Voice of the Restaurant Industry
What an interesting week! This post has little to do with the restaurant industry but it is relativly funny so I thought to share it.
Yesterday morning I was off to court for an unemployment hearing that we are fighting tooth and nail as all should indeed be. Traveling down the freeway in moderatly heavy traffic a car pulled into my lane doing a tenth of the speed I was...my car probably totaled. Their car, little to no dammage. In case you are wondering, no one was hurt in any way at…Continue
Our projected customer count tonight was over 350 which is very slow for my store. When I arrived to the store around 12:45 I entered a ghost town when there should have been 367 people coming in, eating and departing. Being proactive, I called six servers, one bartender and a host and told them not to come in to work tonight. With these instant cuts, the shift began with nine servers, three hosts (one too many but two are trained as servers so they became my reserve force) and one bartender…Continue
There are pros and cons to management by checklist and there are as many people in the industry who live by the checklist as there are that do not.
There are many checklists that a restaurant can have, checkout lists for both the FOH and BOH, opening duties, cash handling, cleaning crew, side work, hiring, terminating and the checklist goes on. Recently, my restaurant implemented a floor drain checklist. With so many checklists one wonders why there is not a checklist to keep them all…Continue
I had originally posted this under the Restaurant Manager Forum but realized that I am the only member! I told myself something I already knew...so decided that I will post it here as well...with one more to follow.
Document, Document, Document!
Documentation of employee performance can and will save a company a great deal of money in unemployment insurance, there will never be enough paragraphs written that can stress this point enough. I am reminded of this finer point of…Continue
Slow but busy.
During peak season, it is far less challenging to have projects completed, employees tend to move with purpose and the cleanliness of the store maintained. A challenge of any manager is keeping staff busy and alert when seasonal changes are marred with the typical drop in…Continue