Published February 10, 2015
Regardless of where you work, there’s always a chance a VIP could sit at your table. This could be a celebrity, a high roller, or just an obviously rich group of people. And whether or not your table is an actual “VIP table,” it’s important to know how to handle the situation.
This post from Shiftgig gives five steps on serving VIPs. The most important thing to remember is to serve the VIPs well and politely (even if they’re a bit more high maintenance than your usual customer), and by the end of the meal, you’ll hopefully be rewarded with a great tip!
Read the full article here: Kareem’s Tips: How to Serve a VIP Table
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Published February 9, 2015
Valentine’s Day may be considered a day for chocolate and champagne, but it’s also a big food day overall. To honor the holiday and take advantage of the crowd, many restaurants have gotten creative with their products.
Baskin-Robbins will offer a special ice cream flavor, Love Potion #31, and will also bring back its very popular Conversation Heart Cake which looks like a giant Sweetheart candy. On the savory side, pizzerias have found success with heart-shaped pies.
Will your restaurant offer a special dish or product for Valentine’s Day?
Read the full article here: Valentine’s Promos Focus on Family
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Published February 9, 2015
There are some restaurants that have fully embraced technology to the point where iPads have replaced servers, but not at Pizzeria Vetri in Philadelphia. When someone pitched that idea during the planning phase, it got shut down immediately by co-founder Jeff Benjamin. For him, half their previous company’s successes were based on excellent service, and that cannot be provided by a tablet.
With that commitment to service in mind, Jeff provides a primer on how to elevate the front of house. These include showing top-down leadership, serving customers as a united team, and knowing how to read the table in terms of clearing plates and upselling, among others. There should be some fun and flexibility but really, it’s important for servers to treat their guests as they would want to be treated.
Read the full article here: 10 tips to polish your front-of-house service
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Published February 9, 2015
If you’re looking for a restaurant job and are flexible on location, which states might offer the best chances? Answer: Arizona, Florida, Texas, Georgia, Utah!
According to the National Restaurant Association’s 2015 Restaurant Industry Forecast, Arizona is the most promising job market with an expected 24 percent job growth over the next 10 years. Behind it are Florida and Texas, each with over 22 percent projected gains.
The NRA projects that job growth in restaurants will continue to beat overall job growth for the 16th straight year.
Read the full article here: Where the jobs are: Arizona, Florida, Texas, Georgia, Utah
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Published February 6, 2015
The Laughing Plant Cafe in fourteen locations in Oregon and Nevada is offering three months of paid leave to all its employees.
And it gets even better. The policy applies to mothers, fathers, and adoptive parents. While on leave, full-time staff will receive their full salary, and part-timers will get an average of their last six months of pay. How awesome is that??
Read the full article here: Parental Leave in the Service Industry?! That’s a Yes from One Awesome Restaurant
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Published February 6, 2015
Why do restaurants matter?
Sure, lots of people don’t know how to cook, and they still need to eat. Or maybe they want to eat different things or their kitchen is too small to make anything other than coffee.
On a broader scale, restaurants are a place for people to satisfy the human need to be social. Of course, there might be some phone checking, but in large part, going out to eat is a time to get away from the digital world and reconnect with family and friends over a delicious meal.
Another interesting point from this essay on Medium is that restaurants can be considered tiny manufacturing facilities that will always be kept local. Almost every night, these places will take raw materials (ingredients) and turn them into a product (food) that gets sold on the premises. They also provide jobs that can never be moved elsewhere. How amazing is that?
Read the full article here: Why the Restaurant Industry is the Most Important Industry in Today’s America
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Published February 6, 2015
The restaurant industry continues to experience strong growth in 2015, which is a continuation of momentum gained at the end of 2014. According to a snapshot intelligence report of the industry, same-store sales grew in January and December compared to the same period the previous year. Factors for this growth include weather variables and strong economic confidence.
As a result, pressures to staff during this expansion are already being felt, and jobs are expected to continue being added through the year.
Read the full article here: Report: Restaurant industry sees strong start to 2015
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Published February 5, 2015
Aside from washing dishes, maintaining the kitchen and general “housekeeping,” food service is fairly clean work. Unfortunately once in a while you might get a customer that has a little too much to drink and doesn’t make it to the bathroom before spewing chunks. In that instance, whose job is it to clean the mess?
That’s the question asked in this Facebook post, and many servers chimed in with a variety of answers. Some believe it’s the busser’s job, while others think it’s the server’s responsibility. The largest consensus fell on the manager. In some restaurants, servers aren’t allowed to handle human waste. That makes sense since they’re the ones serving and handling the customer’s food.
If you have a particularly polite sick guest, perhaps they’ll offer to clean it up themselves.
Read the full Facebook post here: Kim wants to know something
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Published February 5, 2015
Do you know how much food your restaurant is really throwing away? Many restaurants end up with surplus food that goes to waste. Couldn’t someone, somewhere, could still eat this food? That’s what Raj Karmani thought, so he created a brand new app and service to help take surplus food from grocery stores and restaurants in Chicago and give it to local nonprofits.
The service is called Zero Percent. A specialized rush delivery team makes sure perishable items go to needy people so they can eat healthier. Also, a partnership with the Inspiration Corporation created a way for the homeless to learn food service training to find jobs.
Read the full article here: Leftover Restaurant Food Helps Needy With New App
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Published February 5, 2015
Some people will do whatever it takes to get the job done, and that’s what this man did during a snowy night in New York. Mohamed Hosen put on his rubber boots, layered himself with clothes, and got on his motorbike with a mission to deliver curry chicken to his customers, all with a smile on his face.
No doubt he earned a few dollars in tips that night!
Read the full article here: In Snowy Weather Delivery Drivers Become Heroes for the Rest of Us
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