12 Months of Motivation: What Motivates You?

12 Months of Motivation: What Motivates You?

by | Jan 3, 2017 | Business Toolkit, Career

With the new year upon us, it’s the perfect time to start thinking about what we want to accomplish in the next 12 months. And, that’s exactly why we’re kicking off our new project – 12 Months of Motivation. Each month, we’ll deliver a quote and a few key takeaways meant to inspire you and/or your staff to put your best foot forward, professionally speaking. Print it out, post it up and get the conversation started, whether it’s in your pre-shift meetings, break time or otherwise!

To kick off January’s theme of ‘What Motivates You’, we chose a quote from one of our very own that perfectly sums up what working in hospitality is all about. Dave Query, besides mentoring the Sirvo team, is a hard-hitting industry veteran who has most definitely “made it” in the culinary world. As an industry leader who knows his sh*t, Dave has a singular message about the driving force behind BigRedF, his widely successful restaurant group.

We’re not fueled by glam-celebs and building palaces to dine in but by hard-working and incredibly talented chefs, kitchen, floor, and bar crews putting it together nightly and making an undeniable statement. – Dave Query

This isn’t for show. If you know Dave, you know that the people – both customers and employees, alike – are at the root of his passion. And his passion is at the root of his success.

So, help your employees find their own success in the workplace by using this quote as a starting point to talk about their passions, motivations and work life in general.

Food for thought:

  • What motivates you at work? Is it money, the guest experience, career advancement? There’s no wrong answer here – the point is to be honest and use the answer to your advantage.
  • Why are you working where you are now? This shouldn’t be a hard question to answer and the reasons are the building blocks to your success.
  • What goals do you have for yourself at work? Is it learning new skills or selling a certain amount? How do these translate to the “undeniable statement” you’re helping to create?

Download PNG here | Download PDF here

Now it’s time to…print it out, post it up and get the conversation started, whether it’s in your pre-shift meetings, break time or otherwise! Snap a pic and tag Sirvo (@gosirvo) or use hashtag #Sirvo12 to get your team featured on Instagram!

Or do you have a quote that you use to motivate your team? Send it to us on social media @gosirvo or via email to [email protected] and we might just use it next month and write about your restaurant or establishment!

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So The Holidays Are Over, Now What? Tips to Keep The Money Flowing

So The Holidays Are Over, Now What? Tips to Keep The Money Flowing

by | Jan 2, 2017 | Career

The holidays are great for the hospitality and service industry. Sure, you’ll hear the occasional grinch toned story of bad luck or holiday heartache. But for the most part, business will be booming no matter what aspect of the industry you work in. The increased business can be a boon for your income with customers willing to be more relaxed in their spending habits. So how can you prepare yourself for the slow season? Here’s what to do when business dies down.

“When you have money, think of the time when you had none.” – Japanese Proverb

Even though everyone knows they should put money aside for a rainy day, it’s not always done. When business slows down, it’s a good idea to slow down on the spending in your personal life, too. You may be tempted to let loose now that your schedule has relaxed, but resist the urge.

Setting money away is the hardest thing on this list to do so here’s a good rule of thumb: Put your paychecks aside and live off your tips. You’ll want to have three to six months of living expenses saved up for emergencies. The worst thing you can do is to put yourself in the position of living shift to shift.

Use the time to relax and reset

The essence of hospitality is staying one step ahead, anticipating needs, and getting things done as quickly as possible. Many employees find themselves working full time or even overtime during the busy season to ensure such great service.

Even though everyone knows they should put money aside for a rainy day, it’s not always done.

While this may be great for your bank account, it’s hard for your body and mind and this can quickly lead to burnout. Take the time to catch your breath. Also, the downtime after the holidays is ideal for returning to any healthy habits you’ve put aside.

Perfect your craft

Hospitality and service industry employees increasingly have their sights set on becoming authorities (even celebrities) for what they do. If you plan on progressing past casually working weekend shifts, it’s a good idea to use the slower pace to perfect your technique.

Use the tranquility after the holidays to learn about and experiment with new products and innovations. Who knows? You may come up with a new recipe that turns into the next big thing.

…after the holidays is ideal for returning to any healthy habits you’ve put aside.

It’s a good time to bond with co-workers

Chances are the busy season brought a lot of new faces into the building. But with guests coming and going constantly, it’s hard to find a moment to talk about anything besides work.

Now you can take the time to connect (or reconnect) with your coworkers. In turn, this makes your work environment less stressful and fosters organic teamwork. Better teamwork equals better service which equals better tips, reviews, and ultimately increased business.

Pick up shifts at another location

There will be times when one employer can’t offer you enough hours. Luckily, it’s common practice for employees to work part-time at more than one location. And after the holidays or busy season, some staff members are likely to ask for time off. This opens up possibilities around town for you to earn extra income. Check out Sirvo for all the best job opportunities.

Even though it may be a slower time, these opportunities are always available and managers may be looking for reliable help to fill open shifts. This could be your chance to finally get your foot in the door at your dream job. Use these tips to help you weather the post-holiday season. One great thing about the hospitality industry is its seasonality. Take advantage of that benefit.

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Why Soup is a Must-Have on Your Restaurant Menu

Why Soup is a Must-Have on Your Restaurant Menu

by | Dec 30, 2016 | Business Toolkit, Management

When it’s cold outside, everyone loves a hearty soup, but surprisingly, lots of people want their chili or lentil soup in the summer too. And for those who don’t…a refreshing cold summer soup like gazpacho or cold cucumber soup is just the thing.

Yes, soup is for you! It’s elegant, nutritious, exciting, calming and cost-effective for everyone all year ’round. In fact, you should have at least one soup, preferably two or three or more, on the menu every day of the year. Here are ten reasons why we think so.

1. Soup is really easy to make and mistake tolerant

What could be easier than throwing a bunch of plum tomatoes into a large pot, adding a little extra virgin olive oil, salt and hot paprika, cooking, pureeing in a high-powered blender and throwing in some basil to chop at the end? If a soup is too liquidy, various thickeners, including cooked, mashed potato, will thicken it right up. If it’s too thick, water will fix it. How can you go wrong?

2. Soup reduces food waste

It’s a great way to use up leftovers or surplus ingredients. It’s a great way to use that overload of inexpensive seasonal veggies coming in from farmers’ markets or local gardens and farms. With food waste at 30-40 percent, it’s a huge issue in the U.S. and around the world. Chefs have an opportunity to lead the way in reducing hunger and environmental impact by demonstrating their know-how in using potential food waste to make delicious soups.

3. Soup reincarnates

Didn’t finish a soup today but want to change it up for tomorrow? Make your leftover soups part of a great new and different soup. You’ll come up with surprising new combinations and flavors.

4. Soup is cost-effective

Soup is one of those items that costs little to prepare and allows room for a nice profit. Spending $5-$10 on a 3-gallon pot of soup if you charge $5/cup…well, you do the math. And your customer will appreciate enjoying something substantial for $5, especially if you throw in some whole grain bread sticks or crackers and a pleasant environment.

5. Soup is where creativity shines

Because soup is easy, and because soup is mistake tolerant (also read: flexible), and because you can use leftovers or leftover soup in new combinations…and well, just because…soup gives you a chance to create some exciting, even surprising, new tastes.

6. Soup is comfort food

People will come back often if they know they can expect a great bowl. Some of us love tradition. We find something we love, and we make a ritual out of it. These rituals make us feel comfortable, secure, connected. Be sure to choose some well-known kinds of soups, substantial soups that resonate with your customers. Have a soup of the day as well to satisfy the palates of those who want a new adventure every day. But have those traditional daily soups that other customers will love and want to make part of their daily ritual.

7. Soup is healthy

Remember waterless cooking to preserve the nutrient content of veggies? Soups involve cooking in water, but all the nutrients stay right there along with the thickened water that makes up your soup. Science tells us that the best foods for human beings are grains, legumes, seeds, fruits and veggies. All of these are premium ingredients for fresh, delicious, substantial soups. Make them fresh, make them delicious, and they will be the healthiest thing your customers eat all day.

8. Soup is a great vegetarian or vegan option

Every day it seems there are more people looking for vegetarian and vegan options. Not every restaurant or eatery is prepared to go full-veg, but soup is an easy and satisfying option for any veg-person. Who doesn’t love a great lentil soup? There are so many ways to make to create healthy options for your guests.

9. Soup is an easy carry-out even if you’re not a carry-out kinda place

Some places keep beautiful display refrigerators with several soups in them. Some sell to other locations. Some serve up soups to seated customers but also have them available to customers who phone in for a quart or two or more. It’s an easy way to extend your possibilities and let people know how delicious your food is even if they don’t come in for a full meal.

10. Soup is something you can serve for more than one meal or even one day

Unlike those wonderful custom-prepared meals you serve up to your customers each day, you can prepare a soup at the beginning of the day. Then have it available all day, and serve it again the next day and even the next, still tasting just as good, sometimes even better.

Oh, and if you really just can’t think of anything to do with a boatload of extra soup…your local shelter will happily receive it as a contribution. So gear up, assemble your files of souper duper soup recipes and some pots, and start souping it up. Your customers will love you for it, and so will your bank account. 

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Culinary Quick Start Program: Learn to Work as a Cook for FREE

Culinary Quick Start Program: Learn to Work as a Cook for FREE

by | Dec 29, 2016 | Career

With Colorado’s restaurant industry booming and not enough qualified individuals to fill essential kitchen roles, Sage Restaurant Group and EatDenver have partnered with Emily Griffith Technical College to develop a comprehensive program to train people to become line or prep cooks. And the best part, it’s completely FREE!

Highlights

  • Four-week course to train people to confidently execute some culinary basics, contribute in a prep or pantry station, follow safe food handling practices and more
  • Developed by local restaurants and taught by popular area chefs
  • Completely FREE and open to anyone who is interested
  • Class Monday through Friday from 5:30 – 9:30 p.m. at the Emily Griffith Campus located at 1860 Lincoln Street
  • Immediate work opportunities; guaranteed connection to more than 100 restaurants which currently have job openings

There will be start dates in January and February (with more in the works). An application (available here) and a two-hour orientation are required. Orientation sessions will be held at 1860 Lincoln Street, Denver, on the following dates:

  • Jan. 4. from 1-3 p.m.
  • Jan. 5 from 10 a.m. – 12 p.m.
  • February dates TBD

Please bring Photo ID, proof of ability to work in the US (SS card or work authorization) and proof of age. Full details can be found here.

Why Enroll

This is an excellent opportunity to start a successful career. Line and prep cooks can move on to become executive chefs, restaurant owners and more! If you’re looking for a job or a change in work, then this is a unique chance for you to move into a promising field, learn from great chefs and do so without financial burden. It’s never been done before! Be one of the first to take part.

Find out more about how cooks contribute to professional kitchens and why they’re so important.

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Why Mixology is a Real Trade and How it Enhances the Dining Experience

Why Mixology is a Real Trade and How it Enhances the Dining Experience

by | Dec 28, 2016 | Career

What’s the difference between a bartender and a mixologist? Well for one there is a difference between pouring a beer and enhancing the overall dining experience with precision and craft. While bartenders are certainly beneficial for restaurants, mixologists shouldn’t be ignored. Particularly in restaurants that want to be recognized for their unique drinks and/or their impeccable drink and dining pairings.

Here are some key reasons why mixology is a legitimate trade, one that restaurants should support if they want to give their guests a one-of-a-kind dining experience.

Science is involved

Mixology isn’t exactly like biology, physiology or any of the other science-ologies out there. But it does require some science to be a great mixologist. That’s because mixology involves a certain understanding and knowledge of the chemistry of drinks.A great mixologist studies the chemistry and history of cocktails to create new flavors. They also need to understand how particular flavors in a cocktail will enhance flavors of food to add depth to diners’ entire experience.

Mixologists adapt to your menu

A great mixologist can create new work when they are presented with a new menu. If your menu changes seasonally, a mixologist can prepare new cocktails that match the seasons and also compliment the menu. They can have different specials for brunch, lunch, dinner and even special events.

A great mixologist studies the chemistry and history of cocktails to create new flavors.

Mixologists can also be hired on a consulting basis. If you only need a mixologist once a quarter to craft a new drink menu, you can hire one on the side instead of keeping one in-house throughout the year.Many mixologists make a great living this way. In fact, they might have a greater range of knowledge and experience than mixologists who work for one location. Considering they have had to craft new and unique drinks for a wider variety of establishments.

Mixologists are your “behind the scenes” bartender

Think of bartenders as your customer-facing alcohol experts and your mixologist as your “behind the scenes” expert. Mixologists focus on the quality of the drink rather than the speed at which it is poured. Use your mixologist to craft seasonal and otherwise unique drinks that match your restaurant’s atmosphere and theme.

Your bartenders will be the ones mingling with the guests, pouring drinks and making recommendations based on the carefully crafted drink menu your mixologist has prepared in advance.

Advanced training really does help

Bartending isn’t exactly the easiest job out there. People who are naturally social and have the ability to multi-task can make a decent living without getting any type of additional certification or degree.

A certified mixologist has gone through extensive training to learn the ins and outs of crafting exquisite drinks. Their training has taught them the science and background they need to know to work with your dining menu and create new concoctions. Don’t underestimate the knowledge gained through mixology certification or degree programs.

Contrary to popular belief, mixology isn’t a term that was coined by hipsters. Its root dates back to the 1850s, and it has been used in cultures worldwide, from Hong Kong to England.

It has historical roots

Contrary to popular belief, mixology isn’t a term that was coined by hipsters. Its root dates back to the 1850s, and it has been used in cultures worldwide, from Hong Kong to England. The fact that it has historical roots doesn’t necessarily mean that it’s a more legitimate term than bartender. It does point to the fact that we are not the first generation to have identified a difference between a mixologist and a bartender though.

Think of a mixologist as the person who makes your drinks beautiful, the person who knows how a drink can compliment every dish on your menu. Whereas a bartender is a person who charms your guests and simply pours their drinks. There is a distinct difference between the two, which is why restaurants should have both on hand to create the ultimate dining experience for their guests. Check out Sirvo for all open bar positions and become Denver’s next great mixologist! 

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