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Keeping Tabs on Your Laundry Bill
From aprons and towels in the kitchen to tablecloths and napkins in the dining room, linen needs in a restaurant can be a huge expense— especially with the high costs of laundry services. If you have the room for a washer and dryer, consider doing your own laundry....
Keeping Tabs on Your Laundry Bill
From aprons and towels in the kitchen to tablecloths and napkins in the dining room, linen needs in a restaurant can be a huge expense— especially with the high costs of laundry services. If you have the room for a washer and dryer, consider doing your own laundry....
Change Is Good for Restaurant Teams
In a restaurant environment -- and most any work environment -- work roles will change when teams begin to form. As the restaurant manager, it's your job to begin preparing for the inevitable resistance. It will start with the familiar complaint: “That’s not my job,”...
Change Is Good for Restaurant Teams
In a restaurant environment -- and most any work environment -- work roles will change when teams begin to form. As the restaurant manager, it's your job to begin preparing for the inevitable resistance. It will start with the familiar complaint: “That’s not my job,”...
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Recent Articles
How Millennials are Changing Your Customer Base
Remember that bratty kid from years ago who tossed his mac-and-cheese on the floor and threw a fit until his parents caved and ordered him a steak? Well, he’s all grown up now, and he’s bringing about 80 million of his friends to the marketplace as eager consumers....
How to Manage Stress in the Restaurant Business
It's Saturday night and you're out of the special already, two people called in sick, the dishwasher isn't working and you've got a line out the door. It's one of those nights that makes everything look blurry. If you're not stressed, then you're not paying attention....
Restaurant Training: It’s What You Do
Successful restaurant training is executed by exceptional leaders. When you think of the most effective and successful leaders, you probably think of the most charismatic ones. They exude passion and energy, and people stand in line to just to have a chance at being a...
Keep Waitstaff Motivated with Shift-by-Shift Incentive Programs
There’s no time for errors in the restaurant business, although that doesn’t mean we don't all make them from time to time. Customer loyalty is the key to long-term success, and to accomplish that we need to anticipate our customers’ needs, deliver better service and...
Prop Up Your Bartender and Waitstaff Training
You'll see sales soar when you train servers and bartenders to use sales props. The restaurant business is show business — and your servers and bartenders should never go “on stage” without their props. Sales props, that is. What are they? Tools servers and bartenders...
If You Think You’re In the Restaurant Business, You’re Wrong
If we asked you to define what business you work in, you’d probably say the "restaurant" or "hotel" or "bar" business. And do you know what? You’d be wrong! That’s not the business you’re in. We’re in the business of retail sales, not the "quick-service,"...
Unique Marketing Ideas for June
Father’s Day might hog all the attention, but June has many other holidays that can bring you business and jump-start your creative marketing strategies. Here are a few unique marketing ideas to get you started.National Leave the Office Early Day – June 2. Promote...
How do Your Leadership Goals READ?
As a restaurant manager, you wear a lot of hats. You're a boss, sure, but you're also a leader. What's the difference? A lot! Almost anyone can be a boss, but it takes a special set of skills and talents to be a leader. Let’s look at a few differences:Bosses bark...
Role-play: Upsell Well Drinks to Premiums
Let’s face it: the Absolut (or Stolichnaya or Grey Goose) tastes better than the house vodka. That’s why they cost more. Upgrading mixed drinks to premium drinks can boost your bar profits a little at a time… and create a better drink for your guests. Train your...
The Secret to Sweet Success
One of the easiest ways to increase per-person check averages is to sell more desserts. Guests are dining out for a complete experience, not just a meal. Many times, they want to order dessert, they just need a little guidance to help them choose the perfect match for...
Secret to Restaurant Menu Pricing
While many managers simply use the retail approach to pricing – take the cost of the item and divide it by your target food cost percentage to arrive at the selling price (i.e. ingredients costs of $2.50 / food cost target of 35 percent = menu price of $7.19), this...
Build Guest Loyalty: It’s Simpler Than You Think
When we think about building guest loyalty, we often bog ourselves down with external, uncontrollable factors—the hot new concept that just opened up down the street or the construction that’s blocking our entrance. Instead, our main focus should be, “What do...
