We are a casual upscale restaurant. We take reservations and have some walk in guests as well. On our busier nights it seems as though all the checks come into the kitchen at the same time and the line is bombarded with getting all the orders out at once. Is there any surefire way to seat our guests to control the flow?
I run a small BYOB. I’ve been running without a manager but it’s clear from guest comments that I need a front-of-house manager. I can’t budget for a salary so was hoping for someone who manages at a low salary but also picks up tables for tips. Is that doable?
While it seems to make financial sense, on the surface, to have a working manager who is bo
The decision to feature Jane Grote Abell in the latest installment of our Leaders column was a no-brainer. For an article with the goal of showcasing the restaurant industry’s brightest power brokers...