3 Trends Restaurateurs Can Utilize to Gain New Customers

    Published By: Leon Tuberman  -  Friday, February 17, 2017

    Customer loyalty is imperative in the food and beverage industry, but no dining establishment can get by with only having the same people in their restaurant furniture booths nightly. This is why it’s imperative to consistently bring in new patrons. While there are a variety of ways to do this, taking advantage of emerging trends might be one of the best. In fact, the following trends could result in great revenue increases for any eatery. 

    1. Offer Organic Options
    While scientific consensus states that foods containing genetically modified organisms (GMOs) are just as safe as their organic counterparts, this still hasn’t stopped the widespread belief that GMOs are inherently unsafe. Fortunately, a restaurateur’s job is to get people sitting in the booths for restaurants, not provide science lessons.

    Every restaurant owner should take advantage of this trend. While it’s not necessary to do a full menu overhaul, it can definitely pay off to add a few organic options. In fact, many of the dishes already served can be updated to organic simply by reaching out to the restaurant supplier and asking if they have non-GMO ingredients. Even better is the fact that patrons are okay with paying more for these meals. 

    2. Get Involved With Delivery Services
    Many culinary entrepreneurs have realized that a large portion of revenue can come from patrons not occupying their restaurant furniture booths. More and more people are opting to stay home rather than go out to eat, but they’re simultaneously cooking fewer meals. This means they need restaurants that offer delivery or at least to-go ordering services.

    While food-to-go is a simple thing to accomplish, many restaurateurs don’t have the resources to make deliveries. Fortunately, they no longer need a dedicated driver to send out delectable dishes. Services like Google Express, Amazon Prime Now and uberEats will take orders, visit restaurants and deliver food right to people’s front doors. This means any eatery can keep revenue flowing even if their pub tables and chairs are empty. 

    3. Offer Vegan Options
    Much like the organic industry, vegan options have exploded in popularity over the years. As of 2014, there were 7.5 million people in America engaged in this diet, and this means they’d eat anything other than animal products. While 7.5 million might not seem like much in the grand scheme of things, it’s important to note that, between 2009 and 2014, the number of vegans in America doubled.

    Considering the emerging science showing that vegan diets are incredibly healthy, this trend will undoubtedly continue. As is the case with organic food, though, there’s no need for a complete menu overhaul. Having a single section of the menu dedicated to vegan diets will do just fine, and in the end, it can attract customers who would have otherwise never walked through the door. 

    Filling up the restaurant furniture booths and chairs supersedes nearly every other concern in the food and beverage industry. Fortunately, eateries can evolve as time goes by. And when it comes to current trends, the aforementioned are prime opportunities to draw in new patrons who could potentially become customers for life.

    3 Mistakes Restaurateurs Must Avoid With Online Reviews

    Published By: Leon Tuberman  -  Thursday, February 16, 2017

    At one point in history, word of mouth was the only way that negative experiences at a restaurant would get around. Now that technology has evolved, however, this is no longer the case. In fact, word of mouth itself has evolved, and those who were sitting in restaurant dining chairs last night can shout their experience to the entire world on review sites today. While living in this new reality, there are a few things restaurateurs should avoid at all costs. 

    Never Incentivize Positive Reviews
    One of the greatest marketing tools to get patrons at the bar tables is offering free stuff. From free meals for signing up on email lists to discounts for sharing Facebook posts, the possibilities are endless. One thing that restaurateurs should never do, though, is offer free food or even discounts for individuals who leave positive reviews. 

    While this would undoubtedly result in great reviews on sites like Yelp, it’s also against the rules. Review sites don’t allow businesses to solicit positive reviews. In fact, they delve out punishments if they discover the act, and this could result in fewer patrons at the bar tables. It is acceptable, however, to incentivize honest reviews. And in many instances, this results in positive feedback. 

    Act Professional at All Times
    One of the great things about most review sites is that they allow businesses to respond to reviews. So whether the review is a complaint about uncomfortable restaurant dining chairs or praise for a great meal, culinary entrepreneurs can respond directly to the reviews for the world to see.

    Unfortunately, some restaurant owners misuse this ability. While the immediate reaction to a negative review might be to go into defense mode, this rarely looks good from the perspective of other potential patrons. If someone leaves a negative review, it’s essential to start out with an apology. Afterward, explain how things will be made right.

    It should be noted, though, that some reviewers may have never even occupied the restaurant furniture of an eatery. These reviews could be left by competition or individuals who are upset about the manager’s stance on something. In these cases, the restaurateur should report the review to the site. 

    Not Claiming Their Review Page
    Restaurant review pages aren’t solely for customers to come in and leave their opinions. In reality, these sites are a powerful marketing tool. Of course, positive reviews will bring in additional guests, but by claiming the page rather than just leaving it to sit, restaurateurs have a new weapon in their strategic marketing battle.

    It’s claiming the page, in fact, that allows restaurants to respond to reviews. Additionally, managers can correct any inaccurate information, post links to their website and provide a host of other important information such as business hours and phone numbers. Claiming the restaurant business page is a necessity. 

    We live in a world where the number of people at the restaurant dining chairs can be directly affected by online reviews. This reality isn’t going anywhere, so restaurateurs must embrace it. And as long as they’re able to avoid the aforementioned mistakes, they should do well in the review arena.

    How Restaurateurs Can Help Employees Maintain Work-Home Balance

    Published By: Leon Tuberman  -  Wednesday, February 15, 2017

    Whether an eatery serves their patrons at picnic tables or the finest restaurant dining sets on the market, the employees of that establishment are hard-working. From chefs to servers, those in the food and beverage industry are some of the most devoted employees out there. Shifts are often long, and dealing with customers can be taxing. Fortunately, there are a few ways that restaurateurs can help their employees balance out their work and home lives to stay sane.

    Offer Days Off in a Row
    Working at a restaurant can be incredibly hectic, and this is why employees make the most out of their days away from the eatery. Unfortunately, one day off before heading back in for back-to-back shifts does little to relieve the pressure these workers face on a daily basis. Not even long breaks sitting in the restaurant booths can get the job done.

    This is why many restaurateurs are opting to give their employees consecutive days off. It can prove difficult in a food and beverage setting, and this is especially the case when the restaurant dining sets are full most of the week. By going the extra mile to offer at least two days off in a row, though, restaurant owners can make their employees happier. This is great since several studies show that happy employees are the most productive.

    Sponsor Employee Events
    No matter how devoted a restaurateur is to making sure their employees balance out work and home, there will be those who completely fail at it. Some workers will even opt to sit at a bar table and enjoy a meal and drink, if permitted, after their shift has ended. Fortunately, there are ways to ensure that even these employees enjoy a bit of life away from the job.

    One increasingly-popular method of doing this is sponsoring employee events. Whether it's a family game day or just a company barbecue, these little events will often draw workers and ensure that they have a fun time—even if several of their coworkers are involved.

    Make the Holidays Special
    One sometimes-unpopular trend in the restaurant industry is that of eateries staying open on holidays. Many consumers will get on Facebook to complain about the practice, but when the holiday rolls around and there's only one restaurant open nearby, they'll likely still show their face.

    Although many restaurateurs opt to keep the restaurant dining sets empty on these special days, there's no shame in opening the doors for a few hours. When doing this, though, make sure the day still feels special for those who are working. Offer gifts, snacks or even free after-shift meals for workers and their families. It's also ideal to give employees the day before or after the holiday off if they work a shift.

    Anyone who has managed to work their whole lives and stay sane knows how important a proper work-home balance can be. Restaurateurs need to remember this when they employ staff who strive to make the place successful. Not everything is about keeping the restaurant dining sets full of patrons; when in the hospitality industry, respecting restaurant employees is also vital.

    How Instagram Is Changing the Restaurant Industry

    Published By: Leon Tuberman  -  Tuesday, February 14, 2017

    Facebook might still be the big social media giant on the block, but more and more social media platforms are gaining traction. One platform, in fact, has increased revenue at countless eateries, thanks to classy photos of fine cuisine or simple images of the new outdoor restaurant furniture. That platform is Instagram, and as more culinary professionals recognize its potential, the site will undoubtedly become a force in food and beverage marketing.

    Food Presentation Has Become Essential
    It doesn't matter whether a restaurant has countless fancy cafe chairs or just a few bar tables strewn about; food presentation has become vital thanks to Instagram. The platform is focused on sharing images, but even the most devoted followers likely won't share an image of a dish if it doesn't look especially delectable.

    Because of this, restaurateurs are giving more attention to how their food looks when it reaches the patron. Anything from a gourmet salad in a fine dining setting to a hot dog and fries served at worn outdoor restaurant furniture can be spruced up a bit in the visual realm. And since customers are more likely to share their own images if cuisine is presented nicely, this provides additional exposure.

    Keeping Up With Customer Feedback
    Restaurateurs have long been able to follow the social media buzz about their eatery. As Instagram grows, however, feedback is becoming almost instantaneous. As mentioned, users of the site will often snap photos of their meal and share it right to the platform, and this provides a great opportunity for eateries.

    When sharing, customers can tag the restaurant or simply use hashtags that relate to the establishment. This means a restaurateur with the app on their phone could be immediately notified of a post involving their eatery. So if something goes awry and a manager is taking a break at a nearby restaurant booth, they can quickly start solving the issue.

    Creating Marketable Moments
    Not every image shared needs to be of a fancy new dish, or cooks hard at work prepping. Anything from friends enjoying a drink at the outdoor restaurant furniture to photos of locally-grown produce being purchased from a nearby market can help spread the word. These are marketable moments that don't fall within the traditional idea of photo sharing.

    In the end, however, these non-dish related photos can prove even more appealing than a juicy steak shared on Instagram. Some people like locally-grown produce, so the aforementioned image could pay dividends. Maybe the eatery is donating catering services for a local charity, and this will appeal to consumers who care about social responsibility. The point is, thanks to Instagram, a marketable moment never has to be wasted.

    By June 2016, Instagram had a user base that surpassed 500 million. Even more impressive is the fact that this base only stood at 400 million in September 2015. This relatively new platform is quickly gaining traction, and any business hoping to stay ahead of the marketing curve must utilize it. Fortunately, the restaurant industry seems to fit perfectly with Instagram, and for culinary experts who use it correctly, the sky can be the limit.

    5 Restaurant Theme Night Ideas to Bring in New Patrons

    Published By: Leon Tuberman  -  Monday, February 13, 2017

    Whether it's offering drink specials for patrons at the bar tables or a kids night to attract families, restaurateurs are constantly looking for better ways to bring in business. One idea that has proven especially successful for many eateries is that of theme nights. While most budding culinary entrepreneurs have considered karaoke or trivia nights, the number of potentially popular restaurant theme nights is seemingly limitless.

    1. Speed Dating Nights
    One often overlooked theme for restaurateurs who want to bring in additional business is speed dating. While this is typically a better idea for eateries that have more bar tables than bistro chairs, any restaurant can pull it off with enough planning. This type of event often brings in individuals who are new to the area, and this will easily snag new customers. Even better? Alcohol sales will certainly go up on these nights.

    2. Pokemon GO Nights
    While there are a variety of new marketing ideas linked to Pokemon GO, many restaurateurs simply won't feel comfortable turning their eatery into a gaming hot spot. This doesn't mean, however, that occasionally hosting a night devoted to the game can't pay off big. The main focus here should be getting the word out on social media, and then investing in a few “lures” from the game to “drop” on the night of the event.

    3. Unconventional Holiday Theme Nights
    There's no harm in hosting theme nights associated with popular holidays such as St. Patrick's Day and Memorial Day. To really be successful in holiday-themed nights, however, restaurateurs need to think outside of the box. Imagine how quickly the bar tables would fill up with a Mardi Gras night? It's even possible to hit marketing gold with lesser known days like National Girlfriends Day or National Take Your Sibling to Lunch Day. Do a quick Google search; there are countless dates throughout the year that qualify as “holidays.”

    4. Sports Nights
    Having sporting themed events is a great way to get all the pub tables and chairs full for a night. The best part of this, however, is the innumerable options to choose from. Is a big MMA fight coming on at the end of the week? Show it on the televisions. Is high school football really big in the area? Host a pregame event to get everyone excited. Whether it's national or local sporting events, restaurateurs can really get the place packed.

    5. Host an Industry Night
    Servers, cooks, hostesses and all other employees in the food and beverage industry work hard. With this in mind, why not host an F&B industry night? Give employees from any restaurant a discount just for stopping by. The best part of this is that it won't stop those unaffiliated with restaurants from coming in, and the staff will likely make out like thieves since those in the industry know how to tip.

    Culinary entrepreneurs should jump at every chance they get to pack the bar tables on any given day. Themed nights are a great way to accomplish this, and fortunately, there are several that don't require much preparation. While some themes may not be as successful as others, it only takes one great idea to really get things rolling.

    Tips for Marketing Restaurants to Generation Z

    Published By: Leon Tuberman  -  Saturday, February 4, 2017

    For years, everything from restaurant furnishings to marketing strategies have often focused on bringing Millennials into dining establishments. This has long been a great strategy considering the fact that this subgroup recently overtook Baby Boomers as the largest age cohort in America. But as it turns out, individuals born in Generation Z are now entering their 20s. This means restaurateurs have an entire new subgroup to focus on, and the following tips can help in that endeavor.

    1. Care About the World
    The move towards frequenting socially responsible businesses really began with Millennials, but instead of being around as this change occurred, individuals in Generation Z grew up with it. They’ve seen how important community involvement, eco-friendliness and social responsibility are from their youngest years, so they take it quite seriously.

    Because of this, filling up the restaurant furnishings with those in the Gen Z cohort is heavily contingent on making a difference. Whether it’s using locally grown ingredients, offering organic choices or getting involved in community fundraisers, Generation Z will appreciate it and be more likely to frequent the bar tables. 

    2. Offer Healthy Yet Trendy Options
    Generation Z is also the first cohort to grow up in a world where internet was a constant. Millennials, on the other hand, experienced several years on the earth without the web. This means Generation Z has always had constant access to information in an instant, and this has made them far more informed on how important healthy food choices are.

    Of course, this doesn’t mean they want to enjoy a soup and salad for every meal. There are a variety of healthy food choices that are also trendy and great tasting. These include baked chips, specialty breakfast bowls, vegetable smoothies and a variety of other popular options. If these don’t keep the restaurant furnishings filled with Gen Z’ers, there might be a shortage in the city. 

    3. Display Unique Brand Personality
    Just like every other age cohort, Generation Z wants to see a brand personality. To really attract them, however, a restaurateur should showcase their quirky and humorous side. This appeals to young adults and those who will soon be entering adulthood. And if an especially funny video or post is uploaded, it could easily go viral on social media. 

    4. Serve an Experience, Not a Meal
    Traditionally, people go out to eat just to have a nice meal and head home. Individuals within the Generation Z cohort, on the other hand, are looking for an experience. This explains the popularity of trending coffee shops among these young adults.

    From providing an incredibly unique ambiance to having the city’s only “Giant Burger Challenge,” anything that gives an experience will appeal to Generation Z. Even better is the fact that they’ll share these experiences on social media, and this could quickly result in their friends occupying the restaurant café chairs in the following days.

    While Millennials and individuals of other ages are still important, appealing to Generation Z will soon become a necessity. The eldest of these individuals have already entered their 20s, and the rest aren’t far behind. Any culinary entrepreneur who hopes to keep constant traffic in their restaurant furnishings will need to learn to live in this new reality.

    Creating a Unique Selling Point in the Restaurant Industry

    Published By: Leon Tuberman  -  Thursday, February 2, 2017

    Successful restaurants are more than just establishments with fancy bistro chairs, great food and stellar service. After all, any given city could have dozens of eateries that offer all of these. When it comes down to it, every business, including restaurants, needs a unique selling point to really attract attention. Whether it's Burger King's "Have it your way" or Medieval Times' epic show, all successful eateries have a unique selling proposition.

    Is There Something Obviously Different?
    At times, it won't even be necessary for restaurateurs to create unique selling propositions. If an eatery is the only one in town that offers Thai food, for instance, they're going to get all of the patrons seeking out that type of cuisine.

    Look at the restaurant and figure out if something special already exists. Are there 20 televisions constantly playing sporting events? Are even the fancy cafe tables and chairs outshone by particular period décor? If there's something already special about an eatery, it's time to start promoting it across all marketing platforms.

    Consider Food Value Propositions
    Some restaurants have nothing notably special about their décor or cuisine origin. After all, local eateries that are just starting out could have trouble getting anything more than bistro chairs and restaurant booths to get going. In these cases, creating a dish that really stands out can quickly pay off.

    Oftentimes, it's not enough to say "For the best burger west of the Mississippi…." After all, there are likely thousands of restaurants that say the same thing. Coming up with something like "The spiciest chili burger," "The largest sub," or "Home of the 64-ounce-steak challenge," however, can be just the thing to snag consumers' attention.

    Offer Some Form of Entertainment
    Most individuals would be hard-pressed to find an Applebee's that offers live music or a Chili's with weekly karaoke. For non-chain restaurants, however, it's much easier to offer value propositions like these without having to worry about shareholders.

    One of the most important aspects of doing this is to be consistent. Don't advertise a trivia night one week and then immediately give up because only 10 people actually played. It oftentimes takes a while for the word to get out and customers to get motivated. Come up with a great idea and make it work.

    Actually Deliver On the Promise
    Claiming to have the biggest hoagie in the city can quickly backfire and empty out the bistro chairs if patrons leave a restaurant and find another just down the road with an even larger sandwich. While statements like "The best burger in town" and similar claims are very subjective, a clear-cut and distinct unique selling proposition must be backed up with the truth.

    This is why many restaurateurs often make subjective claims, and while this might work, novel selling propositions are what will really catch people's attention. Even if it takes weeks or months of soul searching and strategizing to come up with a really unique selling point, this time will be well spent.

    Unique selling propositions are important regardless of industry. When it comes to dining establishments, however, they're absolutely essential. Consumers have too many bistro chairs in their city to choose from to simply settle for the same old story.

    4 Reasons Restaurateurs Should Simplify Their Menus

    Published By: Leon Tuberman  -  Monday, January 30, 2017

    When diners take a seat at restaurant dining sets, they're expecting to be wowed by the menu. Because of this, countless eateries across the country have been consistently expanding their menu choices. The idea that more is better seemed to have become an absolute truth in the food and beverage industry. Many restaurateurs, however, have begun to realize the folly of this belief. As it turns out, there are a variety of reasons that, when it comes to restaurant menus, sometimes less really is more.

    1. Faster Service
    A simplistic understanding of running a restaurant would dictate that 10 meals from a menu will take the same amount of time as 10 similar meals on another menu. In actuality, this is far from the truth. If a restaurant's menu has 30 items, cooks have to deal with the potential of switching between each of these items to make different customers happy.

    If the number of items is increased to 50, though, a cook's job suddenly becomes more difficult. He or she must now deal with going back and forth between meals that could be incredibly dissimilar. A smaller menu reduces complexity, and this not only makes it easier for patrons at the restaurant dining sets to order, it simplifies the life of the cook. 

    2. More Descriptive Items
    By reducing the number of items on a menu, more space is left for descriptions of dishes. Fortunately, studies have shown that consumers are willing to pay more for a particular dish if it has a great description on the menu. Freeing up this space can make every entree sound more appealing.

    3. Increased Profits
    Having a smaller menu can also help increase the profitability of an eatery. As mentioned, individuals at the bar tables and restaurant booths will get their food faster thanks to a simpler menu. This showcases a level of good service, and it makes it more likely that patrons will come back.

    There are other ways, though, in which this small change can bring in more money. When purchasing food items, for instance, restaurateurs won't have to purchase as large of a variety. In turn, this reduces the likelihood that something will go bad because it didn't get used in time. Just because a menu has more options, doesn't mean it creates more revenue.

    4. Allows for Specialization
    In addition to bringing in more profits and faster service, smaller menus also allow restaurants to specialize in a certain area of cuisine. Instead of being decent in many areas, an eatery can be exceptional in a few. While this might not seem like a good way to bring in patrons with diverse tastes, many restaurants have shown the system works.

    Raising Cane's and Shake Shack, for instance, have only 16 and 36 items on their menus, respectively. Even with fewer options, however, both saw tremendous growth over recent years. Most customers no longer choose which restaurants' dining sets to sit at based on the number of options. They want quality, and specialization is the way to accomplish that.

    How Restaurateurs Can Speed Up Their Service

    Published By: Leon Tuberman  -  Saturday, January 28, 2017

    Every business owner knows that time is money, and when it comes to getting restaurant furniture full, there are a variety of time-intensive concerns to take into account. This means making sure servers aren't on the clock longer than necessary, ensuring supplies are ordered on time, and restaurateurs spending every free moment making their eatery a success. Of course, one of the biggest concerns is speedy service, and by utilizing the following tips, a restaurant can ensure their patrons stay happy.

    Investigate Where Things Slow Down
    There are a variety of methods for speeding up restaurant service, but it's often difficult to pull this off effectively if the owner doesn't know where the holdup is coming from. If it has taken someone sitting at a bar table an hour to get their food, there are a variety of issues that could have occurred. The server might have forgotten to put in the order, or the kitchen could have been backed up.

    These types of issues will undoubtedly happen occasionally. After all, no employee is perfect. If the same issue consistently occurs, though, the establishment's restaurant furniture could soon be left empty. Pinpoint the issues that are slowing things down and work towards correcting them.

    Kitchens Need the Right Equipment
    The best servers and cooks in the world can't make up for not having the appropriate tools for the task at hand. If an eatery is dead five days of the week and then sees a huge spike on the weekend, they need to have commercial restaurant equipment capable of handling those peak hours.

    If this investment isn't made, the peak hours will always be marred by slowdowns and upset customers. This can prove especially detrimental when several patrons take to review sites to share their experience of how long it took their food to arrive.

    Have Enough Staff on Hand
    When governments are spending too much money, they often look to reduce personnel to save a few dollars. In the restaurant industry, though, this can result in a great reduction in the speed and quality of service.

    Never make the mistake of skimping on staff. It might seem like employees can deal with overwhelming amounts of work, and at times, servers may even enjoy it since their tip amounts could go up. Unfortunately, things will invariably slow down. Always make sure the right people are hired, and have enough on hand to keep things running smoothly.

    Improve Communication Skills
    One of the quickest ways to slow things down is having a breakdown of communication. If the hostess alerts the kitchen as soon as a party of 10 shows up, however, they can better prepare for the influx of orders to come. If the manager lets the hostess know that the kitchen is backed up, said hostess can create a wait list or have patrons sit at the bar to wait instead of at the restaurant booths. Communication is key.

    Speedy service is essential in just about every industry, but in the restaurant world, a slow establishment can quickly result in reduced revenue. That's why any culinary entrepreneur hoping to keep their restaurant furniture full must consistently focus on maintaining speedy service.

    4 Ways The Experts Improve Restaurant Table Management

    Published By: Leon Tuberman  -  Thursday, January 26, 2017

    When everything goes right during a patron's visit, they're usually only left talking about the meal they had. Unfortunately, poor table management can ruin an individual's visit regardless of how great everything else goes. From getting restaurant booths turned over quickly to understanding the party-size needs in a specific location, improved table-management techniques can make a good restaurant even better.

    Train Staff to Get Tables Turned Over Quickly
    There are methods that can help get patrons in and out quickly, but in reality, how long someone sits in a bistro chair depends completely on the patron. By training the hostess, waitstaff and other employees appropriately, though, a restaurateur can ensure that tables don't sit empty while customers are waiting to be seated.

    Many restaurants do this by having the hostess periodically walk around the establishment to see which bar tables and restaurant booths are open. Others have their servers alert the hostess as soon as a table opens up. There are even eateries with a dedicated busboy who does nothing other than clear off tables as soon as patrons leave. Do whatever it takes to make sure open tables don't stay open long.

    Consider Integrating Technology
    While there are a variety of ways for restaurants to manually handle their table management, there are also several technological tools available to make this job easier. From OpenTable to Table iQ, the number of apps and software out there to assist in table management is immense. Every one of these tools has their own benefits, so culinary entrepreneurs should research which will be most beneficial to their eatery.

    Consider Location When Setting Up Front of House
    Walking into a restaurant like Applebee's shows that many restaurants plan for all party sizes. There are tables that can hold anywhere from one person to 15. It's important to remember, though, that this is a large chain eatery. Local restaurateurs need to consider the surrounding community when purchasing restaurant furniture.

    An establishment in New York City, for instance, would do well to avoid tables or restaurant booths meant specifically to hold large parties. These will often get no use, and in the end, this means wasted space. Fortunately, tables can easily be pushed together, so even if a 15-top decides to come in, they can still be easily accommodated.

    Don't Be Afraid to Charge No-Shows
    Not every restaurant accepts reservations, but those that do have undoubtedly run into patrons who make reservations and then never show up. This results in tables going empty and lost revenue. Some consumers will even make concurrent reservations at different restaurants just so they can choose where to eat at the last minute. Restaurateurs should never be afraid to charge a fee in these cases, but make sure patrons know about it when reserving.

    Proper table management is essential if a restaurant hopes to be successful. This means doing more, though, than just hoping employees clean their tables quickly and knowing which restaurant booths are open. It requires focused attention and a game plan, and the aforementioned tips are a great foundation for this plan.

First Previous 1 2 3 4 5  ... Next Last