No matter what your opinions or thoughts are about any current or former president of the United States, when you are offered an opportunity to cook for one, it is a thrilling moment. The memory of President William Jefferson Clinton’s trip to the Chicago area on August 15, 2000 might be just a memory, but the day was an exhilarating time. The details of the menu are a state secret, because honestly, I do not recall the details. I just remember that it was a vegetarian menu and that President Clinton liked Starbucks “Light Note.”
It’s like in A Christmas Story when Ralphie has finally had enough and wallops Scott Farkus. Like Ralphie, restaurateurs are having to decide how to react to angry customers who turn social media to vent, whether or not it is based in truth. Understandably, their first emotion when encountering this negativity is to lash out. Sometimes they should, and sometimes they should take a breath and consider their options. Here’s what’s happening and what’s not.
Emeril Lagasse, one of America’s most successful restaurateurs, once said, “If you think big, then it’s going to be big.” Focusing your career goals on managing or owning a restaurant is a big step in the right direction — but it helps if you also hone a unique set of skills. Look for training that teaches and strengthens the qualities of restaurateurs, who like Emeril, are at the top of their game. Do you have what it takes? Here’s how to excel: