When we compare satisfied employees with good pay the hospitality industry has been in a condition of instability even before the pandemic. While a solution has encompassed different directions but never resulted, the dilemma is being further plagued by an unexpected new competitor paying all of our staff. The New Competition to Staffing Who is […]

The Capitol Theatre in Port Chester is a national historic landmark built in 1926. This 15,000 square foot building seated 1800 people. The building was refurbished and remodeled as a multi-concept entertainment venue to support private and semiprivate catered events. Let’s review the analysis of the situation, the outcome and how these findings can be […]

The damaging impact of COVID-19 upon the food industry is here and the aftermath may be a long road of corrections. There could be an upside with the replenishment of fish in our seas and better air quality, but joblessness and business closures are far from a good story. We will also have to expect wasted […]

Are You Managing Effectively During COVID-19? If you are a manager of a private club, restaurant, or other foodservice business, you may be wondering what you can do right now, or how you should proceed with your business during COVID-19. This is an unprecedented occurrence; however with thoughtful planning you can nurture a more productive […]

Do not make these 5 mistakes when determining the menu pricing strategy for your restaurant. Marketing efforts on social media along with front of house training can be easily overlooked.

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 […]

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.