Introduction – Diffuse Difficult Situations Despite your best efforts, there will be moments when you and your staff encounter guests who are disgruntled and dissatisfied. The way you deal with these types of situations will affect not only how you bounce back from that particular situation but it...
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Introduction – Feed Your Waitstaff Customers go into a restaurant expecting that their waiter or bartender will be familiar with the menu. They want to be able to ask “is the curry spicy?” or “are your fish and chips any good?” and receive a knowledgeable response. Too often,...
Introduction – Inspired Managers Lead Better Many restaurateurs assume that slightly higher pay fairly compensates their management staff for their added responsibilities. This is shortsighted. Managers comprise a small portion of your restaurant staff; thus, it is easy to overlook them and their particular needs. Yet, as important as...
Introduction – Important Management Lessons from a Trip to Disney The news is mostly riddled with disheartening stories of disaster and hardship. It’s rare to find uplifting stories such as the following: Restaurant owner treats 20 employees and their families to ‘priceless’ Disney World trip. This story is...
Keep Your Numbers Strong When Times are Tight The holidays have come to a solid close, but many people are still recovering financially from the season of good cheer. This is a particularly competitive period for restaurants. Eating out is one of the first things to go for the...
Sustainability: Be A Part of the Future The savvy restaurateur recognizes that sustainability is not only a concern for green activists: sustainability is a matter of business. You may think that your restaurant is getting by just fine with its current practices; however, the facts point to a future...
New Year’s Resolutions for Your Restaurant As 2018 winds down to a close and we enter into a new year, this is the perfect time to assess your restaurant’s workflow and identify areas calling for improvement. In particular, focus on creating a strategy to eliminate unnecessary expenditures. The following...
Don’t Forget the Details – Cut Sneaky Costs Restaurants lose a lot of money by neglecting areas in which small amounts of money are siphoned off unnecessarily. One of the major areas in which this occurs is accurate shift logging. Staff should not regularly clock in early. Yet, this...
Protect Your Assets Running a successful restaurant is a grueling job. The reality is that restaurateurs must devote most of their waking moments to maintaining their business in order to stay afloat. This requires tremendous personal sacrifice. So why invest the prime years of your life in a restaurant?...
Take a Lesson From Biology to Strengthen Your Management Game The mindset you bring into work everyday will largely determine your performance, and by extension, the performance of your team. There are always going to be stressors involved with managing a restaurant: it’s the nature of the game. Rather...
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