Voice of the Restaurant Industry
Added by Barry Chandler on November 2, 2009 at 5:44pm — No Comments
Added by SakéOne on November 2, 2009 at 3:42pm — No Comments
Added by John A. Gordon on November 2, 2009 at 10:33am — No Comments
I face the same challenges as most chefs: serving foods that are of the highest quality, “yummy tasting” (as our executive sous chef puts it), interesting, and have high customer demand while producing a profit.
Added by Chef Len Elias CEC on November 2, 2009 at 7:00am — No Comments
Many bar owners are surprised to learn that 92% of unhappy guests never complain, but instead never visit the bar again.
Added by Barry Chandler on November 2, 2009 at 1:12am — No Comments
Added by Barry Chandler on November 1, 2009 at 7:49am — No Comments
Added by Barry Chandler on November 1, 2009 at 7:45am — No Comments
* Most customers arrive as singles or couples. So our tables were larger than needed - we replaced some with small round tops, and cut others down. We now have 6 more tables in the same space which gives us more sales at peak times. Why did we wait so long?!?
* Ditch the tired…Continue
Added by Ken Burgin on November 1, 2009 at 2:01am — No Comments