Communicating Effectively

The abil­ity to effec­tively com­mu­ni­cate and man­age inter­per­sonal rela­tions is cen­tral to a pro­fes­sional culi­nar­ian. Through com­mu­ni­ca­tion, peo­ple exchange. Com­mu­ni­ca­tion is an essen­tial attribute of human life, which is why we spend most of our time either receiv­ing or request­ing for infor­ma­tion. Lack of com­mu­ni­ca­tion cre­ates ten­sions and destroys per­sonal and busi­ness rela­tion­ships. The abil­ity to exchange infor­ma­tion or con­ver­sa­tion with oth­ers is cru­cial to the suc­cess of the indi­vid­ual, fam­ily or busi­ness orga­ni­za­tion. It should be noted, how­ever, that it is one thing to com­mu­ni­cate but quite another thing to com­mu­ni­cate effectively.

Inef­fec­tive com­mu­ni­ca­tion usu­ally results in fail­ure, as it doesn’t cause the desired response in form of feed­back from the receiver. This is an irri­ta­tion of many busi­ness orga­ni­za­tions. Many man­agers do com­mu­ni­cate, but often not very effec­tively. Lack of capac­ity to com­mu­ni­cate effec­tively on the part of man­agers is the rea­son for the fail­ure of many busi­nesses. Every firm or busi­ness orga­ni­za­tion needs an effec­tive com­mu­ni­ca­tion net­work in order to func­tion prop­erly and achieve its set objec­tives. Effec­tive com­mu­ni­ca­tion plays an indis­pens­able role which in the daily func­tion­ing of a busi­ness organization.

The ulti­mate goal of every form of com­mu­ni­ca­tion — face-to-face meet­ing, tele­phone dis­course, tele­con­fer­enc­ing, video­con­fer­enc­ing, inter­view, email, let­ter or memo — is to get an expected response in form of feed­back from the receiver to the sender. This is what effec­tive com­mu­ni­ca­tion is about. It is about ensur­ing that the infor­ma­tion is well-packaged and prop­erly trans­mit­ted, so that the recip­i­ent under­stands the mes­sage and responds pos­i­tively. In other words, effec­tive com­mu­ni­ca­tion is the one that achieves the results for which it is intended.

Oral com­mu­ni­ca­tion includes face-to-face con­ver­sa­tion, inter­view, tele­phone dis­course, voice mail, meet­ings, group dis­cus­sions, oral instruc­tions, tele­con­fer­enc­ing, and video­con­fer­enc­ing. Oral com­mu­ni­ca­tion is quick and per­mits imme­di­ate feed­back as well as imme­di­ate response to feed­back. Par­tic­i­pants can ask ques­tions and get imme­di­ate clar­i­fi­ca­tion. More­over, ges­ture and facial expres­sion can be used to rein­force the intended mes­sage. The lim­i­ta­tions of oral com­mu­ni­ca­tion include sus­cep­ti­bil­ity to errors and mis­in­ter­pre­ta­tion and lack of permanence.

Writ­ten com­mu­ni­ca­tion involves the use of writ­ten words in the forms of busi­ness let­ters, mem­o­randa, reports, min­utes of meet­ings, writ­ten speeches, and train­ing man­u­als. Writ­ten com­mu­ni­ca­tion has the advan­tages of revi­sion before trans­mis­sion, per­ma­nence and acces­si­bil­ity for ref­er­ence pur­poses. It also reduces the risk of dis­tor­tion in mean­ing; thus, it can be con­sid­ered as an ideal medium for long and com­plex mes­sages. Another advan­tage of the writ­ten medium is that it can eas­ily be repro­duced in many ways and dis­trib­uted to many recip­i­ents. One of its major lim­i­ta­tions is delayed feed­back; the read­ing of long doc­u­ments may be bor­ing and the writ­ing of a reply could also be delayed by a num­ber of other fac­tors. Writ­ten com­mu­ni­ca­tion also lacks the pres­ence of ges­ture, facial expres­sion and other forms of body lan­guage capa­ble of rein­forc­ing mean­ing in communication.

Man­agers should con­sider the cir­cum­stances and the audi­ence to deter­mine whether to use a tele­phone call, a face-to-face meet­ing, an email, a typed and signed doc­u­ment, etc. The fac­tors to be con­sid­ered when choos­ing the medium of com­mu­ni­ca­tion include: urgency, for­mal­ity, risk of mis­in­ter­pre­ta­tion, con­fi­den­tial­ity, legal impli­ca­tions or the need for future ref­er­ence, the nature and size of the audi­ence. The hall­mark of effec­tive com­mu­ni­ca­tion is a well-packaged and prop­erly trans­mit­ted mes­sage — that is, a mes­sage that is capa­ble of attract­ing the receiver’s response in form of pos­i­tive feedback.

Every busi­ness com­mu­ni­ca­tion aims to invoke some mate­r­ial and imme­di­ate response or action. Whether it is a face-to-face meet­ing, a tele­phone dis­course, a sales let­ter, a let­ter of inquiry, a memo or a report, the aim is to get some­thing done. There­fore, every busi­ness com­mu­ni­ca­tion has to use clear and per­sua­sive lan­guage in con­junc­tion with appro­pri­ate action in order to con­nect with the audi­ence and invoke the desired response.

Larry Canepa
Direc­tor of Train­ing and Devel­op­ment
Restau­rant Mar­ket­ing Partners

Training: Aren’t we done yet?

Train­ing is one of the most vex­ing of all Chef’s and Manager’s respon­si­bil­i­ties. It isn’t glam­orous; it isn’t fun; it takes time and money, but it IS impor­tant. Vitally impor­tant. Employ­ees are an essen­tial part of your oper­a­tion; they deliver the pos­i­tive atti­tude and respect that cre­ate a mem­o­rable expe­ri­ence for din­ing guests. Just as a man­ager should expect a top-notch employ­ees, employ­ees need solid train­ing and ongo­ing sup­port to succeed.

When employ­ees first start in a restau­rant, train­ing is essen­tial. Even if the newly hired employee has prior expe­ri­ence work­ing in a restau­rant, they will need an ori­en­ta­tion to the new envi­ron­ment, new pro­ce­dures and a new man­age­ment team. They may even have acquired some bad habits in their past jobs. Train your new employ­ees right from the start by edu­cat­ing new hires in the fol­low­ing areas: restau­rant con­cept, restau­rant lay­out, and menu knowl­edge. A bit of mar­ket­ing, sales­man­ship, safe food han­dling and eti­quette wouldn’t hurt either.

Back of the House employ­ees are the work­ers who are actu­ally han­dling food so it is impor­tant that they do so in a safe man­ner. This pro­tects both employ­ees and cus­tomers from harm­ful bac­te­ria. ServSafe train­ing and Allergy Awareness/Gluten-free train­ing are increas­ing fun­da­men­tal skills for both front-of-the-house and back-of-the-house employ­ees, as well as Chefs.

There are many rea­sons to invest in train­ing. The FDA Food Code stip­u­lates that all restau­rant staff need to have a work­ing knowl­edge of food safety to reduce the risk of food poi­son­ing. Person-to-person con­tact is the num­ber one method for trans­fer of harm­ful bac­te­ria. Work­ers who are prop­erly trained in safe food han­dling prac­tices will be less likely to be the source of bac­te­r­ial con­t­a­m­i­na­tion. Train­ing helps with qual­ity con­trol and food safety is a huge part of qual­ity con­trol. Less food will be wasted due to spoilage or con­t­a­m­i­na­tion when staff is prop­erly trained, lead­ing to greater profitability.

Front of the House employ­ees need train­ing also. Menu knowl­edge, ser­vice stan­dards, food and bev­er­age train­ing and cus­tomer ser­vice are all fun­da­men­tal skills for a server.

Train­ing and reg­u­larly apply­ing food safety train­ing prin­ci­ples will even­tu­ally change the way staff han­dle and look at food to the extent that safe food han­dling just becomes sec­ond nature.

Remem­ber, train­ing should not be viewed as an expense of time or money; train­ing is an invest­ment in your employ­ees and cus­tomers. Con­tin­ual and reg­u­lar train­ing gives Employ­ees a bet­ter appre­ci­a­tion for their jobs. Food safety train­ing teaches work­ers why safe food han­dling is impor­tant. Once they real­ize that they are directly respon­si­ble for the health and safety of the cus­tomers, their jobs may feel a lit­tle less monot­o­nous. And a well-trained employee allows them to con­cen­trate on your pri­mary pur­pose: cre­at­ing mem­o­rable experiences.

Your Menu: Staff Impossible

Every week I watch Restau­rant Impos­si­ble and I see restau­rants in decrepit state when Chef Robert Irvine steps in and every week I want to write him to show him how we can help sup­port his efforts long after the cam­eras are gone.

For a restau­ra­teur, their staff comes from all walks of life and based on the hir­ing guide­lines and goals of the skill lev­els of that posi­tion can dif­fer­ent so, how do you know what they know? It’s sad to see some­ones eager­ness to learn and con­tribute restricted do to lack of train­ing; we help you train your staff

For those that have not had for­mal train­ing yet eager to learn, what do you do to help sup­port that employee become a bet­ter employee? What if you, the restau­ra­teur, don’t have the answers either; are you going to walk a way from an oppor­tu­nity see that employee thrive yield­ing higher rev­enue for your busi­ness and their paycheck?

I love shows like this as it does help oper­a­tors open their eyes to see what’s really going on with their busi­ness. We work with oper­a­tors to cre­ate afford­able easy to use resources to sup­port staff train­ing. As KP Com­pass is a con­trolled learn­ing envi­ron­ment, we take cus­tom con­tent inte­grated the Culi­nary Arts library with reme­di­a­tion; this is how you know, they know what you want them to know.

Staff train­ing is apart of every busi­ness and tak­ing a pro­fes­sional approach to train­ing, encour­ages Your Staff to be pro­fes­sional as well which reflects well on the oper­a­tion. Your Staff meets your excep­tions and increases brand equity.

To learn more about how we can train your staff and increase your brand, con­tact Madonna Kash.

Madonna Kash
Food­Ser­vice Geek

YOUR MENU: STAFF IMPOSSIBLE

Every week I watch Restau­rant Impos­si­ble and I see restau­rants in decrepit state when Chef Robert Irvine steps in and every week I want to write him to show him how we can help sup­port his efforts long after the cam­eras are gone.

For a restau­ra­teur, their staff comes from all walks of life and based on the hir­ing guide­lines and goals of the skill lev­els of that posi­tion can dif­fer­ent so, how do you know what they know? It’s sad to see some­ones eager­ness to learn and con­tribute restricted do to lack of train­ing; we help you train your staff

For those that have not had for­mal train­ing yet eager to learn, what do you do to help sup­port that employee become a bet­ter employee? What if you, the restau­ra­teur, don’t have the answers either; are you going to walk a way from an oppor­tu­nity see that employee thrive yield­ing higher rev­enue for your busi­ness and their paycheck?

I love shows like this as it does help oper­a­tors open their eyes to see what’s really going on with their busi­ness.  We work with oper­a­tors to cre­ate afford­able easy to use resources to sup­port staff train­ing.  As KP Com­pass is a con­trolled learn­ing envi­ron­ment, we take cus­tom con­tent inte­grated the Culi­nary Arts library with reme­di­a­tion; this is how you know, they know what you want them to know.

Staff train­ing is apart of every busi­ness and tak­ing a pro­fes­sional approach to train­ing, encour­ages Your Staff to be pro­fes­sional as well which reflects well on the oper­a­tion.  Your Staff meets your excep­tions and increases brand equity.

Madonna Kash
madonna@restaurantmarketingpartners.com

Pointing Fingers

Time and time again I find frus­tra­tion and dis­ap­point­ment with my peers within the food ser­vice indus­try.  I get busy,  under­stand the need to move cases and that time is valu­able yet isn’t there room to sup­port our cur­rent and future culi­nar­i­ans somewhere?

Per­son­ally, I’ve sup­ported the efforts of the Amer­i­can Culi­nary Fed­er­a­tion for many years.  In fact, over 15 years and count­ing.   I under­stood the value of help­ing oth­ers con­nect and those con­tin­u­ing their culi­nary education.

The com­ment I hear most fre­quently with the ACF chap­ters is “what’s the value” and if you know me, you know this annoys me and only fuels my pas­sion to

KP Compass

KP Compass Logo

Finally, with much antic­i­pa­tion it’s fin­ished!! KP Com­pass is on and thrilled as this prod­uct as it can go every­where in food ser­vice. The Sous Chef, the first prod­uct from KP Culi­nary, has been in edu­ca­tion for over 14 years, pair­ing that culi­nary library for food ser­vice pro­fes­sion­als is a per­fect fit.

As a bro­ker, dis­trib­u­tor, man­u­fac­turer rep­re­sen­ta­tive, this would have been an awe­some tool to help me with my job. I didn’t go through culi­nary school so when I would talk with chefs I was intim­i­dated. I didn’t know how to do a reduc­tion, scratch stocks or the gen­eral sauces either let alone the chal­lenges of how to use these in operation.

This is the same in other prod­ucts as well and found myself sell­ing prod­ucts I was most com­fort­able with based on prod­uct knowledge.

I’ve had many years of train­ing yet I have still never made a stock from scratch. Many times there just isn’t time to go back to the basics taught in culi­nary school and for a food ser­vice pro­fes­sional culi­nary knowl­edge is huge advan­tage for sales.

For my learn­ing style, I would have loved to have this prod­uct at my dis­pos­able to learn more about my craft. Some­thing that was a one stop shop like this culi­nary library that I could get to what I needed in the for­mat that was the next best thing to hands on train­ing. In fact, a nice addi­tion to the hands on train­ing as well as because I could refer to and use this infor­ma­tion any­time I wanted.

I will be post­ing more infor­ma­tion about this plat­form as I love it and look­ing for­ward to shar­ing it with all aspects of the food ser­vice indus­try! If you would like to learn more about it you can check it out here at demo.kpcompass.com and use the Access Code: ACFCORP

Of course if you have ques­tions please let me know. Have fun.

Madonna Kash
Food­Ser­vice Geek