Most operators consider the cost-benefit between two (or more) choices they want to consider. The problem lies in how they chose the options being considered and whether or not there were better alternatives.
An age old question in Hospitality is still, “How do you build volume?”
The timeline is irrelevant. But the list of challenges is the same as it’s always been…
Bain & Co. recently pushed this out.
This meme was posted on LinkedIn earlier and the subsequent commentary by the author included this: “It’s either right or wrong. It’s either done the correct way or no way at all.”
How do you make a small fortune in the restaurant business? Start with a large one.
By definition, when you follow best practices, you’re following a well-informed crowd of other operators. You’re standing on the shoulders of others’ experiences and avoiding having to reinvent the wheel and learn everything about how to do a thing from scratch. But you’re still following the crowd. As a rule, best practices aren’t written to […]
The message this graphic and the accompanying quote portend is just plain wrong. There are a ton of variables that go into culture and behavior. What you DON’T value is just as important as what you do. Also, the ACTION you DON’T take is just as important as those you do. It takes more than […]
Massimo Bottura: “I have a test that I do with my chefs—it’s called “Who Are You?” You have to express yourself in an edible way—or even in a different way. You have to express yourself and tell me who you are. I do this test all the time—if I come back on a Monday, I […]
“One of the biggest myths is that we have a retention problem.”
“For the longest time, I didn’t believe in the rants of gurus who said to think outside the box.”
“I’ve never believed in “bad employees.”
“If you spend any time reading industry blogs and forums of front-line employees, you will quickly begin to see the ginormous difference in thinking between them and professional hospitality managers.”
5 Things your restaurant business needs to do in the coming year to achieve long-term success.
This is a vicious cycle. It’s caused more band-aids to be applied to more operations than you can imagine.
You’ve heard it time and time again: “Hire For Values, Train For Skills” here’s why that’s critically important.
Guests now expect (demand) that businesses cater to their appetite for technology. Here are some statistics that will help you understand what restaurant guests say they want from their dining experience.
