Did you know that an empty seat can cost you between $.45 – $1.50 for every minute it remains open? Incorporating a restaurant optimization program allows a restaurant to create a system that will streamline service operations with measurable financial results. Over 75% of service issues are caused by an inefficiently run front desk. Double-seating […]
How to Maximize Restaurant Seating Read More »
I met John Portman in 2014 on the day of his 90th birthday. He had begun the process of repurposing the 230 Peachtree Tower into office space and a Hotel Indigo. I was in the boardroom with my Blue Orbit Restaurant Consulting team to try and win the right to develop and direct the food
4 Things I Learned During My Year with John C. Portman Jr. Read More »
A successful bar does not happen by putting big personalities who like to talk about spirits in a dark room full of people. It requires careful crafting in it’s infancy and constantly focused maintenance every day of its life. Employee turnover, shifts in the economy, changes in neighborhoods and ever evolving trends present constant challenges.
The 5 Biggest Mistakes You’re Making in Running Your Bar Read More »
Crust Ingredients 1 1/2 Cup Flour 1 Tablespoon Sugar 1/8 Teaspoon Salt 1/2 Cup Unsalted Butter 3-4 Tablespoons Cold Water Crust Preparation Put flour, sugar, and salt in food processor. Add chunks of cold butter and pulse until mealy. Add cold water 1 tablespoon at a time and pulse after each tablespoon until dough holds together.
Recipe Edition: Michael’s Famous Mulled Wine Tart Read More »
The holidays are coming… and holidays generally spur people to spend money in ways that they wouldn’t do otherwise. Folks are urged to buy, book, treat, reward, and otherwise gift themselves, their loved ones, and even total strangers. So what are you doing to capture dollars spent during those programmed (and predictable) buying frenzies? If
5 Brilliant Best Practices to Maximize Your Restaurant’s Sales During the Holidays Read More »
Valentine’s Day, Mother’s Day, New Year’s Eve… these are the days that really test a restaurant’s staff. Is your mise actually, really, and truly en place? Being ready for New Year’s Eve, like just about everything else in the restaurant business, starts with careful menu planning. Having a menu that sets you up for success
6 Steps to Create a Fun and Profitable New Year’s Eve Menu Read More »
Often, I run across restaurant managers who find that selling gift cards is more trouble than it’s worth. People want to buy gift cards during busy shifts, someone has to grab the cards out of the safe, no one can remember how to put credit on the card, or the envelopes are too hard to
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In almost every scenario that requires motivation, we see more and more that cash gifts simply don’t work. Cash gifts don’t incentivize people to work harder because cash is the expected result of having a job. During the holidays, managers often become dependent on cash gifts to pay down their holiday debt. This creates conflict
5 Great Holiday Gifts for Your Managers that Aren’t Cash Read More »
We all know the importance of the first impression and how we’re impacted by someone’s appearance, demeanor and general interaction with us. Crowd review sites like Yelp and TripAdvisor have built companies that allow folks to vent their praises and critiques of service providers. Much of the commentary on these sites is about first impressions.
6 Things Your Host is doing to Turn Away Customers Read More »
“Mango” was the code word at one of my first kitchen jobs. It signaled that the health inspector had arrived and we had to stop what we were doing and start running around the kitchen to fix every health code violation we could see. Invariably we weren’t fast enough with our sharpies and masking tape
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