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Doug Radkey

Recent Posts

7 tips to lower risk before opening your new restaurant

Posted by Doug Radkey on Jan 16, 2018 8:11:00 AM

Early recognition of risk is crucial for the success of any business, and arguably more so for restaurants. To ensure proper positioning and ongoing success, it’s vital for a restaurateur to understand the variety of operational, financial, legal, systematic, and people-related risks to not only opening a restaurant, but operating one too.

Identifying risks from the very early stages will position a restaurant  to be disciplined and prepared for when things may ‘go wrong’ down the road. Identifying risks will also help streamline a restaurants’ processes while improving communication and implementing a variety of systematic control methods, something every restaurant needs for long-term success.

The opposite of risk, is opportunity, and that’s why  focusing on with these seven tips will help you avoid pitfalls before opening your restaurant.

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Categories: Hospitality operations, Tips for owners

How to conduct staff performance reviews

Posted by Doug Radkey on Dec 6, 2017 8:41:00 AM

It takes happy, engaged employees to create memorable guest experiences. To do this requires leadership, culture, and accountability. This in turn will develop a cycle of improved revenue, loyal customers, and a decrease in employee turnover.

One of the many methods used to create culture and accountability, is that of performance evaluations. This type of evaluation is extremely helpful to track an employee’s step-by-step development and is highly beneficial; for the employee,  restaurant owner, operator, or manager.

Staff evaluations highlight areas the employee may be excelling at and areas that are in need of improvement. It also provides an opportunity to develop performance based rewards, which is an excellent way to reduce employee turnover costs and keep employees engaged in their day-to-day tasks.

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Categories: HR for hospitality venues, Tips for hospitality managers

What to look for in a restaurant business partner

Posted by Doug Radkey on Nov 1, 2017 8:30:00 AM

If you’ve worked as a leader in the restaurant industry, then you know what it’s like. You know that leaders have to be willing to make sacrifices and acquire the systemized thinking, social skills, creativity, stress management, and passion that it takes to be successful.

Becoming a restaurateur combines an enormous amount of passion and vision. You have to create food, drink, and overall experiences with a drive that is undeterred by the high number of unprecedented risks. You must be determined, positive, confident, adaptable, and crave learning experiences.

And even if you do have all of those qualities, it can often be too much for one person to endure. This is when considering a partnership might be ideal for some.

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Categories: Hospitality operations, Tips for owners

How to set employee expectations in your restaurant

Posted by Doug Radkey on Sep 28, 2017 8:45:00 AM

Effective communication can provide your restaurant with two things. First of all, it creates an atmosphere where both front of house and back of house employees are excited, motivated, and honest. Second of all, it helps you establish workplace expectations, which can lower staff turnover costs.

Proper communication starts from the top, and from the time someone is employed (or arguably during the interview stage). The key to setting expectations, communication, and a positive working environment starts with onboarding, operation manuals, and formal training.

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Categories: HR for hospitality venues, Tips for hospitality managers, Tips for owners

How to develop a restaurant menu

Posted by Doug Radkey on Aug 31, 2017 9:05:00 AM

It doesn't matter if you're developing your very first restaurant menu or you’re planning to re-invent your current one  you need to have a strategy in place with both the food and beverages on offer. 

If you’ve done a concept development plan, you’re already on the right path. Your restaurant menu is there to give meaning to the overall guest experience while also delivering emotions and brand personality. These are the fundamentals of a restaurant’s concept.

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Categories: Menu advice, Tips for owners

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