eating out


by billy nordmeier Long ago in my restaurant career,


‘Twas the first of the year, the holidays are past and all across the county, the merriment of San Diego Restaurant Week’s bounty begins…


San Diego Restaurant Week


PLANNING, PREPARATION, PERFORMANCE


I learned about the “Seven Ps,” an old military adage that has often been adapted for dining room front lines. Each “P” represents a tenant or practice that whether we, as restaurant professionals, know it or not, imple- ment and execute on daily. These become even more paramount when working with a special event like San Diego Restaurant Week.


THE SEVEN Ps: Proper Planning


and Preparation Prevents Piss Poor Performance.” The restaurant eco-system is depen-


dent on each and every one of its parts operating in unison. Note that I didn’t say, “perfect unison.” That only exists when discussing Swiss timepieces or lunar landings. Restaurant Week is a very important


time of year for all participating restaurants. We understand that there will be many guests coming to explore our offerings: Most of whom haven’t been in before and others who may not be planning on returning. All, how- ever, are looking for a great experience nonetheless, so it is even more crucial that our planning and detailed prepara- tions are “on point.” Two day-parts (restaurant speak for


meal periods), lunch and dinner; with upward of 400+ guests each day for eight days, partaking in a multi-course meal. The millions of opportunities for something to go wrong, is a Six Sigma nightmare. It is during our extensive “Planning and Preparations,” where we work hard to reduce the opportuni- ties for errors and help ensure an Instagram-worthy food shot, with rave social media reviews.


continued on page 48 46 RAGE monthly | JANUARY 2016


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