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Restaurant

How to Increase Your Sales Without Being Obnoxious

Posted: 21 Jul 2011 01:37 PM PDT

Are you one of those servers who hates to be pushy but would love to increase your check average? In order to up-sell, you must know WHAT you are selling. That being said, here are a few tips to help you raise that check average.

How to Successfully Manage a Large Party

Posted: 21 Jul 2011 01:26 PM PDT

Serving large parties can be fun, extremely lucrative and much less stressful than turning several small tables throughout the night. Unfortunately, many servers find the task daunting and become overwhelmed at the prospect of taking on groups. Following are some useful tips that will teach you how to keep that party happy without losing your mind in the process.

A Thorough Deep Clean Helps Restaurants to Prepare for Busy Peak Season Activity

Posted: 21 Jul 2011 01:25 PM PDT

The pace of activity in restaurants and cafes accelerates during the seasonal peaks in summer and heading towards Christmas. A thorough deep clean before the rush begins can provide peace of mind.

How to Keep a Table Happy

Posted: 21 Jul 2011 01:21 PM PDT

When it comes right down to it, it isn't hard to keep your tables happy. You generally have the advantage because people are at your place of business to have fun so they are already in the right frame of mind. All you have to do is keep them there. Doing so is much easier than most people think. It's just a combination of little things that really are easy to do if you are on top of your tables. Most people don't expect perfection; they just expect respect. Following are a few things that you can do to make sure that every table leaves happy.

Stages of Intoxication

Posted: 21 Jul 2011 01:20 PM PDT

One of your biggest responsibilities as a bartender is keeping track of how much you're serving. This is often difficult to do especially when you are really busy or working with another bartender, but do it you must. Otherwise what starts out as a great crowd can turn into a drunken free-for-all pretty quickly. Fortunately, if you pay attention you won't have to count drinks to keep tabs on your guests. There are five stages of intoxication that each have separate physical indicators so just being aware of the behavior of your patrons will help you keep things fun for everybody.

How to Be a Fabulous Bartender

Posted: 21 Jul 2011 01:09 PM PDT

Anyone can open a beer bottle or make a rum and coke but here's a little secret - that doesn't make them a stellar bartender regardless of how good their drinks are. If you work for a successful business, you probably weren't hired just because you know how to pour a draft beer or make a decent martini. A good business owner knows that most people don't come to their establishment just to drink. They come to have a good time and to socialize. Creating an environment that makes this possible is a bartender's number one job. A good bartender is an entertainer, a friend, a therapist and a diplomat.

How to Handle a Difficult Situation

Posted: 21 Jul 2011 01:07 PM PDT

One of the great things about being a bartender or server is the fact that you basically have a new job every day. You are going to meet new people and encounter different circumstances and most of them are going to be enjoyable. Unfortunately, you will sometimes have an unpleasant guest or a situation that may not be conducive to maintaining the pleasant atmosphere that makes your establishment a place that people want to come to. Here are some of those situations along with some suggestions about how to handle a difficult situation in a pleasant, non-confrontational manner.

Why Every Door Direct Mail Is Perfect for Restaurant Takeout Menus

Posted: 21 Jul 2011 07:15 AM PDT

With Every Door Direct Mail, you can increase your sales, find new customers, fight off competitors, and build lasting relationships with your local area residents. The new program is perfect for small restaurant owners who have always found it difficult to navigate the direct mail process.
di 3:16 PM

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