To you, as an employer, it is imperative to have a well-defined skill set that you look for in potential employees. This article will provide you with a list of qualities that any server needs to have, according to the common standards of the hospitality industry.
For businesses in the restaurant industry, having the right tools and technology in place can make a world of difference when it comes to effectively running your business and turning a profit.
Profit margins can be thin in foodservice, meaning restaurants and bars need all the help they can get in order to be successful. One of your greatest resources? A 21st-century restaurant point of sale.
Popping open a bottle of champagne is wonderful and decadent. The pop and hiss of the champagne bubbling away are often associated with celebrations, events or special treats. Yet, this sumptuous and often expensive tipple comes with a danger often overlooked: the cork.
Twist the bottle, not the cork is what is often invoked from the first time you hold a bottle of champagne. But we’ve done some digging to find some other quirky, and somewhat risqué, ways to open a bottle of champagne.
It’s a no-brainer that plastic is bad for the environment. Just turn to your local beach and there’s a good chance you’ll find at least one piece of plastic washed up on the sand. With calls to action increasing, supermarkets around the world have taken up a stand and gone single-use plastic bag free.
But things aren’t stopping there. Environmental activists are now turning to plastic straws with many groups stating that in some countries, like Australia, about 10 million plastic straws are used every day. The call to action has been heard across the world and now businesses, airlines, hotels and more are taking the pledge to go plastic straw free.
So, what is the plastic straw war all about and what should you do about it?
A sports coach’s pre-game meeting often determines the quality of the team’s played and the numbers on the final scoreboard. By the same measure, pre-shift meetings influence the quality of each shift in the restaurant.
The truth is, many restaurants don't have pre-shift meetings, and some that do still don't have a solid system or strategy around how they do it. Many restaurant managers think of pre-shift meetings as a necessary evil. They make it boring and glum by merely talking about new specials, 86’d items, and pointing out the negatives, like wrong uniform or schedule issues. Some even use this opportunity to reprimand their team in front of their peers, which flies in the face of the purpose pre-shift meetings.
Here are some strategies and practices to make your pre-shift meetings more profitable, organized, and purposeful, rather than dreadful and disengaging for you and your team.