FRANGIPANI INTERNATIONAL BRASSERIE CONCEPT
The opening of an international brasserie concept. Rustic-chic vibe and a flexible, elegantly clean menu, this is what Frangipani is all about. Relax amongst neutral tones and brass accents representing artisanal and organic trade. Lunch and dinner is by design while diners are encouraged to appeal to their own sense of satisfaction by selecting the centerpiece of their meal.
THE FRANGIPANI KITCHEN LAYOUT
The existing outlet kitchen required renovation, without doubt, to achieve smooth operation and enhancing the menu. Starting with the kitchen sections segregation. Firstly a kitchen island is added to expand storage and create additional counter space. Island layout style places the ovens, ranges, fryers, grills, and other principle cooking equipment together in one module at the center of the kitchen, while other sections of the kitchen are placed on the perimeter walls in the proper order to preserve a circular flow. This layout is very open and promotes communication and supervision while leaving plenty of open floor space for easy cleaning. This layout works best in a large kitchen that is square in shape but can certainly be modified to fit other shapes and sizes.
FRANGIPANI COLD SECTION KITCHEN LAYOUT
Secondly, adding a cold section to separate the hot from the cold so The cold dishes won’t be affected by the heat. Thirdly, We created a pastry section in the main kitchen because we didn’t have enough space and made a small pastry are, only to finalize the last touches. Lastly, we added a sanitizing area especially for the vegetables and lastly the de-boxing area. There are many requirements and challenges to make a professional kitchen and not to forget the implementation of food safety depending on every country regulation…
CREATING INTERACTION WITH THE GUEST
As for the front of the house, we wanted to add more interaction between the chefs and the guests. Therefore, we placed a live bakery section which creates a delicious aroma of freshly baked bread around the restaurant. A display buffet chiller to add a rich breakfast to the hotel and brunches during the weekends followed with a beautiful cheese display…
Chefs don’t make magic! Equipment quality is important as any other segment in the restaurant. The supplier wants to upsell, so they push to sell their equipment even if not needed. It is important to meet various suppliers to get what is best for the culinary department and for the adequate price of course!
CHOOSING THE RIGHT PRODUCT
In this video, Marc and the team will choose the right beef product for the menu. Lots of suppliers are in the market but not all of them have the highest quality. It is very tricky to create the correct vendor list taking into consideration the quality and maintaining the cost at the same time.
It takes quite some time and requires great knowledge to explore the market product and pick the correct items. A detailed product list is vital for a restaurant. The vendor list should never be modified or changed without chef approval. Only the chef who has created the menu can find an alternative in case the supplier has stopped the product itself or the chef
CHEF’S THE SELECTED DISHES
If every chef enjoys preparing the dishes and convinced that these dishes must be on the menu, then 30 percent of the opening is achieved. Being a chef is hard work with lots of sacrifices to be done. Giving them credit and a being grateful is important. In my opinion, chef’s are not well paid for their sacrifices and additional working hours. It requires a whole team to run the kitchen. It is literally impossible to count only on one or two chefs. The kitchen industry requires lots of knowledge, experience, and conscience while serving the dishes. When all chefs from different background, culture, and countries approve the menu then we are on the correct path.
FRANGIPANI CRAFTED DISHES
After studying the market carefully with precise research and market study. Marc crafted a menu for frangipani venue with a wide variaty of international brasserie-style dishes. The menu caters international guests from all over the world. The food reflects the hotel and restaurant so the dishes must be unique, mouthwatering and looks sexy.
Frangipani involves international and marc signature dishes with a unique touch, clean and elegant presentation. Every dish tells a story, giving the guest memories from cities they have visited. It’s not only about the food but also about the experience. Detailed recipes are documented for every item so all the chef can make the same dishes with consistency. Most importantly, not forgetting the food cost…You can find many beautiful dishes on Marc’s website in the recipe section.
FRONT OF THE HOUSE TRAINING
The most descriptive of menus still require clarification from time to time. Your staff should be familiar with the menu. The best staff should be able to not only explain in details each dish but also provide suggestions, have knowledge of food allergies and answer guests questions with ease.
Prepping your staff with this knowledge may seem like a daunting task, but it can actually lend itself to some fun and easy memorization games during training. For example, the more experienced employees can quiz others on key items and their respective ingredients.
Challenge your new employees to take time memorizing and reading on their own as well, and in the event of a customer question, they cannot answer, ensure that they know who to ask at any given time in order to get an answer. I personally believe, waiters should work in the kitchen for a few weeks which will help them be more familiar with the menu. Never forget that the front of the house staff is our food ambassadors!
LIVE TRAINING SESSION AND TASTING BEFORE THE OPENING
The opening of an international brasserie concept. In this Video You’ll see a live training session with chef Marc and tasting before the opening. This is the part when all the team work together and understand more the procedure and challenges that they could occur during the opening. Marc will evaluate the staff on this day to ensure that all the staff comprehends properly the plating and operational standards. One month intensive training is required so all the kitchen staff is on track.
The most important aspect of the opening is to organize and prepare everything ahead of time.
IN CONCLUSION
The opening of an international brasserie concept is not an easy job. The recruitment process takes lots of focus and effort. Choosing the right kitchen team for every specialization is tricky. Selecting the plates and stencil always have to match with the concept. They play a big role in making the dishes refined and well presented. Not forgetting seeking the proper chef tools as well. As you can see there is much research, market study and effort have to be done before the opening… You want to explore more opening concept click on the link.