I continually am reminded about three items from my clients:
Many operators have worked at keeping their key people growing right along with them. I’ve come up with what I believe the MAGIC is for retention and productivity. Continue reading
Do you know what people like the most from your restaurant?
Can you become “famous” for these items and make them the “highlight” of your Brand?
Step 1. Tabulate
Go the reviews on the internet to see what the reviewers like the most. You can see this data at the top of the review page before the actual reviews. List 3-4 categories to see which the reviewers’ favorites are. Continue reading
How some of the successful establishments in restaurant industry are benefiting from the increase in the minimum wage?
Factually you are going to need to pass this increase along to the guest. Most operators are fearful that if they add more pricing/charges to the guest check you have the potentiality of losing guests. Continue reading
“Restaurant start-ups, Restaurant turn-arounds, and Profit-improvement”
It is upon us as we speak. We can grumble about it and get angry, but at the end of the day it is going to happen.
What can we do as operators to “overcome and benefit” from this? Continue reading
The theme of my dissertation is an everyday dialogue I am involved in, “there is not very many people out there…let alone good people.” Most of the owners/managers are frustrated because of their situation. “What Should I do? I am lost. Help.”
Here are the things to consider.
Let’s address what you have.
Valuable owners, managers and employees are what turns a restaurant from good to great. Your most important asset is your talented, high-performing employees. Retaining valued employees will definitely impact your success.
How to do this should come naturally. You are in the hospitality business because you care about people. Not only the customers, but more importantly your staff. Continue reading
