10 things you should know about fine dining restaurants

Cada rhaute cuisine restaurant It is unique, but they all share some common characteristics. With precise attention to detail, flawless execution, and exceptional service, each restaurant high kitchen look for a first-rate experience. And while today's gastronomy has become an eclectic mix of cuisines and concepts, many aspects of the high-end experience remain the same. Whether you strive to create a exceptional environment at their restaurant or just want to be a also information More Informed, Here Are 10 Things You Should Know About High Establishments kitchen.

Attention to small details

Creating a good dining environment is all about the details. This goes far beyond music, lighting and the art on the walls. Many foodie destinations go so far as to design their own porcelain and stoneware to match aesthetics and food. You may not be able to test the diferencia between locally sourced and dealer razors, but food critics can. Do you want to know why servers wear white? Then they mix. Every little detail is meant to come together. Nothing should be too loud, too bright, or too much.

The servers (waiters) are exceptional

No matter what the restaurant concept, the servers will be at their best. A good high server kitchen You will be able to explain the entire menu without notes, often while playing emotional cues with the guest. They know the right jokes, they are there when you need help, and they are pleasantly absent when you don't. Many servers have extensive knowledge of the bar menu, from the newest wines to the most artisanal cocktails. creative. Fine dining requires waiters whose experience and knowledge extend beyond the menu to the food business. restaurants.This is not a beginner's place, and, with some high-end servers that cut six figures, high-end service kitchen It can be a serious career.

Guest experience is priority

As a guest in a restaurant haute cuisine, you are paying more than food. You are looking for a totally different experience. Some typical services in a restaurant Haute cuisine includes: holding the women's chair, escorting clients to the restrooms if necessary, shredding the table between plates, and replacing linen napkins if a client leaves the table. New wine is never poured into the same glass, and silverware is completely replaced between dishes. Everything must be kept in perfect order. With that in mind, it's a good idea to familiarize yourself with the good food label before you arrive.

Fixed price menus are common

A menu of price fixed it is one that can change daily or weekly and can range from two to 10 courses. There are no a la carte options, but there will generally be limited substitutions available for guests with dietary restrictions. This smaller rotary menu allows the restaurant buy local seasonal products with maximum freshness. Generally, the chef or sous chef purchases these items, keeping in mind the season and applying their creativity when designing the menus. In the restaurants Most famous, there may be a complementary menu to order your signature dishes if that's all you want to try.

 Not all fine dining establishments use this model all the time, but those that do may focus on creating the perfect dining experience rather than calculating each person's custom order bill.

Reservations are generally required

Reservations allow a restaurant to properly organize parties to ensure that the kitchen and waiters are not overwhelmed during dinner, which in restaurants elegant, often encompassing the entire service. Instead of individual reservations, some restaurants Fine dining offer seating, for example, 5 pm, 7 pm and 9 pm seating. The restaurants more modern, or those in bigger cities and with an avant-garde menu but relatively easy to execute, they may not offer reservations absolutely. This often draws even more guests, as diners line up around the block for fear of not securing a table.

There are fine tables if not fine tablecloths

White tablecloths They were once the calling card of any fine dining restaurant, but that standard has largely faded. If a restaurant chooses to skip the tablecloths, which require a great deal of maintenance, there is usually a reason. It may be that the restaurant does not find them in line with its aesthetic, or is abandoning traditional ideals so that it can forge its own identity. Many restaurateurs now view tables as an important part of the décor, and some make them with wood from local trees, stone from a local quarry, or other materials that they feel best suit their concept.

Social media is used with precision 

Entrepreneurial chefs and managers know that a dish serves a diner, but a rare photo of a dish can be shared thousands of times. Chefs are coming to incorporate more elements of service and plating on the table, informing diners that the "next dish will be prepared at the table." This gives diners a chance to pull out their phones for a quick video. They could host last minute tables online and broadcast special events on social media to reward their followers.

Top-notch wine and spirits are a major focus 

Most fine dining restaurants make tiny profits on their food products , but more than 80% profit on alcohol sales. The wine lists are deep with various vintages and price points, ranging from a $ 15 Sauvignon blanc to, at some higher value establishments, a rare $ 15,000 bottle of Burgundy. Restaurants at this level will have a well-trained bar staff and at least one sommelier who will provide diners with information about the wines and their ideal food pairings.

High-end restaurants reward investors 

There is no question that fine dining restaurants offer significantly higher profits than a fast food chain or fast casual restaurant. But remember that the daily operations of a fine dining restaurant cost more and require a lot of experienced staff. Customers of haute cuisine establishments expect high quality food quality, top-notch spirits, and stellar customer service, all of which is very valuable. These operations will require a higher initial investment, but savvy investors and managers count on big checks to bring big profits to the bank every night.

They know the trends and often initiate them

A good food manager or head chef looks at current food trends and incorporates them into the menu in unique ways. They will also recognize when a food trend se become a food fad and they will avoid following it, thus keeping the menu fresh and exciting. Because fine dining chefs are often very creative, they will often start the trends themselves.

Today's fine dining experience is often different from the elegant linen-covered dining rooms that were popular in the past. The emphasis is now on fresh local food prepared in unique ways and served in an atmosphere that is unlike any other restaurant. Although the concept continues to evolve, good food will always be an option for restaurant lovers. As with the fine arts, the experience is subjective but always of high quality. It is a good time to be a diner.
I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
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