Selling is not a bad word, but many restaurateurs don’t train their staff to sell. Is it because they think that selling is pushy or the guest might be turned off? Maybe they’re just too busy with all the other details of running a restaurant to ...
Last month I wrote about some bad restaurant experiences from several months of heavy travel.
I was on the road again this month and encountered a very different landscape with some prime examples of how the FOH staff can help restaurants make...
I try to write about how you can improve your bottom line. As my late father used to say, “The bottom line is the bottom line.” In this blog I am going to appeal to you—as owners, franchise holders, managers, chefs, kitchen mangers and other pers...
If you answered “yes” to the above question, you are not alone. According to a Gallup poll,
more than a third of full-time workers say they frequently check their email after working hours. The same research, not surprisingly, attributed this tr...
There are superstar servers in just about every restaurant. You know who they are. They’re personable, attentive, love meeting the public and make great money for themselves and your business. They're a great front-of-the-house asset who never sk...
I have a friend, George, who owns three restaurants. My wife and several of her friends recently celebrated her birthday at George’s upscale concept. She ordered the crab ravioli in cream sauce, which she has ordered many times before. The two fr...
