Restaurant

Last Updated (Wednesday, 19 January 2011 21:57)

The programme requires delegates to run a restaurant and provide dinner service for paying clientele with the proceeds going to Charity. Tight financial management, cost control and budgeting are of huge importance in order to achieve a successful outcome. Attention to detail is essential, as is creativity and an effective marketing campaign. The pressure of service is unique and will significantly test the groups’ teamwork.

The teams are responsible for the complete process which starts by planning the menu and procuring all their food supplies, table clothes, napkins, glassware and flowers etc. Their bottom line profit will therefore be dependent on the effectiveness of their negotiating skills.

There is always an enormous amount to do in a relatively short period of time so teams need to delegate the numerous tasks very carefully. Accurate project planning is essential to ensure the various tasks are completed on time and in the right sequence.

Communication within the kitchen and between the chef and front of house must be regular, precise and accurate to ensure that all the deadlines are met and nothing is overlooked. The teams must remain focused, motivated and be ready to react to change.

You only have one chance to get it right!