"How to make your unique restaurant taste like a fast-casual chain"
"How to be an absentee owner"
Anymore?
by CurrentSkill7766
29 Comments
Wish_you_were_there
How AI can cut chives
GoSuckOnACactus
There will always be a most valuable employee. Whether that’s their skill level, their drive, or their personality and attitude, there is always a linchpin.
amopeyzoolion
I see no head coverings so this kitchen already seems to be chefless
12-34
How can I possibly locate — let alone acquire — all the dicks necessary for these soulless AI fucks to suck it?
DogPrestidigitator
I like how the lonely chef tunic looks like someone used it to change their car’s engine oil, but the headless kitchen is pristine and spotless.
In what universe?
springmixplease
Demonic.
nick3790
Well, unfortunately I think I’d be put in charge for the month it takes them to find a replacement, and I don’t exactly want that pressure 😅
Soronya
Mmm. Slop.
subtxtcan
I worked in a “chefless kitchen” for a week and bounced because the whole place was going to hell in a hand basket.
The owners response? “It’s everyone’s responsibility to make sure the kitchen runs smoothly.” Mfer you don’t even have an order guide. People just yell at who’s writing the list that day. Get fucked.
itachi8oh1
We should build a thread of how many things AI would absolutely fucking fail. Sure, they can train a robot to make a burger.
Does it self sanitize (“wash hands and change gloves, clean surfaces”) for something where a person has an allergy? No. AI will deem that person unfit for life, or the robot will just shut down.
stayonthecloud
See you tomorrow (__________)
Dmeechropher
“Are you unable to manage your own business? Do you want to buy tens of thousands of dollars of ipads to be unable to manage it for you?”
Metalface559
Of course it would, I’d be there.
BuffaloJEREMY
Turn your restaurant into a bland generic fast food business in one easy step.
Metallurgeist
We really gotta stop AI now before it’s too late for everybody
Pernicious_Possum
Our chef/owner is a big name in the local food scene. James Beard noms (same region as Chicago, so no wins), national reviews, been on beat food network. Once people knew he left, we’d be sunk without another big local name, and the other partner couldn’t afford one
laughguy220
Buy our ~~<dishwashers~~ sous vide machines, load them up with our frozen vacuum sealed meals designed to sit neatly in the two levels of racks, press the button and that’s it. They’ll be ready for your customers in no time, simply remove the desired meal, cut open the packet and slide everything out onto the plate and dispose of the packet. No skilled labor required and no pots and pans to clean. It’s as simple as one, two eat!
turquoise_amethyst
Yeah, a *former employer* tried this…
I worked at a small market/chain that sold prepackaged, precooked, chilled meals to go.
The owner invested in an extremely expensive, completely automated kitchen, and fired the entire BOH.
Within a few months, we lost 60% of sales.
The “automated kitchen” (I’m sorry, I don’t know what to call it) produced the worst food imaginable.
There was nobody to taste or adjust anything anymore. The machines flaked blue plastic, towels, nuts/bolts, and sometimes metal bits into the food.
The salads came out mashed, mangled, and often had grubs/bugs/pebbles or sand in them.
Everything was somehow both overworked, or undermixed at the same time.
Anyways, they lost so much in sales that the business started tanking, they had to sell to investors several times, and then it completely failed and was sold off to a larger mega corp about a year later
After seeing the absolute shitshow that occurred, I’ve never been worried by automation. In fact, I went from FOH to BOH in that time because now I’m harder to replace 🙂
AlexisThunderstorm50
Sanquinity
We’d be fine for a few weeks and start to struggle after a few more, most likely. And without a replacement I’d give the place another few months before shutting down.
KendrickBlack502
“Building a soulless experience! One byte at a time!”
thatvillainjay
Build a customer less restaurant
Mr_Ashhole
This reminds me of places I’ve worked where it felt like the owner thought they could get rid of the chef. They’d start hanging around the kitchen a little more often, watching everything. If the chef wasn’t there, they’d come around and talk to the sous and leads. Maybe suggest changes here and there. Really icky situation.
MossGobbo
What if your most expensive piece of equipment breaks? Will the owner call repairs even on a weekend? Chefs and cooks might need time off but we show up barely functioning and still get shit done.
Majestic_Monk_2951
I wouldn’t notice for a week. I hardly see him now.
No_Math_1234
Our head chef left to do bigger things and we all sort fell into rule by committee. I as the sous took over ordering, the schedule remained pretty much the same except requests became easier to fill. Everyone cross trained. Older staff trained younger staff, disputes were handled quietly. It was honestly pretty nice. No one tried to big dick anyone. Creativity was good.
OptimysticPizza
Defo a shitty way to frame it, but the original post is essentially about building systems that transcend a single individual. Many restaurants have a hard time lasting because they rely on one or two key people who do most of the work in their head. Obviously the first choice should be to keep people happy and pay them well. But in any dynamic system, people change and grow out of positions all the time. Chef could get hit by a bus on the way to work, and if you don’t have good systems, a knowledge base and a succession plan you could be fucked.
RootinTootinHootin
I had this dream about a restaurant that’s just a burger making robot. And a robot takes the orders, and a robot cleans. And they just have 1 person who doesn’t do anything. His boss is the burger robot so whenever someone asks to speak with a real person he just says “I don’t know the burger robot is my boss”.
BigRedSpoon2
Alright, go all the way, demolish all hierarchies within the restaurant, establish a system of clear communication so all cooks can be self directed while simultaneously not interfering with business operations, and incentivize people to work together by engaging in profit sharing. The restaurant does well, everyone does well, and everyone is incentivized to make this system work.
Just first create an environment where leadership is unnecessary. How hard can that be 🙂
29 Comments
How AI can cut chives
There will always be a most valuable employee. Whether that’s their skill level, their drive, or their personality and attitude, there is always a linchpin.
I see no head coverings so this kitchen already seems to be chefless
How can I possibly locate — let alone acquire — all the dicks necessary for these soulless AI fucks to suck it?
I like how the lonely chef tunic looks like someone used it to change their car’s engine oil, but the headless kitchen is pristine and spotless.
In what universe?
Demonic.
Well, unfortunately I think I’d be put in charge for the month it takes them to find a replacement, and I don’t exactly want that pressure 😅
Mmm. Slop.
I worked in a “chefless kitchen” for a week and bounced because the whole place was going to hell in a hand basket.
The owners response? “It’s everyone’s responsibility to make sure the kitchen runs smoothly.” Mfer you don’t even have an order guide. People just yell at who’s writing the list that day. Get fucked.
We should build a thread of how many things AI would absolutely fucking fail. Sure, they can train a robot to make a burger.
Does it self sanitize (“wash hands and change gloves, clean surfaces”) for something where a person has an allergy? No. AI will deem that person unfit for life, or the robot will just shut down.
See you tomorrow (__________)
“Are you unable to manage your own business? Do you want to buy tens of thousands of dollars of ipads to be unable to manage it for you?”
Of course it would, I’d be there.
Turn your restaurant into a bland generic fast food business in one easy step.
We really gotta stop AI now before it’s too late for everybody
Our chef/owner is a big name in the local food scene. James Beard noms (same region as Chicago, so no wins), national reviews, been on beat food network. Once people knew he left, we’d be sunk without another big local name, and the other partner couldn’t afford one
Buy our ~~<dishwashers~~ sous vide machines, load them up with our frozen vacuum sealed meals designed to sit neatly in the two levels of racks, press the button and that’s it. They’ll be ready for your customers in no time, simply remove the desired meal, cut open the packet and slide everything out onto the plate and dispose of the packet. No skilled labor required and no pots and pans to clean. It’s as simple as one, two eat!
Yeah, a *former employer* tried this…
I worked at a small market/chain that sold prepackaged, precooked, chilled meals to go.
The owner invested in an extremely expensive, completely automated kitchen, and fired the entire BOH.
Within a few months, we lost 60% of sales.
The “automated kitchen” (I’m sorry, I don’t know what to call it) produced the worst food imaginable.
There was nobody to taste or adjust anything anymore. The machines flaked blue plastic, towels, nuts/bolts, and sometimes metal bits into the food.
The salads came out mashed, mangled, and often had grubs/bugs/pebbles or sand in them.
Everything was somehow both overworked, or undermixed at the same time.
Anyways, they lost so much in sales that the business started tanking, they had to sell to investors several times, and then it completely failed and was sold off to a larger mega corp about a year later
After seeing the absolute shitshow that occurred, I’ve never been worried by automation. In fact, I went from FOH to BOH in that time because now I’m harder to replace 🙂
We’d be fine for a few weeks and start to struggle after a few more, most likely. And without a replacement I’d give the place another few months before shutting down.
“Building a soulless experience! One byte at a time!”
Build a customer less restaurant
This reminds me of places I’ve worked where it felt like the owner thought they could get rid of the chef. They’d start hanging around the kitchen a little more often, watching everything. If the chef wasn’t there, they’d come around and talk to the sous and leads. Maybe suggest changes here and there. Really icky situation.
What if your most expensive piece of equipment breaks? Will the owner call repairs even on a weekend? Chefs and cooks might need time off but we show up barely functioning and still get shit done.
I wouldn’t notice for a week. I hardly see him now.
Our head chef left to do bigger things and we all sort fell into rule by committee. I as the sous took over ordering, the schedule remained pretty much the same except requests became easier to fill. Everyone cross trained. Older staff trained younger staff, disputes were handled quietly. It was honestly pretty nice. No one tried to big dick anyone. Creativity was good.
Defo a shitty way to frame it, but the original post is essentially about building systems that transcend a single individual. Many restaurants have a hard time lasting because they rely on one or two key people who do most of the work in their head. Obviously the first choice should be to keep people happy and pay them well. But in any dynamic system, people change and grow out of positions all the time. Chef could get hit by a bus on the way to work, and if you don’t have good systems, a knowledge base and a succession plan you could be fucked.
I had this dream about a restaurant that’s just a burger making robot. And a robot takes the orders, and a robot cleans. And they just have 1 person who doesn’t do anything. His boss is the burger robot so whenever someone asks to speak with a real person he just says “I don’t know the burger robot is my boss”.
Alright, go all the way, demolish all hierarchies within the restaurant, establish a system of clear communication so all cooks can be self directed while simultaneously not interfering with business operations, and incentivize people to work together by engaging in profit sharing. The restaurant does well, everyone does well, and everyone is incentivized to make this system work.
Just first create an environment where leadership is unnecessary. How hard can that be 🙂