Welcome to Week 2 of 2020. Chef Works® Weekly Bites is where we take a dive into the fun and notable food stories of the week. First up is guess the quote:
“I watch cooking change the cook, just as it transforms the food.” (Do you know who said it? Answer at the bottom).
Taco Bell is making a bold move to try and attract some of the top talent in the hospitality industry. Among the 2020 goals for parent company Yum! Brands is to bump up manager salaries – in some cases up to $100,000 per year. That’s nearly double the industry standard.
Here’s an excerpt from Nation’s Restaurant News:
According to the Chain Restaurant Total Rewards Association, the average pay for a QSR general manager is $55,341. Some Taco Bell managers taking part in the test could be nearly doubling their salary when compared to their QSR peers.
Still, Taco Bell managers taking part in the pilot wouldn’t be the highest paid store leaders in the fast food world. Taco Bell’s neighbor, Irvine, Calif.-based In-N-Out Burger, is known for paying managers anywhere from $100,000 to $150,000 a year along with bonuses for meeting store goals.
You can read the full story here.
- At least a dozen people have gotten sick at Yosemite – and food inspection is under the microscope, according to the Associated Press.
- The Impossible Whopper from Burger King has been making a lot of headlines for various reasons – be it flavor, preparation standards or simply general buzz. Now it’s the advertising, and the use of the “d-word” that has a conservative group up in arms. Here’s the report from CNN.
- The culinary world was saddened with the passing earlier this month of Georges Duboeuf, a brilliant wine merchant considered the “Pope of Beaujolais.” Here’s a link from the BBC.
- A rare Wisconsin cheddar cheese, which has been aged 20 years, is about to go on sale for $209 per pound. The Milwaukee Journal Sentinel has the story.
There’s a new flavor of Girl Scout cookie coming out! This is not a drill, people! The onslaught of Thin Mints and shame from overindulgence is almost upon us. Now Lemon-Ups are bursting onto the cookie scene with inspiring messages and a sweet, crisp texture. TheKitchn has the information here.
FOUND THE FORK
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New decade, New menu, New look! 😎 Our team are now sporting brand new uniforms! Light weight, quality materials, built for comfort and embroidered Chef Coats with our logo – but MOST importantly of all = our entire team has the same style of uniform from kitchen to service. . Another step into breaking down the industry standard of “Front of House” and “Back of House” that divides people by name and physically from a window in the kitchen. 👇 . “Respect. Trust. Family values. – One Team. One Family. One House.” -@therealrestaurantcoach . . So we no longer use the terms FOH or BOH. . Our restaurant is our house. The people that work here are our fam, that all are important no matter what job they do. . We take pride in working so hard for them, to then work hard for you ❤️ . . . #NewLook #OneTeamOneHouse #CilantroAndChive
Did you know that Chef Works® is in more than 90 countries? We love to tell the stories of customers outside of our borders with our monthly International Chef of Chef Works® feature on the blog.
But we really love when our international customers post pics of themselves on social media! Check out Canada’s Cilantro and Chive and their new look for 2020!
To keep up with all things Chef Works® — including industry news, product features and blog features follow us on all of our social media channels. Facebook, Instagram, Twitter and LinkedIn. Be sure to use the hashtags #FindTheFork and #ChefWorks.
WEAR OF THE WEEK
The Cilantro and Chive crew is looking pretty darn good in their assortment of Chef Works gear! They’ve got Springfield Chef Coats (also available in a women’s cut) for the back of the house, Women’s Detroit Shirts for the front of the house and both the servers and the chefs are sporting the Portland Bistro Aprons.
Here’s the inside scoop on the Springfield.
Put it all together and you have a gorgeous representation (see above) of how the right uniform program and completely elevate your restaurant!
QUOTE ANSWER: Laura Esquivel