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@devenbhagwandin
Too Many Options: Menu Choice Overload
You go to a restaurant, get seated, and then youāre handed a bookā¦itās the restaurant menu. Pages and pages of menu items the restaurant claims to be the best at preparing. Menu Choice overload Have you ever seen a restaurant menu with so many items to choose from that you couldnāt decide what to order? This is called āchoice overloadā or āanalysis paralysis.ā What it means is that when there areā¦
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This Week's Top Reads for the Restaurant Industry
We've gathered a collection of some interesting current restaurant industry articles for you.
Weāve gathered a collection of some interesting current restaurant industry articles for you. These articles give you insight into everything from planning for the new year to marketing doās and donāts to how the food industry affects our culture.Ā We hope youāll enjoy them. Please share any of them or this whole post with your colleagues. A Cultural Point of View on Tipping For a long time nowā¦
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Whatās the Career Path of a Restaurant Manager?
Whatās the Career Path of a RestaurantĀ Manager?
THIS ARTICLE WAS FIRST PUBLISHED ON SIRVO.COM. If you like being the host (or life) of the party or if you enjoy bringing people together for a good time, then youāll enjoy working as a manager in the service industry. The hours can be long, but the rewards are worth it. Youāll form close friendships with your employees and with your patrons. Some of these connections will last a lifetime. Youā¦
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Organization & Management/Company Description & Tying Things Up
We're in the home stretch of your business plan! Just a few more things left to do!
By now youāve put so much work into your business plan that you may haveĀ forgotten why you started this in the first place. But no worries, weāre here to guide you through the next step.Ā The next piece of the puzzle is adding a section in your plan detailing how your business will be organized, who the management team will be, and then tying it all up with the company description.Ā Donāt worry,ā¦
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Don't Make the Same Mistake These Owners Made
The liveable wage/minimum wage increase is seriously polarizing the foodservice industry.
The liveable wage/minimum wage increase is seriously polarizing the foodservice industry. Over the weekend I sharedĀ this articleĀ in a few food groups IĀ belong to and was shocked at the results. Everything ranging from calling the owners of the business who added this to their receipts ājerksā to worseā¦while others defended the owners saying theyāre well within their rights to point out theyā¦
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Restaurant Tips: Don't Forget the Disabled
Make sure everyone is welcome and comfortable.
Itās Friday afternoon and Amy is excited to take her friend out to celebrate her birthday. They have their hearts set on girly cocktails and steamed crab legs, so they head to a nearby seafood restaurant. Pulling up, Amy notices the stairs leading to the entrance. She realizes right away she will not be able to make it into the restaurant. Amy is disabled and has difficulty walking. She uses aā¦
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The Top 5 Reads for the Service Industry Right Now
Important news and interesting reads from the industry right now.
Normally, we like to get this one out later in the week, but our fearless Editor has been slacking. We thought weād save his ass by giving you some fodder to chew on while we wait for him to write the next editorial. Whatāll it be? Who knows? Before we begin weād like to make an announcement. Weāve decided to drop the formality in each article. Weād like to connect with our readers on a personalā¦
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Interview Techniques for the Service Industry
Interview Techniques for the ServiceĀ Industry
You may be expecting business to pick up now that the holidays are a few weeks behind us. With the expected increase in business, you may find it necessary to increase the size of your staff. Even if you feel youāre fully staffed and ready to go when the customers start to flow in, we always recommend keeping a few possible prospects in the pipeline to cover emergencies or surprise situationsā¦
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The Top 5 Weekly Reads from the Service Industry
The Top 5 Weekly Reads from the ServiceĀ Industry
Weāve collected some of this weekās best reads for you here in one convenient location. We tried to make sure there is a mix of articles here for everyone, whether youāre in the front of the house or back of the house. Weāve also got some great articles for new restaurant or business owners who are looking for advice and tips. Make sure you click on each and subscribe to the newsletters from eachā¦
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So the Holidays Are Over, Now What?
Tips to Keep the Money Flowing.
Hey, everyone. Iām finishing out my Holiday series withĀ some quick tips on what to when business slows down after the season.Ā Although this post was written with the Christmas season in mind, these tips are good for whichever part of the year is your busiest.Ā As I was working my way up the ladder in numerous restaurants I found that, since I was usually the youngest manager, the newest manager,ā¦
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This Year's Top Articles From Serviceable
We recap this year's top 5 articles from Serviceable.
Happy Holidays to everyone! A few days ago we did a quick recap of how our year went. Just like you, we had some ups and downs. The good thing is we had more ups! In keeping with the Holidays and end of the year, we thought weād do a quick recap on our top 5 posts of the year. Why Do You Want to Open a Restaurant? Not surprisingly, the first chapter in our series on the inās and outās of openingā¦
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Happy Holidays From Serviceable!
Happy Holidays FromĀ Serviceable!
Hey, yāall! Just wanted to say a quick hello and Happy Holidays from Serviceable! 2016 in review. I set a goal of having a complete business plan series for you. Sadly, I havenāt completed that yet. Iām sorry for letting your down, but know there is still a ton of great advice in here to get you started. Youāre also free to message us for advice whenever you need it. Letās see, what elseā¦
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7 Permits You Must Have Before Opening Your Restaurant
7 Permits You Must Have Before Opening YourĀ Restaurant
Hey, all! Weāre jumping around a bit in our Opening a Restaurant series but,Ā in this case, itās a good idea. This is a great list put together by Eric Norberg over at Sirvo detailing many of the licenses and permits youāll need before you open. Read Ericās full article here. These are high priorities. Quite frankly, Iām glad I came across Ericās article. Obtaining these are extremely importantā¦
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Have you noticed divorce rates seem to be higher in the service industry?
Have you noticed divorce rates seem to be higher in the serviceĀ industry?
Divorce rates seem to be a way of life in the service industry. Iāve been asked about this a few times, mainly by my manager friends who are going through a divorce. I feel for them. Why? Because Iāve been through a divorce. Itās a horrible experience that I wouldnāt wish on anyone or their family. To complicate things, my ex-wife and I had two young daughters. At the time, my oldest was threeā¦
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Excellent Marketing and 3 Reasons Why You Absolutely Need It
We're on the marketing and sales portion of our series on writing a business plan and owning a restaurant.
Weāre on the marketing and sales portion of our series on writing a business plan and owning a restaurant. A quick example of why marketing works. I bought into my first restaurant with the small bit of savings Iād collected over the years. It wasnāt much but the original owner of the restaurant wasnāt looking for much. Instead, he needed a bit of working capital and someone who actually knew howā¦
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Hello, and THANKS! From Deven B and SERVICEABLE
Just a quick update and a question or two for you!
Hello to all of my followers across the world. I hope you like the video? I thought Iād lead off with a bit of comedy to brighten the day. I wanted to quickly say thank you for being patient with me. I know there have been times when I disappear, sometimes for a month. But I promise you Iām working diligently on completing theā¦
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5 Useful Tips When Planning Your Restaurant's Type of Service
Choosing the correct type of service is important to opening a successful restaurant.
Things seemed bright back whenĀ I was just daydreaming about the kind of restaurant I was going to open and what type of service it would have. I wanted to have a casual place where parents could bring their kids on the weekends. I also wanted it to be a little hip and trendy so young parents would still feel cool hanging out there. I wanted to serve great beer and wine. I wanted to serve PIZZAā¦
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