First, a digression.
I've been posting a series of primers about social media basics
because it seems to be assumed
that we all have a working knowledge of the genre.
While I know the names
of many of them, I don't have an understanding of the mechanics of using them
, and I have a suspicion that I'm not the only one.
Here's the feature de jour: HASHTAGS
Interactive Insights Group has a lot of info for… Continue
Added by Paul Green on February 26, 2010 at 11:14pm —
There’s a lot you can learn from considering the phenomenon of eye contact. Just a fraction of a second’s eye contact yields a huge amount of information that you can – and do – use as you communicate with your interlocutor. Thinking about how this works, and why we’ve evolved to do it, can pay big dividends.
Take a look at this picture of three women and consider the amount of information you get almost instantly just by looking at their eyes. For just a little… Continue
Added by Max Israel on February 26, 2010 at 5:55pm —
I have noticed lately that my check average is about $10 higher in the last month or so which I guess you could say has helped me make okay money when compared to others whom I work with. Especially in these slow times we are experiencing.
One thing I am really focusing on is selling the feature martinis which go over $8.00 a drink. But another reason for the higher cheque average is my forte has always been on upselling the size of the steak. You might not get people ordering… Continue
Added by Steve Nicolle on February 26, 2010 at 8:57am —
FohBoh is a powerful social media tool. If you give it time and put in some steady effort, it will begin to accelerate your networking efforts, establish your voice as a social media participant, and expand your knowledge of the restaurant industry. By engaging with the community, planting seeds, nurturing your connections, and contributing content, you will begin to see results.
It's all about committing yourself to a routine.… Continue
Added by FohBoh on February 25, 2010 at 2:31pm —
YELLOW DOG's Managing Partner, Scott Rosenburg, shares some thoughts...
I recently returned from a Florida vacation with my family. We took my 6 year old daughter to Walt Disney World and she had a blast. I have been to Disney more times than I can count, as I grew up in Florida.
On this visit, however, I noticed something I haven’t seen at Disney before. I noticed the cast members (Disney terminology for any employee) were not the same, “younger generation” that I… Continue
Added by David Rose on February 25, 2010 at 5:16am —
So there I was, sitting on a cross-country flight, reading the most recent of several articles published in the past few weeks about the fragile state of Greece’s economy and the involvement, at key points, of Goldman Sachs (seemingly this era’s manifestation of the Wizard of Oz -- the manipulative figure behind the curtain of every economic issue
). It suddenly struck me that, in at least two critical aspects, the story of Greece was illustrative of the restaurant bankruptcy… Continue
Added by Rod Guinn on February 25, 2010 at 3:30am —
A recent visit to the restroom in Barrel 44
, Columbus, Ohio made me smile….
Although this is no laughing matter, I had to admire the owner’s take on the issue. What do you think?…
Added by Barry Chandler on February 24, 2010 at 10:04pm —
Instructables Restaurant is the first open source restaurant in the world. Everything you see, use and eat is downloaded from instructables.com. It is an experiment in “digesting free internet culture”.
Instructables is a web-based documentation platform where passionate people share what they do and how they do it, and learn from and collaborate with others. The seeds of Instructables germinated at the MIT Media Lab as the future founders of Squid Labs built places to share… Continue
Added by Marios on February 24, 2010 at 10:24am —
Every so often a new tool comes along. Some people embrace it right away while others wait until it becomes "main stream". Either way, as time goes on we look back and wonder how we ever did business without it. You can think of tons of examples, including fax machines, p.c.'s and even cell phones.
As a provider of customer service solutions, much of my time is spent telling people what to do in order to attract customers, retain customers, and to exceed the expectations of customers… Continue
Added by James Kohn on February 24, 2010 at 9:15am —
If you are currently a culinary student or considering it, read on, you need to make an informed decision. My intent is not to discourage you or turn you off to the industry; I love the industry and have no regrets on my career choice. If this is what you want to do great, but realize you will have a long journey ahead of you filled with many challenges and sacrifices? Working off hours including weekends and holidays will be the norm. While family and friends are gathered for holidays and… Continue
Added by Chef Len Elias CEC on February 24, 2010 at 7:00am —
I received this question this week at http://thebarblogger.com/askbarry
We run a very popular restaurant w/an 20 seat L-shaped bar and a service area at the end for servers lets the 3 bar tenders working any shift roam up & down with no assigned section nor one of the 3 designated for service exclusively.Sometimes the wait is long for servers and bar patrons/customers.Is it not sound business to assign them a… Continue
Added by Barry Chandler on February 23, 2010 at 9:27pm —
When the guest is settling the bill it is important not to talk. If you talk while the person is signing the credit card slip or putting their pin number in the debit machine you could actually blow the tip amount the guest might have left. You may say something that could lead them to think you are sucking up to them. Don't all of a sudden start talking about the weather or something stupid that will detract them from giving you the big tip. You have done the job and now it is time to just… Continue
Added by Steve Nicolle on February 23, 2010 at 6:42am —
I was in the Caribbean as a food and beverage operations consultant and was surprised that most resorts and food service operations didn't use disposable gloves
. When I asked about that, the logic of the reply silenced me.
"This is an island. We have very limited landfill capacity."
There are a lot if issues in play here, centered around what type of glove to use.…
Added by Paul Green on February 23, 2010 at 5:30am —
I came across this great idea this weekend whilst getting a well deserved fried American breakfast in our local diner.
What it is is a Digital Photo Frame that rotates between all of the diner’s different menu items while you pay at the cashier’s desk.
For under $40, you can do the same. Make sure your photos are high quality, they transition quickly so that customers waiting get to see as many as possible and even add a… Continue
Added by Barry Chandler on February 22, 2010 at 9:37pm —
Have we failed as a society that values entrepreneurship, out-of-the-box thinking, business savvy-ness and capitalism?
Today I "beat the street". No, not Wall Street. I hoofed a significant number of blocks in my local community visiting small businesses to introduce myself. One of the questions I posed to each business asked if the owners would be interested in increasing their revenue.
When I asked this question of front-line staff at businesses the owner wasn't present… Continue
Added by Jeffrey J Kingman on February 22, 2010 at 4:51pm —
The experts agree that implementing eco-friendly business practices
is no longer an option or luxury upgrade when the going is good, it’s a necessity to even compete.
But a study by the National Restaurant Association found that only 10 percent of consumers trust green information they receive from businesses or the government. So, as green efforts become a… Continue
Added by Angelica Pappas on February 22, 2010 at 10:42am —
It is estimated that the average cost of recruitment in the hospitality industry is around $2300 per person. If you end up with over a hundred applicants for the same job it's easy to see how this figure can mount up. You have the management time to sift through all the applications, plus the advertising, interviewing, and training. That's without considering the potential lost opportunities for productivity, customer service, and increased sales due to… Continue
Added by Jim McGinty on February 22, 2010 at 8:54am —
I've been touting the benefits of social networking to my coworkers for a while now. I've spent many, many hours creating a Ning site for the restaurant where I wait tables, mainly because I am convinced that my job is more fulfilling when I have the proper tools to drill deeper into the menu and the culture of hospitality. I'm also a bit of a web geek, and love making videos, taking pictures, and writing. But only a handful of my… Continue
Added by Michael Biesemeyer on February 22, 2010 at 12:05am —
We got a question here at TheBarBlogger.com during the week asking us what lines of defense could be added to a bar to protect it from stock loss and one of the areas that the bar owner had not considered was how to account for complimentary/giveaway drinks.
Whatever your policy is (or isn’t…) regarding drink giveaways or discretionary drinks for customers, you need to establish a system that all staff members follow.
This quick video will show you how to establish that… Continue
Added by Barry Chandler on February 21, 2010 at 9:44pm —
When I think about using social media my built-in data bank pulls up stories from memory about those hapless souls that somehow mistakenly posted something they hugely wish they hadn't,
and they can't get it back. It's out there forever, haunting & taunting.
I admit to a certain amount of malpostaphobia
and it has kept me from developing, or increasing my presence on such… Continue
Added by Paul Green on February 21, 2010 at 4:45am —