Chuck Currie, Executive Chef for White Spot Restaurants, musician, and entrepreneur, closed TEC 2013 with an address about training the next generation of tourism and hospitality leaders.

2. 1st Questions
• 1. Where is the client in the market? Where
do they want to be? Will they take on the
marketing challenges of building and dining
room décor, and outside marketing to get
them there?
• 2. If they currently have a menu and a
customer base, what do we have to do to get
them where they want to go?

3. 1st Questions
• 3. What do we have to with the kitchen
design? Will they spend the money to get
them there?
• 4. What do we have to do with staff training
and culture to pull if off?

4. Bread Garden Before

8. Bread Garden Analysis
Margin Contribution by Category/Menu Real Estate Return
• 11 Sandwiches 25.6% 2.3% per item
• 5 Wraps 13.4% 2.7% per item
• 14 Entrees 18.1% 1.3% per item
• 10 Breakfast 13.4% 1.3% per item
• 2 Bakery 11.2% 5.6% per item
• 9 Salads 9% 1% per item
• 17 Combos 6.8% .4% per item
• 3 Pasta 5.2% 1.7% per item
• 7 Soup 1.4% .2 % per item

9. Bread Garden Food Sales Mix
• 78 item menu, not counting desserts
• Heavy cannibalization. Multiple breakfast bagels.
Multiple Chicken Sandwiches and Wraps.
• So many add-on combo salads that there was no way
they could be fresh.
• 65% of the menu selling less than 3 items per day.
• There were 8 items that would be on market if they
were improved in texture and flavour, everything else
had to go.

10. Sales/Margin Axis
Bread Garden Sales-Margin Analysis
Muffins 259
Cin Knot 113
70 Brk Bagels
Thai Chic Wrap
Grill Chic
Brk Wrap
60
50
40
Grk Salad
Veg Samosa Club
Smk Turk
30
Tortellini Sante Fe Wrap
Butter Chic Wrap
Fruit Sal Calzone
Penne
Omelet Ham/Ched Sand
20 Smk Salm Sand
Grill Chs Rst Beef Shep Pie
Spanakopita Mac Chs Egg Salad Italian Classic
Soup Perogie Burritos Turk Pie Curry/Teriyaki Tondi
Yogurt Ham Ch Muf Grn Sal Veg Sand Meat Lasagna
Bagels Parfait Chick Pea Veg Lasagna
Frnch Tst Caesar Broc Quiche
10 Ses Noodle Salm Quiche
Tom Sal Potato Sal
Lox Bagel Beef Pie
# Sold/Wk
$ Margin .50 1.00 1.50 2.00 2.50 3.00 3.50 4.00 4.50 5.00

11. Recommended Menu Change
• 30 item menu and up to 6 seasonal feature
items.
• Improve quality of all ingredients.
• Price the menu up by 25%.

12. 6 Combo Salads/Add-ons
• Greek Salad
• Cole Slaw
• Artisan Green Salad
• Amaroso Caprese Salad
• Caesar Salad
• Lunch Bunch Grapes

13. 6 Entrée Salads $7-$9
• Smoked Turkey Waldorf Salad
• Tuscan Clubhouse Salad
• Thai Chicken Salad
• Tandoori Chicken Salad
• Grilled Chicken Caesar
• Chicken Veronica Salad with Mini Croissant

14. 7 Entrées $8-$10
• Teriyaki Chicken Stirfry
• Thai Chicken Stirfry
• Curried Chicken Rice Bowl
• Spinach Ricotta Ravioli with Creamy White Wine Sauce
• Mushroom Ravioli with Creamy Tomato Sauce
• Twisty Macaroni and Cheese with back bacon and baby
peas
• Organic Whole Wheat Fusilli Marinara
with Sautéed Portobello Mushrooms
with Grilled Chicken

15. 7 Sandwiches $6-$8
• Smoked Turkey Clubhouse on Potato Rosemary
Bread
• Grilled Chicken Focaccia Sandwich
• Tuscan Vegetarian Focaccia Sandwich
• Thai Chicken Wrap
• Butter Chicken Wrap
• Smoked Ham and Emmantal on Filoncini
• Certified Angus Roast Beef Sandwich on Filoncini

16. 5 Breakfasts $3-$5
• Ham, Cheddar, Scrambled Egg Bagel
• Cheddar Omelette Croissant
• Santa Fe Breakfast Wrap
• Mini Croissants
• Orange, Grape, Honeydew, Pineapple Salad
add-on

17. Results
• 20% immediate sales increase
• 30% increase in margin
• Lowered labor by 15%
• Lowered food inventory from 270 to 135 items
• Lowered inventory level from $6000 to $4000.
• Average check went up by $1.17.
• Cut the menu in half and increased variety, sales
and profits.

18. BG Urban Café afterward

21. Muffins 259 Cin Knot 113
70
Ham Chs Bagel
Chicken Foccacia Sand
Smk Turkey Club
Brk Wrap
Buttery Chicken Wrap
Thai Chic Wrap
60 Spinach Ricotta Ravioli
Grilled Chicken Caesar Thai Chic Curry
Penne Marinara
Thai chicken salad Chic Masala Rice Bowl
CAB Rst Beef Sand
Chicken Veronica Salad
50
Tandoori chicken salad
Tuscan Veg Sand
Honey Ham Swiss
40 Calzone
Samosa
Mac & Cheese
Spanakopita
Panini Potatoes
30
Ched Omelet Croissant
20
10
# sold
$ margin: .50 1.00 1.50 2.00 2.50 3.00 3.50 4.00 4.50 5.00

22. Timetable
• Preliminary analysis and meeting. 1/2 day
• Store audit. 1 day
• Menu analysis. 5 hours
• Menu bluesky 3 hours
• Recipe writing 5 hours
• Ingredient selection 1 day.
• Recipe development at home test kitchen. 3 days.
• Presentations at BG Site. 2 days
• Meet with manufacturers for outsourcing and tasting 1
day.
• Total: 10 days work spread over 2 months.

23. Menu rejuvenation
• Reduce menu and inventory by 25%-50%.
• Remove all products that cannibalize each
other and make each menu item unique.
• Improve all raw ingredients.
• Outsource proprietary recipes to
manufacturer wherever possible.
• Move the menu to the top end of the market
the client inhabits.

24. Menu Structure
• 600 products on inventory.
• 124 items on the menu
• 25% of items selling less than one per day,
including some “signature” products.
• Another 25% sell less than 3 per day….so half
the menu sell less than three per day.
• Many items mispriced, far too high or far too
low.

25. Results of 1st Menu Change
• Sales increase: 25%
• Food cost decreased: 1.5%
• Average cheque increase $1.50
immediately.
• Customer count increase 10%
• Seasonal feature promotions added,
additional cheque average increase of
$2.00

26. DACUM (day-kum)
• An abbreviation for Developing A Curriculum
• A job occupational analysis performed by expert
workers in the occupation
• An occupational skill profile which can be used
for instructional program planning, curriculum
development, training materials development,
organizational restructuring, employee
recruitment, training needs assessment, career
counseling, job descriptions, competency test
development, and other purposes.

27. TRAINING
CHEF
LEADS THE
RECRUITING
AND TRAINNG
MISSION OF
THE COMPANY
DEMANDS
SALES AND
CHAMPIONS
PROFITS
AMBASSADOR
FOR FUN,
PROUD,
FRIENDLY,
STUDIOUS
KITCHENS
MAINTAINS
PERFECTLY
ORGANIZED
AND CLEAN
KITCHENS FOR
TRAINING FOOD
QUALITY,
CONSISTENCY
SET THE
STANDARD FOR
FOOD
QUALITYAND
SPEED OF
SERVICE
CONTINUOUS
IMPROVEMENT
OF KITCHEN
DESIGN,
TRAINING
METHODS AND
OPERATIONAL
EFFICIENCY
DEVELOP AND
MAINTAIN
TRAINING
PROGRAMS,
INCLUDING RED
SEAL.
MONITOR
SUCCESS.
TEST AND
IMPLEMENT
RECIPES,
INGREDENTS
AND
EQUIPMENT
MAINTAIN OPEN
AND
CONTINUOUS
COMMUNIC-
ATIONS
BETWEEN FIELD
AND HEAD
OFFICE
DEVLOP
TARGETS TO
HIT IN KITCHEN
STANDINGS
AND
ENCOURAGE
COMPETITION
DEVELOP
CADRE OF
TRAINERS FOR
OPENINGS AND
TROUBLE
SHOOTING
KITCHEN
MANAGER
MAINTAINS
FULL
INVENTORY OF
HIGH QUALITY
UPWARDLY
MOBILE COOKS
MENU
PLANNING,
POS INFO
INTERPRETATIN
-FOOD COSTING
FOOD COST
CONTROLS.
INVENTORY
CONTROL,
STORAGE AREA
SETUP
LABOR COST
CONTROLS,
KITCHEN
SCHEDULING.
DEMONSTRATE
KNOWLEDGE
OF
EMPLOYMENT
STANDARDS,
HUMAN RIGHTS,
& WORKERS
COMPENSATION
OPERATES A
CLEAN, SAFE,
PRODUCTIVE,
FUN, KITCHEN
WITH A
PASSION FOR
FOOD AND
LEARNING
PROFIT AND
LOSS
STATEMENTS
INFLUENCE
DINING ROOM
SERVICE AND
SEATING, FOOD
ROMANCING
DEMONSTRATE
KNOWLEDGE
OF NUTURITION,
FOOD
ALLERGIES
HACCP AND
HEALTH AND
SAFETY PLANS,
WHIMIS
COACH-
LINE COOR-
DINATION
DAY COACH:
FOOD
ORDERING,
BUILD AND
MAINTAIN
ORDER GUIDE
DAY COACH:
ACCURATE
INVENTORY
PROCEDURE
DAY COACH:
PREP PAR
STOCKS
ACCURATE AND
FORESIGHTED
TO BUSINESS
CHANGES
SUPERVISE
ORGANIZATION
AND
CLEANLINESS
OF RECEIVING,
DISHWASHING,
PREP AREA AND
KITCHEN LINE
FOODSAFE
QUALIFIED,
BASIC FIRST AID
DEMONSTRATE
KNOWLEDGE
OF FIRE SAFETY
PLATE SETTING
AND BUN
LOADING,
SANDWICH
MAKING
CALLS AND
COORDINATES
KITCHEN LINE
SUPERVISES
PREP AREA AND
MONITORS
QUALITY OF
PREPARED
PRODUCTS IN
STORAGE
SUPERVISES
DISH AREA
NIGHT COACH:
ENTRY LEVEL
RECRUITING,
PERFECT
CLOSES
HOT PREP
CLEANS,
ORGANIZE AND
MAINTAINS
AREA: OVENS,
STOCK POT
BURNERS
SELECTS AND
PROCESSES
APPROPRIATE
INGREDIENTS,
MONITORS
INGREDIENT
QUALITY
STOCKS, ROUX,
THICKENING
AGENTS,
SAUCES
SOUPS: CLEAR,
CHOWDERS,
CREAM SOUPS
FARINACEOUS
COOKERY:
RICE, CEREALS,
PASTA
MEAT, GAME,
POULTRY:
PRIMAL
& SECONDARY
CUT
RECOGNITION.
CUTS MEAT,
GAME,
POULTRY
MEAT, GAME,
POULTRY
ROASTING,
BRAISING,
STEWING
PRINCIPLES
AND
INGREDIENTS
OF BAKING
PIES
QUICK BREADS:
MUFFINS,
PANCAKES,
WAFFLES,
CORN BREAD
BISCUITS
YEAST
PRODUCTS:
BREADS
COOKIES PASTRIES SOUFFLES AND
SABAYON
CAKES
SUPERVISE AND
TRAIN OTHER
PREP COOKS
COLD PREP
CLEANS,
ORGANIZE AND
MAINTAINS
AREA: SINK,
SLICER, MIXER,
UTENSILS,
FOOD
PROCESSOR
SELECTS AND
PROCESSES
APPROPRIATE
INGREDIENTS,
MONITORS
INGREDIENT
QUALITY
WEIGHTS &
MEASURES
ACCURATE,
CONVERT
RECIPES
SALAD PREP:
CLEANS, CUTS,
STORES
VEGETABLE
PREP: CLEANS,
CUTS, COOKS,
STORES
PORTION AND
CUT SEAFOOD
SALAD
DRESSINGS
COLD SAUCES
SLICED MEATS
AND
VEGETABLES
PUREED
SAUCES, MEATS
AND
VEGETABLES
LEADER
SKILLS
A CONSTANT
RECRUITER AS
A WAY OF LIFE
A GREAT
SELECTOR:
INSIGHT INTO
CHARACTER.
QUICK AND
ACCURATE
PEOPLE
READER
SINCERITY AND
INTEGRITY,
A CREDIT GIVER
CARING,
EMPATHETIC,
DEVELOPS
RAPPORT AND
LOYALTY
MASTER OF
RELATIONSHIPS
AND BALANCE
OF LIFE
MATURITY AND
CALMNESS
CHARISMATIC,
INFLUENTIAL,
POSITIVE,
OPTIMISTIC
NATURAL
TRAINER,
COACH,
CULTIVATOR
AND ROLE
MODEL.
A STANDARD
SETTER.
OPEN MINDED,
FLEXIBLE,
INGENIOUS
REFLECTIVE,
ANALYTICAL,
LOGICAL AND
PRECISE.
A PLANNER
WHO GRASPS
COMPLEXITIES
EASILY
CUTS TO THE
CHASE, TAKES
ACTION, AND
HOLDS PEOPLE
ACCOUNTABLE
BROILER-
GRIDDLE-
OVEN
CLEANS,
ORGANIZE AND
MAINTAINS
AREA: BROILER,
GRIDDLE, OVEN,
TOASTER, HOT
& COLD TABLES
SELECTS AND
PROCESSES
APPROPRIATE
INGREDIENTS,
MONITORS
INGREDIENT
QUALITY
BREAKFAST
COOKERY:
EGGS,
POTATOES,
MEATS,
PANCAKES,
WAFFLES &
FRENCH TOAST
GRIDDLED
MEATS,
POULTRY,
SEAFOOD,
VEGETABLES
BROILED
MEATS,
POULTRY,
SEAFOOD,
VEGETABLES
ROAST MEATS,
POULTRY,
SEAFOOD,
VEGETABLES,
BAKED
CASSEROLES,
PIZZAS,
PASTAS,
PASTRY
TOPPED
ENTREES
COORDINATES
AREA, RELIEF
CALL,
INFULENCE S
AND TEACHES
ENTIRE TEAM
PEOPLE
INVENTORIES

28. SANDWICH
TABLE
CLEANS,
ORGANIZE AND
MAINTAINS
AREA:
TOASTER, HOT
& COLD TABLES
SELECTS AND
PROCESSES
APPROPRIATE
INGREDIENTS,
MONITORS
INGREDIENT
QUALITY
HOT
SANDWICHES
COLD
SANDWICHES WRAPS
OPEN FACED
AND FANCY
SANDWICHES
CANAPES AND
HOR
D’OEUVRES
TOASTS AND
GRIDDLES
BREADS
PANFRY
CLEANS,
ORGANIZE AND
MAINTAINS
AREA: RANGE,
HOT & COLD
TABLES
SELECTS AND
PROCESSES
APPROPRIATE
INGREDIENTS,
MONITORS
INGREDIENT
QUALITY
A LA MINUTE
SAUCES
OMELETTES ,
POACHED, AND
SCRAMBLED
EGGS
PASTAS STIRFRIES RICE BOWLS
SAUTEED
MEATS,
POULTRY,
SEAFOOD
APPETIZER-
FRYERS
CLEANS,
ORGANIZE AND
MAINTAINS
AREA: FRYERS,
CHEESEMELTE
R, HOT & COLD
TABLES
SELECTS AND
PROCESSES
APPROPRIATE
INGREDIENTS,
MONITORS
INGREDIENT
QUALITY
SERVES AND
GARNISHES
SOUPS
FRIED FISH AND
SEAFOOD
GRATINEE AND
CHEESE
MELTING
FRIED
VEGETABLES FRIED MEATS
DIPS AND
PLATTERS
COORDINATES
AREA
PROVIDES
FOLLOWUP
TRAINING,
MONITORS
SUCCESS OF
NEW TEAM
MEMBERS
SALADS
CLEANS,
ORGANIZE AND
MAINTAINS
AREA HOT &
COLD TABLES
SELECTS AND
PROCESSES
APPROPRIATE
INGREDIENTS,
MONITORS
INGREDIENT
QUALITY
MIXED GREEN
SALADS
ROOT
VEGETABLE
SALADS,
SLAWS
SPECIALTY AND
ENTRÉE
SALADS
FRESH JUICES
DESSERTS
FOLLOWS
RECIPES,
UNDERSTANDS
KITCHEN
TERMINOLOGY
&
GENERAL
PRACTICE
SELECTS AND
PROCESSES
APPROPRIATE
INGREDIENTS,
MONITORS
INGREDIENT
QUALITY
SERVES CAKES
AND
CHEESECAKES
ICE CREAM
DESSERTS &
MILKSHAKES
SERVES PIES
AND PASTRIES
SERVES
COOKIES AND
MUFFINS
SERVES
CINNAMON
BUNS, CEREALS
SELECTS
REPLACEMENT
FROM DISH
AREA
RECRUIT
SANITIZES
TOOLS &
EQUIPMENT
CLEANS,
ORGANIZE AND
MAINTAINS
AREA: WORKS
SAFELY AND
CLEANLY,
CAYG
KNOWLEDGE
OF EQUIPMENT
AND
SMALLWARES
TERMINOLOGY
RECEIVE AND
STORE FOOD
AND OTHER
PRODUCTS
ORGANIZED
DISH TABLE
AND SORTING
AREA
ROUTINE
CLEANING OF
ALL FILTERS
AND SINK SLOP
AREAS
MONITORS
TEMPERATURE
S AND
CHEMICAL
USAGE OF DISH
MACHINE
MAINTAINS
CLEAN AND
ORGANIZED
AREA FOR
WASHED
TABLEWARE
AND KITCHEN
UTENSILS
PLACES
KITCHEN
UTENISILS AND
CLEAN
PLATEWARE IN
APPOPRIATE
AREAS
CLEANS AND
ORGANIZES
“COMMON”
AREAS IN BACK
OF HOUSE
RECRUITS
REPLACEMENT
PERSONAL
QUALITIES
WOW FIRST
IMPRESSION,
SPARKLING
PERSONALITY,
GREAT SMILE
INTELLIGENT,
INTERESTED IN
ARTS AND
SCIENCES,
READER AND
STUDIER
ENTHUSIASM,
ENERGY AND
DRIVE
PUNCTUALITY,
RELIABILITY
AND
COMMITMENT
STRONG
COMPETITIOR
WHILE
MAINTAINING
GOOD
RELATIONSHIPS
TEAM PLAYER,
WORKS IN
COORDINATION
WITH OTHER
STAFF
A GOAL
ORIENTED
SELF STARTER
DIRECT AND
HONEST,
TEMPERED
WITH A SENSE
OF HUMOR
A STANDARD
FOLLOWER,
BUT NOT
BLINDLY:
ADAPTABLE
AND INGENIOUS
CLEAN SAFE
WORK HABITS.
MENTALLY AND
PHYSICALLY
ORGANIZED
WELCOMES
APPRAISALS &
ACCOUNTABLE
FOR OWN
DEVELOPMENT

29. Personal Qualities
• Fantastic 1st impression, charismatic personality,
great smile
• brains, interest in arts and sciences, a reader
and studier
• well-spoken, articulate
• enthusiasm, drive, energy
• sense of humor and fun
• punctuality, reliability, commitment
• team player, history of good relations upwards
and downwards
• goal oriented, competitive, has tasted success
• confidence and self-esteem, no defensiveness

30. Personal Qualities
• honesty with others and self
• a self-starter with initiative
• adaptability and ingenuity
• follow standards, but not blindly….a smart and
cooperative rebel
• mentally/physically organized, systematic
• clean safe work habits
• welcomes supportive criticism, appraisals
• productive attitude, strong work ethic, disciplined
routine
• takes accountability for self development

31. Leadership Skills
• a constant recruiter as a way of life
• great insight into character, quick and accurate
preliminary reads on people
• caring, empathetic, develops rapport and two-way
loyalty
• capable of handling many relationships while still
balancing personal life
• sincerity and integrity, strong principles
• maturity and calmness
• drive, passion, fire, fun
• patient, supportive, trusting, encouraging credit giver
• upbeat, warm, positive, optimistic

32. Leadership Skills
• an influencer
• a people investor, shares personal time/space
• trainer, coach, cultivator, role model, mentor
• learns fast, grasps complex ideas completely
• open minded, flexible, ingenious, inspirational
• reflective, analytical, logical thinker, an auditor
• keen, penetrating, incisive intelligence-- a great planner
• logical, clear, concise communicator, computer literate
• cuts to the chase, action oriented, holds people
accountable

33. Rating Scale
• Trainee: Has studied all material, can perform
every task well, but needs continuing support to
perform consistently and speedily for the guest.
• Apprentice: Performs all tasks perfectly,
consistently and quickly, but needs support from
time to time.
• Master: Performs all tasks perfectly at all times
due to foresight and managing the environment
and resources.
• Trainer: Influences others in the performance of
their tasks and managing their environment and
resources. A visionary and detailed teacher.

34. Red Seal Program

35. Celebrity Chefs

36. Brand Positioning