No-Shows have become a massive headache for operators in our industry, affecting restaurant sales directly. I call this trend from customers ''Restaurant Promiscuity'', in essence - Zero or Very Little Loyalty!
Building a team can be hard work. The days of shouting and screaming at them are long gone. You need to build strong relationships with your team without becoming their pal.
I believe that it takes a great leader to build a great team - someone who is not afraid to change direction, someone who is disciplined enough to make the difficult decisions and implement standards and ensure that they are being met.
"I want to be rich and famous!" Worse words were never spoken in our industry. Passion is what drives us, this is the shared sentiment, amongst Culinarians.
Our industry has changed over the years and has now become more widely viewed. It was once considered a second-rate career, and if you failed your exams you were told go into catering.
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.
Just starting a new career or be it your first job in a kitchen as an apprentice chef can be a very difficult and daunting experience for a young lad or lass especially if you are used to coming home from school and playing on the Xbox or the play station and or chatting up the young lasses or lads on Facebook.
An aspiring young chef must in the first instance get the proper training in classical before attempting modern techniques.