This post was originally written by FohBoh member Daniel Hurd. You can visit his profile here.
Gary, a midtown restaurant owner, recently began searching for ways to cut costs. He hasn’t gone over the top, making flowcharts or fifty point checklists, but he does recognize the need to tighten things up a bit.
One day he notices that ever since he got another ice machine, the water bill has always been a… Continue
Added by FohBoh on September 19, 2013 at 7:00pm —
This post was originally written by FohBoh member Jonathan Munsell. You can visit his profile here.
Whether it’s the economic climate, competition, location, or time of year, the issue of restaurant traffic is something that restaurant owners have to be constantly mindful of in order to be successful. As with many restaurants, business is good during popular times, but greater effort is needed to fill… Continue
Added by FohBoh on September 16, 2013 at 11:30am —
Low employee morale is one of the most devasting issues any business can face. Unhappy employees steal, don’t show up for their shifts, don’t upsell your products, don’t clean and generally don’t care about your restaurant. They feel that if you don’t have their back, then why should they bust their humps for you.
Making your employees happy takes a lot more than paying… Continue
Added by Brandon O'Dell on August 27, 2012 at 12:57am —
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. Continue
There are two main aspects to the Restaurant Service Consulting…
Added by Richard Saporito on March 20, 2011 at 10:30pm —
Everyone craves to be part of something greater than themselves, to belong to a… Continue
Added by David Dodson on July 28, 2010 at 9:50am —
A popular topic lately in a couple different restaurant discussion forums I participate in is the question of who owns the recipes your restaurant uses?
Let's look at a couple possible scenarios that could affect your restaurant.
- Your executive chef or kitchen manager quits. Maybe one or two members of the kitchen staff leave with her/him. Your chef keeps extensive recipes written down in a book they've had since long before they…
Added by Brandon O'Dell on June 7, 2010 at 2:10pm —
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 —
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Added by Chef Brad Peters on May 23, 2010 at 12:50pm —
Readers of my blog will know by now that my writing schedule has stepped up a bunch. What you may be shocked to hear is that I am curtailing certain other activities (use your imagination) so that I can continue to plug away at the writing. To be clear, I write for myself and because I have to. I absolutely need to write, and those days that I don't have even the shortest window to throw some thoughts down, are days that I don't feel I fully lived.
But I've noticed… Continue
Added by Zachary Adam Cohen on February 16, 2010 at 10:08am —
Did you know that there is a formula that naturally drives the outcomes of your business? Once we reveal the cause and effect relationship, we can make decisions that impact our results and drive the change we are seeking. The Branding Tree can help you examine the root beliefs of culture, concept, and capital and identify the thinking that drives your results. When you uncover the story or belief you are operating under, you can change the story. This will immediately change your… Continue
Added by David Dodson on February 12, 2010 at 2:20pm —
High failure rates for restaurants. Yes they're exagerated, but they're still high. According to recent studies from Cornell and Ohio State universities, 59-60% of restaurants fail within the first three years. As many as 75% may fail within the first five. Why are they so high? For a list of the six biggest reasons, see The biggest mistakes restaurants make, and why they have a high failure rate
Added by Brandon O'Dell on December 19, 2008 at 7:00am —
This may be the most important question you can answer when designing a restaurant concept. It is definately the most important question to answer when creating a marketing plan.
One of the biggest mistakes restaurants make
is trying to appeal to everyone. If you think that your target market includes everyone, you are setting yourself up to fail. If you want to be successful in any business, especially… Continue
Added by Brandon O'Dell on December 15, 2008 at 7:45am —
Getting through the challenge of tough economic times
By Tom Kelley and Denis Sparagis
Alliances. It is the one simple word that successful operators have realized truly matters in both good and challenging times. As your business navigates the leaner times ahead, consider the following recommendations:
Community alliances: reach out and sustain win-win partnerships with professional and recreational groups that cater to your primary customer segments – baseball… Continue
Added by Tom Kelley on September 17, 2008 at 6:43am —
I would just like to extend my gratitude and thanks for the kind greetings I've received so far welcoming me to the site. I will just leave this brief for it's late at night and I'm trying to get out of the restaurant and catch at least a little sleep. I am the General Manager for India's Pearl indiaspearl.com
a new and exciting Indian fusuin restaurant on Old South Pearl Street in Denver, CO. please visit our site and if your in the area please stop in for… Continue
Added by WADE T BAIRD on August 21, 2008 at 10:18pm —
One thing I'll never forgive formal culinary schools for, is teaching new impressionable would-be chefs to use a budgeted cost percentage to price food menus. Chain restaurants share an equal responsibility for perpetuating this bad practice by focusing their managers on food cost percentages without letting them in on the secret that the cost percentage is a management tool
, not a pricing tool
Though most culinary programs teach many different methods for pricing… Continue
Added by Brandon O'Dell on June 29, 2008 at 9:42pm —
One of the primary reasons that some businesses training programs work, and some don't, is in the method their managers and trainers use to teach new skills. This seems to be especially true in restaurants and food services, due to the prevelance of leaders without formal educations. Sorry if that offends anyone, but it's true.
While proper teaching technique is not something that comes naturally to everyone, it is easy to learn following a simple multi-step… Continue
Added by Brandon O'Dell on June 4, 2008 at 7:30pm —
Long ticket times are a common problem in restaurants, and nothing will scare a potential regular customer away like having to wait 45+ minutes to get their food.
There are many factors that can increase ticket times. In this post, I would like to cover one of those issues, overloading a kitchen station.
Part of designing a menu that works is making sure you are not overloading one station in the kitchen, or one piece of equipment. Your menu needs to be designed with… Continue
Added by Brandon O'Dell on May 30, 2008 at 12:09pm —
Who are we?
What do we want our restaurant to be known for?
What style of service do we offer?
What kind of food do we cook?
What can our customers get from us that they can’t get anywhere else?
How can we make our customers FEEL?
What is our color scheme?
These are all questions you should ask yourself about your restaurant long before you open your doors. The answers to these questions will determine whether potential customers will ever make… Continue
Added by Brandon O'Dell on May 16, 2008 at 3:44pm —
This is one of my favorite quotes. Maybe because I'm the one who made it up.
It could also be that I love this quote because it deals with another major reason for failure in the restaurant world, and really, in every industry. Most managers don't know how to delegate. That is a simple, but true, observation from years of seeing managers and owners struggle to scratch out a profit (or more commonly not making a profit), while losing their personal lives to their… Continue
Added by Brandon O'Dell on April 10, 2008 at 8:07pm —
The restaurant business is tough. Everyone in it knows it. Everyone looking to get in it ignores it.
The cold fact of the matter is that opening up a restaurant may be one of the worst investments you could make with your money. That's a horrible, sobering statement coming from someone like me who's in the business of helping restaurants succeed, but it's the truth. Most restaurant fail. Oh, the failure rate isn't the "90%" you may have heard from friends and family, but according to… Continue
Added by Brandon O'Dell on March 31, 2008 at 7:22pm —