On the third day of class my students are greeted with the above riddle. The answer, no surprise, is “Unemployed.” My students then ask, “Well, what if he owns the place?” My response: “Unemployed and bankrupt.”
Of course, we as chefs know this...
Most of us entered the food business because we loved everything about food. We loved to eat out, we loved to eat at friends’ homes, we loved to shop for food. Most of all, we loved to cook. We cooked food our mothers cooked, we cooked food our m...
An incomplete and out-of-date job description could lead to discrimination lawsuits under the Civil Rights Act and the American with Disabilities Act in addition to wrongful termination lawsuits. Specifically in the restaurant industry, job dutie...
People are naturally competitive. You can use this to your advantage in your restaurants.
As I have noted before, setting goals leads to success. This is just the innate nature of goals: When people have something to shoot for, they will work t...
In part one of this blog, I discussed how to develop marketing materials to reach a variety of audiences. Part 2 focuses on the elements of a good marketing kit for a restaurant...
A few months ago I spent a considerable period of time with two different nutritionists. At least I think they were. One might have been a dietitian, but to be candid I really don’t know the difference.
The first one I have known for years. Sh...
To communicate efficiently you’ll need to develop a set of different restaurant marketing materials that you can use when approaching customers, partners, the press or anyone else who comes in contact with your restaurant.
The best place to s...
Even though you will always be busy serving the customers who visit your restaurant on a daily basis, you should regularly take a step back and lay the groundwork for increasing your revenue. Reviewing your existing customer base will help set...
