You more or less have two choices for your brick and mortar foodservice operation if you’re serving walk-in guests, either full service or quick service. There’s also an option for the buffet or cafeteria model but let’s stick to the two most common approaches. Generally speaking quick service is considered super casual, pay before you eat … More Full Service or Quick Service?
“Aw HELL naw!” was the cry from our guest so the story goes. She’d been standing at the front counter waiting on a dish of ice cream and spotted a creepy crawly who chose to show himself at the wrong time. “Cancel that. Refund please!” were her last words before her money was returned and … More Buggin.
Short post this week. I wanted to share a quote that really captures an entrepreneur’s journey. From Food Industry News November 2015 Why Your Business Has Purpose If you can affect someone’s life with your product, service or message (while making money), you have meaning. Package that with the knowledge of what you stand … More Why Your Business Has Purpose
Being constantly fascinated by the food and beverage industry I love hearing the backstory of a concept and how it came to be. Why was a particular menu or theme chosen and what’s the reason behind the name and logo design? When we selected our name we wanted to convey exactly what we offered and pair that with a … More Logos, Colors & Signage
Those of us in foodservice frequently deal with change, separation, and readjustments. Guests come and go, staffs change, and sadly, eulogies delivered for concepts that enter and exit the marketplace. Everything has an ending and there comes a time when we say goodbye -or at the very least, see you later. Much later. It is indeed one of life’s great pleasures to … More Saying Goodbye To Those You Love
It’s never too early to plan so the time to start your entrepreneurial dream is always now, or even yesterday. Most people inevitably accept that working for themselves and calling their own shots is the only way to true career satisfaction and security. Foodservice is one of the few options that offers a variety of … More Is There A Perfect Time To Start Your Business?
Of course there are. Maybe. Well it depends.. … More Are there too many ______?
We give second chances because we ask for second chances ourselves.. … More Challenges & The Business of Second Chances
I drink about a quart of coffee every morning. It starts with a fill-up at home with whatever travel cup is on hand be it a leftover from a gas station, coffee shop or one from my wife’s fancy collection. The day then begins with a stop at our restaurant and maybe … More Customer service is in the toilet.
Let’s say a single unit quick-service restaurant is open 12 hours per day, seven days a week. Minimum staffing consists of: (2) prep cooks for five hours in the morning, then (3) line cooks and (3) cashiers in the building from open to close. The pain is distributed thusly: (2)Prep cooks @ $15/hr. for five hours = $150 (3)FOH (3)BOH @ … More Dangers of $15/hr and the 2 things we really want.