It’s Friday in Wine Country and somehow the calendar turned to October. The non-summer, summer flew by in
That gives us something to look forward to.
I recently read a report in MetroMix Chicago that 14 new restaurants recently opened in the
One of the restaurants catching my eye in the report was Orvieto, the new facility located at the club,
That is the new normal. If you happen to be holding a menu in your hand hat has entr?e prices almost touching your ceiling, it is time to think again. The habits of the recession will eventually become a trend. Not only will people be conserving water, energy, and watching the environment when this is over, but they will be spending less in restaurants.
October is a great time to begin thinking of repositioning your location after the New Year. Currently, we want to focus on catering and private parties in order to generate that holiday cash. All the wile thinking about a new look, a more creative menu and a more appealing price point.
This is not something that needs to cost a fortune. Repositioning a restaurant is one of the most enjoyable aspects of the business. And, it also offers a fresh beginning to customers and regulars. Now I am not saying to redesign your space if all is well and you are hitting your numbers. But if it appears the business has suffered a substantial customer base loss it may be time to tweak your menu and your concept.
It is also an opportune time to evaluate your staff and the standards of service you offer. With the availability to obtain unemployed professionals at a reasonable rate of pay, there is no excuse to have poor or substandard service in your restaurant. Hiring a part time trainer is often a reasonable solution to a money losing proposition.
Yesterday I was in
My wife, Kranston and I sat at the counter, ordered a sandwich and watched as the waitress proceeded to make it directly in front of us. While assembling the creation of
As soon as the young waitress- who was trying to do as good of a job as you can do without any training- finished the sandwich I proceeded to go over to the side of the counter and asked her to wash her hands, throw the sandwich away and reconstruct my lunch without touching her hair.
Obviously embarrassed, the waitress had no idea of why she should throw the sandwich away. I am sure nobody had ever mentioned to her that you do not touch your hair without washing your hands while preparing food in front of a customer. However, another waitress noticed the exchange and she volunteered to make the sandwich, sans hair touching.
We finished the new creation with hesitation, sincerely thanked the hair toucher for her diligence and left. I am sure we will never return. Unless of course I wanted to see if anyone told the owner that he should teach the staff that while in front of the public making sandwiches, you do not touch your hair before you reach for the turkey.
Don’t forget your pre-shift meeting.
Enjoy your weekend.