Christmas (pt. 2)
Christmas in June? Not quite. But that doesn’t mean it isn’t time to start thinking about preparing for
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
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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