Note: This blog was written by Shweta Singh, a Kent State University graduate student, with the guidance of her advisor, Dr. Swathi Ravichandran.
Work, sleep, repeat. When was the last time you took some time off to go on a vacation or simply ...
Affinity means having a feeling of belonging. In a restaurant setting, it means an intense loyalty because of this feeling of belonging.
Wouldn’t it be amazing to capture lightning in a bottle with all your customers? If every customer that wa...
Want to know how to lose a social catering client? Drive up in a dirty, banged-up, smelly van.
Social catering is a huge catering profit center. Handling a customer’s small dinner party is a great way to fill the gaps between the bigger jobs...
Many parts of the country are experiencing staffing shortages. This is great for people like me who teach culinary students. It is not so great for people who own and run restaurants.
One of my responsibilities as the culinary arts instructor ...
I was looking up a restaurant that I had heard about while traveling. Most of the reviews were good, but there was one troubling Yelp review. Here are the highlights:
“You can look forward to paper plates, plastic forks, 50 cent chairs & t...
Many of you are old enough to remember the famous line: “It’s 10:00 o’clock. Do you know where your kids are?” I can’t believe that it’s 2015 and many (possibly most) of your staff don’t know where their allergies are. Based on what I’ve seen lat...
Being in the restaurant business, we have a curious habit of critiquing dining experiences outside our own. Many times we’re visiting restaurants for a birthday, special occasion or night out when we just don't feel like cooking. Other times we a...
Selling is not a bad word, but many restaurateurs don’t train their staff to sell. Is it because they think that selling is pushy or the guest might be turned off? Maybe they’re just too busy with all the other details of running a restaurant to ...
Last month I wrote about some bad restaurant experiences from several months of heavy travel.
I was on the road again this month and encountered a very different landscape with some prime examples of how the FOH staff can help restaurants make...
I try to write about how you can improve your bottom line. As my late father used to say, “The bottom line is the bottom line.” In this blog I am going to appeal to you—as owners, franchise holders, managers, chefs, kitchen mangers and other pers...