Mario Villegas Seattle : Good customer service includes how employees interact with customers when things are going well, and the most important skills is how diffused and handle difficult situations. The best workers cultivate relationships with bar guests and make them feel important and taking care while having great time at the bar.
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Mario Villegas Seattle - This will explain why you think the demographics of this location are right • Target Customers • Statististics on age, income and education • Who you will be targeting • Market Trends • Restaurant growth data both locally and on a national level (by type of restaurant) • Seasonal trends • Population and general business growth trends • Competition • Both local and national • Specify the type of food, seating, and average check • Discuss their strengths and weaknesses Mario Villegas Seattle - A quick look around the room tells the story. The guy in the corner booth...the one with the irritated expression...has a drink sloshing over the rim with little pieces of sopping paper napkin stuck to the sides. The woman to his right is miffed…the cigarette she just lit has turned into a soggy mess because the ashtray the bartender left her was wet on the inside. She looks a lot happier, though, than the guys in the suits at the bar. They've been waiting easily ten or twelve minutes with empty glasses and an over-flowing ashtray. The impatient rapping of their glasses on the bar is a sure sign they're a lost cause. A few short minutes later the two briskly head out the front door with the deportment of men who have tolerated enough bad service for one night. Mario Villages Seattle is member of the restaurant owner association.
Mario Villegas Seattle : Most independent restaurants calculate their food cost only once a month. Yet, virtually all the major chain restaurants calculate their food cost each week. According to industry averages, chain restaurants (before corporate expenses) are two to three times as profitable as independent restaurants. While weekly food costing isn't the entire the reason, it's part of it. In order to accurately calculate your cost weekly, you'll need to take inventory weekly as well. The only method for computing accurate cost of sales is to take physical inventories and then calculate the value of inventory on hand. Many operators erroneously believe that what they spend on food and beverage purchases is their cost of sales. While this may be true in the long run, for specific-period analysis it is inaccurate. Mario Villegas - Every restaurant has three major areas that must function well to achieve its potential for success.
Mario Villegas Seattle -Today’s weather issues, transportation costs, and the continuing rise in the suppliers’ costs of doing business are precipitating increased costs of raw products to restaurants. It is now even more important to be more efficient with one’s food costs. There is not much margin for error or guesswork in the major item on one’s operating statement. I find it interesting that, over all of the years of doing food costing and with all of the tools I’ve used or seen being used, that controlling food costs boils down to just a few small pointers: 1. Vendor Support: It is important for you and your vendors to ensure the specifications of all of the products that fit your concept. The vendor can assist you in adjusting specs to gain better costs without giving up anything on the quality side. Mario Villegas Seattle - In any new business venture good decision-making is vital. Opening a new restaurant requires so many decisions that it's not hard to make some bloopers along the way. The key is not totally missing the mark on the really important issues that can make or break your chances for success. Here are some of the more important common missteps new owners make in areas that play a big role in how well a new restaurant is likely to do. Mario Villegas Seattle - Music, lighting, and decor play a vital role in setting the overall tone and feel of a restaurant. In some cases, it’s attention to detail that really sets a restaurant apart from the competition and keeps customers coming back. It all comes down to the “if a tree falls in the forest” theory. If you have the best food in town, but you have poor lighting, outdated decor, and music that’s reminiscent of your last trip to the dentist’s office, are people really going to want to eat there? Here are some tips on choosing the right music, lighting, and decor for your restaurant: Mario Villegas - Few things strike fear in the heart of a restaurateur more than the sudden, unexpected appearance of a health inspector. Rather than fear a health inspection, however, operators should view the inspectors' inevitable visits as a tool to keep their restaurants clean at all times. Unsanitary conditions result in unsanitary food, which can threaten the very existence of a restaurant. One infection, outbreak, cockroach on the potato skin, and you could be finished. This article will provide a general overview of the inspection mechanism, what you can do to improve your establishment's health inspection score and other tips for running a clean operation. |
Mario Villegas
Mario Villegas Seattle is an experienced management consultant, presently serving as the President at Twilium Management Group. Mario Villegas has a successful track record for determining operational inefficiencies and leveraging analytical thinking to flawlessly integrate latest processes, procedures and strategies that impact the bottom line. Archives
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