How Turnover Impacts Your Restaurant

          STAFF PLANNING CAUSE AND EFFECT  PLANNING Start with sourcing, do not begin with ads and interviews, be careful and accurate in your planning. THE PLAN is a logical process of planning for the people ‘numbers’ needed to hire to adequately staff your restaurant.  It is broken down into individual categories (i.e. cashier, assembler, grill, prep)…

Florida’s Top Ten Best Beach Bars

A lifelong Floridian with stints in Tennessee and California friends, family and I have visited, dined at and have been entertained at most of the beach bars/restaurants/tiki huts in Florida.  So, having seen many polls one was begging for my ‘two cents worth’.     The basis for my conclusions and most important is 1. Location, must…

BUSINESS PRINCIPLES FOR RESTAURANTS

CUSTOMERS ARE THE REASON THAT OUR DOORS REMAIN OPEN. HAPPY, PROFICIENT PERSONNEL ARE THE REASON FOR THEIR RETURN VISIT.  CUSTOMER SERVICE AND QUALITY OPERATIONS ARE ESSENTIAL TO OUR SUCCESS.  MOST COMPANIES FAIL WHO DO NOT MEET THESE BASIC STANDARDS. OURS IS A PRICE SENSITIVE INDUSTRY, AND WE MUST BE COMPETITIVELY PRICED. HOWEVER, WE MUST RECOGNIZE PRICE…

Top 10 Reasons Your Restaurant #Failed

Business is tough, it’s a cruel world out there. No one cares about you – they just want to be satisfied. Meet  and even exceed their  expectations and you will get repeat business. Once you’ve opened your doors meeting your guests expectations requires a key operational component in execution…..CONSISTENCY! You can start your list with these basics…