When we started TILIT, we knew we wanted to offer the most elegant, functional workwear available to the hospitality industry. In MISE, we saw our passions reflected, and knew a partnership with them would be a natural match.
It's like they say: invest wisely in what you put between you and the ground. Food service work means hours on your feet carrying heavy loads, often in slippery conditions. MISE shoes for the culinary industry are designed to meet and exceed your expectations.
Among the reasons we love MISE:
MISE shoes are designed for the rigors of hospitality life. Whether you are on the line in the kitchen, behind the bar, or working the floor, their shoes reduce stress and strain every day you wear them. There is no break-in period like you experience with traditional kitchen clogs. MISE shoes are comfortable and ready to go from the first day you wear them.
MISE brings together components that offer athletic shoe inspired comfort and pairs them with kitchen shoe safety. The pliable molded leather upper has a secure and flexible fit, so they wear beautifully right out of the box.
The midsole utilizes BLOOM RISE EVA for durability and comfort, no matter how long your shift is.
The non-slip outsole is made from BASF Elastollan TPU. This material is well-loved for its unrivaled traction and stability across a range of surfaces.
Plus, the shoes are equipped with easy-to-remove Insoles with integrated booties. The dense, perforated neoprene offers stretch and great support for comfort all day. Plus, their unique design means they are easy to clean.
The removable Insoles mean you can replace parts as they wear instead of having to replace the entire shoe. Find that your MISE Standard Shells are ready for replacement, but the Insoles are still full of life? Or, do you find Insoles wear faster for you while the outer surfaces stay in great shape?
Buy just the part you need to keep your shoes going strong. This means less cash outlay for you and less waste affecting the environment.
Plus, the removable Insoles mean that a spill mid-shift doesn't have to result in wet feet till close. Simply swap out your Insoles for fresh ones to keep on going.
Often, it can feel like you are having to choose between looks and function when it comes to work shoes. MISE shoes are highly functional and good-looking enough you'll be happy to pair them with whatever you wear to work.
The seamless upper means less chance of spills causing damage to your shoes. Plus, the look of MISE shoes is stylish enough to wear outside the kitchen.
MISE shoes use a modular design that allows you to extend the life of your shoes to produce less waste. Their minimal construction also cuts down on the total number of materials used–up to 75% less than the average shoe. And planet-friendly materials such as the BLOOM midsoles give the level of performance you expect from conventional foam with far lower environmental impact.
At TILIT, we're all about pairing beautiful design with unbeatable function. This is why we're so enamored of these stylish, tough shoes. We think you'll love them, too. Check out the collection to start putting the best you can between you and the floor on your longest, most intense hospitality shifts.]]>
Dark Roux - Mixture of toasted flour in vegetable oil
Onions - 3/4 Diced
Celery - 2 heads Diced
Green Peppers - 4/5 Diced
Garlic Cloves - 10/12 Chopped
Shallots - 2/3 Chopped
Andouille or Smoked Sausage - 2-3 lbs
Roasted Chicken - 2 Whole Chickens
Bay Leaves - 8-10
Garlic Powder - 1 Tablespoon
Onion Powder - 1 Tablespoon
Paprika - 1 Tablespoon
File Powder - 2 teaspoon
Dried Parsley - 1 Tablespoon
Salt and Pepper to taste
Tomato Paste - 1 Tablespoon
Worcesteshire - 2 Tablespoons
Chicken Stock - 3 quarts
Green Onions and Rice for Garnish
Directions: I like to make the roux the day before. I start with about 1-1/2 cups of vegetable oil and get it very hot in a dutch oven pot. Once there is some white smoke coming off the oil, I'll add in 1-1/2 cups of flour and stir. You MUST stir consistently making sure not to let any flour sit on the bottom of the pan otherwise it will burn. Keep stirring until the flour gets to a peanut butter - chocolate color. If you feel comfortable going darker, then go right ahead. When your color is good, turn the heat off stir a few more minutes and then just let it sit and cool down for a couple hours. Some oil will sit on top. Once cool, discard the oil on top and containerize until you're ready to make the gumbo.
To make the gumbo, chop and sweat the sausage until golden brown. Remove from the pan and set aside. Sweat your garlic and shallots in the remaining fat from the sausage. Add a little vegetable oil if needed. Once the garlic and shallots are golden, toss in the onions and caramelize. Then add the celery and peppers. Cook them down for 3-5 minutes, then add your dry spices, worcesteshire, tomato paste and bay leaves. Next add about 1 cup of your dark roux. Let it get hot and thick, then add in your chicken stock.
Bring to a low boil and check the thickness. You won't get the full scope of the roux until its been brought to a low boil. Then add stock or roux if you want it thicker or thinner. Once you have the desired thickness, add in your chicken meat and sausage. Let simmer for 1-2 hours on very low heat. Salt to taste throughout cooking.
Add steam rice and or chopped green onions to garnish.
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Designing a custom chef’s coat is an effective way to promote your restaurant, while establishing a heightened level of professionalism that customers can trust.
Keep reading to discover different ways you can design a custom chef coat that kitchen staff will devour.
Rules were meant to be broken. When designing your new chef’s coat, don’t be afraid to step away from the traditional dark fabric. If your restaurant’s brand features vibrant colors, have your aprons and chef’s coats match!
It’s important to empower your chefs with high quality coasts that keep them safe, clean and respected. Aligning chefs’ coats with the rest of your staff’s uniforms also helps to display a professional and cohesive identity.
Gone are the days when chefs had to wear dark, black uniforms or traditional uniforms to work. If you want them to wear a blue work shirt instead of a white chef coat, do it!
One of the best ways to design a custom chef’s coat is by choosing a fabric color that best represents your restaurant and its atmosphere. With so many color options these days, it shouldn't be difficult finding the hue that aligns with your branding.
Even more formal restaurants who prefer to stay with black, white, or neutral colors, have more than enough options to distinguish themselves from other dining establishments. For example, if your restaurant is more modern and bold in terms of its personality, choosing one of the colored fabrics can set you apart from the other restaurants, while still representing your brand.
Personalizing coats with your chefs’ names is a great way to make staff feel special, while also elevating their overall look. Of course, you should also apply your restaurant’s logo to help keep branding consistent across all uniforms.
Want to find the best way to customize your new chef coats? Survey your kitchen staff! Ask them what they would like to have in their new uniform or what they think is missing from what they’re wearing now.
Going straight to the source is one of the best ways to create a custom chef’s coat that represents the ethos of your staff. And while you can’t accommodate every request, this can at least help you explore different ways to enhance the uniforms they wear daily.
While necessary by function, these kitchen accessories have the power to take your restaurant's uniform game to the next level. Aside from the obvious sanitation and safety measures to help protect cooking staff, replacing your plain aprons with new custom-designed ones can give your restaurant the aesthetic refresh you’ve been waiting for.
Here’s how investing in new custom aprons can help your restaurant stand out.
When revamping your restaurant’s apparel, consider updating your logo. Rebranding with a more elevated look can help your business stand out within the marketplace, reaching new clientele while holding onto the existing client base at the same time. Consistent branding across all staff uniforms also helps to relay a heightened sense of professionalism to customers.
Don’t forget that customizing aprons with your updated logo adds a personalized touch that plays a part in promoting your business.
There’s a new wave of restaurants starting to pop up with minimalist trends in their restaurants from the food, to the décor, and attire. Unless you’re a super formal dining restaurant that would prefer to keep your attire in the black-tie category, customizing aprons with a more updated look can give your establishment a trendier feel that appeals to new demographics.
Of course, the key purpose of wearing an apron is to stay clean and sanitary while cooking. Eye-catching, custom aprons can be just as important as a trustworthy chef's knife. Afterall, who says your staff can’t look good while they cook?
From updated logos to different fabrics, there are plenty of ways to customize your updated aprons. With so many possibilities, you can even personalize a chef apron to reflect your restaurant’s personality.
When it comes to colors, there is no shortage choosing from different base colors for your chef aprons. Once you nail down the perfect color, head online to discover design studios that will create the logo you want and stitch it right onto the fabric by trust-worthy professionals.
Let your new personalized apron serve as a promotional item that displays your business’s logo proudly on the front. It’s a great way to spread the word about your business, display professionalism, and give your kitchen staff something new to get excited about.
Creating a Tilit customizable apron is very exciting and has endless benefits for any restaurant. It’s a great way to rebrand and market yourself while still providing the necessary tools to stay clean and protected on the job.
]]>Ensuring your uniform looks clean and professional isn’t just about feeling fresh. Customers look to the chef not only for good style but also for food safety. So coming into work every day with a clean and ready-to-go chef’s coat or apron that has been properly washed and disinfected is key.
A good rule of thumb for cleaning chef coats and aprons and keeping them looking brand new is to have several of these items in your possession and wash them thoroughly often. You can use certain detergents and ingredients to clean your chef’s attire properly to ensure you come into work sanitized and clean.
In your kitchen, there are all sorts of sauces, condiments, and colorful food items that can leave behind stains and spots on your white coat or apron. Getting rid of them is super easy with these few tricks!
You should clean your chef’s coat or apron after one use to 1) have a properly sanitized uniform, and 2) have the best chance of removing the stain completely, especially if you’re wearing a white coat or apron.
Check out some of our favorite methods for cleaning your chef’s coat or apron:
If you’re looking to treat any stain from this kitchen, this concoction will surely do the trick:
Lemons have a lot of practical uses, and cleaning your chef’s attire is one of its best. With this method, you’ll be creating more of a scrub before putting it in the wash.
White vinegar is another powerful ingredient with a wide range of valuable abilities. You mix this ingredient with your normal detergent to minimize powerful stains like BBQ sauces.
Here’s how to do it:
Washing the stains out of your chef’s coat or aprons will greatly reduce food smells and the blends of the kitchen that latch onto your fabric.
You can pretreat your chef’s coat or apron before smells stick to them by soaking them in water and baking soda for four hours before washing them like normal. This will keep your kitchen garments smelling fresh and clean and reduce the chance of leaving work smelling completely like the food you prepared.
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Although simple by design, aprons bear a rich history that continue to set precedent for our master chefs of modern day.
Derived from the word “towel,” aprons have been around far longer than we realize….
It was during the 12th century and the Middle Ages when historians first begin to notice the introduction of aprons. Worn mostly worn by workers looking to shield their clothing from debris and other substances; there are speculations of aprons being introduced long before during ancient times!
Some ancient figures are said to have worn aprons such as Ancient Egyptian Pharaohs, Assyrian priests, the Bronze Age Minoan Civilization, and a goddess.
As people continued to wear aprons throughout the Middle Ages, it began earning the reputation as a symbol of a domestic worker. It wasn’t until the 16th century that it become a fashion symbol …. That’s right, you can still be fashionable in an apron!
Aprons became a fashion statement during the 1940s, when it became almost a requirement for household women to be portrayed wearing one while working around the home. Because of this normalcy at the time, aprons then became a symbol of nurture, warmth, and care, taking off in both production and sales. Various patterns, fabrics, and homemade aprons came about. But while women, who primarily at the time stayed home to work were the obvious market, aprons were also being made for men. We couldn’t forget about the grill masters needing to stay clean!
Believe it or not, there are a variety of ways to style, use and even tie an apron! There are several different types of aprons for people in the restaurant industry and other individuals who need the protection while they are working. Some of the main differences between professional aprons are the length and material.
We typically think of aprons being wrapped around the neck and covering from the chest down to mid-thigh; however, some only cover below the waist. Cobblestone aprons even go as far to cover some of the shoulders.
Chefs aren’t the only people who can benefit from the use of an apron. Have you ever noticed the teams in your favorite favorite hotels? Your Hairdresser? Carpenter? Food server? Artist? All of these people have one thing in common: they’re wearing some kind of apron.
Those are just a few individuals who wear aprons while they’re working. The list could still go on, but the point is that these garments are extremely multi-purposeful. Protecting clothes is one of the reasons why so many people love wearing aprons. Not only are they a protective barrier, but they can also act as a quick storage space for utensils or handy items.
Some aprons have pockets or little nooks that make them the perfect place to store tools for carpentry, small cooking utensils, scissors or combs, notepads, and more. They are so functional for everyday use that there is no limit as to who could wear an apron!
It’s inevitable that people working in the restaurant business are going to have the occasional spillage find itself onto their clothes. What better way to solve this than by wearing an apron? There are plenty of high-quality aprons in the right colors, patterns, and materials fit for the chefs in your kitchen to wear while preparing excellent meals for hungry customers.
]]>We're excited to be launching a new column to our site where we intend to take you inside a chef or hospitality entrepreneur's kitchen to showcase the tools we actually use and can't live without. In addition to excellent kitchen uniforms like our aprons of course! To launch we're giving you a peak inside our own kitchen, as featured in Domino magazine.
Our living spaces have always centered around our kitchen, it's where we spend most of our time when we're not busy creating at Tilit. Our Hudson, NY home is no different. Here are our 5 favorite elements.
1. Verona 36" Designer Gas Range
The first item we sourced when building our kitchen was the range. There are a multitude of options on the market and a wide breadth of prices. For us the design was key, but we had a budget, and just with our clothing we know utility is not to be forgotten. While other ranges offered sleek design and colorful accents, none came close with the reviews on performance of the Verona design. It is the full package and I'm happy to say as a long time chef and consistent user of this range it is performing as good today as the day we installed it.
We never felt like we needed a pizza oven, but after using this one from Ooni, I'm not real sure who we'd be without it! It's our Sunday tradition now and cranking it up and using it is just as fun as eating the amazing pizza that comes out of it. Jenny's sourdough/yeast combo dough recipe has reached peak levels after some time on this beauty.
There are few things more important to us than a morning cup of coffee. This machine is well worth the splurge and with proper training on pulling espresso shots and milk steaming you can forego the trip out for a $5 cappuccino.
4. Plateware from Jono Pandolfi
Yes this was a splurge, but 3 things make it well worth the purchase. The plates are beautiful and make every dish look great, they're tough and we've not had a single plate break in over a year of heavy use, plus you're buying from a local family business just like us.
Everyone needs a sheet tray. Why not make it a beautiful blue or green one!
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At Tilit NYC we analyze every component of our workwear just like you create a new dish. We make samples, we test, we make more tweaks and make sure all the ingredients are just right.
So what makes or chef coats so special?
1. Fit: For starters, we make a men’s and women’s chef’s coat to make sure no one has to wear a boxy or ill-fitting chef coat.
2. It's all in the details: Did you know we were the first company to put a tab on the back of chef jackets to hold do your apron? Yep, we put our signature apron tab on the back of every chef coat and https://www.tilitnyc.com/collections/chef-workshirtschef workshirt so you can work comfortably all day without the apron strap tugging on your neck.
3. Performance: Our chef coats are designed with a performance stretch side panel for increased airflow and breathability so you stay cool even during your busiest service.
]]>Restaurants are a place to nourish the guest and feed the soul. But in today’s fast paced always on world of social media and endless news cycles, it can be tough to cut through the noise. Creating a brand and visually telling a cohesive story, allows your guests to immediately connect with your restaurant. The best part of our job at Tilit NYC is partnering with our clients to help create looks that tell your brand story.
1. Custom Aprons: Did you know we can work with you to create custom aprons that represent your brand in a few simple steps and in as little as 3-4 weeks? And did we mention our special industry pricing? Custom aprons starting at $45. Get more info here or wholesale@tilitnyc.com.
2. Embroidery or Screen Printing: Have a sick logo you want your guests to remember? We can add embroidery or screen printing to any of our items in 5-7 business days.
3. Workwear from Head to Toe: Want to go all in on a custom look? Our design team will work with you to make your uniform dreams come to life through design consultations, mood boards, renderings and garment production.
]]>1. Swaggy chef aprons for service! Because an apron is really just a cape worn backwards. Did you know we give hospitality industry discounts on orders of 12+? So get with your crew for some massive savings. You can find out more on our wholesale page or email wholesale@tilitnyc.com.
Have someone who loves color? Check out our seafoam chef's apron.
2. A statement sock. We love Stance for their comfort and extensive collection. Grab a walked-in bundle if you want a Tilit set that is ready to go.
3. Upgrade your T Shirt. The Tilit Supply Henley combines the comfort of a white T with the functional details of our chef shirts. WIN WIN.
4. The oh so versatile bandana. Looks great as a back pocket accent in our best selling flex pants or as a head wrap.
5. Go for the onesie. For the ultimate in utilitarian uniforms look no further then the jumpsuit or overall.
6. Opt for a custom-curate bundle to take the guesswork out. View the Tilit On Brand Duo.
]]>When it comes to leasing restaurant space, most restauranteurs are keenly focused on where the business will operate. Afterall, there are three rules to retail, right? Location, location, location. This article examines what to look out for in between finding the perfect restaurant property and what happens before opening your doors. So the question is, what are the restaurant lease pitfalls to avoid?
The biggest mistake I see tenants make is what is not included in the negotiation prior to the lease being drawn up. The letter of intent is constructed typically by the listing agent, using the landlord’s template, and no tenant-favorable clauses will be volunteered by any self-respecting landlord. The perfect example of this is a renewal right, which is often agreed to by a landlord, but usually only after the tenant remembers to ask for it.
By default we are much better at critiquing and focusing on the words on the page, and we really require a letter of intent checklist to remember the items that are silent at the LOI stage.
It is always better to find out what is a yes or no at the very beginning of the negotiation.
Restaurant build outs are far more expensive than conventional lessees of space (most office space users essentially inherit second generation space and re-use offices constructed by previous occupants).
The dining area is expensive and so is the kitchen. The amount of the allowance (or the actual budget of the construction) is often worth more than a full year’s worth of rent – so the stakes are high.
I see too many tenant improvement allowance clauses that are poorly written. The most common culprits are:
- It does not cover the full amount required – this means you must be very diligent in determining what your exact costs are and figure out how you are going to finance the balance of the funds required.
- The amount gets scaled back between the LOI stage and the lease. For example, if the negotiated rental rate is $25 per square foot and the allowance is $40,000, but then the allowance is scaled back to $30,000 by the lease stage, then the rental rate should also be reduced. You are paying back the allowance (a loan), and this was factored into your $25 rental rate. So if the landlord decreases the allowance, you should also get relief on the rental rate.
For a complete guide on how to handle the TI allowance, click here.
In my experience, 75% of commercial leases have personal guarantees. In some cases, the landlord will also attempt to put the spouse of the business owner as a guarantor as well.
I always advise to completely remove the guarantee, but sometimes that will be a deal-breaker for the landlord. So here are the concessions that you can play around with:
- Increasing the deposit (in many cases increasing it from 2 months to 6 months can get the job done) – I would recommend that those extra months of deposit be applied to rent within the first year so the funds get put to use and do not just sit in the landlord’s bank account.
- Reducing incentives like free rent and the tenant improvement allowance.
- Increasing the rental rate either throughout the term or for a probationary period.
The personal guarantee should always have an expiry date on it that is sooner than the expiry of the lease. At some stage you should have earned enough goodwill and made the landlord “whole”. If you sign a lease for 5 years, pay rent for four years and default on the lease, the landlord is still better off than not having leased the space to you. With a favorable personal guarantee clause that had an expiry that was on the first or second anniversary of the lease, you would not be personally liable for that last year of rent in this case. Follow up reading: How to Modify a Personal Guarantee.
In the case of a unit that is part of a larger complex (malls, shopping centers, office properties), look for the number 95% in the operating cost clause.
There likely is some confusing language that states that the landlord has the right to gross up the operating costs as if the building is 100% if it is only 95% occupied.
What this means is that if the property is 100% occupied and a tenant who has 5% of the property vacates, then that tenant’s share of operating costs gets spread among the remaining 95% of tenants.
This is found in about 15% of leases. Most landlords absorb the 5% and this is how it should be done. This clause is simply a landlord trick to save 5%.
Are you confident that if the landlord replaces the roof, HVAC units or resurfaces the parking lot that you will not receive a big bill? Most leases are silent on these capital costs, which should be amortized over their useful lives (if a roof is going to last 15 years, that cost should be spread out over 15 years).
Being silent on the treatment of these costs allows the landlord to treat them as they should be, or to try to charge them in one year (which has been the source of many a lawsuit).
Be sure that your lease specifically lists examples of capital costs (HVAC, roof, and parking lots are the main ones), and that those costs will be amortized over their useful lives, in accordance with generally accepted accounting principles.
Getting out of lease can be just as important as getting in. In the case of assignment of a lease, that is typically when you are ready to sell your restaurant. Some clauses can be so onerous that it makes it incredibly difficult to assign your lease to the buyer of your business, which can thwart the sale of business. An example of this is that the purchaser must have a net worth at least equal to yours. What if you have a high net worth and it is unrealistic? The net worth requirement should only have to be enough to satisfy the requirements of the lease. Some landlords also want to participate in the upside of the sale, having a commission built in for them on the sale price.
On the subletting side, most sublet approvals have many conditions attached such as not being able to sublet if:
The prospect is another tenant in the complex
The rent is higher than what you are paying
The rent is lower than what you are paying
The landlord has available space for lease
The landlord has negotiated with the prospect in the past six months
Many leases do not have any of these restrictions. If you have all of these restrictions it effectively negates your sublet right entirely.
More on assignment vs subletting here.
While a future tenant could re-use much of your leasehold improvements, there likely will be enough changes that a landlord would want the liberty to have you restore and demolish your space so the next tenant can start from scratch. The problem is that this is typically a $5 - $10 per square foot cost (and some landlords will send you an invoice for this and not necessary follow through with the work).
When you are at the negotiation stage and have leverage, it is wise to ensure that your LOI specifically states that you will not have the obligation to restore the premises at the expiry of the lease and the landlord will accept the premises in an as-is condition at that time.
Jeff Howell has 20 years experience in commercial leasing and is one of the founders of Lease Ref, an online commercial lease review service for small business owners, including restauranteurs.
]]>Whether you plan to open another location for your already successful restaurant or you’re opening an entirely new restaurant, you want to make sure this new beginning starts off with a bang. When hosting a restaurant grand opening, check out these ideas that will delight and excite all your customers. Guests will remember your restaurant for a long time and it will quickly become the talk of the town.
Flyers are great, but when you plan your high-end restaurant grand opening, you might want to go a bit bigger. When planning your marketing strategy, consider developing a VIP list or inviting celebrities. This star power will draw in many customers, and the celebrities may even advertise your restaurant across their personal social media accounts, which allows your restaurant to reach a wider audience. One restaurant in San Luis Obispo invited former Chicago Bears player Prince Amukamara to be part of their grand opening festivities, exciting guests and drawing customers from far and wide.
You want to design your grand opening in a way that flows well with the overall aesthetic of your restaurant and company. From lighting to uniforms, even the smallest design detail plays a big part in the overall customer experience. In addition to ensuring that everything is clean and polished, you also want your restaurant to stand out and show a unique personality. A great way to stand out from other restaurants is to outfit your staff in cool restaurant uniforms. The traditional chef’s uniform, for instance, was designed by Marie-Antoine Careme in 1822, but that style has become somewhat outdated and says little about your restaurant’s personal style. Colorful, modern restaurant uniforms will set your restaurant apart from the competition and will stand out in press photos and social media posts.
The best part of a well-designed grand opening is that many of the design elements used can become permanent décor. This way, guests can relive the splendor of your grand opening every day.
Your restaurant grand opening should be exactly that—grand. Of course, the food and ambiance should be the main draw for your restaurant, but take it to the next level and add some entertainment. Live music by local musicians, for instance, will create a big buzz around your grand opening and help you forge a connection with your community. For a more reserved form of entertainment, consider pairing with a local charity and hosting a speech by a member of that organization. Guests will appreciate your efforts to give back to the community and will gladly make donations toward both the organization and your restaurant.
Word-of-mouth is an extremely effective marketing tool, but when hosting a restaurant grand opening, you may want to take a more proactive press strategy. As you develop the guest list, be sure to invite members of the local press. Inviting reporters from television, radio, local newspapers, and magazines will ensure that your grand opening is shared across all media channels and it reaches a wider audience. Additionally, be sure to invite photographers from these press companies. Pictures are worth a thousand words, and the photos of your spectacular grand opening event will entice customers to visit again in the future. Your staff will be photographed often throughout the grand opening, so be sure they are outfitted in custom restaurant uniforms embroidered with your restaurant logo so your brand is easily recognized in all the press photos.
]]>A restaurant should run like a well-oiled machine, from the front of the house to the kitchen. With the hustle and bustle of the dinner rush, however, staff can start to experience burnout and may become less motivated to give it their all. There are many factors that cause team members to feel unmotivated, but these seven tips for effectively inspiring your team will help encourage your staff to work hard each day.
The best way to ensure your staff feels confident in their job performance is to thoroughly train all employees. 52% of restaurant employees report they have performed a job they were not trained for, which could cause uncertainty in their skills. Bolster your team’s confidence by thoroughly training all employees and creating a safe learning environment. Encourage your staff to ask questions and let them know it’s okay to make mistakes. With an increased confidence in their abilities, employees will work harder and be more inspired to do exceptional work.
When employees feel stuck in their jobs, they’re more likely to quit in pursuit of opportunities that allow them to grow more. Establishing concrete paths for career advancement will show your staff that you care about helping them develop their skills and move their careers forward. Take time to sit down with each team member to discuss their career goals and the ways you can help them achieve those aspirations. Employees become more motivated and work harder when they have a set goal to strive toward, and you will see a great improvement in overall work performance.
It’s easy to talk the talk, but managers who want to inspire their team also need to walk the walk. Team members take instruction from their supervisors, so be sure to act as a good role model. When managers take excessive breaks, for example, employees may think it’s okay for them to put minimal effort into their work as well. When a manager conducts themselves with an air of professionalism, team members will follow suit. Additionally, a dedicated and highly motivated manager will inspire employees to work harder toward their own goals.
It may seem like a no-brainer, but the best way to understand what motivates your team is to simply ask them. Foster a work environment where employees feel comfortable speaking openly and can give honest feedback. You’ll get to the root of any issues more quickly and you can then work together to find a solution that is beneficial to all parties. Set regular one-on-one meetings with all employees where they can speak openly about what inspires them and explain what you can do to help them stay motivated. Encouraging feedback will show employees that you value their opinions and are dedicated to making concrete changes that benefit the whole team.
In larger organizations, it’s easy for employees to feel lost or insignificant. Setting goals as a team will remind staff members they’re a part of something bigger and they each play a crucial role in the success of your restaurant. Group goals are a great inspirational tool that will encourage the entire team to work harder. You should also help employees set individual goals. Everyone is motivated by something different and everyone has their own career aspirations. Routinely check in with employees to see what progress has been made toward their goals and what support you can offer in their journey. Don’t forget to celebrate your employees when they reach group and individual achievements.
If you or your employees have trouble setting goals, follow the process for SMART goals to make certain your benchmarks are realistic. SMART stands for specific, measurable, attainable, relevant, and time-bound. Start with a specific skill you want to improve or a monetary goal you want to reach. Your goals should also be measurable, so you can more accurately track your progress. Additionally, you should work to set goals that are attainable and relevant to your work within the company. Your ambitions should be a bit challenging, as this will encourage you to work even harder, but they should still be achievable. Finally, set a time frame in which you will accomplish these goals. A set deadline will hold you accountable and ensure that you reach them in a timely fashion, which allows you to move forward and set even bigger goals.
Even team members who prefer to stay out of the spotlight appreciate acknowledgement for a job well done. It can be as simple as sending out an email commending their dedication, or you can organize a staff meeting to celebrate team accomplishments. Recognition of even the smallest achievements shows your team that you value all their hard work and you will encourage employees to keep striving toward greatness. Take note of those who routinely go above and beyond as well and be sure to recognize them appropriately.
Above all else, the best tip to effectively inspire your team is to make work an enjoyable place to come to. When employees are excited to come to work and they enjoy the work they do, they’re more likely to work harder and more efficiently. According to a 2011 study conducted at the University of Illinois, breaks during the workday can help increase productivity and motivation, so why not take a few breaks throughout the day to have some fun? You can use these short breaks to play a quick game or simply get to know your staff on a more personal level. These interactions may seem inconsequential, but they’ll illustrate to your staff that your care for them extends beyond their job title. You can also create a more enjoyable work environment by encouraging employees to personalize their work space. Perhaps you can even help change things up by switching to a more trendy restaurant uniform and allow workers to express a bit of their personal style.
At one point or another, everyone gets bogged down by the constant grind of work. Employees begin to feel unmotivated and put less effort into their work. If you start to notice that your team is uninspired to do exceptional work, it’s important to take a step back and assess the ways you can help get them back on track. If you meet with team members individually and actively work to motive them, then your restaurant will work like an efficient machine again in no time.
]]>Now that you’ve finalized the menu and have hired the staff, it’s time to start planning the finer details of your restaurant’s grand opening. When it comes to opening a restaurant, new uniforms are a great way to stand out and solidify your brand identity. These four tips for choosing a restaurant uniform will help you find the right look that is equal parts fashionable and functional.
All restaurateurs know that even the tiniest details can have a big impact on the overall image of their restaurant. Restaurant uniforms are no exception, as they can play an important part in your business’ branding. To make the most of this opportunity, consider investing in custom uniforms decorated with your restaurant’s name and logo. However, for a subtle, modern restaurant uniform that still complements your desired aesthetic, choose garments that correlate with your restaurant’s design scheme. Coordinating uniforms across all restaurant positions, from the front of the house to the back of the kitchen, will give your restaurant a more cohesive and professional look.
In addition to looking polished and professional, you also want your restaurant uniform to be functional. When staff members feel comfortable in their uniforms, they’ll work more efficiently and have an overall positive attitude. Restaurant kitchens can get very hot very quickly, so you’ll want to choose a uniform that is lightweight and breathable. It may also be in your best interest to choose attire that absorbs sweat—avoid materials such as nylon as it clings to the body and offers little ventilation. Additionally, you should look for uniforms that boast mobility. Short-sleeved chefs coats and shirts are less restrictive and are a simple way to keep staff cool and comfortable when cooking.
Another subtle detail that can make a big difference when choosing restaurant uniforms is color. Color psychology has played a large part in marketing strategies for many years. In fact, a 2006 study by Satyendra Singh found “that managers can use colors to increase or decrease appetite, enhance mood, calm down customers, and, reduce perception of waiting time.” The theory of color psychology states that bright colors, such as yellow and orange, will draw in customers and evoke feelings of warmth and friendliness. Similarly, individuals typically associate cooler colors, such as green, with health. Furthermore, the color red encourages appetite, making it a great choice for your restaurant uniforms.
Our final tip for choosing a restaurant uniform is to take stains into consideration. Spills are inevitable when cooking, even in professional kitchens staffed with highly skilled chefs. To maintain a professional appearance, consider choosing a restaurant uniform in a darker color, such as black or navy blue, as they’re better at hiding stains. Moreover, pick uniforms with an easy to clean material to ensure this doesn’t become a perpetual issue.
Due to the inevitability of spills, it may also be beneficial to purchase several uniforms. Before you designate this responsibility to the employees, consider purchasing versatile uniforms in bulk. Although many employees report having to pay for their own uniform, ordering in bulk will save your business and your staff money over time.
]]>The restaurant industry is projected to rake in $863 billion in sales in 2019, and as a restauranteur, you don’t want to lose out on your share of that. However, you don’t have to do major renovations or completely revamp your restaurant’s image to turn a big profit this year. Instead, follow these three tips for improving your restaurant menu to give your establishment a subtle facelift that will lead to major profits.
The menu is as much a part of your restaurant’s ambiance as the lighting and table settings. Matching your menu’s colors and aesthetic to the restaurant’s atmosphere is a great, yet subtle, way to appear polished and professional. If you want to convey a casual atmosphere to your diners, consider styling your menu with bright colors or a fun font. For a more sophisticated look, try designing your menu with neutral colors or earth tones. If you want to go a step further and really wow your diners, consider coordinating all the design aspects of your restaurant, from the menus to the tablecloths to the custom chef aprons, for a more cohesive look that will appear polished and high-class.
Deciding on what to eat can be the biggest challenge for many diners, and the difficulty of this decision is only amplified when a menu is too long and overly elaborate. When a menu offers too many options, diners can become overwhelmed, and they may revert to ordering something they’ve had before instead of trying one of your more unique dishes. Limit your menu to the special dishes that your restaurant does best, and you’ll see a higher profit.
Once you’ve pared down your selections, make sure to reorganize the menu and place your best items at the top. This may seem straightforward, but it’s one of the best tips for improving your restaurant menu and increasing profits. When someone looks at a menu, they usually scan the top middle of the menu first, then the top right and left corners. Place your high-margin items in these locations to increase the probability of their purchase. Additionally, be sure to organize your menu according to specific categories, such as seafood or sandwiches, so that diners can spend less time browsing the menu and more time enjoying your delicious dishes.
]]>It's that time of the year again where we make room for new and exciting goods by clearing out the shelves. We'll have some amazing deals on first quality aprons, bartender bags, workshirts, chef jackets and more. We only run a sale twice a year so don't miss out!
This sale will not be online so you must visit our store, send your friend or tell a relative to scoop you some gear!
The sample sale will be held over two days:
319 Grand St. #2 (2nd Floor)
New York, NY 10002
*Men's Medium ONLY
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When working on new concepts and designs, we always make sure keep the user in mind. This is why we teamed up with Eamon Rockey to make our very first Bartender's Bag. As a sprits professional and founder of Rockey's, Eamon understood what it would take to build the perfect bag for all bartending needs.
And not only does he know how to build the perfect bartending bag, he also knows what you need to have IN that bag. So we had Eamon share his ten must-have tools to have stocked in your bag at all times. We'll let him take it away....
Cutting boards are often an afterthought when packing for an off-site event, but once prep begins, it definitely pays to have the right one for the job. This lightweight, durable board is just the right size to slip into the back of the Bartender Bag, won't stain and doesn't slip around.
The number of times I've packed meticulously and carefully to prepare cocktails in a popup bar, forgotten to pack an ice scoop, and had to improvise by using a tin or plastic cup… A strong, simple, and compact ice scoop like this puts an end to that predicament.
In addition to it's clean and sturdy design, this juicer has a leg up on the competition in that its dimensions allow it to tackle almost any kind of citrus, when properly trimmed.
Designed by a bartender, for bartenders, this knife holds its edge and fits neatly into the Bartender Bag's smaller compartment front zip pocket for safe storage and easy access.
This strainer fits an entire shaken cocktail and is the exact right mesh weave to catch pesky ice particals, while letting finer bubbles and foam flow freely, and the flat patch at the bottom of the cone speeds up the straining process.
Tight coil, single-piece construction, classic spoon design, and cherry-seeking trident. What else could you want in an all-purpose barspoon?
The Yarai mixing glass has become synonymous with durability and style in virtually every professional bar. Single piece, seamless, construction reduces splitting and adds to the elegant design.
Holding the perfect volume of liquid and ice for a delicious old-school sour, these tins unlock just as well as they seal. State of the art simplicity, and classic design.
Whether you've graduated to the metric system, or held fast to western standard measurement, the tall and handsome design of Japanese jiggers ensures you stick to precise specs, and don't sacrifice speed.
Oftentimes, funnels are the bottleneck in an otherwise efficient production process. A washable, collapsable funnel keeps you bottling your syrups, batches, and infusions efficiently; it is crucial to pick a funnel that has an external air channel along the outside of the spout!
]]>We rounded up four chef coat styles that would make great additions to your chef coat rotation. With different fits, fabrics, and specs, each of these coats brings something unique to the table. Check 'em out!
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So it goes without saying that some of our most creative gear are our patterned workshirts! Check out some of our favorite patterned workshirts that are available on-site right now!
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THE FLIGHT COAT:
The bomber jacket is a staple in early spring. Check out our rendition of the iconic bomber style with our Flight Coat.
THE WORKER COAT:
Swap out your heavy winter jacket for our lightweight Worker Coat, especially designed for that spring/fall weather!
THE JUMPSUIT:
The ultimate uniform for inside and outside the kitchen.
THE RECYCLED WORK APRON:
Since we're talking about the changing seasons and weather, check out our Recycled Work Apron, made with custom fabric using recycled hemp and cotton!
PIN DOT CHEF SHIRT:
Our classic chef shirt in a pin dot fabric, the Pin Dot Chef Shirt is perfect for a casual night out with friends or a day in the kitchen! Looking for a sustainable option? Check out this chef shirt.
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Where: 27 Prince St A, New York, NY
Where: 22 Orchard Street, New York, NY
Where:
919 Fulton Street, Brooklyn NY
35 Downing Street, New York NY
Where: 187 Mulberry St, New York, NY
Where: 823 Meridian St, Nashville, TN
Where: 800 S 4th St, Louisville, KY
Where: 261 Moore St, Brooklyn, NY
641 N Highland Ave, Los Angeles, CA
Where: 63 Clinton St, New York, NY
Where: 175 Orchard St, New York, NY
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We all know that time's ticking on holiday shopping, so we decided to offer some staff insight on our favorite go-to products! Here are our quick picks for the holidays.
Alex
Role at Tilit: Founder
Go-to Tilit product currently: "The Flight Coat"
Why: "It has the same great functionality as our regular chef coats, but with unique and stylish bomber-inspired fit!"
Our Flight Coat is inspired the iconic bomber jacket, with a single breasted design.
Jenny
Role at Tilit: Founder
Go-to Tilit product currently: "The Jumpsuit!"
Why: "It's the ultimate uniform!"
Versatility is the name of the game- the jumpsuit is perfect for the chef in the kitchen or the server in the front of house.
Victor
Role at Tilit: In-house Customization
Go-to Tilit product currently: "Sunday Pants for sure."
Why: "They're comfortable and stylish at the same time. Great for any situation."
Chef pants so comfy you'll want to wear them on your day off!
Yige
Role at Tilit: Customer Care
Go-to Tilit product currently: "I've been really feeling the Salt and Pepper Apron recently."
Why: "I like the color scheme, and it goes with anything! It's chic and trendy yet super minimalistic which I love."
Washable, waxed cotton chef apron. Need we say more?
Come on by to 319 Grand St. to shop these staff picks! We're open from 10am-6pm, Monday through Friday.
And happy holidays from the Tilit Team!
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Tilit is proud to announce that the October 29th launch of our new Bartender Bag at Las' Lap Restaurant was a success! While testing out our new bartender bag with the team at The Broken Shaker Cocktail Bar, Tilit picked up a new recipe from bartender extraordinaire, Amanda Patnik. Here, she shares her favorite OG Broken Shaker Recipe: The Cocoa Puff Old Fashioned. And yes, as in cocoa puffs the cereal!
RECIPE
Many Thanks to Amanda Patnik and the Broken Shaker Bar! Try out this recipe for yourself, or head over to the Freehand Hotel to see the other cocktails that are waiting for you. And don't forget to let your favorite bartender know about the famed Tilit Bartender Bag-available online now!
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Catamaran Recipe:
- 1.5 oz Bimini Gin
- .5 oz Perry’s Tot Navy Strength Gin
- 1 oz Don’s Mix (2:1 fresh grapefruit juice to cinnamon syrup)
- .5 oz fresh lemon juice
- .5 oz Aperol
- .5 oz Coco Lopez.
Add all ingredients to a cocktail tin, briefly shake, and pour over crushed ice. Finally, garnish with grated cinnamon and an orchid.
Why did choose to make this specific cocktail? Any special reason behind it?
After the Catamaran, Sam Johnson prepared the 'False Summit' cocktail!
False Summit Recipe:
-1.5 oz Tyrconnell Irish Whiskey
-0.5 oz Navazos Palazzi Olorosso Rum
-2 tsp Gonzales Byass Pedro Ximenez Sherry
-1 tsp Tempus Fugit Creme de Banana
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In the upcoming two months, we'll be partnering with some awesome brands to open some fun pop-up shops across the country. We'll be tackling the East coast, west coast, and even going down south! If you're in the area, make sure to come by to see an awesome collection of must-have culinary gear (plus drinks and snacks!).
Next stop... Nashville!
Pop-up will be located at Coutelier. Come on by for a fun happy hour !!
Location: 933 Woodland St. STE C, Nashville, TN 37206
Hours: 2-7pm with drinks and food from 5-7pm
Collaborators: Coutelier, Henrietta Red, Ranger Stitch
From there, we head to Coutelier's second location in New Orleans,where there'll be another happy hour event!
Location: 8239 Oak St, New Orleans, LA 70118
Hours: 2-7pm with drinks and food from 5-7pm
Collaborators: Coutelier, Turkey & The Wolf, Dressed New Orleans
After we take over the South, we head West!
First stop in the West Coast is Los Angeles. Pop-up shop will be at Now Serving LA, where we'll be teaming up with Keep and Town Cutler!
Location: Far East Plaza, 727 N. Broadway, Unit 133, Los Angeles, CA 90012
Hours: 11-7pm with drinks and food from 5-7pm
Collaborators: Keep, Now Serving LA, Cafe Birdie LA, Highland Park Brewery
Done and Done! Thanks New York for your support!
First stop is no surprise... NYC!
Location: 198 Allen St.
Hours:
11/16: Noon - 8pm
11/17: 10am - 8pm
11/18: 10am - 6pm
11/19: 10am - 3pm
Collaborators: Jono Pandolfi, The Field Company, Chelsea Miller Knives
Can you give me a brief rundown of your "average" work day? (I know you probably don't have a normal work day, but as best as you can!)
Typical workday includes checking in with all my teams about their day – prep team, butchers, pasta makers, purchasing manager, the AM sous chef as well as the cooks and managing any issues there. Then I oversee lunch service including checking cooks mise en place and helping the cooks put out food for service. If lunch is running smoothly I can use that time to either work though new dishes or help the other sous chefs with dinner prep projects. Between services I try to get a few “out of kitchen” things accomplished like scheduling the BOH, one on one reviews with cooks, checking in with my people and operations manager about any issues with staff and recruiting/hiring, or having meetings with Carmen or the General manager. I lead an all BOH staff meeting every day before dinner service about what we need to work on as a team/things to know/the upcoming service etc. Then I either expedite dinner service or cook online with the cooks. In one sentence I oversee the day to day operations of the kitchen..
How would you describe your personal style? How does your work play into that?
Totally relaxed style. I work a lot and am in chef whites most of day/week so my personal style is easy and chill. T-shirt, jeans and chucks on a normal day. I more or less am just wearing regular clothes for commuting so I like to be comfy.
One word you'd use to describe why you do what you do? You're more than welcome to explain why you chose the word, or just let it ride!
Challenging. There’s never a dull moment or any day where there’s not something that needs to be worked on/improved/changed etc. It keeps me interested, excited, and engaged.
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Can you give me a brief rundown of your "average" work day? (I know you probably don't have a normal work day, but as best as you can!)
Kris: I spend the first couple hours of my work day on my computer, corresponding with our managers, reading, doing interviews like this one, etc. Then I usually cruise into the Venice spot. It’s the newest and needs the most love right now. I check in with the prep cooks, meet with my sous chef, work on specials, chat about new hires. Then I’ll usually coordinate with our property manager on maintenance items (fixing stuff, building stuff, etc…). I usually stay through service at one restaurant, although once in a blue moon, I’ll hit all 3 restaurants in 1 night. I’ve heard chefs with multiple restaurants say that it’s best for them to just stick to one restaurant per day, but I don’t agree. I like seeing how the different spots are operating. When I check in, I’m mostly watching how the cooks are working, tasting the dishes, coaching.
Sarah: Each day is a little bit different. But, every morning I wake up and answer emails and research wines. I take it slow in the morning with our dog, and if I can squeeze in a workout I feel super accomplished and it sets the tone for the rest of the day. I typically have meetings with managers or wine tastings during the day, then split the dinner service between two of the three spots. The West Hollywood and Silver Lake locations have been around for 8 and 4 years respectively, and it means a lot to those regulars to have a familiar face. The Venice location is new, and while we have an amazing team, it’s important to make sure we’ve fine tuned everything to our liking. That being said, I make my own schedule! If I need a “personal day” I’ll get a facial, get a manicure, and have a long lunch at Destroyer. But, those days don’t come along as frequently as I’d like!
How would you describe your personal style?
Kris: Jeremiah from Wildair / Contra claims that I dress like a tournament poker player, so I’ll go with that. I take it as a compliment.
Sarah: I very rarely buy something that’s not practical to working in a restaurant. My uniform is jeans, t-shirt, boots (I have six, yes six, of the same pair of Saint Laurent boots — all with non-slip grips!) and a blazer. I’m all about accessories dressing up a casual outfit. Currently, I’m wearing a lot of gold jewelry I got at the Slauson swap meet. I would look out of place in a dress and heels at Night + Market — I don’t want the guest to be intimidated by me! Plus, I spend quite of bit of time in the car, and need to stay comfortable!
How does your work play into that?
Kris: Anytime I’m logging major kitchen hours (like with the opening of Sahm, when I was in daily til 3am), I start dressing more like a janitor or custodial services provider—gray chinos, white t, black leather shoes. That’s because I’m scrubbing, cleaning, getting wet, etc.
Sarah: I sort of answered this already, but I wear clothes that I can be dirty in (move cases of wine, wash dishes, build shelves) if I need to be. I hardly wear dresses to the restaurant because of this! I do love a good jumpsuit, especially in the heat of summer. On its own, it’s casual. But, with a blazer and boots, you’re all of a sudden the maître d who knows all the ingredients in the Crispy Rice and someone who has kick-ass style.
One word you'd use to describe why you do what you do? You're more than welcome to explain why you chose the word, or just let it ride!
Kris: Fulfillment. Or Impact. They sort of go hand in hand for me.
Sarah: Love. I fell in love with Kris first, and then I fell in love with Night + Market. I had zero experience in restaurants before meeting Kris, and the only reason I work with him is because he had this brilliant idea, but needed help executing it. It started with me being the host, then the bartender, then a manager… I learned everything on the job! I made plenty of mistakes along the way, but now I am in a place where I delegate to others, and feel comfortable doing so because I have been there. Now that we have hired wonderful hosts, bartenders and managers, I can step back and help Kris focus on the bigger picture.
]]>Can you give me a brief rundown of your "average" work day? (I know you probably don't have a normal work day, but as best as you can!).
You're totally right about me not having a typical work day. That's actually what I love most about what I do as an entrepreneur in a creative, human focused industry. No two days are alike, and I thrive off of a lack of routine.
But if you're going to twist my arm...When I first wake up, I try to savor those pure moments of relaxation and quiet, spending some quality time with my husband and two dogs - Charlie and Teddy - both cockapoos and the loves of my life. Once we are all setting the day on a positive intention together, I take a few minutes on my phone to check emails, respond to anything urgent that I can do right away, and then browse instagram making sure all is right in the west~bourne world, plus get some visual inspiration to kick off the morning.
I like to get to the restaurant to share in "mindful minutes", a pre-shift gathering where team members give props to one another, talk about progress we can make as individuals and as a team, and share possibilities for the day ahead or on a larger scale for west~bourne and then do a meditative exercise. It gets us all synced up and ready to take on whatever comes our way. I love having my morning coffee at west~bourne because I’m addicted to Counter Culture Coffee, our amazing partners, and jump into check in meetings with team members, strategy meetings with our management team, calls with existing partners and vendors, and meetings for potential partnerships and new business opportunities. If I can, I try to stay at west~bourne through the early lunch rush to make sure I can connect with our regulars and chat with newcomers, plus provide some operational support if needed.
I usually take later lunch meetings, which I think of as pop-up time, where I can get together with folks often outside of my west~bourne world, whether it’s with an interesting company I may invest in, a potential client or catch up with my partners in our consulting company, Pound for Pound Consulting, or a planning and strategy session with my partners in TechTable, a hospitality and technology platform. I like to multitask by using meals as a time to gather and collaborate, brainstorming ideas or moving a project forward.
I'll head back to west~bourne in the early evening to check in on the team, spend time with managers recapping and planning ahead, and catching up with more of our amazing guests and neighbors. Every restaurant has a flow and a life of its own and I love getting to bump into and hang out with different people in our community through the day. I'll also tackle bigger projects at this time of day if need be. After a day of running around, I focus better at the end rather than the beginning.
I often pop into an event or stop by an industry gathering before heading off to a later dinner ~ I’ve always been a night owl, for better or worse. Whether it's with my husband, my parents and brother who visit frequently from Los Angeles, visitors in town, or local friends, I'm always looking for the next adventure and getting to hang out with people I love. It’s absolutely where I get my energy from. I can't turn my business development brain off ever and love exploring new neighborhoods and restaurants to keep my mind fresh and inspired. I also get energized and unwind by being out and about and connecting with others… so, two birds with one stone. Then it’s off to home where I'll catch up on all my emails and finish any administrative work I’ve been pushing off through the day. Finally, I always make room to wind down with some television, listening to records, or reading a book… relaxed to then start the crazy fun ride all over again the next morning.
How would you describe your personal style?
I am a tomboy at heart, raised by brothers, but I love forward thinking fashion and off the beaten path street style. I covet a mix of masculine and feminine and lean towards eclectic, one of a kind pieces layered into high-low staples. I’m a hunter and collector to the core, so there’s nothing I crave more than trying to find a limited edition or vintage anything… things no one else is likely to have. By the same token, I invest in my wardrobe and so those are the items I cherish the most and keep wearing throughout the years, rather than being trend-focused. I still wear overalls I’ve had since high school for example. I also aim to pick an outfit that will carry me through day to night, no matter what I’m doing, so I try to edit with some level of a practical eye to adapt to where I’m going that day.
How does your work play into that?
I never met a onesie I didn’t want to own… and even stop random people on the street to ask where they got their jumpsuit or romper from. No shame. I love wearing them to work and pairing them with great accessories -- a contrasting hat, statement jewelry, or new kicks -- so that, just like west~bourne, I can make a smooth transition from day to night. Plus, I just really only have to pick one thing to wear, which makes life simpler. Being in a one piece also gives me the mobility to move around the restaurant, jump in and help a team member out, or cover the line if need be. It hits that high-low note I mentioned above and is functional while being stylish. It feels polished but casual at the same time, appropriate for just about any engagement. And there’s no better outfit to go out in than a jumpsuit in heels, so while I have to be somewhat practical during the day, I often try to think ahead and pack evening shoes in my backpack, just in case… for later.
One word you'd use to describe why you do what you do? You're more than welcome to explain why you chose the word, or just let it ride!
Community. west~bourne is committed to neighbor~hood hospitality 〰 cooking for and giving back to our community. And, it’s all about being full circle. We hire people who are passionate about taking care of others and nurturing our environment, we then empower and support them in all they do inside and outside of the restaurant, they then pay that forward to creating memorable experiences for our guests, our guests in turn thoughtfully support us, and then we use a percentage of revenue to support hospitality training for youth in our neighborhood with The Robin Hood Foundation and The Door where we hire many of our team members from.
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