What is critically important to understand about rules-of-thumb however, is that each business is unique and not every guideline will relate to every business in the same way or with the same context.
The Hospitality CEO Blog
About The Guest
First off, you have to understand what goes in/on/around your business from the guest’s perspective is how the Guest Experience (Gx) is defined, not yours.
Food Cost Basics
Some of the ins and outs of managing your food cost.
The Difference Between Service & 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.
What I Won’t Do
I challenge behavior. I’m not your ‘yes’ man. I’m your ‘yes we can’ man. I will tell show you what you need to do differently in order [...]
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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.
Menu Engineering
Your menu is THE most important part of your operation. It determines: Your ability to attract and retain “A” level talent. Your ability to attract and retain [...]
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