Blog
Knowing What You’re Looking For…Restaurant Expert Witness
Knowing What You’re Looking For When you interview for restaurant workers, the quality of the person is more important than the person’s technical skills. If you have the right person, you can teach him or her almost all the technical requirements in the restaurant...
Reference List Recruiting…Restaurant Expert Witness
Reference List Recruiting I ask every person I interview (either face to face or over the phone) for a list of five to seven references of people who work in the restaurant industry. I want the personal contact information of high-caliber individuals who can give me...
Prepare your Calendar…Restaurant Expert Witness
Building a Starting Calendar When do you want your staff to begin work? Of course, it would be nice to find sharp people and have them start immediately even though you don’t open for another three or four months. But that is not reasonable or affordable. Some people...
Finding Cash By Looking…Restaurant Expert Witness
The flow of cash into a restaurant is essential. When you are not serving up any soup or enchiladas, you are not making money to support your restaurant. Thus, you need to look around for money to keep the restaurant going. You can find money wherever there’s a piggy...
Choose your staff carefully…Restaurant Expert Witness
Building Your Ideal Staffing Chart A staffing chart shows what positions you need to fill during every hour of every day throughout the week. It is similar to a lineup card in baseball except with baseball you always have nine players. In your restaurant you may have...
Make things Work Everyday…Restaurant Expert Witness
There Are No “Typical” Days in the Restaurant Business Running a restaurant involves many twists and turns: staff turnover, broken equipment, slow moments, and mad rushes. The restaurant business is full of rapid change, and the restaurant owner must be able to...
Core Menu Concept…Restaurant Expert witness
So what will your restaurant be? At the heart of your answer to this question is the core menu concept, which will more clearly define what your decor, ambience, style of dining service, and overall concept should look like. Don’t try to be everything to everybody....
Protect yourself with insurance…Restaurant Expert Witness
You need to protect yourself, but you don’t need to spend all of your income or anything like 20 percent on insurance. Even though there are insurance policies to cover just about any imaginable disaster, there is a limit to what you need. Basic insurance coverage...
Follow The Rules..Restaurant Expert Witness
Rules are not made to be broken. Or else why write them? Just as important as having a policy and procedures manual is abiding by it on a consistent basis. For instance, if you state that you will not condone any form of theft and that theft will result in immediate...
Write the book for your business…Restaurant Expert Witness
If you want employees to go “by the book, ” you must provide a book for them to go by. Although you won’t get immediate rewards from writing this book, known as a policy and procedures manual, it can save your business if it is used right. Include what you think is...