Kitchens are the engines that drive restaurants. They are wonderlands of food production capacity and capability. But, above all else, they are the factories in which raw materials are converted into products for retail sale. When you look at a kitchen as a production facility, you can easily imagine the need for it to run […]
How to Run a Kitchen – 11 Critical Systems Read More »
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
Restaurant Fiscal Calendars – The Silver Bullet Read More »
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
Restaurant Gig Labor – A Solution to the Great Resignation Read More »
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
The Great Restaurant Labor Shortage…Will Be Over Shortly Read More »
“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 »
It’s that time of year! July…halfway through the year… the beginning of Q3. Somewhere in December most restaurateurs compile a list of things they want to accomplish for the year, vowing to use the “down time” after the holidays to regroup and get ready for Q2. Springtime is usually good to restaurants and this year
Half Year Resolutions Read More »
There has been a lot of chatter lately about the first few dozen states cutting short the pandemic unemployment benefit in an effort to get folks to return to work. In a May 2021 article from NBC News by Dartunorro Clark, the topic is polarizing with the right claiming that ending the program early will
The REAL Reason for The Great Restaurant Labor Shortage Read More »
Technology has made many changes in the restaurant industry. One of these changes involves how we create and edit menus. Using technology such as tablets and software for menus is convenient both for restaurants and customers. They also make it easier for customers to use apps and order online. How Technology is Changing Menus
Evolving Technology’s Impact on Menu Development & the Surprising Benefits Read More »
As more hospitality businesses continue to reopen and grow during the COVID life environment, we are all trying to figure out how to hire and retain staff. This is a great time for owners to review some of the aspects of their business to make sure they are set up for growth and have the
How to Successfully Hire and Retain Staff Read More »
It is possible that we have all underestimated the importance of a smile in connecting with others. We spent months craving the experience of dining in restaurants and once more interacting with humans only to discover that it is not the same when all those humans are wearing masks.
Connecting with Guests in a Mask Wearing Society Read More »
