#1 not greeting your tables in the first 60 seconds: Now I know you are in the weeds. Hey you might have been triple sat just now and you can't breath. I really don't care. Im the customer and I would appreciate you at least say hello to me. You know, acknowledge that I exist in your world. Here is all you need to do "Hi everyone, welcome to ABC restaurant. I will be right with you to take your drink and appetizer order." then when you come back (and don't take too long) thank me for my… Continue
I came across a simple, intuitive, and cost effective web based scheduling program last week and I was curious as to how many of you would already have a program like this in place and if you dont is this something you would consider?
I currently have a similar program in place in my two restuarants which allows us to post the schedule online and the staff simply visit our url to see when they are working and are able to give up shifts / take shifts (with permission), post their… Continue
Last evening I stopped by a local burger hot spot for take-out for my better half. He was in withdrawal and needed a banquet burger something fierce.
The place of choice is in Brampton and is probably the single largest contributor to clogged arteries in the area and loved by most. Grease abounds and the burgers and buns are large enough to take a bullet through the top and the metal never make it through to the other side.
The format is cafeteria style, so I placed my… Continue
Maybe it’s a little late to be making New Year’s resolutions, but the 2010s are still in their infancy, so it’s only appropriate to be looking ahead at what’s in store.
Though the economic doom-and-gloom seems to be leveling out, the ongoing industry changes and battles continue. This is the time to get involved.
The National Restaurant Association 2010 Industry Forecast released last week predicts that,… Continue
Last Thursday I told you of what was number 5 of my top 5 favourite restaurants I have ever worked in. Not necessarily from a prestige point of view like how fancy the restaurant was or high falutin the guests were but just from a sheer enjoyment aspect.
Number 5 just in case you missed it was where I am now. My first foray into a corporate restaurant. I obviously because I am still there cannot mention it.
Number 4 is a family run restaurant. Not by any means an expensive… Continue
Online ordering is critical and nothing can over state the importance, particularly if you are interested in catering to the coming generations. Over the last 12-18 months, we have observed a growing number of restaurant operators who find themselves in a sticky situation. Many “Restaurant Operators do not OWN their URL”. This is a disaster and operators need to understand the importance of it, if they are remotely interested in safeguarding their brand and/or existence on the… Continue
Added by Atul on January 24, 2010 at 7:43pm —
On a recent trip our group was in front of the art Museum in Chicago trying to decide where to eat. One IT savvy member used her cell phone to locate pizza places within 3 miles. The results led to menus, directions, reviews, transportation alternatives, and ratings.
I am fanatical about what I do; it consumes my every thought. At the end of a long day most people would turn it off and just relax; I have never learned to do that. I am constantly chasing a vision, a dream that can’t be realized by myself. I need others to buy in, come along for the ride and believe our way is the right way to operate.
In our kitchen, as in most kitchens, the staff has different reasons for coming to work. I learned a long time ago that I cannot motivate or force… Continue
You've heard of "sweethearts" , I'm sure. They're the heart shaped candy with different phrases on them, that come out each year before Valentine's
Day. We all got them in school. The pastel colored candy with "kiss me" "be mine" and "be true" , among others.
The "sweethearts" were developed by the New England Confectionery Company, a company that is over 140 years old. This was the first company to print sayings on candy.
I heard on the news tonight (Saturday) that Burger King (yes, THAT one , home of the Whopper) is planning to open a 24 hour eatery in Miami's South Beach.
Nothing unusual about that, but this one will be offering ice cold beer.
The scheduled opening date is in February.
From some reading and research, I have discovered that "South Beach" is
entering a burger phase, There are several "joints" that offer the gourmet burger, but I guess, Burger King wants to get in… Continue
Your restaurant might not call for a sommelier but even if it carries a modest wine selection, you may consider giving your servers a crash course in Vino.
Olive Garden, for instance, has gotten a bump in their revenue thanks to their strategically crafted “Steps of Service”. Every server has to fulfill these steps throughout the entire service process and it includes informing diners, when first approaching their table, about the house wine availability and characteristics. During… Continue
Customers have a low tolerance for spam in their email inboxes. What you see as your restaurant's email newsletter, full of interesting content and attractive promotions, may be seen by your customers as spam.
Don't sully your restaurant's reputation by having your customers flag you as spam. Make sure that your customers know why they are giving you their email address, and periodically ask them in your emails if they want to continue receiving emails from your… Continue
A few months ago I blogged about a Menu Labeling study done in New York City (Not Quite Time for Change). The results of that study showed that calorie posting was not having the desired results of lower calorie ordering in low income areas. Since those results created uproar around the restaurant industry, other studies have been performed which seem to contradict those findings.
I recently met with Patrick McDermott, the Managing Director of Ireland’s Leading Stocktaking and Invetory Control Company for bars, Stocktaking.ie and I asked him why it is that the bar managers or bar staff should not be involved in the inventory count in the… Continue
With the market today having talented candidates willing and able to take a “step back” in title and compensation, is the company or the candidate taking the risk or “gambling”
The fact is the same talent level candidates that companies were having a “bidding war” or offering signing bonus a few years ago are now considering opportunities with less money, title, and responsibility than they are accustomed to.
Some companies would say, “What will happen when the economy… Continue
Added by David Rose on January 21, 2010 at 5:05pm —
Tablet PC's are not new. But for Apple to create one, well, that's news. I pray those ugly PC-type boxes sitting on host stands will be tossed in favor of something as cool, efficient and sleek as the proposed Apple Table. My only concern is how easy these devices will be to steal. I sure hope there's a way to chain it to the desk, or a third-party creates a secure docking station (desk or wall mounted) so "guests" with sticky fingers don't take your reservations book with them!…
How many operators are now looking for chefs with social media and marketing skills? Should the following be added to job descriptions? How much would that be worth in additional compensation?
1. Responsible for assisting the strategic vision on incorporating social media as brand extensions for the company and accelerate the growth, increase awareness/engagement across all social platforms. Additionally, will need to effectively communicate the benefits of social communities to all… Continue
A local restaurant operator in my area here in Wisconsin is a second generation restaurateur. He runs quick service restaurants his father built years ago. For the most part, these restaurants were in local neighborhoods and had been there for more than 25 years.
Then one day he decided to open a new restaurant on a very busy street next to a very busy mall, next to a very busy highway, out of his comfort zone, out of his neighborhood, and… Continue
Added by Mark on January 21, 2010 at 9:27am —
Wahlburgers has signed a franchise agreement with Hingham Associates, LLC that will bring five Wahlburgers to the metropolitan Philadelphia area over the next several years. The franchise group is actively looking at sites and is targeting a late 2014-early 2015 opening for its first restaurant.
Luna Grill, the San Diego-based Mediterranean restaurant chain, is welcoming retail real estate industry veteran Greg Thorburn to its leadership team. Thorburn has been brought on board to fill the newly created position of Vice-President of Real Estate.
Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.
Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" that allows a telescope to photograph planets from 50,000 kilometers away. It is, he says, the "coolest possible science."
Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)
The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.