Restaurant Business Staff

Page 503

Line cooks are from Mars, servers are from Venus

Line cooks and waitstaff can sometimes butt heads. How can they be taught to cooperate more effectively? How can communication between the two sides be improved? Try this simple tip.

How do you stack up against the competition?

In order to maintain and increase your market share you need to know how you compare to your competition. A Competition Analysis will help you excel.

You never get a second chance to make a first impression

The first impression makes a big difference. Make sure your employees know what to say and when to say it so that customers are not left with a lingering...

Word power

Did you know that 50% of the perception of your food's quality and taste will be formed before the first bite is taken? Make sure perceptions of your menu...

The smell of freshly baked bread

The smell of baking bread wafts through the restaurant as customers sit and wait (patiently) for the bread basket to arrive.

Mimi's: From France to Anaheim

From the fields of post-war france to the world of casual dining. At least that's how part of the Mimi's story goes.

The daily special

On a busy night at Houston's in Manhattan, the server approaches with menus, a wine list, and something new.

Italy's taste invasion

For years Italian food to most Americans meant Southern-style red sauce, meatballs, and spaghetti.

Olde England meets Haight-Ashbury

Strolling into a McMenamin Pub, you're immediately hit with an atmosphere that is nothing like most of its modern counterparts'.

Drink up: Beverages play an important role

Drink up, my fine friends.

Appetizers: More than waiting for the main course

Appetizers mean more than just holding a customer over until the main course arrives.

What's for breakfast?

It just may be the most under-exploited category on morning menus.

Page 503