menu is now lunch.” McDonald’s is experimenting serving a few menu items from each daypart after midnight. Some restaurants are selling burgers all day. Others are offering items such as yogurt parfaits—originally meant for the morning daypart—anytime.
- Sour and Tart Tastes - That means more pickled and fermented ingredients, Technomic’s Chapman says. “Consumers’ tastes are evolving, and they want more depth of flavour, kind of adding a sour note or a pickled tang,” she says.
You can read the full article here.
All the cool Brands are using Infographics to generate buzz. #myopinion
We can now count Samuel Adams as is in the cool club. To celebrate National Lager Day; the Boston based beer manufactures have reached into their marketing budget and produced a nifty inforgraphic filled with "trivia-esque" tidbits to honer... #lager Check it out HERE.
Organisations that focus on maximising profit often fall into the trap of short term success at the cost of long term value. A business can lift short-term profit through several ways that may actually damage to shareholder value such as:
- Increase pricing in the short term, boosting profits from existing customers less able/ not immediately willing to switch to purchasing a competitors product, but ultimately alienating and potentially loosing a percentage of the existing customer base.
- Reduce pricing in the short term (including discounting) in an effort to boost market share, but ultimately damaging the long term value of the brand. Think Pizza Express…
- Decreasing capital expenditure (either on fit out or facility maintenance) boosting profitability but damaging long-term competitiveness in the market.
- Decreasing operating costs, to the extent product quality or service are compromised, but with little negative impact on sales in the immediate term.
By focusing on maximising shareholder value, an organization is forced to:
- Give priority to the medium and long term versus the short term
- Give priority to the establishment of a sustainable competitive position, rather then provisional profit
- Give priority to growing future cash flow.
"Your business is in trouble when your specialists are acting as generalists" #myopinion
When it comes to organizational structure, it is essential to define clear roles without overlapping responsibilities or skill sets. Who is in charge of Operations? Marketing? Finance? Have somebody who is the final decision maker in each area (especially when starting up).
It doesn't work if you have two people who are fantastic chefs, and they argue all the time in the kitchen over the right recipe; while nobody is monitoring the cash flow. So the team needs to be balanced with clear roles for everyone. To restate this incredibly important detail, a person who's sourcing investment should not be getting that involved in the kitchen, and the people in the kitchen should not be getting too involved in the sourcing of investment.