Why Making Great Food Matters

We often say that culinary school is about more than learning how to cook great food. And it is. But cooking great food is the core of what it means to be an excellent chef.

When you’re pursuing a career in the foodservice industry, the taste and quality of the food you serve will have a direct impact on your success as a chef and food business owner.

Why Making Great Food MattersGreat food will keep your guests coming back for seconds.

People love food, and when it’s great, they can’t get enough. When you serve great food, not only will you attract repeat customers, you’ll create new ones when they bring their friends. It’s no secret that social media is the most popular way to rave about a new favorite dish—think about how many photos of food your friends posted on Facebook or SnapChat this week—and when you serve food worth sharing, your guests will be promoting your business before you can clear their table.

Why Making Great Food MattersGreat food will increase your profit margins.

When you serve great food, you’ll also reduce the number of plates returning to your kitchen from unsatisfied customers. Minimizing food waste is an easy way to decrease your impact on the environment and increase your profit margins. If you want to learn more about other ways you can prevent food waste in your restaurant, food truck, or catering business, here is a valuable resource that can tell you more about how to do just that!

Why Making Great Food MattersGreat food will make up for subpar service.

Every food business has a bad night once in awhile and many times it’s out of your control—three servers call in sick, a party of 12 arrives without notice, half of your range burners are on the fritz, and morning inventory delayed prep. Typically, a long wait time means unhappy guests; however, if the food you serve is great, you’re more likely to dodge a poor Google review. Guests are willing to overlook an occasion of subpar service if the food makes their inconvenience worth it.

Senior Executive Chef Mark McKinney, culinary educator at the UT Culinary & Catering Program, says that great food is the difference between a thriving and dying food business.

“Make sure your customer is happy and you’re putting out the best product you can. You have to have a product that there’s a demand for, and if you can turn it into your signature dish, you’re golden. Always remember, ‘You’re only as good as your last meal.’ We say it in the kitchen so often, it seems cliché sometimes, but it’s true.” – Chef Mark McKinney

If you want to learn how to cook great food and think culinary school is the way to go, our 12-week certificate course can teach you what you need to know and get you on your way to enjoying a successful career in the food industry or preparing your next mind-blowing dish at home.

Learn more about what our program has to offer (including instruction in food business and event management) by registering for a free information session online or by contacting Pam Quick at 865-974-3181.

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