Articles in "Management"

Today with the prevalence of social media, every single guest who walks into your restaurant should be considered a restaurant critic that will judge all aspects of their experience, from the food and service to the atmosphere of the restaurant. Worrying about the specialty menu or cocktail pairings can no longer be the main concern for restaurant owners. Instead, the entire dining experience should be carefully analyzed from the moment visitors walk in the door to the second they leave.

Since Danny Meyer’s announcement about his no-tipping policy, restaurateurs around the country have been sitting up and taking notice.

Just as real estate professionals have their mantra, “location, location, location,” when describing the properties that are valued most, restaurateurs have their own dictum for success: “staff, staff, staff.” Without a committed, hardworking staff, even the best of fine establishments will falter. And it’s no secret that dissatisfied or dishonest employees, prima donnas, and incompetent managers can and do wreak havoc in both the back and front of the house.

These events become fun for the staff, giving them something that they can be proud of.

—gerhard tratter

Builiding a successful catering business requires additional planning, energy and motivation from you and your staff, but the extra effort will complement and stimulate your restaurant dining program, making your enterprise stronger and more profitable.

“We’re certainly selling a lot more bottled wine and diverse cocktails since launching the digital list.” -Nicole Kosta, director of food and beverage at the Mandarin Oriental

While food flow is critical in restaurant design, so are several other aspects of flow, including timing, pace, and communication between the chef, kitchen and service staffs, and guests.

Training oriented to sauce components will provide invaluable insights into basic food chemistry and how the senses operate.

Recruiting your restaurant’s best and brightest staff as beverage apprentices can be a win-win situation for everyone.

No doubt, stress is not going to go away in this business. Instead, find means to reduce it without losing sight of your work ethic and drive to succeed.

"...keep costs in line, and still have elegant designs that compliment the décor.”