In the High Tech Kitchen With Bob Chinn (2/4)

I attend trade shows, read a lot and listen. For example, my daughter Marilyn and my Director of Operations Deno Roumanidakis will be joining me at this month’s National Restaurant Association Restaurant Hotel-Motel Show in Chicago. I drive my daughter insane, because at trade shows it is MY turn to shop! What will you be setting your sights on this year? A new bar area liquor dispensing system. Right now we have one that services 32 brands in the basement; served by a gun, 2 on each of the bars (we have two bars and a service area bar). 15 years ago, when we first installed the system the staff could not get used to it. Now that it’s older and due to be refreshed, they can’t think of a better way to serve. This system is a “must-have,” it can even measure capacity by the glass and can be quickly calibrated to measure out as much or as little as called for. Deno Roumanidakis ,who has been with Bob Chinn’s operation for the past 15 years (13 1/2 as Executive Chef before being named Director of Operations) joins us in the conversation: (Deno) We will be looking this year for a new liquor dispensing systems, but also need to upgrade our computer system. This year’s additional investments will be in installing a state of the art sound system, creating five different sound zones within the restaurant, and changing all the light bulbs (there are 400 of them) -screwing in new ones that have 30,000 kilowatt hours replacing the present ones which only have 6 kilowatt hours. Yes, even light bulbs have undergone technological advances! What high tech systems have you incorporated to make your operation sage and secure? (Bob) I invested in a Las Vegas type security system, which continually canvasses the restaurant area. It is digitally recorded with replay, and has a swivel system that enables the monitor to focus on particular areas. Our computerized lock system lets you input who can get into certain doors and also between certain hours. It lets you know who opens what door at any time and whose key is trying to unlock unauthorized doors. I now use a Biometrics’ thumb print system to ensure staff attendance, after it was discovered that certain wait staff employees were signing time sheets for other non-working employees. Some time ago I figured out that employees would throw fresh produce and other items in the garbage, and then offer to take the garbage out, whereupon they would retrieve their goods. I now have a dumpster is 10-15’ long, locked inside the building, and compacts the waste at the touch of a button. At that point the garbage is taken away. How have you harnessed the power of the Internet? (Deno) Our website is very customer friendly. Visitors to our site can find out the specials, some Bob Chinn restaurant trivia, and feel like they know us very well. One of our best features is our online survey, where people can honestly tell us how we’re doing. I am happy to say that the vast majority are happy! But, we want to hear from those that may not feel that they received good service, as that is how we can improve. Have you ever invested in a technology that just didn’t work out? Why? (Bob) I purchased a hand held computer some time ago, but the product’s capacity just did not grow with the company – I actually outgrew the technology faster than it could keep up! If you had to choose the technology that you use that you are most proud of, what would it be?