Filter By Distance
Nearby
5 Miles
10 Miles
Neighborhoods
Arena District
Bexley
Brewery District
Campus
Clintonville
Delaware
Downtown
Dublin
East Side
Easton
Franklinton
Gahanna
German Village
Grandview
Grove City
Hilliard
Italian Village
Merion Village
New Albany
North Side
Northwest Side
Olde Towne East
Pickerington
Polaris
Powell
Reynoldsburg
Short North
South Side
Upper Arlington
Victorian Village
West Side
Westerville
Whitehall
Worthington
Cuisines
African
American
Asian
Barbecue
Bars
Brewery
Cajun & Creole
Caribbean
Chinese
Coffee & Desserts
Contemporary American
Diners
European
Gastropub
Greek
Indian
Irish & British Pubs
Italian
Japanese
Korean
Latin American
Mediterranean
Mexican
Middle Eastern
Pizza
Pub Grub
Seafood
Soup & Sandwiches
Southern
Steakhouses
Sushi
Thai
Vegetarian
Vietnamese
Price
Low to High
High to Low
$
$$
$$$
$$$$

Staff Meals at Barcelona

By
From the Winter 2012 edition

Ever wonder whether the people who work at fine dining restaurants actually get to eat any of that food they’re serving? Well, if they’re lucky enough to work at an establishment offering a staff meal, the answer is yes.

Staff meals, a little-known ritual in the restaurant world, are prepared and served to the entire staff (from hosts and servers to line cooks and dishwashers) as a way to nourish and regroup before service.

At Barcelona, daily employee meals are dubbed the E-Meal. Served seven days a week at lunch and dinner, they’re a way for the restaurant’s management, owner Scott Heimlich and executive chef Paul Yow, to build a sense of comaraderie among those who work in the front- and back-of-house.

“It’s just making sure the entire staff is taken care of,” said Barcelona’s general manager Tim Hawkins. “We want to feed them, we want them well-nourished so they can think clearly for the shift.”

Members of Barcelona’s kitchen staff take turns preparing the meals, conjuring up menus based on ingredients available in the kitchen that day. One cook has been using his E-Meal audience as a sounding board to perfect his fried chicken recipe.

Once a month, the front-of-house staff takes a turn bringing a potluck-style meal to feed the kitchen staff. On a recent Friday, employees noshed on chicken and dumplings and a pasta dish with vegetables, plus a special dessert treat—Pistacia Vera macarons brought in by Heimlich.

“We try and make it more of a community thing,” said server Colin Gregory. “It’s kind of a way for us to blow off some steam and hang out and chat and get ready for the night.”

Photos by Jodi Miller