Leadership

Restaurant Gig Labor – A Solution to the Great Resignation

Consulting, General, Hospitality Consulting, Kitchen Ops, Leadership, Menu, Service / By

Every day, local and national news agencies report on the state of the labor market. Governments anchor their discussion on unemployment rate, citing moving average trends or comparing today to a year ago. Business owners lament generational work ethic variances. Progressives blame a lack of career advancement opportunities while Conservatives blame liberal child rearing strategies […]

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Mother’s Day: The One Day Restaurateurs Cannot Afford to Mess Up

Consulting, Leadership, Service / By

“The restaurant kept running out of food.” “The manager gave us free mimosas for seating us 45 minutes after our reservation, but they never made it to our table.” “It took 25 minutes for a server to greet our table.” “Apparently water and iced tea refills are forbidden on Mother’s Day.” These are all lines

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Restaurant Ambience

6 Pillars of Restaurant Ambience Management

Consulting, Hospitality Consulting, Leadership / By

When you think of ambience in a restaurant, or anywhere for that matter, you often consider things like music, lighting, temperature, smells, materials, and acoustics. Those are certainly components of great ambience (which, by the way, I learned can be spelled ambience or ambiance).  But in our series discussing a restaurants “LAMA” (lights, atmosphere, music,

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Where to Invest Your Money in Restaurants – Post-COVID

Consulting, Hospitality Consulting, Leadership / By

The tea leaves have settled and it’s time to read them: The Pandemic has provided a Petri dish in which to test third party delivery services like Grubhub, DoorDash, and Post Mates… and the verdict is in. According to Fortune Magazine, most (71%) of consumers prefer to order and pickup their takeout food from the

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Why Restaurants Should Outsource Management

Consulting, General, Leadership / By

The two sides of our consulting business: launching new concepts and fixing/improving existing concepts. These have given us a unique perspective on what makes restaurants successful …or not. It’s widely known, or at least surmised, that the restaurant business is risky…too risky for most. What makes them so? Is it cost of goods? Not really.

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