Blue Harbor Resort & Conference Center

Spencer Patrick Birkle-Pedi

Protecting Consistency through Trusted Sourcing

Recall after Recall and dismantling of Food and Safety standards has added to the complexity of setting the standard of consistency and efficiency which effects food quality and leading us to the work, again. Having a standardized menu and constantly having to wade through the recalls, truthfully daily, changing and trying to exceed the expectations of the guests in a 1000-person resort is next to impossible. Here is how I get it done.

Trust is the biggest ingredient in any menu. Which makes my purveyors my number one ingredient. Honest and open conversation with local distributors about prices, weekly sourcing their products, quality, what I did and did not like, finding alternative trustworthy, safe and consistent corporate distributors to fill in when something isn’t sent or is not useable. Setting the standard for my kitchen’s food quality and making sure my staff knows what’s available and what outlets to travel when these issues arise.

Teaching Standards from the Kitchen Floor

Training and motivating staff to maintain High standards is all about Show and Tell. Turning my kitchen into a culinary class room that produces elevated plates. Showing up, putting an apron on and going to battle with my line cooks (as they do for me) keeping them honest You’re on vacation and that’s how you’d want your plate to look? Constantly putting my staff in our guest shoes, leading by example in every guest interaction. Showing my failures and telling them how to improve upon it.

Giving Creativity Room Without Losing Consistency

Every chef is an artist, every line cook is a palette, every plate is our canvas. Creative freedom while staying consistent, implementing new trends and ideas is as simple as testing it out on the staff. Our revolving door of guest and employee lunches allows us to test new recipes and ideas from the heart of what makes this hotel run. Allowing my kitchen to have creative freedom and input into our dishes and Features is far more rewarding than just doing the work for them and expecting a Picasso. Being honest with my staff about the level of talent and expectations they individually carry and honing in on those special things, the responsibilities they carry better allows me to manage efficiently with a glance. Finding talent and keeping that talent motivated when surrounded by some who may not have the same passion as I do is one of the most difficult things I have come across. Every service, shift, plate is an opportunity to put our passion and hard work on a plate, some slack and need a gentle reminder that every plate, person, order, it is our job to exceed the guest’s expectations. Rewarding and appreciating my staff and thanking them for the day, keeping in mind we are all sacrificing something to be here.