10 Characteristics of Highly Effective Kitchen Managers

Posted by on Aug 13, 2013 in "The Smoking Log" | Comments Off on 10 Characteristics of Highly Effective Kitchen Managers

In most restaurants there’s no one person that impacts your day-in, day-out profitability and success like the one who manages your kitchen. Here are 10 traits that we’ve noticed consistently in kitchen managers of highly successful independent restaurants. How Does YOUR Kitchen Manager Measure Up? The best KMs can be found in the kitchen, not the office. They keep the recipe binders up-to-date, in good condition and easy to get to. They make using the recipe cards mandatory. They don’t trust...

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Is the Party Over for Automatic Gratuities?

Posted by on Jul 18, 2013 in "The Smoking Log" | Comments Off on Is the Party Over for Automatic Gratuities?

The IRS wants to tax restaurants, not servers, on the service fees imposed on large parties. Glad it was Applebee’s and not your restaurant that got caught up in that mandatory service charge flap and subsequent employee firing that made the national news? Don’t gloat too much. A recent Internal Revenue Service ruling could have many operators rethinking how they handle automatic tips for large parties. First, the Applebee’s incident in brief: Pastor hosting party of 10 in St. Louis unit declines to pay 18...

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Quality Trumps Price in Value Equation

Posted by on Jul 17, 2013 in "The Smoking Log" | Comments Off on Quality Trumps Price in Value Equation

A Surprisingly Large Number of Consumers Say They Care More About Restaurant Food Quality Than the Price Tag… <div> <a href=”//ad.doubleclick.net/N3834/jump/resthosp.home/trends/eat_beat;pos=180_1;ptype=article;page=/consumer-trends/quality-trumps-price-value-equation;sz=180×150;tile=1;ord=123456789?” target=”_blank”>...

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How Much $$$$ SHOULD Your Restaurant Be Making?

Posted by on May 29, 2013 in "The Smoking Log" | Comments Off on How Much $$$$ SHOULD Your Restaurant Be Making?

My speaking and consulting work over the past several years has given me the opportunity to meet literally hundreds of independent restaurant operators from all over the United States and Canada. Frequently, I find myself in a conversation with an operator that goes something like this. “I own a restaurant and my food cost is around XX%, my labor is running XX% or so and my rent is $X,XXX per month. How are we doing with a net income of XX%?” Obviously I don’t have enough information (or time)...

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How to Make the Best Grilled Cheese Sandwich Ever

Posted by on Apr 23, 2013 in "The Smoking Log" | Comments Off on How to Make the Best Grilled Cheese Sandwich Ever

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