As the summer season officially checks out and the weather is starting to cool off, restaurant managers and chefs say that diners are warming up to rich, decadent chocolate.

“It’s a fact that chocolate sells more in the cold months than in the warm months,” says celebrity chocolatier Jacques Torres of Jacques Torres Chocolate, based in New York. “Also, chocolate sells better in New York than in Florida or Los Angeles. People eat more chocolate when it is a bit cooler, and chocolate products like hot chocolate also sell better when it’s colder.”

For David Carmichael, executive chef of Gilt, the two-Michelin star restaurant in the Palace Hotel in New York, the cooling but not yet cold weather means it is time to start experimenting with the time-honored pairing of chocolate and ice cream with his trio of chocolate ice cream cones, which debuts this fall. For that dessert, his house-made mint chocolate chip, strawberry and s’mores swirl ice creams are served in three handmade dark chocolate ice cream cones.

Carmichael says the idea for the cones came to him because he already had cone-shaped molds in his shop, and he thought it was best to work with what he already had. To make the cones he chops tempered chocolate finely and slowly melts it until it is a liquid, being careful not to let it get too hot. Once the chocolate is melted he pours it into the molds, taps on them to get rid of bubbles and make sure they are even, then scrapes off the excess and lets them set before popping them open. Once they come out, he says, “You get this really beautiful, shiny, extra bitter 76-percent chocolate cone.”

The mint chocolate chip cone is a house-made mint ice cream served in an all-chocolate cone, which serves as the “chip.” The s’mores swirl ice cream is also served in a chocolate cone and topped with a bit of crispy pastry and chocolate crunch to add texture. The strawberry ice cream is served in a cone made of strudel and lined in the dark chocolate, which keeps the ice cream from melting out the bottom.

The trio is served on a plate with a circle of milk chocolate that Carmichael makes by putting the plate on a cake spinner. On the circle he places a bench made of milk chocolate that holds the cones. According to Carmichael, his customers always eat the bench with their dessert.

Gilt has a well-developed chocolate program and does a lot of retail chocolate business, Carmichael says. While strange-flavored chocolates come in and out of vogue, Carmichael says he tries to focus on executing his chocolates as well as possible, and doesn’t eschew the popular flavors like caramel, cinnamon and orange.

Everyone likes the feeling of being wanted. Show enthusiasm! Don’t appear to be what we in the business call a “shopper” or a “tire kicker”. The “What can you do for me?” approach to interviewing, even in this full-employment economy, gets you a quick exit to the front door. (Sometimes the back door, if you’re particularly offensive).

Always make certain that the company with which you are interviewing feels like they are your first choice, no matter what other companies are involved in your job search. Be certain you have researched their website, have recently eaten in their restaurant and can comment on how much you love their concept.

In the hospitality industry, the hiring manager is judging you on many levels. Your experience is important but as this is a service industry, your attitude and personality play a huge role in determining if there will be a job offer.

Often you will be asked to work “a day in the life” of a restaurant manager as part of the interview process. Be certain to pick up a broom and help, greet the customers, clean the trash off the parking lot and be friendly with the crew.

Attitude goes a very long way in the hospitality industry when the final candidate is selected for the position.

Check the Job Openings on our website for a complete listing of the 237 newest positions that became available this week.

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Corporate casual restaurant chains needs restaurant managers in Griffin, GA;  Albany, NY; Lakewood, NY; Trumbull, CT; Fayetteville, NC; Troy, OH and other locations. Check our jobs database for all openings.

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Large Florida state-wide casual dining chain needs managers throughout FL.

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Despite another jump in the national unemployment rate and conflicting economic indicators released last month, a new survey shows that consumers’ plans to spend at restaurants are only improving as confidence in the economy grows.   Looking out over the next 90 days, 16 percent of respondents said they planned to spend more on dining out, up from the 13 percent in May and just 8 percent in February who responded similarly. A reduced 33 percent of respondents said they planned to spend less on dining out during the next 90 days, down from 39 percent in May and 50 percent in February who answered that way.

“Confidence in the economy is improving, as those planning to spend more at restaurants cited better job security and less need to save money,” said the report from RBC restaurant securities analyst Larry Miller. “Value is driving consumers to eat out more, as are having less time to cook and an uptick in workers per household.”

Brands that stand to benefit, according to survey respondents, include Red Lobster, Chipotle, Olive Garden, Maggiano’s Little Italy and Panera Bread. Concepts that respondents said they would not frequent more often included Denny’s, Golden Corral and Morton’s, The Steakhouse.

“The increased value restaurants have been offering has not gone unnoticed; it’s the No. 1 incremental reason for eating out more,” Miller noted.

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This was a Breaking News story in Nations Restaurant News today.  It seems there are several news articles weekly now proclaiming the hospitality industry is on the rise. This is great for everybody as the hospitality industry is the largest employer in the country, second only to the Federal Government. As long as the restaurants are growing everyone benefits. This industry employs over 12 million people and it’s growth means job opportunities for many more. 

The growth of restaurant chains also means true career opportunities as it is one of the few industries I know of where someone can be promoted from a dishwasher, through the ranks to Area Supervisor with only a GED. It’s nice to find an industry where someone can have a real career opportunity based on skill and hard work.

This is truly one of the reasons I love recruiting in the hospitality industry. Every restaurant manager I talk to has a story of how they worked their way up through the ranks to their current position and are proud of their accomplishments.