The Follow-Up

Follow up 2

Every restaurant should have a good follow-up in place. Not only is this your chance to make sure your customer is happy with their experience, but it is also an excellent opportunity for your FOH staff to up-sell. All to often the follow-up can be forgotten, especially if you’re busy or short staffed. By havingRead More »

The Misuse Of TripAdvisor

TripAdvisor

A restauranteurs worst nightmare… A bad TripAdvisor review. Created in year 2000 TripAdvisor is the World’s biggest online forum dedicated to posting the good, bad and the ugly of reviews for world of hospitality. There’s 2 types of people that go on TripAdvisor. Those who go on there to write genuine positive reviews about somewhere,Read More »

Menu Description Dilemma

Do you have menu description dilemma?

So how long should your menu description really be? Normally longer than you think, but still short and sweet! I’m sure all restauranteurs go through this dilemma. Your prime object is to invite the customer, offering them an enticing description that easily persuades them into ordering the dish. How hard is it really to orderRead More »

Why Good People Walk Out

Tired Chef

First, we need to understand the eight worst things that managers do that send good people packing. 1. They Overwork People Nothing burns good employees out quite like overworking them. It’s so tempting to work your best people hard that managers frequently fall into this trap. Overworking good employees is perplexing; it makes them feelRead More »