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 […]

This past year has seen a flood of allegations and admissions of sexual harassment in the restaurant industry.  It’s been clear to many that incidents of this nature have been occurring for a very long time in a wide variety of ways.  A spark was needed to bring the issue into the spotlight and the […]

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.

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.

Regardless of the number of years a restaurant and/or bar has been operating, having a check-up can bring efficiencies into line, improve guest experiences, restaurant profitability and employee performance.

Obstacles can be a significant constraint on restaurant performance, Eliminating obstacles that directly affect employee performance can result in better service, gratified staff, and reduced turnover.

Achieving, maximizing and sustaining cocktail profitability requires a foundation in fact, not conjecture. Bar math, production cost and recipe deviation rates dictate cocktail profitability.

Work-life planning is a perennial stressor. Not only are we overbooked, but we’re also trying to eat healthier than in past decades, save the planet, buy local and exercise more vigorously, while at the same time indulging ourselves and traveling adventurously.  We are looking for any and all ways for our needs to be met […]

Managing your social media buzz can take 30 minutes to an hour a day, tops. While this may seem like a lot, many customers are making their choice based on what they see and read. Chat with your team; seek and enlist someone that is passionate about this, and let them go at it. Use these tips, and you will see fruitful rewards!

Film buffs will remember that in The Graduate, the one word of advice Mr. McGuire offers to Benjamin is ‘plastics’. If there is a single word to offer today’s hospitality leaders, I suggest that word is ‘merchandising’. In particular, I urge the restaurateur to pay special attention to this often unexpected opportunity for added revenue, […]