Posted on 08/22/2018 1:11:09 PM PDT by 2ndDivisionVet
love it!!
I was literally talking to a restauranteur friend of mine about this very concept. Was going to call it “Faststaff” or the like. I’m sorry that I won’t be getting rich on the idea, but glad some bright person thought of it, albeit first.
“No food prep or around customers”
There are lots of time-consuming things an experienced cook can do.
Steaks are the same everywhere. Some places wash, foil-wrap, and bake potatoes. Prep a bunch of crepes. Hollandaise, Bernaise, Choron, Newburg, Mornay. Plate a sole and honk it in the steamer. Wrapping bacon around oysters for angels on horseback. Preparing garnishes, putting shrimp cocktails together, et cetera.
If its one of those froo-froo places where every plate is more a work of visual art than a serving of food, that’s a different story, but there’s always lots of prep.
As someone who currently works in the restaurant industry, and at a place that can get REALLY busy (Chick-fil-A), there have been days where people have called out and I would have BEGGED our kitchen director to use a service like this.
If you’re good at what you do, and you want to get your name out there, this could be a great way to do it. The trick is....you have to be GOOD. Sadly, anyone can BS their way through an interview, but the true nature will ALWAYS show through when you’re backed up and ‘in the weeds’. It always sucks when you realize the person you just hired is just not suited for the job.
That’s the biggest danger that I can see with this business model.
The article seemed to imply that the help would be with the waitstaff.
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