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As a chef how would you say the demand of staying relevant effects your kitchen's moral and quality of both work and product
#chef #business #culinary #management #culinary-arts
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Cee’s Answer
Hi Ryan,
That's a great question. The desire to 'stay relevant' can very quickly and easily morph into an exhausting loop of trend-chasing if a chef/kitchen/restaurant is not careful. When this happens, the chef/kitchen/restaurant can lose their identity and fade into obscurity by trying to be too many things at once or by trying to be what they are not. Some establishments have focused so hard on staying relevant that their service and food quality has been underprioritized, leading to underwhelmed customers, stressed staff and frustrated investors. In that sense, the demand of staying relevant can lead to establishments compromising their good standing.
A trait that is truly appreciated within the food and beverage industry is authenticity. If you are true to your culinary work and your service, people will notice this and you will develop a strong reputation, which is invaluable and helps provide a foundation for longevity. This will serve to keep you relevant in a good way, as people will trust your service and they will return again and even recommend you to others.
It's a good idea to observe trends, conduct market research and stay up to date on industry news. You can then feed that knowledge into your service to improve it. In this day and age of fleeting trends and the ever present battle for attention, your authenticity will keep you relevant in a way that is sustainable and invaluable.
Observe industry trends and keep up to date with industry news (Try to read at least two food and beverage industry articles a week.)
Ask yourself what your kitchen/service is excellent at then brainstorm how to elevate that and keep it consistent. This is important in building reputability
That's a great question. The desire to 'stay relevant' can very quickly and easily morph into an exhausting loop of trend-chasing if a chef/kitchen/restaurant is not careful. When this happens, the chef/kitchen/restaurant can lose their identity and fade into obscurity by trying to be too many things at once or by trying to be what they are not. Some establishments have focused so hard on staying relevant that their service and food quality has been underprioritized, leading to underwhelmed customers, stressed staff and frustrated investors. In that sense, the demand of staying relevant can lead to establishments compromising their good standing.
A trait that is truly appreciated within the food and beverage industry is authenticity. If you are true to your culinary work and your service, people will notice this and you will develop a strong reputation, which is invaluable and helps provide a foundation for longevity. This will serve to keep you relevant in a good way, as people will trust your service and they will return again and even recommend you to others.
It's a good idea to observe trends, conduct market research and stay up to date on industry news. You can then feed that knowledge into your service to improve it. In this day and age of fleeting trends and the ever present battle for attention, your authenticity will keep you relevant in a way that is sustainable and invaluable.
Cee recommends the following next steps:
Updated
Amanda’s Answer
Dear Ryan,
staying relevant is important in our day. It's a fast pace environment we all live in for the food industry as well as others. Understanding the trends, preferences of your clients will help you drive more excitement and revenues. Not only knowing the trends to be relevant but simmer in new ideas that no one else has done is also helping you to be a trend setter to stay ahead of others. This can be turned into excitement at your facility/restaurant/venue. Getting others to be innovative and excited about what your environment is doing and how that translates to what the clients like then further propels the excitement which then improves morale. When morale is good and people believe in the purpose then there is passion and dedication put into the work and product that is produced. This then gives a great product to put in front of your client.
Giving people support, freedom to express ideas and creativity in the workplace will increase morale, help people understand the purpose and hence your product will be good because it will come from the hearts and soles of each employee who works there.
Best wishes.
staying relevant is important in our day. It's a fast pace environment we all live in for the food industry as well as others. Understanding the trends, preferences of your clients will help you drive more excitement and revenues. Not only knowing the trends to be relevant but simmer in new ideas that no one else has done is also helping you to be a trend setter to stay ahead of others. This can be turned into excitement at your facility/restaurant/venue. Getting others to be innovative and excited about what your environment is doing and how that translates to what the clients like then further propels the excitement which then improves morale. When morale is good and people believe in the purpose then there is passion and dedication put into the work and product that is produced. This then gives a great product to put in front of your client.
Giving people support, freedom to express ideas and creativity in the workplace will increase morale, help people understand the purpose and hence your product will be good because it will come from the hearts and soles of each employee who works there.
Best wishes.
Updated
Gautam’s Answer
Staying relevant assists in sustaining business as long as it is ethical and matches with your values. As a chef your values may be to provide healthy food to kids for example. In this you stay relevant as far as you continue to provide healthy food. It is this value that customers will look for you and not your competition