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.
We are often asked to look at and refine menu’s for our clients. One of the biggest issues with extensive menu’s is that the chef often likes to showcase his skills and puts things on the menu which rarely sell, and which result in unnecessary wastage. This is more often than not the case with smaller restaurants who are trying to offer as much as possible to compete with bigger rivals who can offer a cheap and extensive menu. Continue reading