OC Restaurant Association
1) Would you consider becoming a member of an OC Restaurant Association?
Yes. I believe as Chefs and Restaurateur it is important to share the ideas we have with one another. It allows both the craftsmen and artist within us an opportunity to grow beyond the walls of our businesses which all too often become too business like. Saying that, it allows us the opportunity to also learn new, old and better ways to do business.
2) What do you feel would be a reasonable cost of membership - based on your budget only?
Annualy maybe $100.00 low enough to attract all provided the benefits of belonging are a greater value for money.
3) With what frequency would you expect to meet?
Monthly… the same day of the month so that we can plan well enough ahead to make it part of our schedule.
4) When would you expect to meet?
SEE 3.
5) In all honesty, would you show up to the meetings?
If the meetings are about learning from one another, bringing vendor paid experts in to teach something new about their products. Most good Chefs do not have time to sit somewhere for the purpose of belonging. Make it exciting, interesting, educational and adventurous enough that we look forward to our next meeting.
6) Why would it be beneficial/pointless to create an OC Restaurant Association?
SEE 1.-6.
7) What issues/topics would you like to see addressed by an OC Restaurant Association?
Food Preparation, cooking techniques, new hygiene methods that save time, vendor demonstrations by experts, wine pairings, new food sources within OC and So. Cal….etc.
8) What would you expect from an OC Restaurant Association?
Their sole purpose being to help Restaurateur build better business through better practices, to position OC Chefs, Restaurants and Catering Services become recognized locally and worldwide as a culinary center.
9) How would an OC Restaurant Association benefit the Orange County Restaurant Industry?
SEE 1.-9.
10) Have you ever belonged to a restaurant association before?
Yes
