Some restaurants can afford the luxury that they do not have to change their offer of dishes and drinks. Those places are usually with a menu which is at the same time their most distinctive element and makes them different from the others. And this could be a risk because if they change it they could lose acquired image. These are mainly traditional and family restaurants, pubs with a special offer of traditional food and drinks, and certainly those who do not follow the trends of world gastronomy because there is no need for it.
9 from 10 restaurants fail within the first year, myth or truth? Although there is a myth that only 10% of restaurants succeed, the truth is quite different. If you think about opening a restaurant you should know these facts. According to recent studies (done by Professor Dr. HG Parsa) 59% of hospitality facilities fail in the period of 3 years. In the first year, is the highest level of failure, 26%, 19% in the second and 14% in the third year of business. According to him, the myth that 90% of restaurants fail could not be confirmed. “Any model which I used for research, the results of the failure of restaurants have always moved about 55% to 60%. If we compared this research result to other businesses, it is quite prosperous business.”
One of the worst nightmares for guests has been experience of food poisoning after eating in a restaurant or some other hospitality facility. The price you pay for not taking care of hygiene and cleanliness in your hospitality facility is very expensive. To avoid such an “accidents” and to show your guests clear signs that your facility is really clean and tidy, it would be wise to make certain preventive actions.
Handling with wine and its serving are a very important issue in the wine culture. Every waiter should know how to serve wine.This means to act according to the certain rules which are the result of tradition and implies any wine selection and presentation of bottle of wine. Procedure includes setting the right temperature of wine, opening the bottle and pouring the wine into the appropriate glasses.
When a restaurant has a long list of wines it offers, they cannot be sold without a sommelier! A sommelier is above all a communicative and resourceful person with a broad knowledge of the wine world gained through hard work and sacrifice and ready to be shared with others.
Very often, in a hospitality business, especially a restaurant, the issue comes up of how to list ingredients in a recipe that go into meals and products. Before we try to clear the issue up, it is important to explain what ingredients and items, i.e. products represent.
Hi-Tech times in which we live are very fast and many things that were a part of general etiquette have been forgotten. In past times, politeness was a part of every day life and going out to a restaurant was a special and meaningful experience. Today, in most cases, that is gone, especially with the younger generation. Here are several useful tips about restaurant behavior:
Selecting the right music for a restaurant or a bar is a real talent. A restaurant should harmonize all elements, starting from interior design, food and beverage offer, quality of wait staff, to of course the music, which is an integral part of the restaurantâ€™s character.
People, especially young one always think that the waiter’s job is great. Fun at work, waking up late, exploring and making contact with people, baksheesh (tips) and so on. Managers of restaurants and bars have always looking for a new bartender for hire, but what if you are a beginner in this business and do not know where to start and where to learn how to do this cool job?
Theft among restaurant employees is our reality. It is a part of restaurant daily routine, but we rarely talk or read about it in the media. So it is a big chance that the employee you just hired was dismissed from the previous restaurant because of stealing. A sensitivity of this information and bad publicity are reasons for keeping this information as secrets.
Managing the organization schedule when employees are on vacation, whether itâ€™s previously approved or a sudden absence is always a problem in restaurants. It leads to reduced profit, as well as turnover. Even though every manager thinks he/she has a solution and that any server or cook can be replaced, in the long run this turns out to be a big operational mistake.
Applying new technologies in hospitality is a subject that brings about a lot of discussion. Using an iPad or another tablet instead of traditional menus causes just such discussions. What are the pros and cons? What do we gain and what do we loose by using this little device is certainly worth getting informed about.
Goal of every owner of restaurant is customer satisfaction. Due to very tough competition, only the best and most persistent survive in the hospitality industry.
For launching and successful running of a restaurant business, in addition to excellent service, top chef or a cocktail master you need best POS software that will become a part of the team and fit into your needs and business visions.
Selecting and using POS software holds a very important place and must be approached carefully and with a plan. We provide you with tips that will help you make the right choice.
Waiters are users who use the POS software the most, and therefore they are the one who often make complains about it s functionality. When I wrote this article I based it on my experience and I would try to portray what should one good fully functional free POS software for restaurant and bars need to provide to waiter.