Every time you stop by a table it is called a touch. That’s what we call it in the restaurant business. Actually, we don’t, but those teaching hospitality at various schools tell us it is, so we believe them. Anyway, it is important to touch the table as often as possible. Maybe not too much…
Category: Portland Restaurants
A Positive Experience
A proper greeting My wife and I went out the other day to one of the many restaurants within walking distance of our house. We were greeted immediately by someone, with a smile, who actually said ‘Hi’ to us, before we said ‘Hi’ to him. Not easy to do, since both of us try to…
Manage the Door
I went out to dinner the other night with my daughter. At least I tried to. My wife was having an event at the house, and it was suggested that I leave the premises. My first mistake was making my poor daughter walk to the restaurant. Let me check We are lucky to live in…
The (Big) Three Culprits
Restaurants are complicated businesses. There are many moving parts that operators need to keep their eyes on. As a consultant, I am reminded of this with every client I meet. Many of whom are very successful businessmen (and women). They have all managed to be very good at what they do, running their small business,…
Write it Down
Please When I was younger (much younger), and a bit more tolerant of the unseasoned diner (yes there was a time–although my kids would never believe that), I worked at a posh, (that word was used at one time), Beverly Hills steak house. Tableside service. Salad tossing. Beef carving. Desserts flambe. I could memorize a party of eights’…
Get Out on the Floor!
There was this customer who used to come in for lunch and dinner from time to time, until one day he announced to me that he would not be back. “Why?” I asked incredulously. Turns out that he was mad because the chef never went out to his table to say hello. “He used to…
Portion Control
After a long career in the restaurant business, I have now been teaching about it for four years. I owe much of what I share with my students to Chef Maxine Borcherding. In addition to being my absolute reference for just about everything, she is also a certified sommelier. She has a great business (Taste…
St. Valentine’s Day
St. Valentine’s Day is probably the busiest day of the entire year in the restaurant business. If you are not busy on this day, you definitely are doing something wrong. It is busier than New Year’s Eve, busier than Easter brunch, yes even busier than Mother’s Day. Since we know that, and since you want to…
Which Would You Do?
I would like to tell two stories and let you decide for yourself. Scenario one: A friend of mine stops to get a latte at a local coffee house. She doesn’t see the cash only sign and proceeds to order from the barista. She receives her coffee and attempts to hand her credit/debit card to the…
My Wife’s Dining Experience
Or as I like to call it, the two lady treatment. It is a dirty shame when my wife, (who by the way is adorable, knows food, and is a big tipper), dines out without me, or with other women, and gets less than she deserves when it comes to service. Really? Some servers still do…
Take Charge
Customers like to think that they are in charge when it comes to their dining experience, but we all know better. Or at least we should. Since we do know better, it makes sense that we should be using that to our advantage. What’s good here? Recommend those dishes that you know are terrific. You…
That One Guy–the Cancer
Every restaurant has at least one. In fact, all businesses seem to. The thing that I have never understood is why restaurants keep them. We are in the hospitality business, and we should always be 100% about hospitality, so I could never figure out why those employees who do nothing but spread ill-will throughout the staff,…
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