Peanuts in a bottle – How to catch a thief
In South Africa, monkeys have a nasty habit of stealing fruit from the orchards or, if they’re especially
Great service every time – meetings
Have you ever noticed when you go to a restaurant that in some, you get a very disjointed
Christmas Time
Part 1 You did it. Congratulations. You’ve made it through the holiday season mostly unscathed, apart from that
Who are the real masters in a Masterclass
Have you ever wondered how you can drive revenue on the slowest day of the week? Generally speaking,
What does this taste like? – 5 benefits of staff tastings
“I don’t know.” The three worst words a server can use to respond to a customer’s questions. Especially
Pars are not only for the golf course – how par levels can add to the bottom line
We all really learned the first lesson in pars when we first moved out of our parents’ house
Sections – how many tables is too many?
Determining section sizes can be a tricky line to walk. You want to make sure that you have
Use the past to see into the future – forecasting for profit
You know some variant of the old quote by philosopher George Santayana “those who do not learn from
Wastage – maximizing profits by minimizing loss
Waste. It is perfectly named, because it’s a waste. Every ounce of waste in your business from food
Drive more revenue – breakfast anyone?
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
Are your staff accountable? Best ways to have your staff step up to the plate Accountability. The dreaded
Food runners/ assistant waiters – the secret to a smoother service
Think of a memorable service experience. What stands out to you? Usually the answer here is the waiter.
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