“Anybody who’s going out for Valentine’s Day wants to have a good time and be in love,” Guillaume Magnani, General Manager of Cafe Centro, a brasserie-inspired restaurant in Midtown New York, says with a laugh. “It’s up to us to create that atmosphere.”
It’s a challenge on the busiest dining days of the year, but he and Chef Ted Rozzi have a game plan that spans all touchpoints of the restaurant.
Their plan starts with creating a menu to make the holiday special. All other prep stems from that — including preparing every team member for the occasion. Getting your entire staff to embrace the menu and empowering them with knowledge to sell it can be a challenge, but the effort to get everyone on the same page so your guests have the right information is key to making the evening a success.