You need to make your dishes as good as they can be - especially around special occasions such as Mother's Day.
Making a reservation and just not showing up is rude and disrespectful. Many people think running restaurants is easy and the owners are making massive amounts of money - this is probably the biggest restaurant myth out there.
As a restaurateur, I always try to read articles surrounding the hospitality industry and have this routine where I get up to date between 7 and 8 every morning.
All of us humans, at one point of life or another, have faced challenges and hit obstructions, for we have chosen those particular ones that will help us grow on a spiritual and soul level. Because overcoming them is the force that moves us forward and makes us ever stronger, more resilient and fearless.
We’ve all been there - when you desperately want to write, but the words just won’t come. Suddenly, mundane tasks you’ve been putting off seem oh so appealing, and your monthly gym membership has never seen so much use.
As a Chef, keeping up or even creating a trend is important, because it keeps guests coming back for more.
Like most things, there's a combination of lots of things that can help to reduce staff turnover. Each is as important as the next. In isolation, they're most likely ineffective but add them all together, and they can help massively.
On one hand, the one who is going to say that a restaurant has “excellent customer service” is mostly the customer. On the other hand, customers are different, and of course with different expectations. That is why if we want to satisfy everyone, this won't be possible. Fortunately, there are some things you can do and some tips as well that I can share with you to be as good as possible and create an excellent experience for most of your customers.
Having worked as a Restaurant General Manager for almost two decades, bookings are one of the essential attributes to a business's revenue, turn-over and popularity status. No-shows are indeed a frustration for any restaurant owner, especially the revenue the booking would have generated, and the loss of time to turn the tables.