Restaurant team, a Chess Philosophy… (Part C of the miniseries Dreaming Restaurateur)

"A game of Chess (or a game of Culinary Hallucination of Exceptionally Splendid Service)"

Having promised to write about restaurant teams in my blog, I found myself perplexed as to where to begin and where to end.  A team after all would be depended upon many factors including the size of the business, the concept and style of service to name a few.  So instead of suggesting the “perfect” team (if such a thing exists) I decided to deconstruct the restaurant team roles through the eyes of a chess player.  I hope this little philosophy (or metaphor if you prefer) helps you understand a little more the various roles in the restaurant environment.  So take a sit, relax and  enjoy the game (you may wish to use the prezi I have been experimenting with or continue with reading the post).

Restaurant Teams - explored through Chess on Prezi

KING = Executive Chef:

The executive chef is the King of a restaurant.  A great chef can transform a restaurant to a "destination" restaurant, often dispelling the location, location, location rule. Like in a game of chess protecting the King becomes priority, he may be slow to move around, and excepts everyone else to back him up, but without him its game over.

Queen = Restaurant manager:

The restaurant manager is the Queen of the restaurant.  She can move around at incredible speeds and often will take the position of another piece, enabling her to turn a bad game around and save the day.  A great restaurant manager will keep all employees, suppliers and customers happy.  Her business and people skills will convert a good restaurant to a profitable one. 

Rooks = Sous Chef  & Assistant Manager

Sous Chef:

The “Castling” move is often utilised in defensive chess gaming.  Similarly in restaurants the Sous Chef will “protect” the executive chef in his absence and will step in to keep the kitchen running. A Sous chef is the second in command in  a kitchen and a great asset to any restaurant as she can also substitute a Chef de Partie if needed. 

Assistant Manager:

A good reliable assistant manager will support the “Queen” and back her up in times of need.  The role may often be combined with that of a head waiter or even sommelier.  The front of house second in command may often be a great link between the manager and the rest of the team.

Bishops = Chef de patisserie & Head waiter

The Chef de Patisserie is as important a role to the quality of the meal experience as a bishop is to the closing stages of a good game of chess.  A great dessert menu enhances the memorable experiences of the consumer and brings a sweet closure to a fine meal (pun intended).

Like a bishop plays a great supporting role to the Queen, an experienced Head Waiter will make sure everything is running smoothly on the floor and will take care of the front office of a restaurant operations from greeting to seating and taking orders of the guests.

Knights =  Chef de Partie / Sommelier

A good Chef de Partie can perform complicated moves just like the Knight.  She can cover sections of the kitchen in time of need even if she is a specialised chef in one station she should be able to provide assistance in any section. A posissonnier today could become a saucier tomorrow.

A Knight can often challenge an opposing piece without risking complete annihilation… similarly a Sommelier can approach the Head Chef with ideas about the menu with the confidence that his expertise in wine appreciation gives him.  A Head Chef will respect the knowledge and opinion of a Master Sommelier who can ensure that his dishes are appropriately escorted by the best choice of wine.

Pawns = commis chefs and porters / waiter, cashier,  runners, busser.

Commis Chefs are considered by some as expendable as pawns.  However just like pawns,  some commis chefs have the potential to be promoted.  They are considered the apprentices and may get a hard time in the kitchen depending on the “King” in charge.

Kitchen Porters are considered very valuable (and so they should) by most mature Executive Chefs.  Without clean plates and pots the Kitchen could soon transform into a chaotic place.   The clever “King” will take good care of a loyal and hard working porter.

Waiters, Cashiers, runners and bussers may not  be considered as glamorous jobs as some of the other “pieces of Chess” but without them the business would collapse.   Everyone contributes to the meal experience and a great waiter could turn a mediocre experience to a truly memorable one just like a pawn can sometimes help the queen or the king to achieve a check mate.

Last but not least,  do not forget the market segments.  Like a good game of chess capturing the best ones (strategic squares)  as early as possible is crucial to a good game. 

Happy Restaurant Gaming…