Well, here is another one of those very exciting posts. It may not be as sexy as some of the other schlock I have put out there, but it is such an important part of your restaurant’s success. This is often the least understood aspect of the whole ‘let’s open a restaurant’ adventure. The thing…
Category: Consultant
Give ’em a brake
Okay, break. You don’t mind if I steal one from the road construction workers, do you? I want everyone reading this post to realize that yes, this does apply to you. I’m talking about the way people treat servers when they go out. You know, the ones who will be getting your food and drink for you?…
Bar Costs
In restaurants there are three things that make up your prime costs. Everyone knows that food cost is an important part of the profitability equation. Even more understand that labor cost is often the biggest expense in most restaurants. However, you must not ignore the other third of this trifecta. If you want to be…
Being Nice Counts
My friend sent me a pic and a text message about a place he was eating at the other night. Basically, in a nutshell, it was a list of all of the restaurant’s ‘rules’ (?!), and ended with this final message: “Don’t like our policy? Why are you here?” Wow. A big WOW. I don’t get…
What’s in a Name?
I went to a food cart in my neighborhood this past weekend with my darling (but a little spoiled in the food department), daughter. There is a new ‘pod’ in our part of town with about 20 or so various options. I had been to this particular cart before, when it was previously parked in…
What’s the Competition Doing?
Right now, I am in the middle of the restaurant management program that I teach. My poor wife could tell you on any given day what I happen to be teaching at the time because my enthusiasm level jumps from one subject to another based on what happens to be going on currently in the…
Your Menu
You probably think this post is going to be about what you should be putting on your menu. It is and it isn’t. It is not about what items you should be putting on your menu, but rather, how they should appear on the menu. Spell everything correctly I know. It seems obvious. You would…
Go Find Out
The answer to any question in the hospitality industry is never simply ‘no’. If a customer asks you about an item on the menu, and you aren’t sure of the answer–go find out the answer! Don’t ever just say, “I don’t know.” If they ask, “…can I get that with this?”, you don’t just answer…
It’s Not Their Fault
It’s not their fault, so don’t hold it against them. It is not the customer’s responsibility to pay attention. Sure, we all wish they would, but we just can’t count on it. And we still have to deal with it. It is not their responsibility to know when to order. It’s not their responsibility to…
Why Did I Bother to Make a Reservation?
Okay, I have never been an owner. I have done everything else, however. I have been a dishwasher, line cook, busser, server, wine steward, dining room manager, maitre ‘d, general manager…. I still do not understand the logic behind over booking the reservations. Counting on no shows? Seriously? Your whole night depends on people not…
#100
Ok. Here it is. #100: A little over a year ago I started this blog. It was my fantasy at the time (my wife’s, actually), that I could make a difference and change the quality of restaurant service in the city of Portland, Oregon. https://tabletalkpdx.com/2013/04/13 Have I made a difference? Well, let’s face it, no….
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