It might be today, it might be two years from now, but if there’s one thing to be sure of, a recession will hit at some point. Guests cut back on dining out during recessions, so how do you defend against an onslaught of slow business? In this guide we break it down.
Diagnosing the costing issues in a restaurant are never black and white, and margins are no different. Generally, it is a series of different issues that together add up to a concerning metric. Let’s look at how improper ordering and receiving can lead to a terrible food cost. Through this series we hope to give you some ideas you may not have previously thought of, and to love a cook named Brad and hate a guy named Chad.
Hearing people say: “Have you been to ‘Restaurant’? They are always packed and the food is great! I really hope we can get a seat there!” is always rewarding. Constantly seeing a full parking lot is great for business. Having a reasonable wait is good for business. To maximize the amount of guests you serve and keep the wait to a minimum, you must be able to turn those tables quickly.
In the Hospitality Industry, tipping structure is one of the more complex aspects of the trade. As a restaurant or hotel, it is important to properly manage and distribute these tips among the staff. In many cases, tips make up a large part of the server’s salary and is a contributing factor to their performance. Make the right choices with this guide!
This expansion of our practice has made us realize the value of selecting a particular niche that we can focus on to stand out as industry experts. We have a team of hospitality industry insiders, and restaurants feed our passion. That is why we have decided to transform our practice and develop a brand that speaks to an industry we love.