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 […]
5 Ways to Sell More Gift Cards This Holiday Season Read More »
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
How to Ace Your Health Inspection Every Time Read More »
Put down that 2/3 cup and walk away. When I was in fifth grade (sometime in the 80s), my class learned that the United States would soon be converting from the imperial to the metric system. I think it was supposed to happen around the same time swarms of killer bees were going to invade.
4 Undeniable Reasons Why You Should Switch Your Kitchen to the Metric System Read More »
Seasonal menu changes are fairly common and, for some, an easy task taken on by the Executive Chef in house. For some establishments, however, the concept is manager and investor-driven and they might not have someone who is capable of making menu changes. Other restaurants do have an Executive Chef, but might need something fresh
In 2015, there was a string of news articles detailing the ethical changes that some of the largest chain restaurants are making to their menus. Taco Bell recently vowed to be the first fast food chain to serve cage-free eggs by the end of 2016. McDonalds, Starbucks, and Panera all committed to the end of
How to Make Positive Changes Towards Food Sustainability (And What Not to Do) Read More »
So what is really expected of you on the web? Being a hospitality consultant would suggest that I have high expectations for most dining establishments and might even be considered a “food snob”. The truth is I enjoy eating at all types of restaurants from casual fast food to fine dining. I’ll give almost any
You Should be Able to Answer These 3 Questions About Your Restaurant’s Online Presence Read More »
I suppose binge watching is a bit healthier than binge eating. Food documentaries have had somewhat of an uprising the past few years, much due to the “farm-to-table” movement, a focus on a healthier, more sustainable diet and of course, Netflix. Where else can you find all of your favorite foodie television shows and food
Food Documentaries: Which Ones to Watch and Why Read More »
Is it possible to make everything in your kitchen from scratch? Yes, of course it’s possible, but does it make sense for your kitchen? The term housemade on your menu requires extra time, hands, money and equipment…are you ready for that? We like to tell you as your restaurant consultant, with that same wish in
“Housemade” – Five Items You Should be Making In-House Read More »
