Quick Tip #35
What do you do if a resume isn’t quite up to par when it comes to “hard skills” but have the perfect personality? Hire them immediately
2 Tools for a More Profitable Restaurant Menu
Add these 2 things to your menu and you end up with a winning combination to help boost sales and give customers a better experience.
“If Henry Ford was a better listener we would have better Buggy whip’s today instead of cars” Gary Keller
Don’t allow your vision to be sidelined by outside opinions. Know what needs to happen exactly as planned & what is open for feedback.
Quick Tip #34
People are confused between the difference between leadership and being a manager. There’s one distinct difference between the roles.
Use a Budget to Increase Restaurant Profit
Chef Colin is the Executive Chef and food cost master who runs 23 restaurants. He gives his #1 tip for managing food costs.
“Multitasking is merely the opportunity to screw up more than one thing at a time.” – Steve Uzzell
“Multi-tasking” causes more problems than it solves. Instead, use this calendar blocking technique for increased productivity.
Quick Tip #33 – Managers don’t get paid for how many problems they fix managers get paid for how many problems they prevent.
A few moments of organization in your restaurant will ensure problems don’t keep cropping up and catching you off guard.
OMG Everything is Important in Your Restaurant
Urgency shouldn’t trump the important things in your business. Maximize your schedule & reach your goals with this simple system.
“People will forget what you said, people will forget what you did but people will never forget how you made them feel.” – Maya Angelou
People won’t remember what you did or said if their experience in your restaurant didn’t measure up. They will remember how they felt.
Quick Tip #32 – Proper sized scoops, spoons, ladles and bags will dramatically decrease your food cost.
I see such a lack of care when it comes to portioning over and over again, why?
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