Christmas in June? Not quite. But that doesn’t mean it isn’t time to start thinking about preparing for

In South Africa, monkeys have a nasty habit of stealing fruit from the orchards or, if they’re especially

Have you ever noticed when you go to a restaurant that in some, you get a very disjointed

Part 1 You did it. Congratulations. You’ve made it through the holiday season mostly unscathed, apart from that

Have you ever wondered how you can drive revenue on the slowest day of the week? Generally speaking,

“I don’t know.” The three worst words a server can use to respond to a customer’s questions. Especially

We all really learned the first lesson in pars when we first moved out of our parents’ house

Determining section sizes can be a tricky line to walk. You want to make sure that you have

You know some variant of the old quote by philosopher George Santayana “those who do not learn from

Waste. It is perfectly named, because it’s a waste. Every ounce of waste in your business from food

Do you want to increase your sales, but can’t fathom serving more plates than you already do? Look

Are your staff accountable? Best ways to have your staff step up to the plate Accountability. The dreaded

Think of a memorable service experience. What stands out to you? Usually the answer here is the waiter.

So, after some careful consideration I have decided to write a blog on being prepared for the worst.

Your restaurant is not just about great food or good service. There are multiple reasons your customers will choose to come into your restaurant and not the restaurant next door. After many years opening, managing and controlling restaurants here are what I believe to be the top 7 issues facing restaurateurs in their businesses today and how to manage them effectively.

The dreaded OH & S (Occupational Health & Safety) Everybody likes going out in a good restaurant, enjoy