Tag Archives: operations

Why Customers Don’t Come Back

By David Scott Peters, www.TheRestaurantExpert.com In a past study called “The Spirit of Service” done by the National Institute for the Foodservice Industry (NIFI), they detailed six main reasons why customers don’t come back. Here they are with ideas to counteract them. Reason No. 6 Let’s start things off with a bang, so to speak. It’s the one thing you ...

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5 Things You Can Do NOW to Cut Food Costs

food cost

By David Scott Peters, www.TheRestaurantExpert.com Here are five easy-to-implement systems that will help you weather any economic storm – from the economy to slow tourist traffic – and help your business in the long run. Raise prices. People who eat in your restaurant on a regular basis have come to expect a certain level of quality. If you start offering lesser quality ingredients, ...

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Managers Need a Strong Foundation

By David Scott Peters, TheRestaurantExpert.com Being a restaurant manager can be a difficult job. It can be 100 times harder when you don’t have the right tools and support in place to be successful at the job. As an owner or general manager, here are four key areas to focus on to ensure your managers are supported: 1) Culture 2) ...

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The Top Trick to Hold Your Managers Accountable

By David Scott Peters, www.TheRestaurantExpert.com Once you start using systems, your job becomes holding your managers accountable. As I’ve explained in previous posts, the secret to it all is checklists that keep your team on task and focused on what you expect from them. Daily paperwork is one set of checklists that are a “daily” necessity. Here is an accountability checklist that covers daily ...

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Four Steps to Setting Standards in Your Restaurant

standards

By David Scott Peters, TheRestaurantExpert.com How do you set the standards in your restaurant and make sure they are being met? How do you ensure the process is working? How do you do all that without running shifts and micromanaging your management team? Easy! You use systems, you follow up and you have a willingness to hold your management team ...

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How “Free” Marketing Could Be Killing Your Bottom Line

The concept of digital marketing is easy to embrace. The internet provides a seemingly endless supply of free (and low-cost) marketing solutions that provide unique opportunities to engage directly with customers and drive a positive brand image, ultimately bringing more business through the front door. That’s the ideal. In reality, too many restaurants allow “free” to translate to “less important.” ...

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Why Beef Programs Matter

Beef Programs

By Chef Eamon Lee, CEC A great beef dish starts with a great product, and flavor is paramount. When positioned properly, premium beef provides high impact and perceived value on the menu and on the plate, invariably leading to increased profitability. When choosing a beef program, it’s critical to balance the right quality with the right menu price and the ...

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The “New” Tableside Service

tableside service

Tableside service may evoke memories of a bygone era or a service found only in country clubs and private resorts. Recently, the scarcity can be directly attributed to the rapid rise of casual dining but tableside service has made a resurgence as chefs and restaurateurs use it for newer presentations such as fresh guacamole or constructing a Waldorf Salad. This ...

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