“Is your team there to support you or are you there to support your team?”
This was the topic of conversation the other day between myself and a corporate VP. There are times when the work is mostly driven by the Chef and the staff is just there for support, but this tends to work only in small venues. Our conversation started with a comment about how well I take care of my guests, to which I replied that I don’t do much for the guests at all because my job was to take care of my… Continue
The kitchen is unchartered territory for many bar and restaurant owners who are afraid to question the chef on matters that they are not too familiar with. Well. It’s time to get familiar, because your kitchen could be hemorrhaging money and if its your business, you’ll want to know how and why.
These ten points will help identify where some of your cash could be going:
1. When stock is ordered, it is normally stored by a… Continue
I know I promised a cheerier topic, but it is Hallowe'en, after all ...
There have been many news articles in recent months about the terrible damage done to the lives of homeowners unable to cover their mortgages -- being uprooted, losing perhaps their most valuable investment, and damaging their credit standing for the foreseeable future. I won’t to try to suggest an equivalency, as it’s evident the borrower bears the brunt, but there is also damage done to the… Continue
From the very beginning of my recruitment career, I chose not to think of myself as a headhunter. Instead, I view myself as a relationship builder. Regardless of industry or specialty, I enjoy the chase. I like seeking out talented people and getting to know them. Once I understand motivators and requirements, I can identify opportunities specific to the individual. Clearly, I’m candidate-centric. I want candidates to not only be qualified for the positions they’re interviewing for, but to also… Continue
In business and marketing we’re always trying to hit on the latest buzzwords; what are people looking for right now? In nutrition I like to use the words “empower” and “satisfy”; when looking for good place to eat the two hottest words in the industry are “value” and “fresh”. According to report by Hartman Group the importance of freshness to consumers has not only increased the popularity of farmers markets, but has also changed the way people look at foods when dining out.
After reviewing an article on the mobile device wars - this paragraph jumped out at me:
"Today, Gartner predicted that this year, worldwide smartphone shipments would grow by 29 percent year over year to 180 million units, exceeding laptop unit shipments. From this year, Gartner predicts that end users will spend more on smartphones than they will on notebooks. The analyst firm expects that most PC manufacturers will move into the smartphone market (where Apple already is with… Continue
Many restaurants capture their clients’ information in some way or another.
Some restaurants follow the low-tech route, and just ask their clients to fill in a simple form with their names, physical address, email, and (hopefully) their birthdays and anniversary on exchange for some kind of perk (coupons, discounts, etc.).
Other restaurants capture the information online; either with a form in their websites, or by using services… Continue
What has my marriage got to do with your bar or restaurant? Lots. Some businesses have a marriage like connection with their customers, yet others don’t even get a second date with their patrons. Is your business a one night stand? Check out my video to find out!
I’ve never been a person who chases a promo. If it’s offered to me and it coincides with my immediate desires, I’m in. Otherwise, I’m not likely to be the woman that cashes in 30,000 pudding package bar codes for a car or puts a video on the internet of herself doing something outrageous in the hopes of winning a trip.
BUT, every once in a while there’s something that piques my interest and, “sure as shootin’”, I jump in with both feet only to find… Continue
Miley Cyrus left Twitter because she felt like a social media slave and I certainly felt like one last week as my to do list kept bugging me that I haven't blogged in a while.
No one ever said it was easy to do this social media thing, but I think it's especially challenging for businesses. I try to blog once a week. If I have ideas during the week, I just pop them into a folder and then when "blogging… Continue
On the TWELFTH appetizer, my waitress brought to me… 12 Quesadilla, 11 Breaded hot wings, 10 Spicy Nachos, 9 Crispy cheese sticks, 8 Battered mushrooms, 7 Chips with salsa, 6 Mini eggrolls, 5 ONION RINGS! 4 garlic sticks, 3 French fries, 2 cups of soups, and some BREAD TOPPED WITH PARMESAN CHEESE!
Sung to the tune of “The Twelve Days of Christmas.” Original by…
I’m travelling between Columbus Ohio and San Antonio Texas today on my way to my quarterly mastermind meeting (more about that later). Walking through the maze of gates and terminals in Chicago airport, I was reminded how the larger chain restaurants and cafes can teach smaller owner run establishments a lot about portion control and cost control.
As a restaurant chain grows and more outlets are added, the risk of group failure… Continue
The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.
The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.
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.
Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.
Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.
At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?
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.