There are different ways to look at numbers.

On your financial report whether it’s daily, weekly or his monthly P&L, add a column with each number on the report expressed as an amount per guest.

For example, if you serve 1,200 guests last week and beverage sales were $2,800, the average beverage sales per guest would be $2.34. Hourly labor cost of $3,400 would be $2.84 per guest.

What would be the advantage of looking at your financial reports this way? Continue reading

Tuesday the 14th is Valentine, turn a slow night in one of the busiest of the year.

What to do?

  • Promotion. Hopefully you have build up your database use it. Send your newsletter advertising this great event
  • Get rid of most of your 4 tops.Replace with 2 tops [that’s when it was wise to set up your table tops to be polyvalent]

Continue reading

Business Culture

The restaurant business has changed dramatically in the last 5 years.Labor shortages, minimum wage pressures, customers’ expectations on the rise, intense competition from the chains, and new technologies are some of the changes, which make the hospitality Industry more challenging.

The reason for remarkable success of  independents is Not Food, Not Service, Not Concept, Not Cuisine, Not Quality, Not Location.  The answer is with their strong and unique CULTURE!

What is a Business Culture?

Does it has to do with growing your own vegetables? It might be a good analogy after all. You as the captain of the ship (your restaurant,) is responsible to set the pace for a CULTURE Continue reading

A basic outlay of your Employees’ Manual should have at least the following chapters:

1. A statement to acknowledge an Equal Opportunity Employer

2. Background check notification (including a police check.)

3. Employee Classifications (be specific as how they will be employed, prep-cook, line-cook, sous-chef, dishwasher, hostess, bartender, back bar, etc..) Continue reading