Hand in Glove
The use of gloves in restaurants is common, but is it done right? The impetus behind this story is a tale as old as time: while waiting to place an order for a donut and a coffee at a large breakfast chain, I waited for the only counter employee to finish his...
Man on the Street: What Do Your Customers Really Want?
In the lead up to the 2018 Pizza Pasta Northeast show in Atlantic City, I was asked to lead a seminar called “I Am Your Customer and This is What I Want.” It sounded like a simple enough request since I spend quality time with pizzeria customers every single day, but...
Front of House: Greet & Seat
How to effectively train a restaurant host Think of your host as a conductor of an orchestra. Instead of a baton, the critical crew member has a seating chart and a wait list. The entire rhythm of your restaurant hangs on their ability to set the tempo for customers...
