IN THIS ISSUE
- A Team of Professionals
- Lobby Express Daily Grind
- Executive Byte: Vanilla Crème Brûlée
- Beverage Board: Pumpkin Spice Martini
- A Wine Buyer's Memo
- Service @ Birk’s
- On the Agenda
A Team of Professionals
Birk’s is a dedicated team of professionals committed to providing an exceptional dining experience for every guest, every time
The team at Birk’s is focused on this mission first and foremost during every lunch and dinner service. The management team at Birk’s is comprised of a diverse group of restaurant industry veterans who have very specific duties, skills and qualifications and at all times must be concerned with every detail of our guests’ dining experience.
Maurice Dissels leads the culinary team comprised of Sous Chef Javier Tovar and Assistant Sous Chefs Gerardo Rodriguez and Andres Garcia. The culinary team consistently executes Birk’s core menu in addition to composing creative daily menu additions. The members of the culinary team have collectively contributed 50 years of service at Birks Restaurant. Andres Garcia began at Birk’s a few short months after the doors opened in 1989 and has been continuously employed at Birk’s Restaurant for over 20 years! No small feat in any industry but especially in one known for its high turnover rate.
Mark Grochowski and Robert Ybarra share responsibilities leading the service team in the front of the house. Mark maintains Birk’s award winning wine list while Robert exemplifies service, graciousness and hospitality. These two specialists have helped mold the service ideals at Birks and are constantly implementing methods to improve the guest dining experience.
Carol Richards, Birk’s accounting manager, keeps operations running smoothly behind the scenes so the rest of the team may pay attention to the primary goal of maintaining an excellent dining experience.
The diverse backgrounds of Birk’s management team are ideal for their varied perspectives and unique approaches to resolving conflicts and struggles which invariably arise in this challenging, but rewarding industry. Each member of the team contributes greatly to the overall success of the operation and it is one that I am grateful for and honored to be a part of.
At your service,
David Whitcomb
Owner and General Manager
Lobby Express Daily Grind
6:30 am: Pastry and Assistant Sous Chef, Gerardo Rodriguez, from the direction of Sous Chef Javier Tovar is preparing freshly baked muffins, scones and cookies for Birk’s Lobby Express in the kitchen of Birk’s Restaurant.
7:00 am: Barista Flora Avila grinds today’s roast and the wonderful aroma of fresh ground coffee begins to fill the lobby. The sound of steam from the espresso machine roars to a steady hum as freshly brewed cups are made for early morning patrons.
7:45 am: Flora carefully prepares the grab-n-go breakfast and takes pride in anticipating the needs of guests who hurriedly enter Birk’s Express on their way to a morning meeting, providing them with a friendly face and excellent service.
9:00 am – 11:00 am: I n the kitchen, head barista Gilbert Garcia prepares the day’s lunch fare – a variety of fresh salads, a daily hot special and box lunch featuring a sandwich, raw vegetables and dip, coleslaw, mini cheesecake and a drink. For less than $10, each of these meals offers a quick and easy alternative to dining in a restaurant or driving to lunch.
11:00 am – 1:00 pm: Gilbert and Flora are busy greeting and serving guests during the busy lunch rush.
1:00 pm – 2:30 pm: Flora gladly prepares afternoon pick me ups for the coffee drinkers and light snackers.
Birk’s Lobby Express has evolved over the past 10 years from a small kiosk to a cafe complete with seating and a variety of menu options. Our goal is to provide a fast, but friendly experience to our patrons . Our culinary team prepares fresh items daily and we strive to offer healthy choices as consumers grow increasingly conscious of eating well.
We hope the Birk’s Lobby Express is exceeding your expectations with quality, convenience and price. Comments or suggestions are welcomed. You may contact the executive chef, Maurice Dissels at .
Executive Byte: Vanilla Crème Brulee
Although the true origins of Crème Brulee are unknown, the earliest known reference dates back to 1691. The literal translation, "burnt cream", describes a rich, smooth, chilled custard with a hot, crunchy, carmelized sugar topping. This classic dessert is a delicious way to finish a meal at Birk's or at home. Pastry and Assistant Sous Chef, Gerardo Rodriguez, consistently executes Birk's crème brulee which has become a signature dessert.
Beverage Board: Pumpkin Spice Martini
Get out your sweaters, it's getting chilly. Birk's Beverage Director, Mark Grochowski, has mixed a tasty libation to help take the chill out of the Autumn air. Enjoy this as a cocktail or for dessert.
Cheers!
Recipe: Birk’s Pumpkin Spice Martini
A Wine Buyer's Memo
Birk’s bar team undergoes regular beverage training and wine tastings in order to become familiar with products and gain wine knowledge. They also undergo weekly food training as well, which involves tasting menu items and learning about ingredients. These are 2 areas of focus that provide Birk’s bar team with the tools necessary to deliver an exceptional dining experience to our guests. A third area that is also essential to Birk’s dining experience is teamwork.
Our lunch bar staff arrives at 9:00 am to begin setting up for the day. Teamwork is particularly essential during this time. They clean, polish, stock and set the bar ensuring it is immaculate. Fresh lemonade, juices and iced tea are prepared in anticipation of the lunch rush. Bartenders David Martinez, Susie Maldonado and David Feury, along with bar back Pablo Alvarez work as a well oiled machine preparing for Birk’s 11:15 opening time. During lunch service, the team weaves around each other fulfilling drink orders as well as serving lunch to Birk’s bar patrons.
At 2:30, the bar serves lighter fare to patrons who may have been tied up in meetings or to those needing a bite before catching a flight. During this time, lunch staff also prepares the bar in anticipation of a busy dinner shift ahead. Barback Luis Gonzalez restocks glassware and replenishes the bar.
By 3:30 p.m., cocktail servers Susie, Ysa and Jennifer arrive to set up for Birk’s Happier Hour and upcoming dinner shift. They serve discounted drinks and half off bar food during Happier Hour, from 4pm to 6pm, Monday through Friday. The dinner shift bartenders arrive at 4:00 p.m. and the Beverage Manager meets with lead bartender, Juan Campos, to discuss wine additions and daily drink specials.
During dinner service, Juan works in unison with bartender Otto Salguero behind the bar. Throughout the evening they mix cocktails, pour wine and interact with guests at the bar. At the end of the evening, the team cleans and resets the bar in anticipation of the service the next day.
Service @ Birk's
Whether it be the cheerful voice heard over the phone or the warm greeting when you walk through Birk’s large oak doors, it comes from our gracious Host team. They play a vital role at Birk’s that extends beyond greeting and seating guests and scheduling reservations. The dining experience Birk’s guests have come to know and appreciate are due in no small part to the teamwork exhibited by the host team.
This highly professional group compliments one another by being able to multi-task in a fast paced and often hectic environment. A seamless transition from one task to the next among the team members ensures a high level of guest satisfaction. Paired with a high regard for guests’ special requests, the team aims to exceed guests’ expectations by communicating special requests to the service team, some of which include birthday and anniversary celebrations, seating preferences and critical food allergies.
During busy lunch and dinner services at Birk’s, the host team manages the flow of guests being seated in the restaurant through constant communication with management, the culinary team and each other. By managing the flow of business, the host team allows all other departments in the restaurant to maintain focus on their responsibilities and perform them successfully.
Managing the flow of business requires each team member be on the ball at all times. Each team member must know the server sections and the tables within them, how many guests are in each party, where each party is seated and what tables are open for seating while balancing the number of tables each server has to ensure fairness and make sure service runs smoothly.
Birk’s strives to provide an exceptional dining experience for every guest every time. This experience begins with a warm welcome and ends with a friendly “good-bye” and “thank you” from the host as guests depart from the restaurant. The hostess team plays a vital role in Birk’s restaurant operations by making sure the restaurant runs smoothly and that our guests are well taken care of during their visit.
On the Agenda
Happier Hour
Join us for Happier Hour from 4pm to 6pm Monday - Friday. Enjoy half priced Bar Food Favorites and discounted drink specials.
Four 3-Course Dinners for under $30!
Entrée selections include, Prime Rib, Jalapeno Orange Glazed Salmon, Birk’s Famous Pork Chop and Teriyaki Chicken Breast.
Ask for our Classic Americana Menu, Friday through Sunday evenings.
Diners for Niners
On Sunday, August 2nd Birk’s was on hand at the San Francisco 49ers Training Camp in Santa Clara to support the Niners stadium project. Enthusiastic fans enjoyed a variety of foods from local establishments including Birk’s Seafood Paella as well as a scrimmage game and photo/autograph opportunity with players.
Click here to view photos of the event.
Vintage Santa Clara Wine and Food Festival
Birk’s was among top California vintners, specialty vendors and other Bay Area restaurants participating in this 26th annual charity event held on September 13th. Proceeds benefited the Alumni Family Scholarship Fund and other Alumni Association events, as our founder Birk McCandless was a proud Santa Clara University alum.
Click here to view photos of the event.
March of Dimes Celebrity Chefs & Master Vintners of Silicon Valley
September 20th was a day full of great food and wine at the Fairmont San Jose during this 8th annual charity benefit for the March of Dimes. Birk’s own Executive Chef, Maurice Dissels, was among premier chef’s of Silicon Valley serving up delicious food. Attendees also enjoyed wine pairings from Northern California’s most exclusive wineries before bidding on one-of-a-kind packages from their favorite chefs. We are delighted to have raised over $5000 with Birk’s exclusive dining package, which will aid the March of Dimes mission to improve the health of babies.
Share Our Strength's Great American Dine Out
We would like to thank everyone who dined at Birk’s during Share Our Strength’s 2nd annual Great American Dine Out. By donating a portion of sales, Birk’s has helped in the fight against ending childhood hunger in America. We are proud to have donated over $1500 towards this noteworthy cause.
Chefs' Lounge
Birk's was the proud host of the first Chef's Lounge held in the South Bay in Septmeber, a monthly meeting of food service industry professionals who come together to network and share comradery.
Click here to view photos of the event.
Questions or comments? Contact us at
