RCS Daily Dish

It’s 9:00 a.m. on a Saturday and you’re listening to the food safety/alcohol trainer teach a class.   Do you sometimes wonder, “How did they get into this?”  Well, we’ve asked your trainer to give you a sneak peek from the “back of the house” and give the skinny on their perspective in the world of hospitality.

Name: Bernie Schmitt

Region: Volusia County

Years in the Industry: 50+

Alcoholic Beverage that Best Describes You: Budweiser Select

Favorite Food: Corned Beef & Cabbage

Random Fact: Former artist for the cartoon “The Positive Side”

1.  What is one thing restaurant/bar owners need to know?

The liability of just one inexperienced staff member and the impact it can place upon their business.

2.  What do you feel is the largest benefit our clients receive from this?

Protecting them, their business and their livelihood.

 3.  What do you feel is something that restaurant/bar owners need to do to prepare for the future  of this industry?

 They should be much more selective in their hiring process to insure more qualified bartenders, servers, and management and train staff in all aspects of the business.

It’s 9:00 a.m. on a Saturday and you’re listening to the food safety/alcohol trainer teach a class.   Do you sometimes wonder, “How did they get into this?”  Well, we’ve asked your trainer to give you a sneak peek from the “back of the house” and give the skinny on their perspective in the world of hospitality.

Name: Victor Konters

Region: North Central Florida

Years in the Industry: 19

Alcoholic Beverage that Best Describes You: Mojito

Favorite Food: Cheeseburger

Random Fact: During his tenure at University of Florida, was “Albert,” the school mascot

 1.  Why are you so passionate about this industry?

My passion for our industry stems from my love of feeding people.  Combine the rewards of making people happy with food and the never ending challenges of our industry and I could never see myself any where else.

 2.  What is one thing restaurant/bar owners need to know?

A well trained staff is essential. Proper training sets clear expectations, creates a culture of responsibility and smoothes out a lot of obstacles. 

 3.  What do you feel is the most common mistake restaurant/bar owners make?

The most common mistake I see owners make is being too short sighted. When owners are only focused on today they create problems in the future.   

4.  What do you feel is something that restaurant/bar owners need to do to prepare for the future of this industry?

Don’t forget why you’re doing this.  Attack every day with passion.  It isn’t a job, it’s an adventure.

It’s 9:00 a.m. on a Saturday and you’re listening to the food safety/alcohol trainer teach a class.   Do you sometimes wonder, “How did they get into this?”  Well, we’ve asked your trainer to give you a sneak peek from the “back of the house” and give the skinny on their perspective in the world of hospitality.

Name: Steve Kinnaird

Region: Space Coast and Treasure Coast

Years in the Industry: 11

Alcoholic Beverage that Best Describes You: Virgin Strawberry Daiquiri

Favorite Food: Italian sausage sandwich with peppers and onions

Random Fact: Practices Magic

1.  Why are you so passionate about this industry?

I was dating a girl just after high school that wandered on to a highway after being over served and was in a fatal car accident.  It was then that I realized I never wanted to allow myself to be in a position where that could happen.

This job puts me in front of a lot of people to send a message.  If our compliance training saves one life, it is more than worth the effort that we put in.

2.  What is one thing restaurant/bar owners need to know?

The importance of have an all-around well trained staff.   Making sure they know the importance of food safety, as well as the nature of the business and providing a good experience for the customers.

3.  What do you feel is the most common mistake restaurant/bar owners make?

Not understanding the benefits of our program and giving us the opportunity to protect their livelihood.

4.  What do you feel is something that restaurant/bar owners need to do to prepare for the future of this industry?

Continuous education. Not only with us, but of how the industry is changing by paying attention and following the trends.  Additionally, clients should be aware of the on-going changes for state IDs and knowing the proper ID checking methods.