Added by Lance Myers on June 19, 2012 at 8:19am —
Q: I was in Georgetown Bagelry today and was unable to buy a fountain soda. What gives?
A: I apologize for the inconvenience. While I would love to have fountain soda in the bagel shop, it was a tough decision and one I couldn’t put off any longer. I was hoping to have a rush of capital to totally renovate, but since…
Added by Mary Beall Adler on August 14, 2011 at 10:00am —
Independant operating restaurants are constantly surprising me with their business operations. I would be interested in doing a research profile on how many of my customers actually do a monthly inventory (weekly?), track their labor costs related to sales (revenue/labour hour), or even understand their margins item to item. Continue
This is a common theme among restaurant dreamers.
"I know how to cook & I have alot of friends & my husband can operate the foh because he…
Added by Joel Lazeski on September 17, 2010 at 11:33am —
This article will be one of the most important I've ever written for restaurant owners and managers in other food services. In this article, I'm going to do something you won't see from another consultant. I'm going to share with you the exact steps of an action plan I created to help a restaurant create a food cost fitness program, along with some helpful commentary from me. These steps would be the same for liquor costs, but would focus on different employees in a different area of the… Continue
Added by Brandon O'Dell on June 3, 2010 at 7:27pm —
In another in my series of videos from the Nightclub & Bar Show in Las Vegas, I am bringing you my interview with Brian Pohl, a Bevinco partner from Dayton, Ohio who has some unique suggestions for bar owners on how to drive their profits.
For example, what a Top 10 Drinks List can do for your bottom line, how to manage your stock between inventories and what the effect can be on your business if you don’t know the cost of your… Continue
Added by Barry Chandler on March 23, 2010 at 8:39pm —
Whenever an established restaurant or group first contacts me with a percieved service problem, the first thing I generally do is ‘go undercover’ to get a first hand, customer’s view, of what is happening in the dining room.
I have certainly seen my share of scary service, but one thing that always strikes me is how often servers don’t allow guests to spend as much money as they want. Don’t get me wrong. I’m not talking about the classic ‘upsell’, which wary diners cotton on to… Continue
Added by Dorothy Frisch on January 14, 2010 at 5:06pm —
An opening has just come up for a dining room manager just 8 minutes from our place. It has an extensive wine list , nice white tablecloths , people with some money eat there etc..
But I wouldn't even apply for it now whereas one time I might have. You see the hours I would work will double what I am working now. I would be away from seeing my kids , it would interfere with my wife's schedule and the family take home pay would actually drop.
All good reasons I remain a… Continue
Added by Steve Nicolle on January 6, 2010 at 9:00pm —
I am dumping plates in the dish pit when a fellow waiter ask me if I am busy. At that time I was and said yes. Then wondering why he was asking anyway , he said oh I just wanted you to walk by table 18 and check if they have a credit card on their bill and are ready to pay.
Now why in the world would anyone ask someone to do that? It has happened more than once that someone has asked me that and this is the only place in all the jobs I have had that this has occurred.
Added by Steve Nicolle on January 6, 2010 at 5:08am —
One of the things while working at high speed in a busy restaurant that can be very annoying is when you are walking behind another server with some empty plates or are carrying out some entrees to a table when all of a sudden that person you are following decides to halt immediately.
It happens more often than you can imagine. When you are at the dish pit balancing a bunch of dirty plates and the person in front of you decides to back up. Then you have to make a deft maneuver with… Continue
Added by Steve Nicolle on January 4, 2010 at 6:14am —
Hi professional servers and managers,
We are two college students looking for industry professionals to help us with our senior project by participating in one of two brief surveys, pertaining to the methods used in-house to better wine sales (i.e. suggestive selling, food and wine pairings, etc.). The results of these surveys will assist us in compiling data which will be used to determine which (if any) techniques are most effective in improving wine sales.
There are two… Continue
Added by Justin and Everett on October 21, 2009 at 6:22pm —
According to the National Restaurant Association
, food costs are one of the most important line items for a restaurateur. Research shows that food and beverage costs represent approximately 33 cents of every dollar in restaurant sales. The Association projects restaurateurs and other foodservice operators will buy $202.5 billion in food and drink from industry suppliers in 2008. It also predicts wholesale food costs and menu prices will continue to rise,… Continue
Added by Dani on October 20, 2008 at 5:49am —
It seems like only yesterday that the National Restaurant Association revealed the results of its second annual "What’s Hot… What’s Not" survey
. But, in fact, it was near the end of last year. (Cliché alert!) How time flies!
The questionnaire collected data from over 1,000 members of the American Culinary Federation
, one of the country’s… Continue
Added by restaurantdotorg on August 7, 2008 at 6:09am —
Sometimes the smallest things make the most noise. A crying newborn baby can make a lot of noise. A bird singing outside your bedroom window early on a Saturday morning can make a lot of noise. Someone’s cell phone ringing in a packed movie theater can make a lot of noise. And, a seemingly insignificant beverage napkin lying on the floor of a restaurant for thirty minutes can certainly make a lot of noise.
The noise made by that napkin is a noise of a different kind. In fact, the… Continue
Added by Chris Reed on August 7, 2008 at 6:08am —
They have museums for just about anything these days! Last month the Museum of the American Cocktail
found a permanent space at the Southern Food & Beverage Museum in New Orleans. (Exhibits also exist in Las Vegas and New York.) The purpose of such a place? 'To celebrate a true American cultural icon, the American Cocktail, ' according to its Web… Continue
Added by restaurantdotorg on August 6, 2008 at 11:48am —
Summer has to be one of my favorite times of the year. It’s not that the Winter and Spring rains have finally stopped (I love the rain and all it brings!). It’s the fruit. The berries, cherries, peaches, pears
, apples, figs, apricots, nectarines, and, well, you get the picture.
I feel so fortunate to live in an area of great abundance when it comes to many of these fruits. And Steve McCarthy, of… Continue
Added by Cooking Up A Story on August 3, 2008 at 6:10pm —
I've never been much of a tea drinker myself, but I came across this item
as I randomly thought about how much beverages contribute to a restaurant's success.
Here are five new things I learned about tea:
1.) According to the article, "wholesale tea sales more than tripled to an estimated $6.5 billion" from 1990 to 2006.
2.) If you are… Continue
Added by restaurantdotorg on July 1, 2008 at 11:20am —
Yesterday I discussed my love of cupcakes, and today I continue revealing my vices by discussing another love of mine — wine.
I blame my interest in this particular beverage on my hometown. No, I didn't grow up in Napa Valley or in another country that boasts fine wines such as France or Spain. I grew up in Roselle, Illinois, a northwest suburb of Chicago.
There's a cute little winery in Roselle, Lynfred Winery (… Continue
Added by restaurantdotorg on June 19, 2008 at 8:15am —
We are having the great Grape Soda debate at work and I need your help.
What is your favorite Grape Soda Alcohol Cocktail?
Thank you for your help.
Don't forget to visit the bartending challenge at www.bartendingchallenge.com
Added by Sam on June 12, 2008 at 8:03am —
The Dollars & Sense of Responsible Alcohol Service- open to the General NRA Show Members
Sunday, May 18, 12:00 pm - 1:30 pm
Profitable beverage sales and responsible alcohol service can, and should, go hand-in-hand. This panel of leading operators, moderated by Donna Hood Crecca, editor of Cheers Magazine, will discuss the challenges facing hospitality professionals from guests, staff, and regulators when it comes to alcohol service, in addition to sharing their own unique… Continue
Added by Sam on April 30, 2008 at 9:09am —
iGourmet.com, an online retailer of gourmet products has just added Omoma Coffee to its line of gourmet coffees.
Omoma Coffee will be featured as the Coffee of the Month for May! So if you're a member of iGourmet's Coffee of the Months Club, you will be receiving 1 lb. of our delicious Medium Roast Whole Bean Coffee.
Check out iGourmet.com starting in May:
Or just head to our website anytime to get… Continue
Added by Jennifer on April 29, 2008 at 11:02am —