Published December 2, 2014
Trying to please everyone with a large menu may have the opposite effect.
Large menus can cause a variety of problems for everyone from the consumer to the cook, and eventually for the business owner. Having a broad menu may mean inevitable failure.
There’s a reason the most successful restaurants have smaller, specialized menus. The idea of “less is more” applies to most business models. When you focus on a smaller menu, you can perfect the quality, and that’s what’s going to keep the customers coming.
Read the full article here: Less is More on Restaurant Menus
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Published December 2, 2014
Ever wish you had a punching bag in the kitchen so you could pound out your frustrations between tables?
Restaurant professionals have to put up with a lot on a daily basis. Customers are annoying and demanding.
“My beer isn’t cold enough.”
“Can you charge my phone?”
“I ate all my food but I’m not paying for it.”
“Can I get your number?”
It’s obvious Smith and Forge understand what it’s like to work in restaurant customer service – their new cider commercial is great. Maybe a kitchen punching bag would boost waitstaff morale your restaurant!
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Published December 2, 2014
With President Obama’s recent executive order on immigration policy, approximately 5 million illegal immigrants are protected from deportation.
The illegal immigrants allowed to stay must have been in the country more than 5 years, pay taxes, and pass a criminal background check.
The restaurant industry will be impacted by immigration reform as it employs 1.4 million “foreign-borns,” both legal and illegal. It is estimated that 20% of cooks and 28% of dishwashers are illegal immigrants.
Restaurant organizations are still concerned that Obama’s plan may have a negative impact on lasting reform, though the president acknowledges a permanent legislative solution needs to happen.
Read the full article here: Restaurant organizations apprehensive about Obama’s executive action on immigration
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