Restaurants, From Food To Service
Keep It consistent & Add Nightlife............
By Rich Unger
As I have said for Years, the Colonel may be gone, but the chicken still
tastes the same and is still "finger lickin good." The key
in the food and beverage industry is consistency.
From the "front end" to the
"back end" a restaurant has to be a well oiled machine, with
dedicated and committed employees. From the moment a Patron enters
your establishment, and the Hostess (that's right Hostess, not Hosts)
greets them and seats them with that fabulous smile and warm attitude, to
the server who welcomes them and suggests a beverage, these two events set
the tone for the patrons dining experience.
Personality, personal hygiene, and
professionalism are the primary principals for consistency.
The Server is the Ambassador of the
night, he takes the order, he places the order and it is incumbent upon
him or her to insure that what is ordered, is what is served,
"exactly" how it is ordered. The Chef has to love
his job, a miserable sexually harassing foul mouth Chef can destroy any
Eatery in a heartbeat.
There are far too many "Young
Emerils" Young Bobby Flays" Young Wolfgang Pucks" just
graduating from Culinary Schools all over the US and the World for that
matter to tolerate an abusive, unprofessional and undependable Chef.
It's time to "86" him and
bring in a brand new Chef who will go the extra mile, do whatever it takes
to make it right, the first time coming out of the kitchen.
Dining Patrons in this Era, want it
right and they want it with flair. The reason the Food Network
is so successful, is the personality, and perfection that it's Chefs
personify.
That enthusiasm and that dedication to cooking is exactly what you
want in your kitchen.
I always tell my clients, the best help you can hire, with the
exception of Culinary Graduates fresh out of school, are not people
looking for jobs but the ones you have to steal from another establishment.
I always have stolen the best! Let's move from the kitchen and the dining area to the Bar, why hire
a bartender out of work, and ready to pour a shot anywhere he can find
work, when you want the bartender who has the biggest following, the
largest happy hour crowd and is popular and in demand.
You want the hottest looking Barmaid, that every male patron has eyes for,
but knows she is out of reach.
You want Mr. Personality, the one with the big smile, the warm heart, and
the great one liners.
You want the people behind your bar, that patrons feel at home with and
like family to.
The problem with Restaurant Owners is they ignore the potential
revenue generated by late night entertainment, late night dining, late
night dancing and late night operating...... The challenge to Restaurants to survive and thrive has never ever been
greater.
And there is no easier, no faster, no more exciting way to generate
much needed revenue and profit than "Night Life." From Lunch to Happy Hour, from Early Birds to Dinner and finally Late
Night, the cash cow of the entire day.
I can transform any Restaurant with a bar and dance floor, ( move
some tables and you have an instant dance floor) into a packed Nightclub.
It takes me three weeks to pack them in.
It's so easy, and simplistic to do what should come naturally, why
Restaurant Owners would simply send their patrons elsewhere to drink and
dance is beyond my comprehension?
The key is to make it fun, make it funky and make it
fantastic.......
Let Rich Unger take your Restaurant and kick it up a notch to a nightclub,
call him at 941-921-7027 or email RichUnger@promotingnightclubs.com
Or Just keep serving food and losing all that cash flow.........
|
