Voice of the Restaurant Industry
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Massimo Montone
- Male
- Bermuda
- Bermuda
- Fresco's
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Massimo Montone's Groups
Massimo Montone's Page
Profile Information
- Title
- Restaurant Manager, Coach and Author
- Company
- Fresco's
- Which Restaurant Segment best describes my company
- Casual Dining
- Which department at the restaurant corporate office
- Development
- What is your profession
- Other
- Biography
- I am the author of the Money Making Restaurant Success Course, and founder and creator of the Expert Restaurant Coaching Program EPER module for restaurant success.
I am a successful Manager and Life Coach Professional, creating solutions for restaurants and bars around the world, using innovative consultancy skills to quickly assess new opportunities in-house and externally - to capture market potential in the hospitality sector.
Introduced to the restaurant business at very young age in Italy, I ran my family’s successful restaurant and was educated at one of the world’s best culinary schools.I went on to work in some of the finest kitchens in London, gaining much ‘hands on’ experience. I hold a Masters Degree in Business Management. Moreover, my professional vision helps him see the restaurant business from the ‘outside of the box.’
I have a unique and positive approach to people management makes me one of the best in the field of personal development training for restaurant managers and owners. My workshops are fun, easy to understand, practical, interactive, informative and full of energy.
- Years in the Industry
- 20
Massimo Montone's Blog
The profit and loss (P&L) of a restaurant
Posted on November 16, 2009 at 1:29pm 0 Comments 0 Likes
Your profit and loss document summarize income, sales and inventory giving you an overview of the progress you are making, where your money is going and whether you are making any profit.
You must have in place a system to ensure your P&L is being produced on time and is accurate. You should aim to produce your P&L monthly, for your review and possibly your team’s information.
It is best for you to divide your P&L divide into two sections:
1. Source… Continue
You must have in place a system to ensure your P&L is being produced on time and is accurate. You should aim to produce your P&L monthly, for your review and possibly your team’s information.
It is best for you to divide your P&L divide into two sections:
1. Source… Continue
Complaints | How to gain repeat guests
Posted on November 13, 2009 at 1:28pm 1 Comment 0 Likes
A complaint is an opportunity to shine and build a lifelong guest, so turn the negative into a positive. In fact, if you go to a restaurant and everything goes well, nothing interesting has happened and you are most likely to judge the restaurant as being just good.
If, however, there is a complaint and you handle it well, the story changes. What matters is how to handle a complaint. There are six steps in handling a complaint
• Listen.
• Emphasize.
•… Continue
If, however, there is a complaint and you handle it well, the story changes. What matters is how to handle a complaint. There are six steps in handling a complaint
• Listen.
• Emphasize.
•… Continue
The importance of the briefing
Posted on November 12, 2009 at 11:56am 2 Comments 0 Likes
“The briefing” is an information session that must be performed every shift, 15 minutes before opening for business. It is important that it is always at the same place, at the same time. Emphasize the importance of everyone being on time and attending every meeting.
During your 15 minute briefing, you must always use five minutes to go over service standards and encourage team members to ask questions of the group regarding service and food and drink… Continue
During your 15 minute briefing, you must always use five minutes to go over service standards and encourage team members to ask questions of the group regarding service and food and drink… Continue
Understanding people
Posted on November 9, 2009 at 6:05pm 1 Comment 0 Likes
Understanding people is crucial in the restaurant business and is one of the key factors in success.
Think for a moment you are required to deal with coworkers, customers, suppliers and competitors from all kind of backgrounds, genders and ages. Misunderstandings and conflict can easily happen.
What are people skills and how can you improve yours?
• People are individuals, with similarities and differences. For you to communicate effectively, you need to cater… Continue
Think for a moment you are required to deal with coworkers, customers, suppliers and competitors from all kind of backgrounds, genders and ages. Misunderstandings and conflict can easily happen.
What are people skills and how can you improve yours?
• People are individuals, with similarities and differences. For you to communicate effectively, you need to cater… Continue
Human and public relations
Posted on November 6, 2009 at 1:03pm 0 Comments 0 Likes
You are to be part of your human and public relations strategy. If you have a wonderful team, you can delegate some tasks to them.
Remember loyal customers continue going to your restaurant because of the human side of it; many guests will go to a restaurant because they like a particular server.
Ensure that there are a great number of guests whom like you and want to be with you. Talk to them. Ask them questions about their life and what they like and dislike. Give them a… Continue
Remember loyal customers continue going to your restaurant because of the human side of it; many guests will go to a restaurant because they like a particular server.
Ensure that there are a great number of guests whom like you and want to be with you. Talk to them. Ask them questions about their life and what they like and dislike. Give them a… Continue
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Non-OperatorBarry Chandler said…
Cheers,
Barry
That’s what the first editor said: It was fascinating to read and the tone of your writing has great energy! I think both experienced restauranteurs and newcomers will gain lots of useful information and inspiration from reading it.
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The servers at my last 4 restaurants practiced these techniques and averaged over $40,000.00 anually each (working nights part-time, less than 30 hours a week). Not bad for a part-time job. Just imagine how much the owners made!
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