Astăzi am ales să vorbim despre una dintre cauzele majore ale unui serviciul slab executat în afacerile cu restaurante: lipsa de consistență. De ce consistența în restaurant este importantă și cum să facem să o obținem pentru a câștiga oaspeți fideli și fericiți? Cel mai scump mod de a crește vânzările într-un restaurant este să… Citește în continuare Nu subestima importanța unei experiențe constante a Oaspetelui în restaurantul tău. Cum păstrezi consistența?
Categorie: Abilitati Angajati Salon
Oare știm ce implică marketingul unui Restaurant?
Marketingul unui Restaurant reprezintă o artă și o știință în același timp care adesea pentru proprietarii de afaceri cu restaurante sunt învăluite în mister. Din păcate, mulți oameni de marketing nu vor ca tu să afli adevărul. Ei vor să te facă să crezi că doar sute de Facebook ads, Google ads, câteva video realizate,… Citește în continuare Oare știm ce implică marketingul unui Restaurant?
Tehnica farfuriei pentru ospătari.
A băga sau a nu băga degetul în farfurie. În industria restaurantelor, există multe reguli scrise, dar și multe reguli nescrise. Una dintre regulile de bază ale industriei, este igiena. Că vorbim de igiena corporală, a părului sau de igiena alimentelor, totul se reduce la servirea în condiții de siguranță către populație a preparatelor culinare… Citește în continuare Tehnica farfuriei pentru ospătari.
Importance of having a operating system in place in your restaurant
The well-known secret in having a success in running a restaurant is to have a plan, to know who your client target is, to create a system that is unique only for your restaurant and constant learning and improvement. How in real life this reflects in restaurants is completely opposite. Many of the… Citește în continuare Importance of having a operating system in place in your restaurant
Wait staff long working hours
With the fast growth of the hospitality industry and the desire to be the best, many restaurants have long working hours. In my opinion that is fine, but my concern is why the waiters need to have the same long working shifts of 12 hours and more? One of the big problems in Eastern… Citește în continuare Wait staff long working hours
How a simple NO can change your life
After spending my last 5 years working for the major hospitality company in the USA I moved to Romania. Country with great people, unlimited potential and a load of workforce and I started a HoReCa consulting company with my wife. Wherever I used to work previous my colleagues were from the countries form Eastern… Citește în continuare How a simple NO can change your life
Why restaurant owners get no respect from their staff
Recently I had a client who was decided to improve his business by calling a restaurant consultant as for him to find out where are the problems, which he had in the restaurant and how to improve his business. First meeting that I had with the respected owner was very open, he had some ideas… Citește în continuare Why restaurant owners get no respect from their staff
What or even better who is the one that brings clients back to your restaurant?
Recently I meet a gentleman who had a desire to bring his restaurant back on track of success. We exchanged numbers and moved on. When I have called to set up a meeting he told me that he is available in 2 hours to meet and discuss the possible solutions for his restaurant. When we… Citește în continuare What or even better who is the one that brings clients back to your restaurant?
Why your employees are leaving you and how to make them stay (part 7)
Your employees weren't getting paid enough. Continuation of part 6... Your employees weren't getting paid enough. If this last one surprises you, then you're kidding yourself. One of the best ways to show your employees you care about them is to provide them with competitive salary and benefits. The latest research on the Romanian HoReCa market found that… Citește în continuare Why your employees are leaving you and how to make them stay (part 7)
Why your employees are leaving you and how to make them stay (part 6)
Your employees didn't feel supported or appreciated. Continuation of part 5... Feeling appreciated at work could be the hardest thing for a restaurant to measure of its employees. But it's also one of the most important things to gauge. A whopping 36% of employees report that they don't feel appreciated at work. Of 35-to-45-year-old employees, 80% of them find it "considerably annoying" or… Citește în continuare Why your employees are leaving you and how to make them stay (part 6)
What do you mean when you say Abilitati Personal Salon?- August 2015 Are they educated? Are they trained properly? Are they ready to reflect the image of your restaurant to your clients? All this questions are popping every day, in all the possible or impossible moments. The way that you are gonna be able to… Citește în continuare Abilități salon