Restaurant Culture

5 Things Real Estate Developers Should Know About Leasing to Restaurants

Over the years we’ve helped many restaurants and landlords work with each other and have seen ugliness on both sides. We’re often baffled at the lack of empathy each side can have for one another. For instance, Landlords have a mortgage to pay. When tenants seek rent abatement because they’re not profitable or they are starting …

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Restaurant Fiscal Calendars – The Silver Bullet

One of the biggest problems we find when we’re trying to help struggling restaurants is that they can’t really “see” their business. Their managers work hard, often 70 to 80 hours per week. They enact policies to cut staff when its slow or they endlessly pursue cheaper ingredients and/or portion control, but efficiency often proves …

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Restaurant Gig Labor – A Solution to the Great Resignation

Every day, local and national news agencies report on the state of the labor market. Governments anchor their discussion on unemployment rate, citing moving average trends or comparing today to a year ago. Business owners lament generational work ethic variances. Progressives blame a lack of career advancement opportunities while Conservatives blame liberal child rearing strategies …

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The Great Restaurant Labor Shortage…Will Be Over Shortly

The service to customer-expectation cycle has been spiraling down for decades. When service goes down, customer expectations go down with it…then service-offered achieves a new low and is met again with a new lower bar to clear.  Each generation blames the next for their sloth, self-loathing, and stunted ambition. I was born in the mid-sixties …

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Elevating Your Cocktail Program Above a Sea of Competition

      In dark basements, bright garden restaurants, hotel lobbies, food courts, and all spaces in between; great cocktail programs are popping up everywhere. Everyone is getting into the cocktail business, and many are becoming particularly good at it. This phenomenon is making it harder than ever to rise to the top and gain …

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Mother’s Day: The One Day Restaurateurs Cannot Afford to Mess Up

“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 …

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6 Pillars of Restaurant Ambience Management

When you think of ambience in a restaurant, or anywhere for that matter, you often consider things like music, lighting, temperature, smells, materials, and acoustics. Those are certainly components of great ambience (which, by the way, I learned can be spelled ambience or ambiance).  But in our series discussing a restaurants “LAMA” (lights, atmosphere, music, …

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