Some of the ins and outs of managing your food cost.
One of the country’s top restaurateurs on the difference between service and hospitality
Being technically proficient is an important fundamental to master but the degree of hospitality necessary to add meaningfully differentiated value is much, much higher.
The “Killer” Interview Question
I’ve never met an operator who had really great interviewing skills. Here’s a good start on how to get better.
Shift Notes: 14 Things to Consider Before Your Shift Gets In The Weeds
Fortunately, time doesn’t stop.
Why Discounting Is Bad For Business: Part 2
Suffice it to say that there are many, many options based on the understanding and execution by the operator of what a strategic marketing plan will do for those slow times and the business overall.
How To Create Loyal Guests For The Restaurant Across The Street
Bad Service Is The Norm
Food Cost Is Not A Percentage
When we talk about food cost, we must keep in mind that overemphasizing percentages without understanding the dynamics behind them, can actually reduce real profits.