10 Sure-fire Service Killers

admin | May 11th, 2018 - 3:12 pm

  05/01/2018 Your business depends on high-quality food and stellar service. Have your waitstaff avoid these service killers for a dining experience your customers won’t soon forget. Forget that you are a business first.“While individual, friendly, family-like service is what you are striving for, never forget these guests are still customers,” says Tania Arthur, operations […]

Why Training the Server Will Serve You Well

admin | May 9th, 2018 - 3:11 pm

  05/01/2018 The waitstaff is one of an operator’s most valuable resources. But a well-trained staff does much more than take orders and bring the food without spilling it. They also know how to provide guests ordering advice, upsell the restaurant’s most profitable categories and inspire confidence and loyalty in customers by making them feel […]

Key Elements of Communicating Cuisine on Your Menu

admin | May 7th, 2018 - 3:11 pm

  05/01/2018 The menu can be a powerful tool in marketing your restaurant and setting tone and ambience expectations. Use these helpful tips to use your menu as a marketing tool. Naming Menu Items Menu item names should attract attention similar to a headline or advertisement. Keep in mind that customers may be discouraged by titles […]

Using Menu Psychology to Entice Diners

admin | May 4th, 2018 - 3:10 pm

  05/01/2018 People like the names of mothers, grandmothers and other relatives on their menus, and research shows they are much more likely to buy, say, Grandma’s zucchini cookies, burgers freshly ground at Uncle Sol’s butcher shop this morning and Aunt Phyllis’s famous wedge salad. In the world of menu engineering and pricing, a dollar […]

How to Motivate Restaurant Staff and Decrease Turnover

admin | May 3rd, 2018 - 5:37 pm

Most restaurant owners have seen these types of employees at their establishments: The high schoolers who only want to make some extra money. The college students who swing by to help out during the summer and then leave. The hard-working staff members who generally care about the future of your restaurant. The best restaurants know […]

Why Bad Portioning Hurts Your Restaurant

admin | May 2nd, 2018 - 3:10 pm

  05/01/2018 With steadily rising food costs, thin profit margins, and intensely value-conscious consumers, the last thing your restaurant needs is sloppy portioning techniques. Product portioning affects your guests’ experience, food quality, food cost, and how much money you get to keep. When a guest receives a smaller filet than the person across the table […]

$20 million Culinary Arts Center opens to feed region’s growing food, hospitality industry

admin | April 27th, 2018 - 12:08 pm

Prince George’s County, Maryland, is now home to the region’s hottest restaurant kitchen. But diners be warned: There’s no menu, just a course catalog. After three years of planning, one year of construction and a $20 million investment from Prince George’s County, the Culinary Arts Center at Prince George’s Community College is open. The 21,351-square-foot […]

Baltimore mayor signs bill banning plastic foam containers

admin | April 24th, 2018 - 12:08 pm

Baltimore businesses have 18 months to stop using carryout containers made from polystyrene foam. After that window, businesses will face $1,000 fines for violations. The bill signed Thursday by Baltimore Mayor Catherine Pugh also prohibits restaurants and other food vendors from using cups, plates, dishes, bowls and trays or any similar items made from this […]

Average American Wastes About a Pound of Food Daily – Study

admin | April 20th, 2018 - 1:04 pm

  Americans waste nearly a pound of food per person each day, with the amount depending on how healthy the diet is, a new study finds. Between 2007-2014, U.S. consumers wasted nearly 150,000 tons of food daily, nearly a pound (422 grams) of food per person each day. Researchers estimate that food waste corresponded with […]

Restaurant execs share tips for keeping costs under control.

admin | April 12th, 2018 - 5:41 pm

Restaurants have many operations that continually drain revenue such as labor, commodities, delivery and technology, including digital menu boards and mobile ordering. And during a Tuesday panel at the Restaurant Franchising and Innovation Summit, several restaurants execs offered their secrets to conquering those costs. They included: Spencer Rubin, founder and managing partner, Melt Shop Carin Stutz, COO […]

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