Hospitality Influencers

There’s a fine line most restaurants walk - do I as a restauranteur change my menu seasonally, etc. or do I keep 95% of my offerings to gain momentum and keep people coming back because they just have to have my current food?

How do you tackle bad reviews? That’s a tricky one because you can’t possibly please everyone and people love writing bad reviews.

Customer Service is a key ingredient in our industry. I think consistent training with the right staff in place is the recipe.

First and foremost when you own a restaurant, it’s a constant struggle between having a consistent product or reinventing your self to keep up with growing trends.

A high turnover rate in the industry has always been a problem, but maybe not always for the same reasons...

I think starting with a good reservation software system is important. One that is modern and congruent with peoples desire to respond, or in this case lack of desire to cancel their reservation.

I wish I had known the potential for myself in the industry I was about to embark on back in 1993.