Every job in your restaurant is difficult. There are no exceptions. Serving food, cooking, cleaning, managing staff, and handling 100 different variations of customer service are all particularly challenging jobs. They all require the patient disposition of a saint and the focused speed of a demon. But being the host, hostess, or maître d’ at a full
Anyone who has ever worked in a restaurant — from quick service to fine dining — can tell you that there are few job environments as hectic or stressful. Your customer expects consistent, high quality food and service, and so does the customer standing behind them, and the one standing behind them, and so on.
Every businessperson knows you have to spend money to make money. There will always be costs to running a restaurant, but part of navigating your budget is knowing which are necessary and which can be avoided. There are plenty of profit sucks hidden in your day-to-day choices, and knowing where those profit sucks are (and
Your workforce is the lifeblood of your business. Because of that, more and more restaurants are finding that the key to a great business is to put your employees first. We all know the restaurant and hospitality industry has a notoriously high turnover rate. To be the kind of restaurant that keeps its staff for
It’s been referred to as the “perfect human pathogen.” With over 200,000 deaths per year worldwide, the Norovirus is the full trifecta of terrible: highly contagious, constantly evolving, and less virulent than many of its cohorts in the viral world. Why is “less virulent” a negative? Because the virus allows most of its infected hosts
You’ve heard it a million times a million ways. The customer is always right. The customer comes first. It’s all about the customer. Think again. Restaurateurs across the country are beginning to recognize that putting your employees first is the true power that drives hospitality. Sounds backwards, right? But restaurant owners far and wide are
Sunny days and warmer weather may still seem so far away, but the reality is summer will be here before you know it. If your restaurant isn’t prepared for the rush it might see in business (or the possibility of existing staff wanting more time off), you could be leaving a lot of money on
In Part 1 of our look at your restaurant bar inventory, we discussed the three steps to building a menu of liquor and how cost control can make it profitable for you. But once you’ve determined what to stock, you need to manage how it comes through — and goes out of — your doors.
Great owners and managers know how much alcohol sales impact sales for restaurants with bars— and particularly wine. At the same time, seasoned servers know what effect wine sales can have on the success of a shift! Not only does a bottle of wine added to a meal mean a larger check (which can lead to
In part one of this interview, expert server Christopher Stark shared thoughts on training staff he’s developed over 17 years as a fine dining establishment server at California Grill in Walt Disney World Resort in Orlando, Florida. In part two of this generous and candid interview, Christopher now details his experience serving guests, the process