Restaurant Hospitality

What’s Trending in Food & Beverage: Appetizers, Tapas & Small Plates

Kitchen Ops, Menu, Service / By

Small plates are the chef’s creative playground. Most restaurants diners expect to see steaks, roast chicken, and grilled salmon entrées. These basics will quickly fill up the entrées list because customers gravitate towards the familiar, especially when they are spending $20-$30 for an entrée. Restaurants need to sell what their customers want, so it’s less […]

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75 Food Halls in America: The Growing Mixed-Use Real Estate Development Trend

75 Food Halls in America: The Growing Mixed-Use Real Estate Development Trend

Consulting, General, Hospitality Consulting / By

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

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5 Brilliant Best Practices to Maximize Your Restaurant’s Sales During the Holidays

General, Kitchen Ops, Random Stuff, Service / By

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

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hostess helping a guest

6 Things Your Host is doing to Turn Away Customers

General, Leadership, Service / By

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.

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