The price. It’s often the first thing your guest will notice, and probably one of the (many) things keeping you up at night. How do you know it’s right? Does demand matter? Is just covering your costs enough? Does the price reflect the real value the customer is receiving from their meal? All of these factors
Archives for July 2015
Customer Service: It’s a Team Effort
A few weeks ago, I went to a restaurant with a group of friends. It was a busy Saturday night, and there were lots of servers — all dressed in the same black uniform — running around. After a while, we were ready to order drinks and, to save time, just asked the first server whose
How to Make Your Happy Hour More Profitable
To the joy of many — and disappointment of others — Illinois Gov. Bruce Rauner signed a bill yesterday legalizing Happy Hour in that state for the first time since 1989. The concept of short-term discounts, usually falling in those slower after-work hours, is so prevalent, everyone from Sonic Drive-Ins to upscale steakhouses uses the
5 Tips to Help You Strive for Sustainability
In the restaurant industry, trends come and go nearly as quick as customers during a dinner rush. But there is one buzzword floating around that you should definitely pay attention to: sustainability. At the recent National Restaurant Association Show in Chicago, a panel of experts — including Kathleen Seeley, managing partner of Ricca Design Studios;
How Foodservice Trends Affect Your Back of House
As a restaurateur, you spend a lot of time trying to anticipate the next big consumer trend and how your business can capitalize on it. Most often, these changing tastes deal with new flavors, original preparations, and innovative presentations. Each change in what the customer sees and tastes, however, can have major effects on your
The Secret to Eating Like a Local When You Travel
We’ve been there: It’s day three of your trip, and you’re rocking that relaxed vacation vibe like no other. But you’ve also tried every concierge-recommended restaurant within walking distance of your hotel — and you’re already tired of each and every one. What’s a visitor looking to completely soak up the culture of their new