How often do we see lines at restaurants (not just post Covid lockdowns!) or OpenTable  https://www.opentable.com  bookings completely filled — and great Trip Advisor http://www.tripadvisor.com reviews? If you aren’t seeing any of these, it’s time for a truly objective assessment of what you are doing well and not so well.   Put the ego aside.  No one is an […]

  After the most challenging year ever for every independent and chain restaurant alike , hotels, B&Bs, and hospitality in general, coming into mid to late 2021 and beyond will take one main thing:  planning. Covid restrictions were followed by some PPP loans to help – emphasis on help, not make full – but sales […]

  As Fort Lauderdale and Florida opens, time is now to not just emerge from restaurant shut downs, but to soar.   That may sound pie-in-the-sky when so much is going on, but it’s a must to survive and to distance yourself from the competition. Post your protocols everywhere – Facebook, Google, your website.  Guests want […]

  There is an interesting story told by a management professor who was teaching a course in management at the graduate level in an Ivy League School.  He asked the students, who were from various business with many years of management experience before attending graduate school, “How many of you know how to manage a […]

Think hiring a restaurant consultant is expensive?   Try not hiring one.  Wait, don’t!  We mean, do! All too often stories abound, from San Diego to Miami, Los Angeles to Fort Lauderdale and everywhere in between, a year or so after padlocking the doors, telling of well-intentioned want-to-be restaurant owners trying to open a new concept […]

More and more as we travel and interact with our restaurant consulting clients we are seeing a growing number of restaurant food products being offered in grass fed varieties. Beef and cheese are the big drivers in this category, but also yogurt, sausages, hot dogs are coming into use by innovative restaurants looking to score […]

  It’s sad to experience a restaurant that has lost it’s “edge.” You know the places: lacking any culinary experimentation; relying on the same guests without offering anything new to new customers; not updating training or decor to stay current and look truly polished. With so many resources on the web these days, it’s not […]

  Often times owner ego gets in the way of truly efficient BOH functions.   When you go to great lengths to hire a chef, get out of the way and let him or her actually run the BOH. Good chefs are hard to find.  When you find someone who’s qualified and has a passion for […]

Quite simply, because they have to!   Travelers, like many, are becoming either full-fledged foodies, or wanna-be foodies as we post endlessly on Instagram and Facebook.   The never-ending list of food and chef TV shows grows weekly. Hotels have to update and keep competitive so as to not lose business to neighboring restaurants.  Gone are the […]

A common refrain from a hotel or restaurant manager when encountering a guest concern or service issue is:  what can I do to make it better? That’s a monumental mistake. Restaurant and hotel line managers should already know how to handle guest concerns, even, if needed, running through different scenarios with management (and ownership in […]

While business usually increase over the holidays, that “extra cash” can be put to good use in investing in an annual operations review – looking at what worked and what didn’t in 2015.   Every business needs an objective review to map out strengths and weaknesses.  More info on operations reviews Reviews should include: Look […]