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This just in.

I was out pa-rousing blogs (this is a daily ritual). I came across this one. I tweeted back and forth with the author and told her I am going to post a link. Here it is LINK . The story is a good server point of view one. So, after you comment there. Please send [...]

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Who’s Closing???

This subject fuckin rocks….sorry about the intro..but it is SO fitting… Here we go… Server or Cook (we don’t discriminate) awakens mid – afternoon ….cottonmouth, headache, blurred & bloodshot eyes, & mystery as to whom is next to them…. Yea…we can talk about it…because we have SURE AS HELL been there… If you haven’t?….WELCOME to [...]

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Consultant Chaffing

Yes, we said it! Read that article title again! Consultants REALLY aggravate the hell out of us! The fundamental issue with consultants in the restaurant industry is they are failed operators! Don’t believe it? Check the number of “jobs & years of experience” your consultant you pay thousands has? You may find out the harsh, truthful reality; the [...]

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Expect What You Inspect

It is a very funny thing to walk into a restaurant and notice what no one else working there notices. This is a tunnel vision syndrome that plagues the management community everywhere. The manager in charge claims to have an immaculate back of the house. The workers often know differently! Upon closer inspection you [...]

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Be Selective That is Your Job Coach!

How many times have we walked into a restaurant to be greeted indifferently?
guest service. It is the most significant determination in one’s willingness to frequent any establishment

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The Bill

A wee bit of doom and gloom This week we want to hit a little on a retention tool. That tool is benefits. If you would be interested being on a live call with a real agent who deals in restaurant cafeteria plans please stay tuned and by all means leave a comment. Thanks.

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Paperwork 101

Discussing paperwork in the restaurant industry is extremely simple, hence a favorite topic of mine. Touch it Once! That’s it. Yes, that easy. Use the info, implement the procedure, study the numbers, etc… Throw it away! Paperwork often causes an enormous amount of grief, I have enjoyed sifting through many a monstrous pile, sorting out [...]

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Standards Are Simple

“Good” guys run BAD restaurants. This reality is exhibited throughout the industry.

Humans, despite the immediate response of “not me”, are innately inclined to battle authority & discipline.

As a successful operator, you simply will not be liked by everyone on staff. Easy on people – tough on the standards, is crucial for understanding this aspect of the unique restaurant industry.

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