Restaurant Loyalty Programs could boost your business by 35 % and intimate contact with your guests, but which one suit you best?
One of the important issues to deal with for future restaurant or bar owners is the transfer of shifts between servers and managers. It is important to organize that process so that it runs smoothly and simply, without damaging anyone. A basics of conducting restaurant inventory are very easy to learn.
There are several types of serving systems in restaurants. The larger number of servers work in a serving area, the higher the quality of service will be. We would talk about responsibilities of servers and managers.
A manager is the one who most often verbally communicates with his/her coworkers. In fact, communication is manager’s primary profession. Therefore, they must be familiar with certain rules for menagement.
Food leftovers, packaging material, parts of clothing or cleaning materials no longer suitable for usage are considered to be waste. So what is a proper way to handle with restaurant waste?
One of the simplest and easiest ways to get free advice on how to improve your business is to listen to what your customers have to say on your restaurant or bar. The best marketing ideas for restaurants came from our customers if we just listen carefully.
In order to be prosperous, you need to build successful teams. Every team must have a manager, whether it will be you or someone you will hire. Here is the profile of a manager in hospitality:
Human relationships are the basis of a good team. How can it be determined whether theyâ€™re good or bad? In addition to knowing organizational principles, one must have a sixth sense to answer that question. Itâ€™s important to know that a bad situation produces certain symptoms:
Everyone says they accept team work, but only a few actually know its function, principles and rules. Why is that so?
Serving a good quality espresso is one of the preconditions of running a good business. The secret how to make espresso which will make your guests to came for more is the following.
These are the times when only the best survive. Out of ten bars or restaurants in a row, one operates well, while others are empty or half-empty. Customers can be divided into new customers and repeat customers. Attracting new ones is very important, but since over 60% of customers of a successful restaurant are repeat ones, it is evident where the focus needs to be placed.
The customer is complaining about everything that did not go the way they expected. Customer complaints can be unjustifiable, but we recommend that you check what occurred. It is preferable that you put yourself in customer’s shoes in order to understand their complaints better since your perceptions are not the same.
Communicating with your staff in a cafe, pizzeria or a restaurant is not as easy task. How to run restaurant team , find a way to deal with different characters, without threatening their identities and at the same time getting the results you want can be characterized as an art of doing business. Itâ€™s a skill of top managers in hospitality and the theme of the following text.
The goal of every restaurant or bar owner, regardless of the size of the business, is to have good staff. This assumes that employees do not steal and at almost every moment know what they are doing. Assembling a good team is a great challenge. So if you have questions about how to hire restaurant staff just keep on reading.
Where to buy goods and under what conditions is one of the most important financial decisions to be made. Your choice where to buy drink and food supplies and other merchandise for your business and what stand to take when dealing with your suppliers can significantly affect your pocket. If you pay attention to a few things, you will be able to save money and be more informed on tactics used by suppliers to rob you of the little profit you make.