John Vasquez

A lot of people think great chefs are defined by their signature dish. 🍽️ I disagree. I think great chefs are defined by their palate and by how well they listen. 👂🔥🍽️ Because in leadership, a lot of people are not actually listening. They’re waiting to respond. Waiting to correct. Waiting to show they have the answer. 🎯 I’ve caught myself doing it too. In the middle of service, when the pressure is on, it’s easy to stop reading the kitchen and start thinking about your next move. ⚡ That’s when you miss the things that matter most: The hesitation. The confusion. The fatigue. The detail nobody says out loud. 👀 And in a kitchen, those small misses turn into bigger problems fast. 🚨 Real listening is more than hearing tickets called or instructions repeated🎟️ It’s being able to pick up what’s happening beneath the surface. 🧠 There are levels to it: Level 1: Waiting to Plate 🍽️ You’re present, but mentally already on the next task. Level 2: Hearing the Recipe 📝 You hear the words, but miss the nuance. Level 3: Understanding the Dish 🔍 You understand the intent, the technique, and the why behind it. Level 4: Sensing the Palate 👂 You notice the unspoken reaction — uncertainty, confidence, frustration, or flow. Level 5: Tasting the Unsaid ✨ You catch what’s missing before anyone has to point it out. A flaw in execution. A breakdown in communication. A moment that needs guidance before it becomes a mistake. ⚠️ That level of awareness changes a kitchen. 🔥 Trust gets stronger. 🤝 Standards get sharper. 🔪 Problems get caught earlier. ✅ Teams perform better. 📈 Great culinary leadership is not about who talks the most. It’s about who pays attention the best. 👀 The best chefs don’t just taste food. They read the kitchen. 👨‍🍳🔥 What’s something you’ve learned to notice before it gets said out loud? If this perspective on kitchen leadership and operations resonates with you, I invite you to subscribe to my newsletter, Systems Over Sourcing 👇 https://lnkd.in/eiS_QMcg

138

13 Comments

Genuine Guest Relations After years in hospitality, I’ve learned that true guest care isn’t in the checklist — it’s in the connection. It’s in remembering the guest who prefers their room on a higher floor, noticing when someone’s had a long journey, or offering a quiet smile that says, “You’re in good hands.” As a Duty Manager, I’ve seen that genuine care doesn’t need big gestures — just presence, empathy, and heart. Because guests may forget what we said, but never how we made them feel. #Hospitality #GuestExperience #Leadership #FrontOffice #ServiceFromTheHeart

43

3 Comments

In the fast-paced world of hospitality, mastering hygiene, hazard control, and critical safety procedures is essential for every culinary professional. One mistake in food safety can have serious consequences. Here's a visual guide to help chefs and kitchen staff stay sharp on: - Hot & Cold Storage Temperatures - Types of Food Hazards - Stock Rotation Systems - Receiving Temp Checklist - 7 Principles of Critical Control Points (CCP) - How to Avoid Hazards in the Workplace Whether you're a seasoned chef or a culinary student, following these guidelines ensures safe food practices and creates a secure work environment for all. #KitchenSafety #FoodHygiene

901

26 Comments

After years in restaurant operations, I’ve learned one clear truth: The Restaurant Manager drives the two things that decide whether a restaurant truly succeeds, the employee experience and the guest experience. The RM sets the tone of the entire building. When they are calm, focused, and present, the team mirrors that energy. When they are stressed or disconnected, guests feel it immediately, even if everything looks fine on paper. More than managing shifts, schedules, and numbers, the RM teaches the restaurant how to think. Standards, urgency, hospitality, accountability, energy, and even the sense of fun all flow from that role. We often focus on top line, bottom line, staffing, and retention, but in reality, the formula is simple: Strengthen the RM role, and you strengthen the restaurant. Elevate the role, and you elevate the brand👌 #RestaurantManagement #HospitalityLeadership #FoodAndBeverage

163

9 Comments

Proud to share this collaboration with RATIONAL AG, filmed right here at the Polynesian Cultural Center, where culture meets culinary innovation. At the Polynesian Cultural Center, we’re not just running kitchen, we’re operating a cultural engine, a leadership academy, and a global hospitality training ground all in one. Every day, I have the privilege of overseeing the leadership and development of a high-volume operation that feeds thousands all powered by over hundreds of student employees and international apprentices from Brigham Young University–Hawaii. Many are stepping into their first experience with real-world business systems, kitchen innovation, and values-driven leadership. Thanks to our partnership with RATIONAL AG, tools like the iCombi and iVario allow us to scale with precision while preserving the soul of our traditions from steaming canoe plants to fusing meat braises blending techniques with modern efficiencies. It’s never just about volume, it’s about values, identity, and efficiency without compromise. Grateful to the team at RATIONAL for capturing what makes our kitchens special: our people, our process, and our purpose. We don’t just serve food. We build future leaders, grounded in heritage, equipped with innovation, and prepared for global impact. Innovation isn’t just about tech, it’s about legacy, people, and purpose. https://lnkd.in/gdGDJFgp #PolynesianCulturalCenter #CulinaryLeadership #BusinessOfFood #InnovationInAction #iCombiPro #iVarioPro #Rational #Apprenticeship #CulinaryStrategy #Luau #CulinaryApprenticeship #BusinessManagement

13

The Most Iconic P&L I Ever Ran on Seminyak Beach When I ran an iconic upscale restaurant on Seminyak Beach, a few numbers became legendary on our P&L — not because they were perfect, but because they were designed. They reflected intention, operational discipline, and a deep understanding of guest psychology. Category Mix That Worked Food — 53.4% of revenue • Average cost: 32.4% • The hero was a limited daily menu running at ~47% food cost Why it worked: high variance control, speed, and the highest contribution margin on the menu. Beverage (Cocktails + Non-Alcohol) — 21.3% • Average cost: 22.7% No single hero SKU here. The margin came from volume, rhythm, and execution during peak service. Wine — 25.3% • Average cost: 43.7% The heroes were mid-to-high labels. We priced on variance, not percentages, creating perceived value rather than sticker shock. This balance was not accidental. It was engineered around how guests actually decide. ⸻ The Cocktail Strategy: Entry-Level Premium as the Power Position We never used “rail” spirits. Entry-level premium became the emotional anchor — accessible luxury. Cost structure: • Entry-level premium: 27.2% • Mid-premium: 30% • Upper premium: 34.2% • Top shelf: 41.2% Guests believed they were upgrading. Operationally, we were protecting margin through controlled steps in quality. ⸻ Water Strategy: Only Premium Bottled This is Bali. Tap water was never an option. Still or sparkling bottled water became the baseline. Not upselling. Trust. Perceived safety. Brand alignment. ⸻ Wine Pricing: The Curve That Changed Behavior We priced wine on a curve, not a flat markup: • Open bottle: ~40% • Mid-level: ~36% • Upper-level: 32% • Top tier: 15–20% The psychological effect was intentional: • Mid-level buyers felt rewarded moving up • Top-tier buyers felt respected, not exploited The result: higher check averages without resistance. ⸻ The Outcome • GOP: ~32% • Net Profit: 12–15% In a destination market as volatile as Seminyak, those numbers are not accidental. And here’s the real lesson: Margin is not just cost control. Margin is psychology, operational discipline, and the courage to design menus around how people actually behave.

10

In my view, even if an uneducated person receives training, they can only learn a limited set of skills that usually follow a fixed pattern. Such a person may perform the task well, but bringing innovation or creativity into the work becomes difficult. The reason is that education and awareness shape a person’s mindset in a way that enables them to approach the same task from multiple perspectives. This ability is what ultimately leads to creativity. When it comes to becoming a chef, practical skills alone are not enough. A strong foundation of knowledge is equally important. Understanding food science, nutrition, the chemical nature of ingredients, and the technical aspects of modern kitchens requires education. Perhaps 20 or 30 years ago, it was possible for someone to progress in the culinary field based purely on experience without formal education. However, the world has changed. Today’s era is defined by modern technology, research, and intense competition. In this environment, education and awareness play a crucial role. They transform a chef from merely a skilled worker into a creator who can introduce new flavors, new concepts, and innovative techniques.

3

In the culinary world, skills and knowledge are important, but what truly defines a chef is character. A chef’s character shapes how they lead in the kitchen, how they handle pressure, and how they inspire others. It builds trust within the team and with guests, reflects discipline and professionalism in every task, and ensures consistency and integrity even when no one is watching. More than just technical ability, the character of a chef—honesty, resilience, humility, and leadership—is what truly sets great professionals apart. Skills can be taught, but character is what sustains excellence. In the end, the plate we serve is not just food, it is a reflection of our discipline, respect, and values. #CulinaryArts #ChefLife #Leadership #ProfessionalGrowth #HospitalityIndustry #KitchenCulture #Discipline #Inspiration

1

Being an Executive Chef today is way different than it used to be. It’s not just about cooking anymore. You’re juggling budgets, food costs, staffing issues, and corporate meetings. You’re running banquets, restaurants, room service — sometimes all at the same time. You have to be a leader first — someone who actually cares about their people, listens, coaches, and protects the team. Yelling and fear? That’s old news. Now it’s about empathy and communication. You can be the best cook in the kitchen, but that doesn’t automatically make you the best leader. Being an Executive Chef takes patience, diplomacy, and a thick skin for all the corporate stuff. Also, cooks today care way more about their life outside work. If you want to keep a good team, you have to support their work-life balance and mental health. It’s a tough job — maybe the toughest yet. But if you can balance passion with business, and heart with discipline, you’ll make it. To all the Executive Chefs out there doing their best — keep going. You’re shaping the future of hospitality. #ExecutiveChef #ChefLife #Leadership #Hospitality #WorkLifeBalance

7

1 Comment

Contrasting Luxury Guest Service in Las Vegas and La Jolla - Article Written by Jason Cotero While both Las Vegas and La Jolla feature luxury hotels with a focus on exceptional guest service, there are likely to be nuances in the guest profiles and the specific approaches to service delivery. Las Vegas Luxury Hotels: Focus on entertainment and spectacle: suggests the Las Vegas luxury experience is often intertwined with high-profile events, entertainment, and a vibrant atmosphere. This might attract guests seeking excitement and unique experiences beyond the standard luxury hotel offerings. Emphasis on exceeding expectations with lavish amenities: Five-star Vegas hotels are characterized by opulent features and services such as customized room environments (temperature, lighting) and AI-powered recommendations, emphasizing an indulgent and personalized experience. Attention to detail and personalized service in a natural setting: The Lodge at Torrey Pines' description highlights details such as "Classy luxury hotel - From the pleasant and professional check in with Julia at the front desk -to the courteous bell staff and smooth restaurant service". Reviews often emphasize the hotel's integration with its natural surroundings (golf course and ocean views). Targeting guests seeking privacy and a residential feel: Beach Village at The Del, another La Jolla luxury property, focuses on privacy, making it appealing for groups and extended stays. The design emphasizes a residential feel, offering full kitchens and spread-out accommodations. Common Ground for Exceptional Guest Service: Five-star service standards: Both locations would aim for high staff-to-room ratios, multilingual staff, 24-hour services, and a commitment to anticipating guests' needs. Guest-centric approach: Regardless of location, luxury hotels prioritize personalized service, attention to detail, and creating memorable experiences for guests. Staff development: Investing in staff training and development is critical for all luxury hotels, ensuring employees can deliver exceptional service and uphold brand standards. Problem-solving and adaptability: General Managers in both locations need strong problem-solving skills and the ability to navigate challenges in a fast-paced environment. The luxury hospitality industry thrives on treating all guests with respect and providing exceptional service regardless of their background, social status, or perceived characteristics. Focusing on individual guest needs and providing personalized service is key to success in any luxury setting. Key takeaway: While the types of guests and specific luxury experiences might differ between Las Vegas and La Jolla, the fundamental blueprint for exceptional guest service remains the same – a focus on providing personalized, attentive service that anticipates guest needs, led by a dedicated and experienced management team.

4

Post about of stewarding Department. What is the Stewarding Department? Most guests never see it, yet it’s one of the most essential departments in any hotel,restaurant, or banquet operation.The Stewarding Department is the backbone of kitchen operations—responsible for: Maintaining kitchen cleanliness & hygiene Washing and sanitizing all utensils, plates, and equipment,Managing kitchen waste and recycling.Ensuring compliance with food safety standards,Supporting chefs and F&B teams during events from operating dishwashers to managing inventory of cutlery and glassware, stewards play a silent yet powerful role in delivering a safe and memorable dining experience. Unsung heroes of hospitality.

6

1 Comment

Kitchen Safety & Food Hygiene Matter More Than Ever! 🧼👨‍🍳 Whether you’re a seasoned chef, culinary student, or food service manager, staying on top of safety and hygiene standards is non-negotiable. This visual guide is a quick and effective refresher on the core principles that protect our kitchens and our customers. Key takeaways: ✅ Ideal storage and cooking temperatures ✅ The Danger Zone to avoid bacterial growth ✅ Types of food hazards (microbiological, chemical, physical, allergenic) ✅ 7 Principles of Critical Control Points (CCP) ✅ Smart stock rotation & safe receiving practices ✅ How to avoid hazards in the workplace Keeping a kitchen safe isn’t just about compliance—it’s about professionalism, accountability, and delivering top-tier quality every time. 🍽️ 📌 Save this. Share with your team. Make it part of your next kitchen training session.

353

10 Comments

Should Have the Ability to Understand and Manage the Emotions of an Employee or Co-worker, and use this Ability to Communicate Effectively and Make Better Decisions.' Chef Suleiman

6

Restaurant manager is not only about running restaurant operations . It is about leading teams, controlling costs, designing guest journeys, and creating experiences that guests remember. Every successful service starts behind the scenes with planning, teamwork, and attention to detail. CP

13

The modern Executive Chef role has evolved beyond mere cooking expertise to become a multifaceted position. The Leader role in the kitchen includes * Mentorship: Fostering professional development. * Fostering Culture: Creating a collaborative environment. * Digital Systems: Utilizing digital kitchen display systems (KDS) for inventory, temperature logs, and to speed up food production, reducing errors. * Workflow Optimization:Streamlining kitchen layouts and processes to improve efficiency and reduce ticket times.  * Cost Management: Managing food and labor costs to maintain profitability. * Inventory Control: Monitoring par levels to avoid waste or shortages. * Compliance: Ensuring strict adherence to health, safety, and sanitation standards. * Consistency: Maintaining high standards of food quality and consistency. * MenuDevelopment. menu planning, balancing food costs with customer preferences. * Trends Adaptation: Staying updated with culinary trends,. * Bridge between Front and Back of House: Acting as the liaison between the kitchen and front-of-house . * Crisis Management: Quickly resolving issues such as equipment failure, staffing.

82

6 Comments

🌡️ Importance of Different Temperatures in Stewarding Operations In stewarding, temperature control is not just a standard—it’s a critical food safety responsibility that directly impacts hygiene, guest safety, and audit compliance. 🔹 Hot Water (≥ 82°C) Essential for final rinsing and sanitizing dishware, glassware, and utensils. High temperatures help eliminate harmful bacteria effectively. 🔹 Warm Water (45°C – 60°C) Used for pre-washing and manual cleaning. It activates detergents and helps remove grease without setting food residues. 🔹 Cold Water (< 20°C) Important for rinsing fresh produce, handling certain cleaning processes, and preventing bacterial growth during food prep support. 🔹 Refrigeration (0°C – 4°C) Ensures safe storage of perishable food items, reducing bacterial multiplication and cross-contamination risks. 🔹 Freezer (-18°C and below) Critical for long-term storage, preserving food quality and preventing microbial activity. ⚠️ Why it matters in Stewarding: ✔ Prevents foodborne illnesses ✔ Maintains international hygiene standards (HACCP, ISO, FSSAI) ✔ Protects equipment lifespan ✔ Builds guest trust and brand reputation 💡 Strong stewarding teams don’t just clean—they control safety through science. #Stewarding #FoodSafety #HygieneStandards #KitchenOperations #HACCP #HotelStewarding #BackOfHouse #LeadershipInHospitality

12