With the new Michelin Guide out last month, here is a few insights from a former owner of one, when there were only 32 awarded throughout the country! Consultant Ian McAndrew owner of agency Chef Yes Chef talks to us about the guide.
Michelin and the way they work is difficult to know for certain because unless you are an inspector for them you will never know the inner secrets of the awards, but there are obvious things to be aware of when trying to attain one. To me the guiding principles of aiming for a star are:
Quality. Everything you do, everything you use, has to scream quality, the décor, table settings, the food, the crockery. Showcase your suppliers (but only if they are the best to be found), uniforms, bill folders, everything.
Consistency. Whatever you do today you have to do again tomorrow, exactly the same, no deviation, stick to your core principles rigidly. I don’t mean you can’t change the menu but the standard you have set for what you do today has to be the same or better tomorrow and the next day and the next day. You literally never know when an inspector is going to call.
Eye for detail. This is an area that is often so overlooked, those little things that you notice that others don’t, you have to be on top of your game every single day, no time off for good behaviour.
Service. An area I am complaining about continuously, service, it seems to have deteriorated so much over the years, but the top places really do get it right. There is a right way to do things, not a way to suit you, but the right way to do something, that is the only way.
Longevity. By this I mean staff mainly, high staff turnover does not give anyone confidence. Train your people, treat them well and they will do a good job for you. Customers like to see the same staff as they saw last time, so do inspectors, it gives the place a more permanent feel. The inspector needs to know you will still be there when the guide comes out and for a long time afterwards too.
Integrity. Stick to your principals and do not compromise.
Simplicity. To me this is important, do not over complicate your offering, do not give too much choice, or make it difficult to choose, offer one standard, do not try to be all things to all men.
Just remember, all of the above are onerous, if they weren’t then everyone would have a star. It is not meant to be easy