Going Off Menu
Today’s diners need a different kind of menu than in the past What is the point of a menu? Does it just convey the price and the information of what the kitchen executes, or is it an opportunity to maximize a ticket average? I think we all know the answer to that, but...
Getting to the Top
Tabletop condiments help set tone for restaurant More than 40 types of toppings are offered at The Olive Theory, but that’s not where adding flavor to its pizzas ends for this pizzeria and many others. Diners who want to adjust the taste of their pizza will also find...
Service: Fast & Friendly
Increase service speed without sacrificing customer service Don’t be the last to leave a party. Don’t outstay your welcome. Be a kind and courteous guest. Although this advice seems more appropriate to house guests than restaurant patrons, in today’s tech-driven...
