Contemporary Catering

Everyone says they accept team work, but only a few actually know its function, principles and rules. Why is that so?

The most of Tested and Effective Restaurant Marketing Strategies could be easily applied in many restaurants, while others require more effort, time and money.

First impression wait staff leaves on a customer is said to be very important. Making it good depends on the uniform, shoes, hair, personal hygiene and general attitude. Clothes that don’t stand out nor are overly distinctive represent serious and professional approach to work.

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.

Disinfection and pest control are measures aimed at preventing appearance and spread of infectious diseases and are mandatory in hospitality establishments that fall under sanitary inspection.

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. It’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.

Tips about how to be a good waiter, starting from greeting to customers to seeing them out, were very nicely presented by Bruce Bushel. His 101 tips for restaurant servers have become a sort of a “Server’s Bible”

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.

Imagine a patron enjoying a dish you prepared and suddenly having difficulty breathing, breaking into hives, swelling up or becoming dizzy. You are shocked and don’t know what is going on! Yes, this is an anaphylactic shock, and your patron is allergic to certain food or drink. To avoid this situation, educate and prepare yourself by reading this blog: What is Food Allergy?

Regardless of the type of business you have, it will succeed of fail based on its ability to create value in someone’s life. It is difficult to convince restaurant customer to appreciate what you are doing until you are able to identify his unique needs and desires.

Imagine yourself in a restaurant with your partner. Interior is beautiful, service is excellent, but the lights are so bright that they permanently destroy your idea of enjoying an intimate atmosphere. Great food, good servers and nice interior can not make up for the feeling of discomfort created by the bright lights. In these conditions, food changes color as well, the meat is grey and vegetables are bluish. This is a tragedy, caused entirely by inappropriate lighting.

Setting realistic goals and market analysis will help you to choose a good restaurant concept , make good business decisions and prevent restaurants failure.