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Articles in "Management"

Beacons Serve Up Restaurant Service

Andrew Levi

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. 

A Class On Glass

James Tidwell, MS, CWE

Millions of words are devoted to aid buyers in selecting beverages, but few words are dedicated to guiding buyers in selecting glassware in which to serve these beverages. 

Should a chef need a license to cook?

John Kinsella, CMC, CCE, AAC

When I came into this industry as an apprentice many years ago, there was little opportunity for me outside the kitchen. A chef earning a degree was unheard of, and most management trainees went to a hotel school, where they learned their techn

Top Tips to Navigating the Bulk Wine Market

Whether you are starting a new private label, trying to procure wine to meet demand or off loading excess inventory, understanding how to successfully buy and sell bulk wine is an essential part of any modern wine business.

Screw It Up!

Evan Goldstein, MS

Over the course of my travels, I chat with restaurateurs and hear the latest hot industry topics. Recently, much of the talk has been about screw caps and how to deal with them. This column addresses the presentation of screw-capped wines on the list. We will also explore ways to present a screw-capped bottle of wine with as much integrity and ceremony as those closed with corks.

No Tipping, Please

Myra G. Orenstein

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

New Trends in Food Service Apparel

David Barr

Although chef and food service uniforms are steeped in tradition, today's chef uniforms are anything but customary. Gone are the 19th century chef whites, as they are replaced by looks that reflect modern needs, individual personality, and branding.

high-performance model: WHAT DRIVES EMPLOYEE MOTIVATION

claudia m. caruana

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.

plate cost ANALYSIS

George Tice

All restaurateurs would agree that controlling food costs is a primary constituent of any winning operating formula. Culinary schools cover the subject in detail, and self-taught chef/owners develop a working system or quickly go out of business. At Toulouse and Portofino, my restaurants in Atlanta, we’ve developed a method of costing out each menu item plate we serve.

Managers, Lift Your Attitude to Lead Your Staff.

Evan Goldstein, MS

It’s been said that you can tell the mood of a chef by eating his or her food. Similarly, it’s been argued that winemakers and their wines resemble one another. In the case of restaurant staffs, the attitudes of managers are reflected in the demeanor of employees under them.

SO HAPPY TOGETHER: creating successful wine and food dinners

Robert Wemischner

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

—gerhard tratter

Tips from the Top on Planning a Wine Dinner

Robert Wemischner

We’re not too deadly serious.
We want the events to be strong on entertainment value with a bit of education snuck in. 

—andrew chase

Courting Catering

George Miliotes, MS

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.

“My landlord wants me to sign a personal guaranty . . . Should I?”

John Benazzi

If you are reading this column and you are not my brother, be sure to review your leases and guaranties with your real estate attorney. A space isn’t “perfect” if your lease terms are not acceptable.

MaxProfits: Wine lists meet 21st century technology

Kate Parham

“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

Bar Biz: The Multitasking Bar Manager

Kyle Branche

Bar managers must master the following tasks before they can properly hire and train their staff.

Guest Check: Leveraging Flow

Santé Staff

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.

Tips from the Top: Sustaining a Smash Hit

Paul Shenkman

Nimbleness is critical to a successful restaurant business. No matter the size of your operation, you must respond rapidly to market changes, customer input, and new opportunities.

Pourings: What's the Sauce

Marnie Old

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

Trimming the Fat: Tips & Tricks to Lower Food Purchasing Costs

Santé Staff

It’s all about making small changes to create big, lasting results.

Pourings: The Sommelier's Apprentice

Marnie Old

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

Turning the Kitchen

Santé Staff

The key to maintaining a harmonious atmosphere during both pressure- packed and laid-back times is to understand that a kitchen is all about the people who work there.

Reducing Staff Stress

Santé Staff

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.

Timber Cove Inn, Jenner, CA

Byron Vaughan

California’s north coast is one of the most ruggedly beautiful coastlines in the world. Hugging this coast, ninety miles north of San Francisco, on a rocky shelf overlooking the sea, is the Timber Cove Inn.

Flower Power for Penny Pinchers

Christina DiMartino

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