SUGGESTIONS on boosting productivity and restructuring work processes in the kitchen fly in the face of promoting a product's added value through a USP, or unique selling point ("Fresh ingredients needed to fix eatery troubles"; last Thursday).
Like many other industries, restaurants can command high prices from willing clients only by providing personalised service from well-trained wait staff, with attention to detail and the human touch, in addition to delicious cuisine.
Surely then, the USP of all good restaurants is the ability to provide a unique dining experience to each and every patron daily.
Streamlining Cantonese (and many other respected) kitchens through multitasking and the use of technology belies the true nature and art of preparing and presenting world-class cuisine.
Brigade de cuisine, a concept popularised by the French, is universally found in various adaptation in kitchens of major restaurants around the world, including China.
This hierarchical organisation format thrives even in expensive and tight labour markets, in part, because of its success in maintaining consistency and standards, but also its apprenticeship system where aspiring chefs can learn their trade by complete focus and immersion in each speciality.
No automation can replace that.
Restaurateurs balance service, productivity and training to maintain their reputation in the trade.
Their restaurants are not in the same league as local fast-food outlets with machine-fried chicken, self-service food stalls in the heartland, or self-order eateries in the shopping malls.
Caution should be taken before making changes at the risk of losing our fame as the regional hub of world cuisine.
Goh Shyan Lii
Like many other industries, restaurants can command high prices from willing clients only by providing personalised service from well-trained wait staff, with attention to detail and the human touch, in addition to delicious cuisine.
Surely then, the USP of all good restaurants is the ability to provide a unique dining experience to each and every patron daily.
Streamlining Cantonese (and many other respected) kitchens through multitasking and the use of technology belies the true nature and art of preparing and presenting world-class cuisine.
Brigade de cuisine, a concept popularised by the French, is universally found in various adaptation in kitchens of major restaurants around the world, including China.
This hierarchical organisation format thrives even in expensive and tight labour markets, in part, because of its success in maintaining consistency and standards, but also its apprenticeship system where aspiring chefs can learn their trade by complete focus and immersion in each speciality.
No automation can replace that.
Restaurateurs balance service, productivity and training to maintain their reputation in the trade.
Their restaurants are not in the same league as local fast-food outlets with machine-fried chicken, self-service food stalls in the heartland, or self-order eateries in the shopping malls.
Caution should be taken before making changes at the risk of losing our fame as the regional hub of world cuisine.
Goh Shyan Lii
