Browsing Tag Constantine Kolitsas
-
11 November 2020 at 11 : 52 AM
Rehabilitating Bad Behaviors
MANAGING FOR SUCCESS Not every staff member with bad behaviors is a bad employee. This statement, on the surface, is hard to swallow. If bad behaviors don’t define a bad employee, then what does? For me, a bad attitude and poor discipline are the attributes that steer me away from hiring someone, or that lead me to dismiss someone. If an employee ...
Read More -
10 October 2020 at 04 : 44 AM
From ROOTS to BRANCHES
Spirited Greek brothers give cocktail enthusiasts something to cheer about. By Constantine Kolitsas Brothers Nikos and Manos Smyrlakis FOR MANY BARTENDERS and liquor enthusiasts, Greece has long been a black hole when it comes to quality spirits, with perhaps the single exception of Metaxa brandy, which has been around for ages (with Greek ...
Read More -
10 October 2020 at 04 : 11 AM
You’re the Leader—Inspire!
MANAGING FOR SUCCESS By CONSTANTINE N. KOLITSAS Business Coach When you get up in the morning and head to work, your mind is on the dozens of tasks ahead of you. You are thinking about the schedule and if your undependable fry cook will be late again; if the walk-in cooler was organized properly after the early morning delivery; if the plumber was able ...
Read More -
6 September 2020 at 07 : 27 AM
You’re Not in the Restaurant Business
MANAGING FOR SUCCESS By CONSTANTINE N. KOLITSAS Business Coach COVID-19 or no COVID-19, you’re no longer in the restaurant business. You may run a restaurant, but if you want to optimize your earnings, you need to come to the realization that the primary business you are in is not food. Sure, you serve food, but you sellsomething ...
Read More -
6 September 2020 at 07 : 13 AM
Canned Craft Cocktails Coming Your Way
A veteran bartender shakes it up with an upstart beverage company. By Constantine Kolitsas Dimitris Zahariadis has accomplished just about everything there is to accomplish in his chosen art of mixology: He has bartended at one of the swankiest bars in Manhattan, owned a successful cocktail bar, founded the Connecticut Chapter of the U.S. ...
Read More -
5 August 2020 at 08 : 59 AM
Unemployment Levels Explode, But Labor Shortage Remains
STAFFING By CONSTANTINE N. KOLITSAS You’d think that the economic meltdown associated with the COVID-19 pandemic would send waves of job seekers back to the restaurants, ending the labor shortage that the industry has experienced over the past several years. But so far, this has not happened. Walk into many of the restaurants that are ...
Read More -
8 July 2020 at 07 : 30 AM
Service in a New Era
SERVICE 101 By CONSTANTINE KOLITSAS For decades, the restaurant industry has measured, pondered, studied, and analyzed its service model, continually working to anticipate the needs of guests, and contemplating social trends, customer expectations, and evolving norms. And just when we think we’ve got a good handle on it, along comes a global ...
Read More -
6 April 2020 at 05 : 14 AM
Don’t Be Cheap
MANAGING FOR SUCCESS By CONSTANTINE N. KOLITSAS Business Coach The title of this month’s column is a bit crass, but it fits because in it we will be addressing our instincts, which can sometimes be crass. As restaurant owners we understand that success is largely predicated on our ability to contain costs and squeeze as much value from every nickel ...
Read More -
6 April 2020 at 05 : 50 AM
Restaurateurs Challenge Third-Party Delivery Providers
As takeout and delivery grow, restaurants rebel against high fees and unfair practices. By Constantine Kolitsas The fastest-growing segment of our industry is the takeout-and-delivery sector, which we have covered in Estiator over the past few years. Much of its growth has been accelerated by the emergence of third-party online ordering and ...
Read More -
9 March 2020 at 16 : 55 PM
Restaurant Improvements via Personal Improvement
MANAGING FOR SUCCESS By CONSTANTINE N. KOLITSAS Business Coach It may be a cliché, but they aren’t clichés by accident: You are only as good as your people. For this reason, large companies put a great deal of time into training, educating, developing, and improving their people. In the restaurant workplace, it seems that this is an area that we ...
Read More
