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 […]

I was thrilled to be on The Restaurant Prescription™ Podcast with Donald Burns, talking about the strategy around menu revamps and the importance of the menu telling your authentic brand story. Listen in here: The Restaurant Prescription™ Podcast – Menus Thanks, Donald, for the chat!   OCTOBER 9, 2015 BY DONALD BURNS: This week we’re going […]

So, you’ve got the best burger in town, huh?  I bet it is really good.   You’ve spent a lot of time perfecting the right blend, seasoning and toppings. How about your fries?  Are they the best, too?  Please don’t tell me they are frozen, from a bag.  It might be “easier,” but they simply are […]

  As competition for customer dollars becomes more challenging every day, it’s always a good exercise to be sure your menu features signature items that are well merchandised on the menu and via server recommendations.  These 4 or 5 items will greatly enhance your overall marketing and make your restaurant even more memorable to your […]

      Time and time again we see the tell-tale signs of pending restaurant failure:  coupons, daily deals, large banners offering discounts.  During this time, operators (and their employees) pretty much give up on saving the restaurant.  Often they dismiss assistance, thinking they just want to salvage as much as they can and then […]

You know the situation. A bunch of restaurants together in a neighborhood or city. What makes one better than the other? Sure, all (or some) may be run pretty much the same. But what makes one have a line out the door and one with a ½ empty dining room during peak hours? It’s all […]

With the business and leisure travel markets coming back full force, it’s troubling that the legacy hotel brands cannot be counted on for consistency in service standards. On a recent trip to Florida, two stays at the same luxury hotel brand in two different cities resulted in two very different experiences – why would that […]

How impressive is it when you walk into a restaurant and the vibe works – the host is gracious and welcoming, the server is focused on you (and not hiding in a corner talking with co-team members) and your dining experience, and the kitchen responds well to specific requests? Very. Unfortunately, only the best of the best pass […]