Tips for improving restaurant service
September 10, 2009 by Lost in Europe
Filed under Restaurants
Restaurants abound in all types of cuisine and all types of lack of cuisine and no writer can cover the gamut. Here I refer only to American new cuisine’ that is really an approximation of European presentations.
Your restaurant should cater to the customer’s preferences rather than try to impose your tastes on the menu. Let me explain.
First, appetizers should be just that. They should consist of a few morsels at a nominal price. Good restaurants in Europe will often serve a very small taste at the restaurant’s expense. It doesn’t cost much to create good will and anticipation for the meal to come.
Second, serve fresh, not pre-frozen, fish. That’s not difficult although you have to know your clientele to order the right amount each morning. Furthermore let the customer decide whether he or she prefers the fish baked, boiled, fried or grilled. It makes tall the difference to good fish.
Third, use the same philosophy in serving meat. Not that I would eat meat but the customer’s preference is what should define the cooking. Since you, I hope, are not trying to rush the customer away to sell the table to another customer, time is not of concern.
Fourth, not everyone likes the same garnishes so mashing potatoes with garlic or serving French fries with Mexican seasoning and providing those menu items as the only options will drive people away. Be prepared to serve what the customer likes even to the extent of pre-mashing potatoes but adding garlic seasoning only on request and never add Mexican seasoning to anything.
Fifth, never serve generic steamed vegetables consisting of a bean, a piece of broccoli and zucchini slices. Offer, instead, a vegetable beans, broccoli, cabbage and even zucchini if you must as individual side dishes. Let your customer choose rather than offering a mess of pottage.
Sixth, never serve a salad with pre-mixed dressing. Always, automatically serve the dressing on the side. Many people like to taste the lettuce, cucumber and tomatoes rather than having to wade through a sea of ranch dressing that masks all taste. I cannot number how many perfectly good salads great dollops of mayonnaise have ruined?
Lastly, always serve wine competently. On occasion I have actually had to help the waiter to extract the cork. Furthermore, a bottle of white wine should always be served in a cooler if the customer has to ask for it you have failed. Wine, by the glass should always be served in a small carafe with small glasses rather than slopped into a great inelegant glass, as is the custom today. Furthermore, the waiter should never refill glasses without being asked. It is merely an intrusive way to try to sell more wine.
If you follow the recommendations I will haunt your restaurant week by week.
The Hermitage Restaurant is Vancouver’s Best French Dining
March 4, 2009 by Lost in Europe
Filed under Restaurants
Here is a little about Herve Martin, the chef and owner of the Hermitage restaurant in Vancouver.
Hervé Martin, Chef/Owner of The Hermitage Restaurant trained for eight years in France to achieve the level of Executive Chef. On his quest to achieve this position, Hervé also trained as a Pastry Chef and a Butcher prior to serving as the private chef to the King Leopold of Belgium. He has worked at some of the finest 3 star Michelin restaurants in Europe and then went on to be the executive chef at some of the best hotels in Europe, the United States, and Canada. Included in this category were the Palace Hotel in the South of France and Ireland; the Hotel Plaza de la Chaudiere in Hull, Quebec; the King Edward Hotel in Toronto; the Westbury Hotel in New York and the Palace Hotel in Philadelphia. In 1985 Hervé Martin came to Vancouver to open the Pan Pacific Hotel. During his three years at the Pan Pacific, several things occurred: the opening of the Pan Pacific was a hit, Hervé and his culinary team received many awards for various competitions, and he decided to open his own restaurant; thereby making Vancouver his home.
As a member of such renowned wine appreciation societies as the Chaine des Rotisseurs; the Confrérie du Sabre de’Or; the prestigious “Confrérie des Chevaliers du Tastevin” and other associations, Hervé’s knowledge of French Gastronomic and the various wines that work well with it are outstanding. Therefore, Hervé has carefully chosen the wines for his critically acclaimed cellar including fine Burgundy wines from his family’s Chateau de Chamilly vineyard in France.
Now, about the restaurant.
Since its opening in 1988, The Hermitage has been a favorite of Vancouverites and visitors alike. Situated in an enclave away from the hustle and bustle of world famous Robson Street; it offers an elegant, but charmingly informal atmosphere that reflects the warmth and hospitality of provincial France. While engulfed by the coziness of French antiques, family treasures, and the warm brick of the fireplace, you can select from a menu created by master chef Hervé Martin and served in the traditional French style. The critically acclaimed wine list boasts one of the best selections of Burgundy wines in Vancouver and is highlighted with exclusive wines from the family winery in Chamilly, France. Always on the list when accolades are being given, The Hermitage has received many awards as a result of the mix of tradition, knowledge and artistry that Hervé brings to his restaurant. On a warm summer’s evening, you may wish to enjoy your dinner on the private courtyard patio while contemplating which of the wonderful desserts you will choose. Whether dining inside beside the fireplace or outside on the patio, you will be in for a memorable dining experience.
Chef/Owner Hervé Martin and his highly professional staff welcome you to The Hermitage.
Mention that you read this article on ARTICLE BASE and receive $25 off your bill.
