Very creative.
Each day, I have to come up with three daily lunch specials and a soup to serve, and each week I need to have 3 dinner specials, which will run for the entire week.
Dinner specials are fun. I have a lot of time to think about what to make and think about how to make it unique. I can toss my ideas at my assistant for some feedback, and occasionally he will give me ideas to use. Once we have a basic plan, we still have to develop and execute the recipes, and figure out the best way to “pick up” the orders. We also have to figure out how to store the additional ingredients in the already-over-stocked kitchen. And finally, we must decide on how to arrange the special on the plate for presentation. Its a great blend of artistic and problem-solving creativity, with satisfaction in the form of raving comment cards.
Lunch specials, however, are a drag. There are only a limited number of combinations of sandwich ingredients and salad fixings. I can repeat ideas occasionally, but that usually results in an “again?” look from my boss. Plus, the menu is large and diverse already, so a lot of good ideas are just too similar to an existing item to use. Running out of specials is VERY BAD, so I have to make enough to last through the lunch rush, but then I have leftovers, and I have to figure out what to do with them. Sometimes I come up with a new idea, or something fun that we haven’t done before, but usually, it is just a chore.
Soup pisses me off. I don’t understand the infatuation some people have with soup. The most boring crap will get rave reviews, but anything I put a lot of effort into doesn’t sell. I throw away GALLONS of soup every week because it won’t sell, but if I make less, we run out by 6. If the weather is cold, I make something thick and hearty, and only sell 25% of it. If I try and run a soup a second day, the wait staff complains about not having a different soup every day. Soup sales are so sporadic and I can’t come up with any solution to the various problems. I hate soup.
We just started desert specials this past week, which was supposed to be pre-made stuff (means not so much added work for me). It turned out to be crap, so we are going to make it in-house like our other deserts (which means MORE work for me).
We tried happy hour shared plate specials, but for whatever reason, management decided they should be “verbal” (told to the guests by the server, as opposed to typed out on a special menu like everything else). The servers either didn’t tell people about the specials, or people wouldn’t find out about them until after they decided what they wanted. Every shared plate special I made went into the trash because it didn’t sell. I stopped making them.
I also have a lot of problem solving related to the size of the kitchen. Our restaurant was a unpopular fine dinning place that turned into a packed-every-night family dinning place. The kitchen is far too small to store and prep the crazy amount of food we go through. I don’t have a walk-in freezer, so putting away frozen food in the two upright freezers is like putting together a jigsaw puzzle. The cooler has to be organized in just the right way every day, or else things won’t fit. God help me if the produce packers change the sizes of their boxes every week (I’m looking at you, cucumber farms! And why do the limes come in boxes with cut out handles, but the lemons and oranges don’t?). My dry goods storage is spread across 4 separate areas of the kitchen, just because I don’t have an actual dry storage area big enough to hold everything. I also don’t have a receiving area, so when the deliveries arrive, there is $3000 worth of food blocking everyone’s path and slowing us all down. I have to get it all put away before we all go nuts… but wait… I’ve got to get the lunch specials done… PULLS HAIR OUT…
Ok, so that was more of a rant then I intended it, but to be clear, My job is soaked in creativity. I too wish I could have a mundane, task-list, itemized work day, sometimes. But I love the challenge.