The foundation of great restaurant service begins with great restaurant staff. Surprisingly, this concept is lost on many owners and managers, yet the solution really is simple.
As the restaurant business is transient by nature, high turnove...
In the December 2015 issue of Restaurant Hospitality, editor Michael Sanson wrote about recent moves by two top New York City operators to eliminate tipping in their restaurants. Readers sounded off.
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“You need a holiday
Take a holiday
Find a far-off wonderland
Where you might regain command
Of your life today.”
—“Holiday” by Jimmy Buffett
I started in the work world when I was around five. My dad was a consulting chemical engineer a...
I am all about great restaurant experiences and I love dining out in new places when I travel. Recently, I was on the coast of Maine and had a chance to visit a new steakhouse I had heard about.
I met a friend for drinks and we first took a se...
Photo: ThinkstockI recently spoke at a restaurant trade show in Florida, and while I was there, I chatted with a catering sales person for a high-end restaurant where catering sales are growing at a healthy pace. I went online to review their cat...
I broke one of my own cardinal rules for catering last week: We didn’t count the carrots for a big sit-down off-site catering event.
What’s the big deal, you ask? Let me give you a little background.
Catering a seated dinner is my least fav...