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Restaurant Business Staff

Articles by
Restaurant Business Staff

Page 489

What gets measured gets done

My challenge has always been to find ways to stay on top of the endless systems, procedures and responsibilities that keep an operation running smoothly and profitably. After all, profit is in the details.

Change is good...You go first

It has been said that younger workers don't like to learn. Maybe it's time to update the training methods to appeal to a new generation. Change can be good...

Holy macaroni!

Did you read the tip on fishing when the fish are bitin'?

Line cooks are from Mars, servers are from Venus

Line cooks and waitstaff can sometimes butt heads. How can they be taught to cooperate more effectively? How can communication between the two sides be improved? Try this simple tip.

How do you stack up against the competition?

In order to maintain and increase your market share you need to know how you compare to your competition. A Competition Analysis will help you excel.

You never get a second chance to make a first impression

The first impression makes a big difference. Make sure your employees know what to say and when to say it so that customers are not left with a lingering...

Word power

Did you know that 50% of the perception of your food's quality and taste will be formed before the first bite is taken? Make sure perceptions of your menu...

The smell of freshly baked bread

The smell of baking bread wafts through the restaurant as customers sit and wait (patiently) for the bread basket to arrive.

Mimi's: From France to Anaheim

From the fields of post-war france to the world of casual dining. At least that's how part of the Mimi's story goes.

The daily special

On a busy night at Houston's in Manhattan, the server approaches with menus, a wine list, and something new.

Italy's taste invasion

For years Italian food to most Americans meant Southern-style red sauce, meatballs, and spaghetti.

Olde England meets Haight-Ashbury

Strolling into a McMenamin Pub, you're immediately hit with an atmosphere that is nothing like most of its modern counterparts'.

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