Ratatouille

1. At the beginning, right after Chef Gusteau’s death, Skinner would use the newly deceased chef’s name in order to sell frozen food but this was put away when Linguini and Remy started cooking. In terms of product quality, only the freshest ingredients and produce were used in creating the dishes. Each chef had a role to play in the kitchen; there was a sous chef and a saucier, among others. This helped greatly once orders started coming in, it helped maintain a sense of order. Chef Colette Tatou kept reminding Linguini that having a clean workstation was key. Also, cleanliness was very important. As they mentioned, one rat in the kitchen would instantly give them a bad name. It was seen at the end that they were forced to close due to “rat infestation.” Throughout the film, it was apparent that the waiters and chef worked hand-in-hand to keep the customers happy. It was shown how they treated customers as their kings and queens.
2. In the film, the customers were quite vocal about their opinions on the different dishes that were served. The first part showed the customer, who happened to be a critic, asking to see Chef Skinner after tasting the soup that Remy and Linguini made. Anton Ego also made it a point to meet and speak with the chef.
3. If there is one thing that a customer hates, it is waiting. Anton Ego was very displeased when he was waiting so long for his food to arrive.
4. Customers are always looking for something new. The innovation of dishes is needed in order to keep the customers interested and wanting more. The addition of Linguini’s soup and his other dish proved to be successful.
5. Running a restaurant is a team effort and each one has a role to play. The chefs, the bartenders, the waiters and even the dishwashers need to be in sync. Each one must work together in order to deliver quality service. Each one has to be aware of their own roles as well as the roles of their co-workers. Another important lesson I learned is that cleanliness and orderliness are key components in running a restaurant. Orderliness in the sense that, each ingredient or utensil has a specific place. It is essential that everyone knows where everything else as to create a smooth work flow.