🍽️ 🫣The Importance of Doing Things Right – Even When Nobody’s Watching

Welcome back to yet another edition of "On The House" newsletter that makes you be on time even if you are late.

Let's jump right in and whip up some excitement in the world of hospitality, shall we?
On today's quick and tasty menu:

On today's quick and tasty menu:

• From Operations to Manager: Fast-Track Your Climb

• Catering Made Easy: Simple Banquet Math and Waste …

• The Importance of Doing Things Right – Even When N …

From Operations to Manager: Fast-Track Your Climb

Making the leap from operations to management isn’t about waiting for someone to hand you the keys—it’s about taking control and showing that you’ve got what it takes. If you’re stuck in the day-to-day grind and wondering how to make that jump, listen up.

First, you need to think like a manager before you have the title. This means not just executing tasks, but understanding the bigger picture. Ask yourself: Why are we doing things this way? How could they be done better? Managers aren’t just doers; they’re problem solvers. Start finding solutions for inefficiencies you see around you—without being asked. The more you show you can think at a higher level, the more you’ll be seen as management material.

Next, take ownership of your work. You don’t need a manager’s title to act like a leader. Volunteer to lead a small project or take charge when things go south. Leadership is about showing that you’re reliable when things get tough. If your boss can count on you to handle challenges now, they’ll know you can do it when you’re in a bigger role.

Also, start building your people skills. Operations might be about getting things done, but management is about getting people to do things. Learn to communicate better, motivate your team, and deal with conflict. If you can manage people without a title, the transition will be much smoother.

Lastly, ask for feedback. If you want to move up, you need to know what’s standing in your way. Talk to your current manager about what you need to improve. Don’t just sit back and wait for a promotion to fall in your lap. Be proactive, take action, and show that you’re already thinking like the manager you want to be.

The bottom line? Management isn’t a reward for time served—it’s about showing that you’re ready to take on bigger responsibilities. Start acting like a manager today, and the title will follow.

Catering Made Easy: Simple Banquet Math and Waste Control

When it comes to catering or banquet events, one of the biggest headaches is figuring out how much food to prepare. Too little, and you’ve got unhappy guests. Too much, and you’re throwing cash in the trash. So, how do you find the sweet spot?

First, start by breaking it down by portion per guest. For most events, a general rule of thumb is 500g of food per person (this includes appetizers, mains, and sides). If it’s a buffet, go heavier , 700-800g—people tend to over-serve themselves. For seated dinners, you can get away with a bit less because portions are controlled. For the canape bites , use this rule . For men 7-10 canapes per person for 2h event. For women 6-7 canapes per person for 2h event.

Now, when it comes to drinks, expect around 1.5 to 2 drinks per person per hour. For longer events, stock a bit more, but don’t go overboard. Drinks can be easier to store afterward, but no one needs a bar full of extra stock eating into profits.

Then there’s the issue of waste. Here’s the truth: waste is unavoidable. But you can control it. First, plan for around 5% to 10% overage on food—this gives you room for unexpected guests or bigger appetites. For the leftovers, think ahead. Can you repurpose items for future events? Donate to a local charity? The key is to manage your margins so that waste doesn’t kill your profit. At the end if you do left over with too much waste give all to the service staff(security, housekeeping etc..) in that building/community, the best investment is always in people so why not take advantage of it?

Finally, review your data after each event. Look at what worked and what didn’t. Did you run out of anything? Have too much of something else? Use that data to adjust for the next event. Each one gets a little smoother, a little tighter on waste, and a lot better for your bottom line.

The Importance of Doing Things Right – Even When Nobody’s Watching

In the fast-paced world of food and beverage, it’s easy to fall into the trap of just getting the job done. You’ve got orders coming in, tables to turn, and a thousand things pulling your attention. But here’s the truth that separates the pros from the amateurs: every single movement, action, and task you perform has a cause and effect. And doing things right—even when no one is watching—sets you apart in ways you might not realize.

Think about it: whether you’re slicing vegetables, setting up a station, or prepping for service, everything you do impacts the outcome. Cut corners on food prep, and it shows up on the plate. Skip a step in cleaning, and it affects the guest’s experience. In the F&B industry, there’s no such thing as a small detail. Every move has a ripple effect.

And it’s not just about avoiding mistakes. It’s about building habits. The more you commit to doing things properly—even when there’s no one to praise you for it—the more it becomes second nature. Over time, those small, seemingly insignificant choices add up, and suddenly you’re operating at a level others struggle to reach. While others are content with getting by, you’re setting a higher standard.

Here’s the kicker: most people in this industry are focused on just getting through the day. They do the minimum to keep things running, to avoid complaints, to survive the shift. But if you can be the one who cares about doing it right—whether someone’s watching or not—you stand out. In a sea of mediocrity, being the person who consistently delivers excellence, even in the smallest tasks, is what will set you apart more than you can imagine.

It’s the difference between being just another worker and becoming a leader in the room. And trust me, people notice—even when you think they don’t.

That’s a wrap for today’s edition, we know you got something out of it so drop a vote down below and forward it to your peers or share it on your social.

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Stay sharp and keep making waves!

Weekly Angry Chef Meme