Tag Archives | how restaurant owners can increase sales

The Lost Art Of Suggestive Selling

“Subtlety is the art of saying what you think and getting out of the way before it is understood.” –Anonymous We as a society have really lost the power of subtlety.  It could be because we have lost the patience to unravel it.  We receive far more information on a daily basis than our ancestors […]

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Leadership: Empowering Others

  “If you don’t understand that you work for your mislabeled ‘subordinates,’ then you know nothing of leadership. You know only tyranny.” -Dee Hock You have two choices as a manager.  You can force every staff member to do things as you would do them or you can encourage them to achieve the results you […]

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Leadership: Creating A Shared Goal

  “Leaders don’t force people to follow-they invite them on a journey.” -Charles S. Lauer The fundamental question behind the desire to manage rather than lead is, “How can I get people to do what I want them to do if they do not want to do it?”  Failure to answer this question is what leads […]

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Making a Difference

The weekend is upon us.  Friday and Saturday nights get busy and take a lot out of us.  The pace is faster, the side stations are more crowded, and all of the saucers in the restaurant seem to hide.  The guests do not seem to understand any of this and have far less patience.  This […]

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Aspirational Dining Defined

I am a Mac guy.  This means only the occasional interruption for updates from Microsoft.  These are most often for Word for Macs.  Yet in none of these updates have they added to my spell check dictionary words like “Barack Obama, Al Qaeda, or Facebook.”  If they do implement this change they can use this […]

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Set Schedules As A Manager

One of the most time consuming tasks a manager faces during the week is writing the server schedule.  Hours can be spent digging up scraps of paper and consulting server availability just to get coverage for a particular shift.  This is followed by the inevitable complaints from people who work too little or too much.  […]

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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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Extras and Upcharges

I received a message the other day from a friend and reader of the blog who is not in the business. She recounted going out to eat and asking for a few extras. When the bill came it was filled with minor charges for each of the items she requested. Her concern was not that […]

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The Evolution of Free Bread

In the far corner of Southeast Missouri is a town called Sikeston.  If you have heard of Sikeston, MO it is probably because of a restaurant called Lambert’s Café.  I’ve eaten at Lambert’s a number of times over the years, but don’t recall what I had.  I always remember the food being good, but nothing […]

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The Epiphany

“Epiphany: noun- a sudden, intuitive perception of or insight into the reality or essential meaning of something, usually initiated by some simple, homely, or commonplace occurrence or experience.” I suppose there is nothing more simple or commonplace than scrolling through Facebook.  I was scrolling through Facebook today trying to decide what to write about for […]

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