The holiday season is a stressful time for everyone. So much planning, so many things to do and there is never enough time. Even businesses start feeling the pressures of the holiday season well before they start. Restaurant managers and owners face numerous challenges, but perhaps the biggest one is seasonal hiring to make it Read More →
Everyday Bar Employee Misconduct and Instilling Positive Practices
“When the cat’s away, the mice will play” is a saying most individuals can refer to. When the manager is 86, either on vacation or just away from the bar or restaurant, some of your trusted employees act like kids at a toy store. Typical Restaurant Employee Problems: Quietly stepping out early or coming in Read More →
Do They Actually Know The Drill?
Training team members for problem scenarios can eliminate bad experiences when the worst does happen At some point in your job, the worst is going to happen. Period. There is no getting around the small things that build into a larger problem and, ultimately, impacts your customer service. While bars may be prone to fights, Read More →
Tis the Season – How to Handle the Mad Dash to the End of the Year
Staffing early and training rigorously, staying on top of food orders, working to complete menus early, get schedules confirmed so any changes can be handled in advance. Thanksgiving is quickly becoming a popular holiday to eat out, and more restaurants are opening on Christmas Day as well. Millenials are eating out more and more on Read More →
3 Tips for Process Compliance in Bars
Bars, or any business that accepts credit cards, is required to meet the security standards set by the major credit card brands. PCI DSS (Payment Card Industry Data Security Standard), or better known as PCI, are in place to help protect customers. Data breaches can occur, and bar owners should consider consultants and enhanced technology Read More →
Stay Back! – Keeping Servers and Managers Away from the Bar and Letting the Bartender Work
Understanding that while you want to get drinks moving quickly, too many people will hinder the efficacy of the bartender and prevent any accurate measurement of performance if they are hindered or getting help. Part of building a successful team is allowing them to operate in their systems and testing their abilities, and any prevention Read More →