#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 —
All-new pasta dish features Grand Cru® Alpine-style cheese Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.
Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.
Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:
Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.
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.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.