A man who has left an indelible impression on the food industry in Newfoundland and Labrador is now offering his knowledge and expertise of the restaurant business to anyone who might be able to benefit.
Roary MacPherson, executive chef with The Cannery at the Hilton Garden Inn in St. John’s, has 36 years in the business.
He explains how being the executive chef involves a lot more than putting food on diners’ tables, noting it’s still a business, and companies exist to make a profit.
Food establishments become a part of the community, he says, so it’s noteworthy when one shuts its doors, especially if it has been around for a long time.
MacPherson has expanded his portfolio to include consulting services to others in the industry who may not be aware of all the components involved in running a food service.
MacPherson is shown during an episode of Chopped Canada Redemption, which he won in 2016. (The Food Network)
“From making sure the floors are clean to the food prep. It’s easy to forget, and sometimes a fresh set of eyes can be invaluable to take some of that pressure off,” he said. “And showing your staff what food cost is, because in my experience 75 per cent of the staff coming in have a basic idea what it is but they really don’t know how to get there.”
As for profit margins, MacPherson says you can’t just “haul prices out of the air.”
“For example, if you have take-out service, and you have take-out containers, is that cost included in the price of your food? You hope so, but can you verify that for yourself?”
Known by many as “Mr. Newfoundland Food,” and touted as one of Canada’s top chefs, MacPherson may be best known for his nearly 15 years as executive chef at The Sheraton Hotel Newfoundland.
