Say what you will about the restaurant industry’s challenges — labor costs, weak sales and so on — but none of that appears to be keeping investors from putting money into restaurants. Numerous restaurant chains changed hands in 2016, and many small and mid-sized concepts received dollars from investors looking for growth. With concerns in just about every other consumer sector, investors saw restaurants as a haven, free of the worry that the Internet will some day render the business moot.
Published January 18, 2017
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Published January 18, 2017
I ran restaurants successfully for 20 years, and the absolute cornerstone of my guest experience was training — daily training. I’m talking about the importance of pre-shifts and the training that should happen in every restaurant, every day before the doors open for business. Most restaurants train their staff only on the basics of each job. A host greets and seats customers, bussers clear tables, and waiters and waitresses take orders.
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Published January 18, 2017
Students at Swampscott Middle School in Swampscott, Mass., will be serving samples of vegetables they helped grow in the school’s garden, Item Live reports. During the first lunch period, students will serve samples of lettuce and kale to their peers. The students also worked with the district’s director of dining services to create a dressing to top the produce using herbs from the garden.
Key Takeaways:
- Students at Swamp Scott Middle School in Swamp Scott, Mass., will be serving samples of vegetables they helped grow in the school’s garden, Item Live reports.
- During the first lunch period, students will serve samples of lettuce and kale to their peers. The students also worked with the district’s director of dining services to create a dressing to top the produce using herbs from the garden.
- School officials hope that the tasting educates students about local, fresh produce and sparks interest in the school’s garden club.
“You are a pretty thoughtful bunch. But on top of the smart operational tips and labor-saving initiatives were some surprising moments. Here are my top five.”
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The 5 Biggest Questions Owners and Operators Have About Expanding to a Second Location
I am writing a summary on the five biggest questions owners and operators have about expanding to a second location. It is the most difficult decision an entrupinor will ever face. It can be easier to open the second location no where to open and pick a good location .No what to do before expanding .Thank you for reading my summary.
Key Takeaways:
“Take advantage of the fact that you already own an existing restaurant to conduct a little free market research by casually asking guests where they live, how they heard about you, and so on.”
https://www.fsrmagazine.com/kitchen-sink/5-biggest-questions-owners-and-operators-have-about-expanding-second-location
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