The restaurant business is not like most businesses. Focusing time on how to increase or maximize sales in a restaurant is not a daily function that is usually given specific priority in most restaurants. Going through your daily routines, you’re focused primarily on the day’s…
What’s coming for restaurants after COVID-19? This has to be on the mind of every restaurateur, owner, operator and manager right now. There’s no question that for most restaurants, operators and employees, this is the biggest crisis you’ve ever experienced in your career. Never before…
The only thing certain for restaurant operators right now is uncertainty. And while staying safe and healthy through all of this is of absolute importance, I am certain that most restaurant operators are also focused on doing whatever they can to ensure they survive the…
Historically, average restaurant profit margins are low, in part because expenses are generally high. Low profit margins will leave any business with little to cushion a blow like the one restaurants have taken from COVID-19. As a result, many restaurants are in financial trouble, and…
Thriving after we survive the fallout of COVID-19 will require being bold and addressing things you may not have addressed before. Don’t just resume operating; lead your team into the future. Be bold enough to set higher expectations for yourself, your managers and your staff. …
Moving forward, thinking, acting and operating differently are on people’s minds. We have no choice right now but to be thinking about sanitation and health related practices. We have no choice but to take a hard look at our sales and at tightening expenses wherever…
As many restaurants prepare for a reopening, there’s a real opportunity to approach it more as a new beginning, both for restaurants and the industry. There’s a lot of talk about ‘the new normal’ and speculation about what things will be like moving forward. While…
Restaurants need help now – no ifs, ands or buts about it. The Canadian Restaurant Industry needs help now from government in the form of relief and support. Regardless of the role you play in the restaurant you work in, or, if you work in…
How do you maximize sales in your peak periods? Restaurants budget for potential sales increases. It may sound silly to even say – restaurants do not budget for the sales they might lose. It would be a rare occurrence that you would even know about…
To maximize sales in your peak periods, it needs to start with the manager. It’s important to recognize that you may be missing out on sales opportunities, in situations that should be bringing you your greatest profits. The main reason that many restaurant managers do…
As restaurant owners and managers, we often assume that having a full restaurant or a line up at your door will automatically maximize your restaurant sales. Well, not necessarily. We tend to think of this as the one thing that doesn’t need fixing, and we…
There are plenty of reports and articles that show national turnover rates for restaurant servers are as high as 70%.
Many restaurant operations are more hit & miss in their methods than some people would believe, and many have, believe it or not, no system at all. Some restaurant managers focus more on their sales.
How do you define “quality check”, and what are your restaurant’s and the server’s objectives when performing one?
There are many talented restaurant servers out there, but talent is worthless without serious effort and preparation, and your best servers are no longer your best if they don’t pull their weight for the team.