Tag Archives | manager

Three Court Rulings You Should Be Aware Of

One of the most difficult facets of managing a restaurant is keeping within the limits of the vague laws regulating restaurants. Lawmakers are not doing restaurants any favors by writing laws that leave critical issue unclear. This ambiguity is often left to the courts to be clarified. The courts have handed down three very significant […]

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Skills Focus: Spotting The Complaint

The last three skills focus segments have focused on selling entrees by recommending them.  These should have proven successful in getting your staff engaged in communicating with their guests what items they might enjoy.  This week the focus is going to shift to another vital task that too many servers fail to execute.  What happens […]

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Teaching An Experienced Server New Skills

Recently, I received a comment on a past post from a manager asking for advice on how to handle an experienced server who was resistant to implementing the new skills he was trying to teach his staff.  This is an incredibly common dilemma and one that deserved more focus than a reply to his comment […]

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Skills Focus: Describing Dishes

Skills Focus: Describing Dishes In last week’s skill focus I discussed the power of recommending food to the guest.  Helping your staff feel comfortable making these recommendations is an important first step.  This allows them to feel comfortable talking with their guests about food.  Simply getting them in the habit of talking about food with […]

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Counting Plates (Part One)

The restaurant industry has its own jargon.  It may also have its own language.  We have the titles we give positions and then we have the nicknames we use.  Every back of the house employee in America has learned to answer to the nickname “ahneeda.”  Not familiar with that name?  Stop and count how many […]

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The Pre-Shift Meeting (Part One)

I have worked for a number of companies over the years that held pre-shift meetings with the servers.  They have been called a variety of things.  Line up, fresh talk, jump start, family meal, and many other names have been used to refer to these meetings.  I have also managed at a handful of restaurants […]

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Leadership: Self Improvement

  “Good leaders develop through a never-ending process of self-study, education, training, and experience.” -Manual on Military Leadership Over the last few weeks I have addressed several important facets of leadership.  In these posts I have discussed the power of leadership and how to harness it.  In the conclusion to this series, I want to […]

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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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Aspirational Dining in a Recession

(Note: In the previous post I defined the growing market segment of “aspirational dining” restaurants.  This is valuable background to this post and merits a read.) What sets the “aspirational dining” market segment apart was their creation of the perception that their food cost more because it was worth more.  This perception is what made […]

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