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Employee turnover is one of the costliest problems facing restaurant operators. Low employee moral, decreased customer satisfaction, and increased liability exposure result from the restaurant
The manager is the single most important position in your restaurant. Managers influence the attitude and behavior of all restaurant employees. In order to ensure
The actual level of productivity of most restaurant employees never comes close to their true capabilities, but they still complain when asked to do more.
In any new business venture good decision-making is vital. Opening a new restaurant requires so many decisions that it’s not hard to make some bloopers
APPARENT PROBLEM – OVERPRODUCTION THE REAL PROBLEM – LACK OF COORDINATION BY MANAGMENT The manager and the chef thought they had a good idea in
Every manager’s job is unique. Each depends on the basic need to work with, and through people. Those who work most effectively with and through
I began my consulting career focusing on helping restaurant owners solve day-to-day problems. Below are some techniques I found to be effective in rapidly solving
A standardized recipe has several advantages. It will produce a known quality and quantity of food for a specific operation. It specifies the ingredients to
