whats ur veiws do people want to be fussed over and fed tiny portions of wonderful food or nice bistro/gastro food one platful of rustic food well prepared fresh and tasty mabey even a starter i think people want value for money but good food quick sevice and not to fussy a more relaxed atmosphere please give me ur opinion am thinking about a career move and this would help me decide

. A lot depends on the area i think, what sort of people your trying to pull in., as to what style of food you want to serve.
Also whats local that you can get your hands on as far as suppliers are concerned, because fresh is best.
Everyone likes to be fussed over.My personnal thoughts are as a cook, that when i go out to eat, i like small, unfussy , simple menue, with fresh local, seasonal ingredients. Relaxed atmosphere and very welcoming good service...

thanks snoozy the hotel that i work in for the last 6 yrs has always had a bar and restaurant in the 6 yrs ive seen alot of head chefs come and go some real chefs and some cowboys the bar has just been refurbished last nov 250 000 was spent it is now the buisness compared to what it was we are extreamly busy in bar and rest our food is good but service terrible weve tried and tried with the front of house staff but no go new starts have shown a hope thank good they are polish and the hardest worker ave seen in a long time any way we ar situated right on the sea front when the tide is in it is agenst the hotel we get local lobster and crab but do people want a crab salad with homemade dill and potato bread or largo crab connsomme with crab tortallini wilted greens and ginger froth as a chef u no how much work is in the 2nd dish but how simple the 1st is we dont have the time being so busy but i really like doing both sort of dishes and am really confused

Why dont you carry out a bit of market research with your customers? Simply by just asking them what they prefer or what their good points and bad points of the hotel are?

Market resaearch on your locals is a great idea, will give you ideas to feed on so to speak.
Good food, is all about preparing in advance, so if you have a small choice menue of good local ingredients then use your time early in the morning to have the food prep'd up as much as you can, so that when the orders start to come in, each chef has their place and should work as a team for the whole thing to come together as the tickets come in..Your team is only as good as your leader and we all need one, so you all need to work together, see where the weeknes is and deal with it..Front of house is what the customers see first, first impressions, then the team have to pull together to get the orders in and the kitchen have to work together to get the orders out... Keep menues simple, seperate the bar food from the restaurant or if you cant cope then maybe you need to rethink where the most money is to be made and then concentrate on improving that area before you take on board too much...
Preperation is the key to sucess in most jobs especially food industry, team work is vital, everyone needs a leader but a leader who will be heard and taken notice of.. Hope this helps........

thanks the our kitchen is a strong team only 1 week member but even then hes always being watched by us the bar is the main money maker churning out an easy900 meals a week at an average spend of 12 a head restuarant mabey 100 covers a week average spend 30 a head food cost only we just got the 6 week stock result and food sales for the last 6 weeks was 69.880 not including drink or rooms
i think we need to turn the bar and resturant menu togheter as 1 with better food in bar and run it as 1 less spend on food supplies 1 menu to prep less wages but getting to the p[oint i dnt no wether to stay making this type of food or move on back to the fine dinning i really think it has had its day think i will suggest the market reserch to the gaffer and tryt that cheers folks

good luck, i wish you all the best, let us know how it goes...

It sounds as if the business is going grand, with plenty of customers. Offcourse theres always room for improvement but there is no point in a total change if things are going well and customers are coming back. Customer feedback is the best way to go in my opinion.