If you own a restaurant, now is not the time to “just survive” and hope things get better. Rising costs of ingredients, product shortages, added transportation charges, smaller labor pools, less qualified candidates, and higher wages are all working against you. Holding out for things to course correct on their own may be a long …
“The restaurant kept running out of food.” “The manager gave us free mimosas for seating us 45 minutes after our reservation, but they never made it to our table.” “It took 25 minutes for a server to greet our table.” “Apparently water and iced tea refills are forbidden on Mother’s Day.” These are all lines …
Mother’s Day: The One Day Restaurateurs Cannot Afford to Mess Up Read More »
Emily Tanner – Director of Marketing & Communications, Blue Orbit Restaurant Consulting We’ve asked our top restaurant consultants what they recommend when recruiting and hiring for various restaurant staff positions. They provided such great feedback that we compiled it all into this all-in-one resource for you. So, below you’ll find actionable tips for hiring restaurant …
A Panel of Experts: Actionable Tips for Hiring Restaurant Employees Read More »
Ray Camillo – CEO & Founder, Blue Orbit Restaurant Consulting Truly the best service involves giving your servers what they want: power. I believe folks are motivated by a combination of three things: Affiliation: approval from others… “please like me.” Achievement: simply a job well done. Power: including money, authority over others, and being envied. …
What’s the Best Table Service Model? [Hint: Give Power to the Servers] Read More »