Liberty Foreman’s message
Chefs and restauranteurs are integral to our dining experiences, holding vital understandings of concepts such as flavor, ambiance, and customer service. Individuals who are looking to break into the ever evolving landscape of the restaurant industry look to these professionals as resources for how to propel one’s career and make a name for themselves despite fierce competition and various obstacles along the way.
Liberty Foreman is a successful chef, restauranteur, and entrepreneur who has built a strong career within the California restaurant scene. Through a collection of resources that break down the ins and outs of her space, she hopes to help others better understand the field, what is needed for success, as well as the various ways restaurant owners can improve processes for both diners and their workforces.
About Liberty Foreman
Liberty Foreman’s passion for food developed when she was a young girl living in California. From an early age, she had an interest in helping with her mother, father, and grandparents with cooking, and the process of crafting meals was a huge point of bonding for her family. Liberty eventually enrolled in culinary school and, afterwards, looked to work her way up in a diverse range of some of California’s most prolific restaurants.
After working in kitchens for several years, Liberty was presented with the opportunity to own her own establishment which, over time, grew to several. All of her restaurants have been well regarded for their innovative approach to flavor and presentation as well as their focus on high quality customer service and ambiance. Currently, Liberty works both as a restauranteur and consultant, regularly advising existing establishments on the many ways that they can improve experiences to benefit their staff and visitors.
Those who have worked with Liberty Foreman speak to how she has a keen eye for detail and has mastered crafting menus that prioritize fresh, Californian ingredients and maximized flavors. She is also well regarded as an employer who sees the value in investing into her workforce to help talented individuals achieve upward mobility within the industry. Notably, she provides access to mentorship opportunities, trainings, and hands-on approaches to ensuring that her employees are well supported in their restaurant careers. Visitors of Liberty Foreman’s California-based restaurants maintain that the menus she creates are fine tuned and feature several ingredients that highlight California’s access to fresh product.
Liberty Foreman’s Skills
Liberty Foreman believes that the skills that she has accumulated through her career in restaurants have been integral to her continued success within the industry. Below are a few of Liberty’s areas of expertise:
- Restaurant Management
- Menu Development
- Fine Dining
- Rustic Cuisine
- Customer Retention
- Customer Service
- Training
- Mentorship
- Consulting
- Operations
- Team Building
- Restaurant Administration
Liberty Foreman on What Diners Look for Most in Restaurants
Through Liberty Foreman’s experience as a chef, restauranteur, and restaurant consultant, she has explored the concept of what diners look for in eateries for several years. While the concept may seem simple at first glance, many restaurant owners and chefs have attempted to streamline their formula to improve their customer response to no avail. Failure to adapt and continuously build on what makes your restaurant great is key to staying open, growing your client base, and ensuring that customers leave satisfied every time.
Liberty Foreman speaks to how there are dozens of factors that diners frequently look for in restaurants, but she maintains that considering the top few can go a long way towards improving reception and customer retention. Here, Liberty explores some of the most common things that diners look for in eateries.
Great Food
Most within the industry know that great food is one of the primary things diners look for in restaurants, however, the many factors that make up this concept frequently elude restaurant owners and chefs. Concepts such as flavor and presentation are key to any great meal. Beyond this, restaurant owners and chefs also want to consider factors such as balance and flavor pairings. Some of the best restaurants serve food that is quite similar to a variety of other establishments. In many cases, the key difference is that they put a spin on these dishes that show diners what makes the restaurant special. It is one thing to have great food, but another entirely to have recognizable food.
Customer Service
Liberty Foreman has worked hard in her time in the industry to ensure that diners receive the best customer service possible. This is because dining out is a special occasion for many of us, especially in times where some may not have much disposable income to work with. Restaurant owners should do whatever they can to be sure that customer service remains high-quality within their business. Customers will want to occasionally be checked in on, have their needs addressed in a timely fashion, and be treated with kindness during their visit. Quality customer service not only shows visitors why they should return, but it also shows that their patronage is appreciated.
Ambiance
Ambiance, or feel of a restaurant, has been a heavily researched topic within the industry since its foundation. Customers want to feel welcome and comfortable in an establishment, and the ambiance contributes to their desire to return. There are many things that customers may look for that contribute to ambiance including the décor, lighting, cleanliness, crowd (and crowd control), sound, table settings, and more. Keeping all of the factors that make a quality ambiance possible is a key responsibility of a restauranteur. Remember that there are a wide variety of feels that a restaurant may go for. Ambiance would fit the expectation that your primary clientele has for your space.
More from Liberty Foreman
Liberty Foreman acknowledges that expanding on conversations within her industry is key to evolution and innovation and believes in acting as a resource for young and experienced professionals alike to contextualize their efforts. To this point, Liberty Foreman consistently contributes to resources that demystify the restaurant industry and life as a restauranteur, detailing the challenges and potential triumphs that many may see if they pursue a career in the space.
Liberty Foreman, a Californian Chef 