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A Food Critic Intervention

There have been several instances while writing posts for this blog where I have felt the need to place blame for the things that drive me crazy about the restaurant business.  I have always managed to stop short of that because I do not want this to be a blog that complains about the problems […]

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Cost vs Profit

In a previous post about why restaurants charge for different extras, I discussed the difference between the guest’s perception of profits and reality.  It is not uncommon to hear a guest say, “I can buy this for half as much at the grocery store.”  The problem is that food in a restaurant carries far more […]

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A Tale of Three Burgers

“It was the best of burgers, it was the worst of burgers, it was the burger of value, it was the burger of expense, it was the burger of service, it was the burger of incredulity, it was the burger of quality, it was the burger of waste, it was the burger of hope, it […]

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Understanding Restaurants: The Owner’s Perspective

This is the final installment of a four-part introduction.  If you missed the previous posts on the overview, the guest’s perspective, and the manager’s perspective, click the links in this sentence. People ask me on occasion if I aspire to open my own restaurant one day. It always reminds me of the old Mitch Hedburg […]

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Understanding Restaurants: The Manager’s Perspective

Archeologists have recently discovered a cave in Egypt believed to be the first restaurant.  Obviously it would not meet our modern interpretation of a restaurant.  It is clear from inscriptions on the wall that people did come in and were served food.  Barter took place and guests typically ate their food there.  One inscription depicts […]

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Understanding Restaurants: The Guest Perspective

They say that no two snowflakes are ever the same.  The number of possibilities in the formation of a snowflake leads to countless subtle differences.  While this may be true, there are certain generalizations we can make about snowflakes.  They are cold, white, and melt at temperatures above freezing.  Snowflakes can be unique while still […]

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Understanding Restaurants: The Other Perspectives

Servers are required to constantly juggle multiple priorities on a minute-by-minute basis.  Continually reevaluating what is the most urgent guest need and how to address other needs efficiently to prevent anticipatable needs from becoming urgent.  Our guests, managers, and co-workers determine our priorities.  All three of these groups have no problems speaking up and letting […]

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