Thomas Shackelford's Blog (9)

Do you and your people know how to properly serve alcohol?

I'm not talking about proper wine presentation. I'm talking about knowing when to have your guests to say when. Do your people know what to do if there guest has been overserved? Do you know what to do? What if someone comes in your establishment drunk already and you serve them a drink before you realize they've had too much? These are all easily answered questions if you have the right training. Some states require alcohol training while many others do not. I say even if they don't require… Continue

Added by Thomas Shackelford on April 11, 2008 at 12:47pm — 2 Comments

How many hours is too many?

This is for the management of the restaurant world. Some of us are very fortunate and only do 40, 45, or even 50 hours a week. Since my restaurant is a dinner only concept I fall in that categorie.

Yesterday I heard a horror story from a guy that worked at a concept down the street that quit his new management job because he was scheduled a minimum of 60 hours a week and was pulling probably close to 70 hours a week due to the simple fact that he didn't know what he was doing and was left… Continue

Added by Thomas Shackelford on April 11, 2008 at 12:04am — 11 Comments

Tipped employee's hourly wage increases...and increases...and increases.

We are in a new era in the restaurant industry. Minimum wage is going up everywhere for hourly employees. Many states have already felt the effects of the tipped employee wage increase. Some states have only taken a slight hit while others have gone up to $6.50 and $7.50 an hour.

For the employees that's incredible! The managers and business owners feel it the most in their own pocket books with less cash coming in. I'm all for our hourly staff members to recieve the money they deserve and… Continue

Added by Thomas Shackelford on April 6, 2008 at 11:25pm — 5 Comments

Thank You for NOT Smoking!

In this business, smoking is something we have to deal with daily. If you hire a staff that doesn't smoke then I want to know where you got them. I'm not saying people that smoke are not good or even great workers. But lets face it, privelages are given to the smokers that end up having to be given to everyone. Its only fair right?

Sometimes when someone wants to take a smoke break you get the sarcastic smart employee that comes up to you and asks if they can go take a phone break or have… Continue

Added by Thomas Shackelford on March 14, 2008 at 9:35am — 3 Comments

Burning Out VS. Burning Bright!

In this business you can find yourself working a lot of hours as a manager! At the end of your 5, 6, or 7 days of working ten or more hours per shift, how do you keep the energy alive?

Remember, the management sets tone and energy for the restaurant! Every staff member checks the "Temperature of the restaurant" when they come in for the shift. Attitudes ARE contagious! Do you set the tone and energy for the restaurant? How do you do it?

Added by Thomas Shackelford on February 11, 2008 at 12:54am — 6 Comments

Going Green!

My restaurant is not a green restaurant by standard but I was curious about how much more it costs to just make the slightest of difference?

I'm basicly talking about being a recycling restaurant at the very least! Lets face it, we produce soooo much garbage in a given work day and if we don't get our trash pick-up on the scheduled day we are overflowing! What would it take to have seperate trash cans, dumpsters, and so on...

I understand this is a huge undertaking. Hell it's…


Added by Thomas Shackelford on February 2, 2008 at 10:36pm — 4 Comments

That's Gross!

I've worked in the industry for too many years now and I've never seen ANYTHING that has been really that gross...doesn't mean it doesn't happen!

After the movie "Waiting" came out everyone outside of the business thought that was the way things worked in most restaurants. I've had may people refuse to send thier food back if it was incorrect because they said,"Oh no, I've seen that Waiting movie. I don't want anything to happen to my food."

I'm not saying throw your old or…


Added by Thomas Shackelford on February 1, 2008 at 1:00am — 3 Comments

A career in foodservice: Tough on relationships

Balancing love, business is like walking a tightrope

look at a restaurant as an organic, living being, constantly needing to be massaged, undressed, dressed," says Henry Meer, chef-owner of Cub Room and City Hall in New York. "My wife and I have gone through a tremendous amount of discussion about how, for the first few years, she was the mistress and the restaurant was the wife."

Many good owners and managers are similarly devoted, heart and soul, to their restaurants -- quite…


Added by Thomas Shackelford on February 1, 2008 at 12:13am — 4 Comments

Tipper Rankings.

I know most of us in the industry know how to tip or even tip too much but here is a list of the WORST and BEST Tippers from Bartender Magazine. Agree or disagree? Share your thoughts because of course, there is always exceptions.

The best tippers:

  • Restaurant People
  • Regular Customers
  • Small Business Owners
  • Hairdressers
  • Liquor Salesmen
  • Limo Drivers
  • Salesmen



Added by Thomas Shackelford on January 31, 2008 at 11:33pm — 5 Comments




Social Wine Club for Craft Wineries


Eateries turn to rationing as lime prices soar

Unrest caused by Mexico's drug cartels, along with floods in Mexico and a drought in California, are taking a toll on this ye -More

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Burger King to upgrade wireless with Whopper Wi-Fi

Burger King has teamed with AT&T to replace existing in-store wireless Internet with an upgraded system dubbed Whopper Wi-Fi  -More

Late-night indulgence pays off for Jack in the Box

Jack in the Box saw its profits rise sharply in the first quarter, a few months after introducing its $6 Munchie Meal menu of -More


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National News

Wahlburgers Announces Expansion Plans Including Franchise Agreement in Philadelphia

Wahlburgers has signed a franchise agreement with Hingham Associates, LLC that will bring five Wahlburgers to the metropolitan Philadelphia area over the next several years. The franchise group is actively looking at sites and is targeting a late 2014-early 2015 opening for its first restaurant.

Chipotle Mexican Grill, Inc. First Quarter 2014 Revenue Up 24.4%

Comparable restaurant sales increased 13.4% - Restaurant level operating margin was 25.9%, a decrease of 40 basis points

Jamba Juice Announces Grand Opening of New St. Louis, MO Location

Jamba Juice Company announced the brand’s continued expansion in the St. Louis market with the opening of a Jamba Juice® store at 11477 Olive Blvd. on April 16, 2014.

Expert in Real Estate Analytics Joins Luna Grill

Luna Grill, the San Diego-based Mediterranean restaurant chain, is welcoming retail real estate industry veteran Greg Thorburn to its leadership team. Thorburn has been brought on board to fill the newly created position of Vice-President of Real Estate.

Rita's Italian Ice Awards Area Development Agreement for Kansas

Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.


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.


TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" that allows a telescope to photograph planets from 50,000 kilometers away. It is, he says, the "coolest possible science."

TED: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

TED: David Brooks: Should you live for your résumé ... or your eulogy? - David Brooks (2014)

Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?

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