Page 40 - Kitchen Team News Today : Breaking News, Live Updates & Top Stories | Vimarsana

>> leonardo: yeah? >> anthony: i am starving. >> andrew: i think tony's appreciation for sort of the rank and file members of a kitchen team was always there. it was something that i think he felt very profoundly. i think what he took from that profession was real curiosity and a sincere love of food. you know, somebody once said to me, "great food is an adventure." and i think that's where the beginnings of what he transitioned into came from. >> anthony: i mean, if you don't like food, if you're not interested in food it's a -- it's really a problem. it's a relationship nonstarter. it's like...

>> i'm ready, i am hungry. i've had nothing to eat all day. >> i am starving. >> i think tony's appreciation for sort of the rank and file members of the kitchen team was always there. it was something that i think he felt very profoundly. i think what he took from that profession was real curiosity and a sincere love of food. you know, somebody once said to me, great food is an adventure. and i think that's where the beginnings of what he transitioned into came from. >> i mean, if you don't like food, if you're not interested in food, it's really a problem. it's a relationship nonstarter. it'...

What do you think it is? >> incredible concepts. and unbelievable perseverance on our part in making sure the food tastes the same all the time. a lot of people come up with great ideas, open it, and then they have to maintain it. and maintaining the food quality is the most daunting thing any of us have to face. >> what about you, frank? >> i would say consistency in staff. i think customers like the fact that, you know, they'll recognize the same faces in a restaurant. and i think if you could build consistency in your kitchen team, it also shows in consistency with your food. so i think sta...

And unbelievable perseverance on our part and making sure the food tastes the same all the time. a lot of people come up with great ideas, open it, and then they have to maintain it. and maintaining the food quality is the most daunting thing any of us have to face. >> what about you, frank? >> i would say consistency in staff. i think customers like the fact that, you know, they'll recognize the same faces in a restaurant. and i think if you could build consistency in your kitchen team it also shows in consistency with your food. so i think staffing. >> and i'm going to end with you. if you h...

Anywhere between 26%% and 30% food cost. >> another question from facebook. lin linda wrote, does offering local foods give a competitive advantage or is it only the taste and pricing people look for? what do you think? >> i think that customers want to patron it's a facility, a restaurant, that they feel represents them. so i think in today's world, i think it does help. but more importantly than that, i think if you're sourcing locally, you're forced to use in-season ingredients. so it keeps the kitchen team motiva motivated, there's constantly changes which also front of house team gets to ...