av Robert Strandberg | okt 4, 2021 | The Blog, Tips
Traditionally, most restaurants have used a printer so that when orders are sent to the kitchen, they are printed out and hung up in a row so the chefs know what to cook and in what order. When the order is ready, the chef rings a bell or, in some cases, calls out to...
av Robert Strandberg | okt 4, 2021 | The Blog, Tips
Your restaurant’s menu is more than just a list of the food and drinks you have to offer. It’s your “silent salesman” that itself can help increase guest orders.
Here’s a few simple tips to turn your menu into a star seller. Less is more More options...
av Robert Strandberg | okt 4, 2021 | Profitability, The Blog, Tips
One of the most common mistakes made by restaurant service staff is to talk instead of listening—to simply want to sell instead of meeting the guest’s needs or solving their problems. Successful wait staff see, hear and give attention to their guests. In this article,...
av Robert Strandberg | okt 4, 2021 | Profitability, The Blog, Tips
How do you decide if you really need a head chef? Or how many people are required for service? While hiring the right people for your restaurant is vitally important, even more important is making sure you are hiring for the right positions within your restaurant....
av Robert Strandberg | okt 1, 2021 | Digitalisation, Profitability, The Blog, Tips
These days, we are used to many conveniences when we go to a restaurant: being able to book a table online, order food with an app and pay by card from the table. It’s sometimes hard to remember this hasn’t always been the case. During the early 1900s, it was...
av Robert Strandberg | okt 1, 2021 | The Blog, Tips
1. Not going digital from day one No industry has been unaffected by changes brought on by increased digitalisation. The restaurant industry has been a bit slow off the starting blocks, but things are quickly changing. Now there is no reason to do things the old...
