Are you getting ‘bums on seats’ during the quiet months? – is a different approach needed? – January-March are notoriously quiet months in the hospitality industry, and a busy Friday and Saturday does not compensate for a slow mid week. So… how do you get ‘bums on seats’ mid week?? This is one of the main issues we address with our clients, comments such as ‘ if it wasn’t for the weekend trade we wouldn’t survive’ ‘ I have had to let some of the mid week staff go as we just don’t have the covers’… all this can be improved with a few small changes. Continue reading
It is absolutely no use your chefs providing a fantastic plate of food if your Front of House staff cannot deliver good customer service. Poor front of house service continues to affect restaurants and food service venues across the country …..why?
Why do chefs, restaurant owners and managers continue to accept poor service from their front of house staff? Poor front of house service will put your business on ‘the skids’ it will lose you your reputation and your customers, and could ultimately lose you your business.
Whenever we receive an enquiry we always make sure we ‘qualify’ the enquiry in. We don’t want to waste prospective clients time and effort if our menu’s don’t suit, our costs don’t fit and we don’t have the date available. To make sure of this we always ask a number of pertinent questions, lets face it when someone enquiries about menu’s whether it is for an event, a party or a wedding, they roughly know what they want and at what cost. So beware the people who are deliberately vague. We have experienced 2 examples of this recently. Continue reading