I have spent most of my restaurant career working in corporate restaurants where the notion of a shift drink was unthinkable. In fact, my first exposure to the term was in a restaurant management training manual where it was explained that providing shift drinks was expressly prohibited. Most of the independent restaurants I worked […]
Tag Archives | Restaurant
Tagged are groupons good for restaurants, are groupons good marketing for restaurants, Customer Response to Restaurant Daily Deals, Daily Deal, Dholakia, groupon, Kimes, marketing, profitable, Restaurant, Sheryl E. Kimes, Utpal M. DholakiaThe “daily deal” wave took the restaurant industry by storm. It became prominent so quickly that most of the information restaurant owners had to […]
tagged beverage costs, grown up soda, increase restaurant sales, jones soda, non alcoholic, profitable, Restaurant, restaurant market segment, soda vie. Stop for a moment and think about the bar in your restaurant. You most likely have set up a tremendous display with it. In many cases it will be the focal point of your […]
I have been reading a number of message boards on LinkedIn recently where managers are seeking insight on how to hire top performers. This has inspired me to spend some time thinking about this topic. I have a fair amount of experience on both sides of the interview process. The answers you receive during the […]
I am a fan of Zaarly. If you are unfamiliar with the site, Zaarly is the most interesting internet startup company I have run across in years. The concept is simple: Zaarly allows buyers to name their price for the goods and services they wish to buy. This works by allowing the market place to […]
If you are in the restaurant industry in a managerial capacity, this post is probably going to represent a gut check. I am speaking to you today on behalf of your former guests and current front line employees. This is a bit of tough love, but I assure you it is for your own […]
The rise of social media has created an unexpected challenge for restaurant companies and their employees. Restaurant companies have used this technology to reinforce the image of their brand. Their employees also have the ability to connect with large numbers of followers in a way that some companies see as a threat. In the […]
Last week I discussed how to create and build rapport with your guests. This week I am taking it a step further. The reason you want to establish rapport with a guest is to earn an exceptional tip and make them want to return to the restaurant. The only thing that would be better than […]
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 […]
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 […]
- The Greatest Customer Complaint Response Ever September 23, 2010
- A Food Critic Intervention August 31, 2010
- My Response: 25 Things Chefs Never Tell You September 16, 2010
- Learning Restaurant Spanish (Nouns) June 2, 2010
- The Epiphany July 1, 2010
- Advice For A New Restaurant Manager January 18, 2013
- Was The 20/20 Restaurant Episode Fake? A View From The Cutting Room Floor November 21, 2012
- How To Hire Professional Restaurant Servers Fast September 10, 2012
- The Importance of Speed in Hiring Restaurant Servers July 2, 2012
- Six Dangers Of Restaurant Server Understaffing June 19, 2012
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About The Author
David Hayden was born and raised in Kansas City, Missouri. He took his first serving job in 1996. Since that time, he has worked for over a dozen different restaurant companies. He has held both hourly and salaried positions at independent and corporate restaurants. He has waited on over 100,000 guests and trained hundreds of servers. He has been named "Best Server in Kansas City" the last three years by the local weekly paper.