Staying on top of chronically overflowing inboxes isn't easy. We asked several restaurateurs how they keep from feeling overwhelmed by emails from customers, coworkers and suppliers; here are their tips.
How do you stand out? Operators are pondering this question these days, because nobody wants to be a me-too restaurant. We asked some executives how they differentiate themselves, and this is what they told us.
A sluggish economy and skittish consumer spending means operators will continue to keep tight reins on their own spending in the New Year. What is worthy of investment and what’s on the chopping block?
“If you’re happy in your job, you’re less likely to quit,” says Shawn Achor, one of the designers and teachers of Harvard University’s Happiness course, and author of Before Happiness, to be published this month.
Busy times are restaurants’ bread and butter. But a busy restaurant often means hungry guests are kept waiting. If operators manage wait times properly, though, they can create positive feelings in guests and boost business. Here are some skills to work on.