Tips from industry experts for hiring and retaining staff, conducting group interviews for front-of-the-house staff and more.
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Potent Wisdom for New Bartenders May 22, 2012
What advice would you give a bartender working your bar for the first time? Following is a short list of things to cover in your bartender's initial pre-shift meeting:More>>
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Solitary Diners are a Business Opportunity April 24, 2012
I am what is referred to as a business traveler. One of the downsides of traveling is having to dine alone. So why is it that from the moment I enter a restaurant alone, I’m treated like some pathetic excuse of a human being?More>>
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Can Rotating Bartenders Build Patron Loyalty? April 17, 2012
I recently mentioned my skepticism about traveling bartenders — those who hop around the country for guest shots and work in multiple bars. My main complaint was on behalf of the customer, but following are two interesting twists to the trend that might soften me up:
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Is This the Service Industry? March 28, 2012
I have heard "no" far too many times. This way of thinking actually makes me mad! We are in the service industry; it is our job to serve our guests, our duty to make our guests “raving fans” and our livelihood to provide a service to our guests.More>>
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Creating a Service-Recovery Strategy March 14, 2012
My mentality has always been the same: The guest experience must be the most important subject in the service industry.More>>
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Bartending Etiquette: Avoiding Blunders and Gaffes March 13, 2012
Let’s be honest, bad service stinks. Rankle our sensibilities, trod on our concepts of lounge etiquette and we’ll rebel. There are unwritten conventions governing professional bar conduct. You know most of them intuitively. Then why is it so many bartenders consistently step on these...More>>
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Let Me Check … March 7, 2012
“Let me check with the …” They may seem innocuous, but these five little words make me cringe. This phrase means the server is not educated about a huge percentage of your establishment’s sales. More>>
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How Bar Managers Can Succeed February 28, 2012
It takes a lot of savvy to manage a bar or restaurant well, and frankly, not just anyone can pull it off. So what combination of knowledge and personal attributes does it take to produce an effective manager? Here’s our list of qualities:More>>
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Creating a Sub-Culture for Promotional Success February 24, 2012
Staff members often primarily are focused on their titles or workspaces, only going through the motions of making “mom and dad” happy. Instead of complaining about their apathy, do something about it!More>>
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Tailoring the Bar Experience February 22, 2012
Does your bar's staff know how to read your clientele? Understanding what your guests need and want is crucial to building repeat business, so give them the amazing experiences they long for.More>>
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