Today, I am going to teach you how to lower your restaurant and bar bottled beer costs by implementing a very simple inventory system that helps prevent “cheating”.
Today I am sharing a quick tip on how to quickly heat up your restaurant and bar profits. When you’re done watching the video, you’ll be singing, “Ice, Ice, Baby!”
Answering the phone properly is a crucial to the success of your restaurant and your staff. if it’s not done properly you’re gonna lose out on some potential business. In this week’s video I will share with you the perfect script.
If you or an employee feel stuck at a certain level of success it may be a due to something known as the Peter Principle. In this week’s video I will talk to you about this principle and how you can overcome it.
The menu is your restaurant’s most important tool but if it becomes too big and has too many choices, it can confuse your customers. In this week’s video I will share with you about the dilemma restaurateur’s face with their menus and how you should approach it.
The Pareto principle or the 80/20 rule is important to know when doing your projects. In this week’s video I will talk to you about this principle and how it applies to your tasks and your restaurant in general.