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10 July 2018 at 15 : 21 PM
Restaurant Delivery: The Winds of Change
Change is a constant in nature and in life. And the question is never whether change is good or bad, but how effective we are in adapting to change. This is as true in business as it is in any other discipline or field. And the restaurant business is no different. Currently there is a Category Four Hurricane forming in the industry, and it’s time to take ...
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5 June 2018 at 14 : 08 PM
Sweat the Small Stuff
Customer Satisfaction Metrics In today’s hyper-competitive environment, it’s critical that your restaurant set itself apart from the competition. Unless you’ve got a unique concept that is practically a niche unto itself, you live the competition game every moment that you’re open. In the old days, a good restaurateur needed ...
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15 May 2018 at 15 : 41 PM
Closing Time
By Constantine N. Kolitsas, Consultant I had a client that was an absentee owner and was struggling to understand why sales in his restaurant had declined over ten percent year-over-year. He blamed it on a change of manager (an easy excuse), and, to some extent, that was true. But the real reason wasn’t so much because customers missed ...
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2 April 2018 at 00 : 19 AM
Advocate for the Business
Here are a few restaurant philosophy maxims for you that can help to structure your behaviors and decisions in the workplace: When it comes to anything having to do with the guest, ALWAYS advocate for the guest. When it comes to dealing with staff, ALWAYS advocate for the business. Sounds cruel, right? All of the best business books and all of the ...
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9 March 2018 at 16 : 25 PM
Words in the Foodservice Industry
Words mean a lot. Unfortunately, many of us don’t weigh their meaning, nor do we understand how the words we use communicate unintended meanings. Because we are in the service industry, it is imperative that we use words and phrases that continually send a signal about our commitment to service. And it’s imperative that we not only police ourselves but ...
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15 February 2018 at 13 : 13 PM
Square Pegs for Square Holes
The most difficult part of managing a restaurant is managing people. Menus can be redesigned rather easily; vendors can be changed; equipment can be purchased… Getting people to do what you need them to do is not so easy. So, it’s important that you hire properly, spend time and resources on training, and hold your staff accountable for performing their ...
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19 January 2018 at 19 : 04 PM
Managing Behaviors in Restaurants
Shaping the restaurant culture MANAGING people is arguably the most difficult aspect of running a restaurant. While activities such as writing menus, haggling with vendors, and staying a step ahead of the competition all have their challenges, none are quite as complex as getting employees to do what they’re supposed to do, even if what they’re ...
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