THE 3 SECRETS OF 3 STAR MICHELIN RESTAURANTS

I see a lot of people in the hospitality industry envious of 3 star restaurants. So you think you can’t do it? You need some sort of super power? No. Not at all. There are 3 things that high level restaurant operations focus on.

"The difference between a good restaurant and a great one,
is the leadership."

SECRET 1

The first secret is the most powerful one, the easiest to drop and the hardest to maintain: discipline. 

In fact it is all about not making excuses. Not pointing fingers. It’s keeping at it, never quitting. Yes, you might have heard it before but it is oh so true. As you know: a winner is a loser that didn’t quit. 

When things get difficult, that is when most of us jump ship. We look for pleasure instead of pain. Also in giving service it is the number one reason for bad customer contact: drop of discipline.


SECRET 2

Details. Let me say that again: details. Improving every service, item or product your customer comes in contact with. I call it the technique of “separate and improve”. Offering a coffee or tea? First heat up the cup. Offer 2 kinds of sugar and heat up the milk if appropriate. Pay attention to every little detail and you will make the difference


SECRET 3

Never stop learning! Curiosity is a very important part of why restaurants perform at their best. The chef wants to discover new techniques or ingredients. They are curious as how you can improve a team and give the guest a better experience. Therefore, go out there and learn. Be curious!!

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