I asked one of the servers whether if someone asked me if she was pretty I responded “she is ok” would she be satisfied – immediately it clicked, if she is not satisfied with being described as OK then how can she be satisfied with asking our customers if the restaurant is OK. By definition OK means the minimum acceptable level and i have to believe your restaurant is striving for more.
In this market, not completing a form or having bad penmanship or having a sheet with something spilled on it, the lender is also looking that the application as an extension of your ability to run a business. If you turn in your “homework” and it’s all messed up and you can’t read it, it’s going to be an indication of how you intend to handle a business, of how serious you are about getting this loan done. You’re asking these guys to trust that you’re going to repay the money.
When a waiter is trained and gets a position, he should be told what is expected from him in regards to service. He will be given x amount of tables in the establishment which will be called his station and even though he is paid a wage, his station is his own business. The better [...]
This article is a great “reality check” between what the books preach and the reality of $$$ in your pocket. The ability to look at both the percentage as part of your overall operation (macro), and the real dollar value as part of your kitchen cost centre (micro).
Most culinary schools today are still teaching their [...]
OSC.BOE.PUB164.pdf
Publication provided by the BoE discussing the new outreach program
OSC.BOE.OutreachInTheNews.pdf
Board Of Equalization Outreach program in the news
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MAILING LIST EMAIL 4/22/09
Dear Friends,
Over the past two years the State Board Of Equalization has been conducting a “pilot program” to determine the lost, unreported or otherwise uncollected sales and use tax revenue. Upon completion [...]
Q. I’m ready to open a bar; I have savings or a cool concept – what should my first step be?
A. As a hospitality operations consultant, I spend a lot of time with first time clients – some have amazing concepts that belong in a metropolitan area; others have a desire just to own a [...]
At OnSite, we have been inundated with requests for advice given the current economic climate. Much of that advice at the time of writing has focused on the need to raise capital, and the difficulty in doing so. This Article attempts, by way of introduction, to explain why the problem can be more [...]
I have received a number of emails and phone calls recently in regards to the impact nightclubs, bars and restaurants have seen from what is, without question, an extraordinarily slow period. Operators are finding that they are not just having to deal with the annual, seasonal revenue cycle, but that they are faced with a simultaneous and overlapping crash on consumer confidence, the likes of which have not been witnessed for over a decade. On the assumption that it will not be getting better any time soon, immediate planning can allow for both current and future survival.
