Substance Abuse in the Kitchen

Recognized as the Best New Chef in 2015 by Food and Wine, Jacob “Jake” Bickelhaupt is the owner and chef of Stone Flower Restaurant in Chicago. In this capacity, he manages all day to day operations at the restaurant. A part of the sober chef movement, Jacob Bickelhaupt has gone through his own substance abuse journey and is passionate about sharing his story with others.

Many people don’t suspect that substance abuse and the restaurant industry are so interconnected. However, the double shifts, late hours, and high levels of stress commonly seen in the industry all contribute to substance abuse among restaurant workers at all levels. In fact, people involved in bartending, food preparation, and serving use illegal drugs roughly twice as often as the national average. In one study, nearly 12 percent of workers in food service reported that they had engaged in binge drinking at least once during the previous month.

Such substance abuse problems are seen in fast food, casual, and fine dining restaurants. Many chefs self-medicate using drugs and alcohol following a difficult day at work or to maintain their performance. This occurs regardless of the chef’s professional standing in the industry. The same is true of staff members working in Michelin-starred restaurants. Anthony Bourdain first shone a light on substance abuse in the restaurant industry with his 2000 book “Kitchen Confidential,” and it has since paved the way for additional research into the subject.

Influencer Marketing for Restaurants

Jacob “Jake” Bickelhaupt is the founder and owner of the Stone Flower restaurant in Chicago. Formerly, Jacob Bickelhaupt rose to the spotlight by turning a no-name pop up restaurant into a Michelin star powerhouse. He hopes to use his culinary expertise as well as restaurant brand-building experience to replicate his success at Stone Flower.

Restaurants can effectively leverage social media influencers perhaps even more so than other types of businesses. The first step is to seek out bloggers in your culinary niche. There are countless food blogs with decent followings and they mostly specialize in one or two types of cuisines.

You should not dismiss the potential of micro-influencers, especially on a highly localized basis. If you do not have an extensive marketing budget, micro-influencers are an outstanding resource because they may be happy to accept non-cash incentives for their help.

As a busy restaurateur, you may not have the time to contact dozens or even hundreds of influencers individually. That is where an influencer agency can help. These companies manage influencer networks and provide you with tailored services for your restaurant.

Successful Restaurant Management Tips

Jacob “Jake” Bickelhaupt was the mastermind behind the wildly successful Konro Pop Up Restaurant. He is also the owner of the Stone Flower restaurant in Chicago. As a Michelin-starred chef and experienced restaurateur, Jacob Bickelhaupt is experienced in both the financial and resource challenges of running a restaurant.

Restaurants are often hectic, and no two days are the same. That kind of environment can be difficult for some people to deal with. It is the job of the restaurant manager to provide some much-needed consistency by instituting effective guidelines and internal communication systems.

In managing a restaurant, it is equally significant to be level-headed and proactive, especially when dealing with problems. For instance, staffing issues and other problems with personnel must be addressed carefully and emphatically as not doing so will have a trickle-down effect on customer service. It is also important to keep track of inventory, identify potential weak links in the supply chain, and always be on the lookout for consumer trends that may necessitate a change of plans.

Enhancing a Restaurant Menu

Jacob “Jake” Bickelhaupt has extensive experience in the restaurant industry, having earned several awards. With two Michelin stars, Jacob Bickelhaupt has created one of the most interesting menus infusing Asian flavors into American dishes.

Restaurant menus run the gamut, from the very basic paper menus found at any little hole in the wall to more elaborate ones found in upscale establishments. The most engaging menus, however, are those that spend time in pulling the diner into the culinary extravaganza that awaits them.

In addition to proper formatting, restaurant owners can do a few things to make their menus appealing to diners. While it might be saving money to provide a simple menu, nothing takes the place of having more information regarding the entrée before talking to the server. Consider describing the entrée, maybe even including information about the dishes’ origins. Providing local history, especially if serving ethnic food, can add authenticity and flair to the menu.

Depending on the type of restaurant, chefs should consider including food and beverage pairings as a part of their menus. Including pairings into the menu can make ordering easier for patrons, but also provides the diner with the sense that the establishment and chef have a basic understanding of what goes well together. If anything, it might also introduce them to a new way to incorporate food or drink into their diets.

Make the ordinary extraordinary by twisting a common menu item. For example, a cheeseburger and fries are a cheeseburger and fries until transformed into provolone topped burger with mushrooms and onions with garlic or sweet potato fries. Putting a twist on average eats can also be an opportunity for the establishment to brand itself.

Finally, create a great menu design. The cover design should make diners want to read through the entire menu, even if they already have in mind what they want to eat. The inside of the menu should compartmentalize specialty items, drawing attention to them.