How to Schedule Restaurant Managers

What is the restaurant managers’ schedule supposed to look like? Let me outline how we get there, starting with coverage. 1) Count how many shifts the restaurant operates. For example, if the [...]

Seven Things Employees Hate

Guest Post By Willis Getchell, M. Ed., CEC Here is a list of seven things employees hate and lessons leaders can learn from them: Employees hate surprises. Employees like to know what they’re [...]

If You Don’t Believe, It Can’t Be Done

  By David Scott Peters In many of my speeches, seminars, workshops and calls with potential Members, I talk about how industry standards don’t apply to the restaurants we work with. For a [...]

Tips for Upselling Success

So many servers are afraid to make suggestions because they don’t want to seem pushy. But the goal of upselling is really to enhance the guest’s experience. Address this attitude by [...]

Get Over What COULD Happen and Make SOMETHING Happen

  The little boy answered, “I know, but this way I know I won’t make any mistakes and won’t hurt myself.” Once there was a little boy who wanted to learn how to ride a bike. He asked for a bike [...]

Tip to Lower Food Cost

Proper Portioning Make sure to always have a properly calibrated scale. A pound of butter will register 16 ounces if your scale is working properly.