Q: As we begin hiring for our busier season, we are re-examining our training practices. In the past, it seems like we were constantly chasing our tails as business rapidly improves. I’d like this year to be better than years past. What needs to change to improve performance? Click here to read more »
Q: We’re a highly season, and offseason sales are hard to generate each year. With the lull in business, I’m losing money because my labor cost is so high. How do I keep from laying my kitchen people off or substantially decreasing their hours?
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Q: Our restaurant has reasonable lunch sales, but some online reviewers complain that we’re expensive. What is the best way of changing the guests’ perception to improve lunch traffic?
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