Anyone who has been reading my blogs knows that I have spent decades in the restaurant business. I’ve worked for three national chains, all in different segments. I’ve eaten at almost everyone of these brands’ competitors; until I literally felt like throwing up. I once spent a week visiting restaurants between the hours of 11pm…
Restaurant Service Consulting, by definition, is a review or evaluation of the restaurant dining room service system. This means, "how the dining room runs" which includes all of the service tools provided (or to be provided) by the management.
These tools include readable floor diagrams, seating coordination, menu descriptions, properly done staff schedules, sidework postings and a whole host of other things.
There are two main aspects to the Restaurant Service Consulting…
No one lives in the ideal world; no one's naive. Stuff happens and so does poaching. It's an unfortunate fact of our business lives.
Poaching is also arguably (especially with a deeply financed, human-resourced national company entering the market) the default position of the less than reputable, less than imaginative, less than skilled (in talent development) among us. Do the work...
Poaching is just plain bad manners and lacking in loyalty, particularly if you've been…
For many years, restaurateurs have checked out the competition and no one so much as commented on those activities. Chains coming into a new market would routinely have managerial personnel visit existing operations, observe the service, and sometimes make offers to particularly talented servers/bartenders/etc.
This happened recently in Boston, where national chains in the past often found it difficult to open new units. Today, with a number of real estate opportunities, we've…
It's been about 4 months since I last posted and the absence has been a planned one, albeit a bit longer than I anticipated.
For those of you who've followed me for a while you'll remember that my personal and professional story had been reflected in the daily headlines as the recession affected millions of people, myself included.
For those of you who haven't followed me, my recent history was as challenging as it was…
Talk about one of our favorite clients! Gabbi and Ed Patrick have been so great to work with in the past years and 7 Style Guides was excited to get to work on the refresh of Gabbi’s website.… Continue
There’s good news and bad news regarding the prospects for an economic recovery. This should not be a surprise, especially since the news has to do with the findings of economists, perhaps the only subspecies of humans needing a third hand to settle arguments. (You know the old joke: arguments which often include the phrases 'on the one hand...' and 'On the other hand.....’).…
7 Style Guides has begun work on the Sabor Cocina Mexicana brand development and website, there are two restaurants, Woodland Hills and Valencia, the food is unbelievable and the atmosphere is beautiful, everything is hand crafted and… Continue
The horrific recent disaster in Japan has reminded all of us here in the Seattle area about a relatively minor, but destructive, earthquake here a decade ago. Since that time, I have made it a priority to ask my clients about their disaster preparedness plans. I usually get a shrug or a blank stare. Sure, they all have the required fire extinguishers and first aid kit, but frequently that is…
This weekend as the media and music savvy minds gathered in Austin Texas for the South By Southwest Conference to marvel at the advancements we have made with our technical evolution, Mother Nature gave us a reminder of who is really in charge of this planet and how frail we are as humans.
Checking in at SXSW in was nearly a full-time job. This being my first time I was a bit overwhelmed. If you don't know, SXSW means South-By-South-West, a conference held annually for the past 25 years in Austin, Texas. It started out as a music festival and now, more than 125,000 people attend during its 10 days. This place is nuts. It's where Interactive, film and music intersect. Tech executives, geeks, musicians and movie stars collide with movie buffs, authors, fans,…
Sunday was the second week of America's Next Great Restaurant. The NBC restaurant reality TV show will pick a winning fast-casual concept to open in three American cities this summer - in Los Angeles, New York, and Minneapolis.
You spend a lot of time brainstorming how to engage your customers. You finally get them to Facebook, then proceed to divide their attention by giving them 5 or more tabs to choose from. Not only that, but each tab has multiple actions required.
Remember the old adage, keep it simple.
To get the most out of your Facebook page you need fans. Considering the average Facebook fan page has less than 100 likes, how do you do this? Some simple… Continue
Added by Bj Strawter on March 14, 2011 at 12:00pm —
You know the drill - money is tight so your spouse tells you to not spend too much money. So you start 'brown-bagging-it' to work. You feel a little foolish, maybe a little humiliated, that you’re forced to do this but you have no other choice. So you make up some story for your co-workers like, 'I’m trying a special diet' so you don’t look like a cheap-skate.
Anthony’s Fish Grotto, San Diego’s oldest family-owned and operated seafood restaurant company, is embarking on an ambitious effort to rebrand and remodel its restaurants, including the North Embarcadero flagship location that houses Anthony’s Fish Grotto, Anthony’s Fishette and Anthony’s Star of the Sea Event Center.
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.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.
Privacy researcher Christopher Soghoian sees the landscape of government surveillance shifting beneath our feet, as an industry grows to support monitoring programs. Through private companies, he says, governments are buying technology with the capacity to break into computers, steal documents and monitor activity — without detection. This TED Fellow gives an unsettling look at what's to come.
What does the future of business look like? In an informative talk, Philip Evans gives a quick primer on two long-standing theories in strategy -- and explains why he thinks they are essentially invalid.