The International Network of Hospitality Consulting Professionals
A bartender after he was fired.

Successful Bar Operations – Lessons Learned the Hard Way

A story about firing a bartender who was great for profits, but not at following policies. Back in the day, when I was a first time Restaurant & Lounge Manager, fresh faced and full of support for the “corporate way” despite real world realities, I learned a lesson about bartender policies vs. practical sense. My […]

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Transformational Leadership in the Restaurant Industry

Transformational Leadership in the Restaurant Industry

In looking at all the factors affecting the business, a strong case can be made that highly effective leadership is the primary determiner of restaurant success.  This article proposes a path of transformational leadership for restaurant entrepreneurs to adopt as a way to maximize their chance for success.

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restaurant and hotel safety: preventing and managing accidents and inury

 Restaurant and Hotel Safety: Preventing and Managing Accidents and Incidents

When it comes to restaurant and hotel safety, hospitality owners must be proactive in addressing the threats to their business. In terms of preventing and managing accidents and incidents, this means developing and implementing a system of safeguards that minimize exposure. This article will focus on accidents and incidents due to slips and falls, cuts and burns and foreign objects found in food.

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Foodservice Consulting

Camp Foodservice Consulting Case Study – Improved Service, Satisfaction, Sanitation and Costs

Surprise Lake Camp Case Study A Unique Foodservice Consulting Assignment Surprise Lake Camp (SLC) in Putnam County New York desired improved food offerings and a service delivery focus to their campers and staff, along with any reduction in costs that could be realized. Leadership outlined concerns from the beginning with camper satisfaction to take priority in food […]

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restaurant sustainable practices

The Challenges Restaurants Face in Going Green and What to Do

The transformation of the foodservice business model to incorporate restaurant sustainable practices is not simple, but momentum is making it easier and more important than ever. Using carefully established strategies have proven to both produce a profit bonus and enhance community image to operators who use them intelligently.

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restaurant expense

Concentrating on Restaurant Expense Loss

Restaurant expense loss controls and regular management can be the difference between restaurant success and failure. Bringing in a third-party to review all expense categories, purchase and receiving processes and policies, maintenance and operating procedures will result in increased profits.

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