While the US food hall trend may have started in New York, it’s now sweeping across America. With major food-focused real estate developments such as Eataly and chef Todd English’s Plaza Food Hall opening in New York in 2010, food halls area launching in other US cities from Atlanta to Seattle. This gourmet, casual dining […]
75 Food Halls in America: The Growing Mixed-Use Real Estate Development Trend Read More »
For restaurant owners and general managers, the process of creating a restaurant employee developmental plan is very similar to writing quarterly goals – only there are no predetermined categories. The action steps should have many of the same characteristics as the steps in achieving goals. They should be SMART – specific, measurable, achievable, relevant, and time bound.
A pop-up is simply a temporary bar or restaurant, usually focused on a particular chef or style of cuisine. Sometimes pop-ups will share space or even take over an existing restaurant for a time, with some places hosting a regular schedule of pop-ups throughout the year. They are fun, flexible, easy to promote, and popular
Why You Should Create a Pop-Up Restaurant or Bar Concept Read More »
We are in and out of restaurants all of the time, talking with our clients about what works and what doesn’t, what their guests are asking for, and which new concepts they are dreaming up. Through this process, we begin to see some patterns emerge. It’s amazing the way that all of a sudden everyone
10 Exciting Food Trend Predictions for 2018 Read More »
The holidays are coming… and holidays generally spur people to spend money in ways that they wouldn’t do otherwise. Folks are urged to buy, book, treat, reward, and otherwise gift themselves, their loved ones, and even total strangers. So what are you doing to capture dollars spent during those programmed (and predictable) buying frenzies? If
5 Brilliant Best Practices to Maximize Your Restaurant’s Sales During the Holidays Read More »
Often, I run across restaurant managers who find that selling gift cards is more trouble than it’s worth. People want to buy gift cards during busy shifts, someone has to grab the cards out of the safe, no one can remember how to put credit on the card, or the envelopes are too hard to
5 Ways to Sell More Gift Cards This Holiday Season Read More »
In almost every scenario that requires motivation, we see more and more that cash gifts simply don’t work. Cash gifts don’t incentivize people to work harder because cash is the expected result of having a job. During the holidays, managers often become dependent on cash gifts to pay down their holiday debt. This creates conflict
5 Great Holiday Gifts for Your Managers that Aren’t Cash Read More »
We all know the importance of the first impression and how we’re impacted by someone’s appearance, demeanor and general interaction with us. Crowd review sites like Yelp and TripAdvisor have built companies that allow folks to vent their praises and critiques of service providers. Much of the commentary on these sites is about first impressions.
6 Things Your Host is doing to Turn Away Customers Read More »
“Mango” was the code word at one of my first kitchen jobs. It signaled that the health inspector had arrived and we had to stop what we were doing and start running around the kitchen to fix every health code violation we could see. Invariably we weren’t fast enough with our sharpies and masking tape
How to Ace Your Health Inspection Every Time Read More »
Put down that 2/3 cup and walk away. When I was in fifth grade (sometime in the 80s), my class learned that the United States would soon be converting from the imperial to the metric system. I think it was supposed to happen around the same time swarms of killer bees were going to invade.
4 Undeniable Reasons Why You Should Switch Your Kitchen to the Metric System Read More »
