The resort town enjoyed dozens of taverns, bars and restaurants. Scrawled on the wall next to one bar entrance was a hastily drawn cartoon of a barkeep tossing out some riff-raff, and the barkeep is saying, "Go on, get out of here!" ÂÂ Not particularly newsworthy or original, since such a scene is every barkeep's nightly duty. Except this resort town was ancient Pompeii, the wall is at the entrance to the Bar of Salvius, and the graffiti is over 2,000 years old.
Some aspects of culinary management have changed little in more than 20 centuries: keep the good customers coming back, and keep the place clean.
Primum Non Nocere!
The word "culinary" comes to us from the Latin culinarius, meaning "kitchen." Those ancient Pompeians enjoyed lavish, expensive, multi-course meals starting with an egg dish and ending with fruit. They showed little concern for food budgets or labor costs. Modern culinary management must adhere to principles for any food service to stay profitable. In honor of our ancient Roman epicureans, let us set down some bedrock principles:
- Semper Letteris Mandate - "Always get it in writing!" ÂÂÂ A good culinarian writes down everything, and asks for everything in writing. Appointments, price quotes, menu ideas, names of contacts, job descriptions, restaurant policies and future goals all must be recorded and preserved. Your staff depends on clear guidelines. Your customers depend on clear descriptions of food offerings. Your business depends on proper records.
- Meliora Cogito - " strive for the best."ÂÂÂ Convey and expect professional behavior. Let your staff know your expectations, and how, within the limits of budget and time, your culinary domain (cafe, restaurant, quick-service walk-up, bar, or cafeteria) will be at its best. The best food, service and management practices are everyone's daily goals.
- Emptor Decernit - "The customer is always right."ÂÂÂ To a limit, this should be a steadfast rule. Conditions in culinary arts are fickle, but treating customers well is the foundation of the industry. Of course, some customers can be terrible, in which case you do what you can to protect your employees. Do not give away the cafe in trying to cater to unreasonable requests, and do not sacrifice good employees because of a tyrannical customer.
Curious about the title, primum non nocere? It means, "First, do no harm." ÂÂÂ Be kind to your employees. Be helpful to customers. Keep a clean kitchen. Behave ethically. Wash your hands.
Carpe Noctum!
Seize the night, the time when your restaurant management skills will be put to the supreme test. Prepare well, and waste no time on bottlenecks:
- Ne Humanus Crede - "Trust no human,"ÂÂÂ or have a point-of-sale system that removes temptation from all staff. You will save money by spending money on a strong sales tracking program. Mind your cash flow. Many restaurateurs go broke because they lose track of income and outgo.
- Nullum Gratuitum Prandium - "There is no free lunch,"ÂÂÂ meaning do not give away what you can sell. You must walk a fine line between advertising to entice, including two-for-one specials and discount cards, and bankrupting your business through pricey promotions. Consider preparing daily reports on what dishes sell well, what foods are moving slowly, and what your expenses are.
- Carpe Vinum - "Seize the wine." Beer, wine and mixed drinks are a collective, enormous profit center for any food-related business. Being known for quality alcoholic beverages and good bar service can help you stand out from other eateries.
- De Novo - ”"From the new,"ÂÂÂ meaning that menu has to change and grow with the times. Control profit margins by routinely updating the menu and adjusting prices. Track sales and substitute new foods for slow sellers.
- Minima Maxima Sunt - "The small things are most important." Small changes keep costs down and profit margins high. Look at everything, from energy-efficient lighting to linen service, to save money. Small things, too, please patrons: free mints, clean menus, regularly inspected restrooms and adequate parking lot lighting all add up to favorable impressions and returning customers.
Cibum Amo!
I love food,ÂÂÂ you love food, everybody loves your establishment's food! As a culinarian, remember food and customers drive your business. Stay out of the office as much as possible. Preserve the sanctity and perfection of the kitchen. Mingle with patrons, encourage staff, help where you are needed. Keep your ego small and your heart big.
There you have the major business principles for culinarians, as the ancient Pompeiians might say, ab ovo usque ad mala, from the egg to the apples. We would say, "from soup to nuts." Same idea.
Congratulations to my granddaughter, Aalure Cooke for being accepted into ECPI CULINARY SCHOOL Today! Congrats to Chef Cook!
- Elsie Cooke (@TeeBronze) November 3, 2015
Become a Culinary Manager for the History Books!
You do not need to learn a lot of Latin to be a superb culinary manager. You do need a good education in the food service industry. Attend ECPI University's School of Culinary Arts and, in as little as 15 months, you could earn your Bachelor of Science Degree in Food Service Management. Contact ECPI today. It could be the Best Decision You Ever Make!
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