Chef Michael Tuohy announced that he is leaving Atlanta to return to his roots in Northern California. A San Francisco native who has been in the forefront of Atlanta’s restaurant scene for the past 22 years, Tuohy will return to the Golden State to focus on California cuisine. He is joining forces with the Joie de Vivre Hospitality Group, California’s largest boutique hotel company, and the Rubicon Development Group to launch a farm-to-table restaurant called Grange.

Tuohy’s Atlanta restaurant Woodfire Grill is officially for sale. Tuohy hopes that the “right buyer” will step forward and carry on with the Woodfire Grill philosophy.

August 12 marks the six-year anniversary date for Woodfire Grill and Tuohy will host his “Farewell Dinner” for his longtime fans and friends in Atlanta.

July 17, 2008 for more information, visit http://www.garestaurants.org

July/August 2008

By McCall Mastroianni

Tourists represent a growing market for restaurateurs. According to the Travel Industry Association of America, culinary travelers make up roughly one-fifth of the U.S. leisure traveling population. The Georgia Department of Labor has found that in Atlanta alone there were 38.1 million total visitors in 2006 and trade shows such as The Atlanta International Gift & Home Furnishings Market bring more than 100,000 visitors to town each year. Business and pleasure travelers alike can provide a wealth of opportunities for restaurants to fill their seats, and Atlanta restaurant operators are learning how to tap into the out-of-town segment to create memorable meals for visitors.

SEEKING OUT SOUTHERN SPECIALTIES

What matters to locals may not necessarily appeal to guests from other cities or countries. While natives tend to look for something different when dining out, visitors are often in search of regional specialties and the “true flavor” of the particular city they are visiting. South City Kitchen and Pitty Pat’s Porch in Atlanta both offer guests a true taste of the South.

“Although Southern cuisine can be an enigma to some, I find that visitors, especially in the South, are genuinely looking for an authentic dining experience unique to the region they are visiting – not watered-down or cliché renditions of what most people expect,” says Fifth Group Restaurants partner Robby Kukler. “At South City Kitchen, our menu is a true reflection of Southern cuisine, but with a sophisticated spin,” says Kukler. “This appeals to a wide range of visitors, whether on business or pleasure trips, who want to go back home and say they’ve truly experienced a taste of the South, but with a big-city twist.”

However, it’s not just the guests’ passion for the food that counts; the restaurant staff must also show a passion for making the most of a guest’s experience. Richard Lara, Chief Concierge at the InterContinental Hotel in Buckhead, agrees. “It is important for restaurant staff members who are in contact with the guest to be knowledgeable about recommendations on sights to see or even other restaurants to try,” he says.

CREATING THE RIGHT ENVIRONMENT FOR CORPORATE CIRCLES

At Fogo de Chão in Buckhead, business meals are very popular. Fogo’s continuous service is a strong part of the restaurant’s ability to please businesspeople, cutting down on ordering time and meeting interruptions. By having cards on the table, the control is where it belongs – in the hands of the guest. After all, they are the customers. Fogo also keeps the city’s convention schedule close at hand and makes notations in the reservation books in order to accommodate guests correctly. “The size of the event, length of stay and hotel locations are all vital pieces of information so that we can adjust inventory and staffing levels to ensure a perfect dining experience,” says Fogo de Chao’s Customer Service Manager Amyn Bana.

Using this strategic knowledge, Fogo de Chão is able to make out-of-town guests feel right at home. “We know the convention schedule is tough, and what we want to provide is a relaxing and entertaining environment so that guests who are away from home can feel like they are at their own dining room table,” Bana adds. Since Fogo specializes in serving larger parties, lunch or dinner at the restaurant becomes much more than just a meal – it is an event. Guests plan their dining schedule in advance.
“A common quote from out-of-town guests is that they had a salad for lunch because they knew they were in for a big dinner at Fogo,” says Bana.

COZYING UP TO THE CONCIERGE

Restaurateurs’ relationships with concierge can be mutually beneficial. A successful concierge takes the time to get to know the guest and asks probing questions to extract their needs. How much time do you have to dine? Do you prefer a casual or refined ambiance? What is your favorite type of food? These are the factors that concierges like Lara consider when recommending a restaurant to someone from another city.

According to Lara, one of the biggest mistakes restaurants make is failing to recognize that a recommendation happened deliberately. “Concierges can send the guest anywhere, so it is in the restaurant’s best interest to acknowledge that they appreciate and nurture the relationship they have with the hotel and the guest,” says Lara. “One of the best things a restaurant can do is to send out a dessert or some small token compliments of the hotel or the concierge. This makes guest feel good and fosters the relationship with the hotel. Recognition like this is great for the guest, the restaurant and the hotel, in that order.”

In order to provide an accurate recommendation, the concierge must be able to provide firsthand experience of a restaurant. “It is vital for me to be able to say that Restaurant X has a very sexy ambiance, and the food is great,” says Lara. “I need to build an honest relationship with the guest, so they continue to trust me and my judgment.”

While some dining establishments are better suited for business travelers and others appeal to those on vacation, out-of-town guests make up a significant sector of restaurant traffic and should not be ignored. Nurturing relationships with local concierges, reviewing convention schedules and training your staff can all be effective channels for beating out the competition on nabbing the out-of-town crowd.

McCall Mastroianni works for Melissa Libby & Associates, a PR firm with several restaurants among its clients. She can be reached at (404) 816-3068.

July/August 2008

By Margie Walker

Successful restaurant operators understand the adage, “it’s not what you make, it’s what you keep that counts.” Controlling costs and maintaining sales volume are essential. Fortunately, there are software tools available to help manage cost, generate more sales and increase revenues.

Point of Sale (POS) technology applications help manage a restaurant’s two largest variable expenditures – food and labor. Alan Wright, Vice President of Hospitality Sales for Postec, a reseller of POS solutions, says the most important aspect of effectively using technology is “finding technology that fits with your operational rhythm.”

Inventory control can range from the macro to the micro. One of the micro applications is the ability to handle spot inventory at the end of a shift. For example, at shift end a report is generated giving a piece count of all your proteins. The manager on duty can quickly count the line box inventory to reconcile usage. By focusing on the most expensive items per shift, applying technology plays two important roles. First, it communicates to employees that inventory is closely guarded. Walt Davis, Southeast General Manager and Operating Partner for Retail Data Systems, a POS reseller, remarked, “when the economy goes down, theft goes up.” Managers are able to isolate the cause of waste much more closely in the short term. Monthly or weekly inventory reports cannot perform this function of immediate cost control. Secondly, the technology highlights any staff members who might need additional training.

POS technology has many exciting functions for managing labor costs. The POS system can act as a virtual comptroller. These applications monitor employee timesheets and send a text alert to the manager on duty when an employee is nearing overtime. It can also monitor the timesheets of minors and send text messages signaling mandated breaks or shifts exceeding Labor Board regulations. Greg Teague, Food and Beverage Director at Barnsley Gardens Resort, commented he would like to see the use of biometrics for timesheet applications (biometrics is the use of a thumb print to log on to a computer). Teague explained by using biometrics “you either clocked in or you didn’t.” It is a solid solution to the problem of employees padding payroll.

Customer service is central to maintaining revenue. Ultimately, customer satisfaction is only as good as their last experience. Consistently, excellent service is the hallmark of successful operations. QSR Automation’s kitchen software options are applications focusing on providing real-time information to keep back-of-the-house operations running smoothly, enabling the restaurant to provide a great dining experience. Their products work with various POS solutions to scan the incoming orders and direct items to the proper station. Its intelligent routing has the ability to hold back items that are faster cooking until the other, longer cooking items are underway. The “all day” feature keeps stations on track. If the kitchen is getting behind, an alert notifies management that the front ticket is over 25 minutes old. It tracks the time of reorders and missing items for an accurate picture of how the kitchen is running. It can also coordinate orders so all the food is the freshest and fastest possible. Niko Karatassos, Director of Operations for Buckhead Life Restaurant Group, has utilized Retail Data Systems to provide a solution to include QSR’s products working in conjunction with his POS system, Aloha. He states, “our kitchen video system is a real breakthrough. It allows our restaurants to have better control on the speed of our service and improve the consistency of our timing.” Additionally, the expediter monitor helps assess if a staff member, a station or even a menu item is consistently holding up table times. These forecasting aspects are designed to keep operators out of the “weeds,” thus increasing customer satisfaction.

New developments are on the horizon for restaurant technology. One example is employee pay cards. A pay card is a Visa card that is given to employees instead of a check. Wages are directly deposited into employee accounts. This eliminates time spent tracking uncashed checks, the disruption of employees coming in to pick up checks, check fraud and stolen checks. Employees are paid immediately without incurring any check cashing costs. The card and account belong to the employee, so they can access online banking for bill paying and the card is transferable from job to job.

Quick-service restaurants are also pioneering two new applications: kiosk ordering and contactless payment options. Installing kiosks saves labor and cuts down on staff errors. The Subway restaurant chain and Moe’s Southwest Grill are experimenting with kiosks, allowing customers to select their own order. Contactless payment is similar to a windshield sticker for toll roads. It is a form of radio frequency identification. Ty Hardison, Vice President of Business Development for Vantage Card Services, explains, “contactless payments are more secure than credit cards because the data cannot be extracted from the chip. Also, you are instantly aware if your chip is stolen because it is on your key ring, cell phone or other frequently used daily item.” As added security, it has a small limit because it is designed to replace small cash transactions.

The defining factor for what is right for your operation is finding a balance between applications that produce the greatest results for the lowest cost. “How does this application maneuver in the heat of battle” is a yardstick that Teague uses. Do an assessment of the operational obstacles and the tasks that require large chunks of time. By implementing one or two cutting-edge technology solutions, restaurateurs can increase productivity and profitability immediately.

July/August 2008

By Lizzie McDonald

For Robert Gerstenecker, Executive Chef at Park 75 at the Four Seasons Atlanta, becoming a chef was as natural as the changing of the seasons. Raised on a farm in Canada, Chef Gerstenecker and his brothers were brought up with an understanding and admiration for the whole farm-to-table concept. “My mom is a fantastic cook. We grew up around food, around farming and the garden. It was a way of life, and our parents truly instilled in us a great respect for food culture,” he relates. Add the Easy Bake Oven, which he laughingly admits was a partial catalyst for his culinary calling at the early age of 5, and the rest is, as they say, history.

After briefly undertaking a police department internship, Chef Gerstenecker decided on culinary school and graduated with top honors from George Brown College. A 16-year veteran of Four Seasons Hotels and Resorts, he actually joined the Park 75 team back in 1998 as an executive sous chef when the restaurant was opening. He worked on developing the restaurant’s menu and was in that position until 2002. He has worked in Four Seasons kitchens in Toronto, New York, Palm Beach and Hong Kong. His most recent return to Atlanta, in September of 2004, was like “a dream come true,” according to the young chef. “I love Atlanta! It is perhaps one of my favorite cities and to be a part of the restaurant scene here is a dream come true for me.”

FARE FLAIR

While he’s made his way around the world with Four Seasons, Chef Gerstenecker says that his culinary style would most typically be defined as “classic,” but he adds that the global influence from his various posts do play their part in his day-to-day preparations. Consider a succulent salmon entrée with wasabi mashed potatoes, wok-fried vegetables and a coconut miso broth. Or a hot starter of seared Hudson Valley foie gras with Grand Marnier French toast, caramelized quince and truffle-maple syrup. At dinner, menu courses include a choice of savory fish dishes, various beef, lamb and duck presentations, and a simple, vegetarian dish (often fresh pasta). Everything is simple and fresh in its preparation, with just the right accouterment to highlight main flavors.

“Yes, this is a hotel,” he says, “but that doesn’t dictate that Park 75 has to be your typical hotel restaurant. We are always aware of the comfort of this venue for our guests. That extends to the flavors on the menu, the pricing structure, the ambiance of the room and the friendliness and professionalism of the staff. It’s this combination that keeps people coming back to us, not only for special occasions but also for a simple steak and salad on a Wednesday night.”

Chef Gerstenecker adds that about 50% of Saturday evening reservations are usually to celebrate a special occasion. They also have a good bit of group business-like wine dinners for various clubs and organizations around the Metro Atlanta area. According to Chef Gerstenecker, these dinners for small groups – no more than 20 or so guests – are good for revenue and raising patron awareness about Park 75. He and his staff have also been very successful with Chef’s Table dinners – actually served at a table in the midst of the kitchen’s hustle and bustle – as well as with a series of small cooking classes. Chef Gerstenecker also oversees a very successful wedding business in the hotel.

When talking about the general economy and state of business in the restaurant, Chef Gerstenecker allows that he and his team have approached things from a cautionary position. “The market has softened,” he says. “But our business has been strong. It’s interesting to consider a restaurant like Park 75 in a city where new restaurants are opening all the time. That certainly keeps us on our toes, but we offer something tried and true for our guests. We try to build on that [reputation] while keeping things fresh and innovative – but not too innovative.”

THE SCENE

Turning to the topic of Atlanta food and restaurant trends, Chef Gerstenecker segues into talk of his philosophy of sustainability and cooking with the best regional and seasonal ingredients. “Because of my background,” he says, “this type of cooking has always been of interest to me. I am pleased to see that more Americans and more Atlantans are aware of food as a topic.” He notes that his clientele have become more health conscious – especially business travelers. “Our guests don’t want heavy foods and rich sauces for every meal. We have even revamped the in-room dining menu to include more healthy alternatives.”

In terms of food cost, too, Chef Gerstenecker says that chefs should embrace the local/sustainable effort whenever possible. “Green and local go hand in hand. As a company, it saves money and it’s good for the community and for the environment.”

And as for the local restaurant scene, Chef Gerstenecker finds the one in Atlanta absolutely exciting. “I can remember when you could count the good restaurants here on one hand. Now, it’s a totally different situation, there are incredible little places popping up all over.” He mentions Holeman and Finch Public House and the hands-on approach Linton Hopkins takes in curing charcuterie and making everything from pickles and preserves to mustard, ketchup and all of his own breads. “People like Linton and Annie [Quatrano at Bacchanalia] who are willing to share their passion and risk that everyone may or may not ‘get it,’ they are the trailblazers in the new South. They have created a culture that will serve as a legacy to this city.”

Chef Gerstenecker then brings up the fact that so many upscale hotels are opening in the Atlanta area, too. “This is really exciting for me. It elevates everything we do here at Park 75. It brings everything ‘up’ – the guest experience, the staff performance, what we do in the kitchen – everything.” The chef then slips into his manager’s hat and expands the thought: “For us, it means that people looking to do interesting work in the culinary world will now consider Atlanta. We are getting intern applications from all over France. We get people from fabulous hotels that want to come and experience all Atlanta has to offer. That really speaks to what this city has become. And to think that we are a part of that, that I am a part of that, well, that makes me incredibly proud.”

July 15, 2008 for more information, visit the GRA website.

July 14-17, 2008 at MGM Grand in Las Vegas. Click here for more details.

Fifth Group Restaurants’ Ecco has been awarded by the International Restaurant and Hotel Awards^TM (IRHA) as the second best new restaurant in the world (the first in the United States – second only to Glen Etive in New Zealand). In addition Ecco was rated with the second best wine list among value restaurants.

The IRHA is an awards ceremony recognizing the best value, moderate and luxury travel establishments that go above and beyond industry standards. IRHA received over 1,000 submissions from 50+ countries around the world, and the Jury reviewed submissions from top restaurants to hotels. The Jury is a board of hospitality industry professionals which includes hosts and personalities seen on the Food Network, HGTV, Travel Channel, UKTV, BBC Food, Travel Channel International and representatives from Cool Restaurants, Cool Hotels, Citysearch, Fodor’s Travel Guides and Hungry?

For more information about Ecco visit www.fifthgroup.com.

The Mansion on Peachtree, a Rosewood Hotel and Residence announced the opening of NEO, an upscale, contemporary Italian restaurant that combines the decadent tastes of Italy with Atlanta’s grace and charm. With influences from the property’s native Italian Managing Director, Luigi Romaniello, Director of Restaurants, Guido Piccinni and Executive Chef Eric Chopin, NEO provides a distinctive cuisine in a unique atmosphere.

The Hard Rock Cafe Atlanta received the “Top of the Rock” Award. This award is presented to six franchise and six company-owned cafes each year based on financial performance, unique sales accomplishments and community contributions. As “Top of the Rock” in December 2005, Hard Rock Cafe Atlanta has been selected from 127 cafes worldwide to receive this honor for a second time.

Hard Rock Cafe Atlanta will be inducted into the company’s “Performance Hall of Fame.” The hall of fame identifies all cafes and locations that have earned the “Top of the Rock” award and will be displayed at Hard Rock Cafe’s corporate offices in Orlando.