The restaurant industry is known for high staff turnover, particularly in those establishments where tips and gratuities represent a significant percentage of staff income. Many managers may not regard this as being significant, especially as there is often a ready supply of new …Read More
This article was inspired by the reaction of Steve Maresch, owner of The Local Grill, to winning The Wolftrap Steakhouse Championship award for the second year running. Steve walked up to each member of his staff to thank them personally and individually before accepting the award and addressing the media.
In …Read More
The best customer for a restaurant is the repeat customer who comes in to eat on a regular basis, thus becoming a revenue stream rather that a one-time listing on the accounts. Establishing a well-conceived and well-integrated loyalty program can provide you with a critical …Read More
Do you know how many thousands of dollars your business throws away each year?Read More
You already know Mother’s Day is going to be one of the busiest days of the year at your restaurant; after all, long lines and fully booked tables are synonymous with this popular holiday.Read More
You’ve got the food, the decor, and the marketing in place. Your restaurant has a solid following but there are still empty seats on a Friday night. Step up your game and make your restaurant stand …Read More
The process of hiring and training new staff can be both expensive and time-consuming for your restaurant. Reducing staff turnover will allow …Read More
Offering a wine menu means you must weigh several elements, including your overall concept, your clientele, your food menu, and whether your staff will be able to sell the wine you select.
Get these elements wrong, and you may be stuck with a …Read More
Valentine’s Day is the perfect opportunity for you to offer your customers something spectacular. Whilst dining at your establishments on Valentine’s Day why not treat your guests to a …Read More