The Fall of Myspace and Restaurant Marketing Lessons

    Published By: Leon Tuberman  -  Saturday, June 30, 2018

    Myspace once ruled the social media landscape, but as Facebook quickly grew in popularity, the original social media giant failed to keep up. While culinary entrepreneurs may be more adept at serving patrons at bar tables than making videos go viral, there are still a few restaurant marketing lessons that can be learned from the demise of Myspace. By learning these lessons, restaurateurs may be able to avoid a similar fate.

    Leave Footprints Across the Internet
    Myspace took its position as top social media site for granted. Everyone was using the platform, so there was no need for the website to expand outside of its initial footprint. Unfortunately, this strategy turned out to be fully flawed. Facebook succeeded because it distributed itself across the web. You can do anything from adding Facebook buttons on your website to requiring Facebook logins to access certain pages.

    The lesson here is that Myspace found its space on the web and stayed there. If restaurateurs do this, they’ll end up with empty bar tables and café chairs. You need to control your presence on your website, several social media pages, and review sites like Yelp. Sprinkle pieces of your restaurant wherever you can, and you’ll avoid one of Myspace’s biggest mistakes.

    Convey Your Brand
    One of the biggest reasons Myspace was never going to work for business marketing is the difficulty it presented in conveying brands. Sure, you could add a profile image, cover photo and even a music playlist if you wanted. Outside of those features, however, there was very little you could do to establish an identity.

    In the modern world, consumers want to feel like they’re doing business with someone on a personal level. You need to convey your brand in a variety of ways and speak directly to consumers. This is something you could never do on Myspace. If you’re hoping to keep the restaurant furniture full, you need to focus on conveying your brand in a real way on the social media platforms that are still extensively used.

    Utilize Technology When Possible
    There’s no denying that Myspace was a technological marvel, but the truth of the matter is they didn’t plan ahead. The programming language used to create the site was great, but it simply wasn’t scalable. As the site grew, another programming language was used to rebuild Myspace, but it again failed in the scalability test.

    Scalability was Myspace’s technology flaw, but as a restaurant owner, you’re likely facing other issues. Did you know, for instance, that there are still eateries out there that only accept cash? Whether it’s updated point-of-sale systems, accepting at-the-table tablet payments or simply providing free Wi-Fi, it’s essential that you keep up with technology if you hope to beat the competition.

    There were undoubtedly numerous mistakes that led to the eventual demise of Myspace. If you ask the experts, though, most will agree that the aforementioned were some of the most detrimental. You don’t have to create the best restaurant in the world to keep your bar tables occupied, but if you make the same mistakes that brought down Myspace, you might just end up earning the same obsolete status. 


    How Restaurants Can Increase Sustainability and Save Money

    Published By: Leon Tuberman  -  Thursday, June 28, 2018

    Consumers have recently begun focusing on sustainable practices by the companies they do business with. This is as true in the food and beverage industry as any other. Whether you don’t recycle or your restaurant supplier was caught dumping oil in the sewer last month, consumers will notice and respond negatively. Of course, you’re probably worried about the costs. Fortunately, there are several sustainable restaurant practices that can also save you money.

    Focus on In-Season Dishes
    When you’re purchasing commercial restaurant equipment, café chairs or other restaurant equipment, it’s acceptable to use a supplier outside of your region. After all, these are typically once-in-a-blue-moon purchases. When it comes to the restaurant supplier that transports your food and other short-lived items, however, patrons may take umbrage if you’re not using someone local.

    One of the best ways to accomplish this is to offer certain dishes only when their items are in season. This allows you to purchase produce and ingredients from local farmers, which sustainability-minded consumers love, and you’ll also save money over weekly long-distance deliveries. If strawberries aren’t growing in your region, use another ingredient until they are.

    To really stand out to patrons, rotate out your menu every few months to account for seasonal growth variations.

    Donate Rather Than Trashing
    Everyone involved in the food and beverage industry, from culinary entrepreneurs to restaurant suppliers, wants to save money. If you were to look at the amount of food wasted by restaurants annually, though, this might be hard to believe. In fact, 15 percent of wasted food that ends up in landfills comes directly from restaurants.

    The more sustainable option here is to donate the food, but wouldn’t that cost you more money just to transport it? As it turns out, the new app MealConnect lets you arrange food pickups so you can donate rather than trashing. After its 3-year pilot process, MealConnect had already saved 333 million pounds of food from dumpsters.

    Want to know the icing on the cake? You can write these donations off as charitable contributions.

    Replace Equipment with Efficient Models
    You certainly don’t want to go throw out your functioning commercial restaurant equipment to purchase more energy-efficient models. As with anything in life, though, your kitchen equipment is going to need repair. After a while, it will become more economical to replace dishwashers, fryers and other pieces of equipment rather than repairing them. This creates the opportunity for energy efficiency.

    By replacing old restaurant equipment with ENERGY STAR® certified appliances, you’ll greatly cut down on your energy use. In turn, this can save you thousands of dollars in electricity costs every year. Additionally, you can qualify for certain tax breaks by using this type of equipment. You’ll be simultaneously saving the world and your wallet.

    You won’t be able to wipe out global warming or other environmental issues on your own, but if consumers know that you’re taking action, they’ll respect your business. By bringing in these socially responsible patrons, you’re helping everyone from your employees to your restaurant supplier make more money. In the end, utilizing sustainable restaurant practices is a win-win for everybody involved.


    5 Benefits of Using Twitter for Your Restaurant Marketing

    Published By: Leon Tuberman  -  Wednesday, June 27, 2018

    Restaurateurs around the globe have recognized the importance of having a strong presence on Facebook. Many have even realized how powerful Instagram can be in their marketing. When it comes to filling up the bar tables, though, far too many culinary entrepreneurs overlook the usefulness of Twitter. There are several benefits of using Twitter for restaurant marketing, but even one of them should be enough for you to consider utilizing the platform.

    1. Helps You Keep Up on Restaurant Trends
    Although keeping up with industry trends on Twitter won’t directly lead to more business, it can do so indirectly. Follow as many influencers in the culinary world as you can, and when you’re sending out tweets yourself, you’ll notice all the emerging trends from your industry. This can help you be at the forefront of new restaurant technology, services and news.

    2. Gives a Human Face to the Brand
    One of the great things about Twitter is that it speaks to people on a more personal level. Whether you are part of a national franchise, have your own chain of regional locations or just opened your first restaurant, Twitter allows you to show consumers your human side. This is important in a world where people feel as if companies are nothing more than giant corporations who only care about their money.

    3. Content Can Be Seen by All
    If you were to share something on a Facebook page with zero followers, that post would literally get seen by no one. That’s certainly not a good way to pack the bar tables. On Twitter, however, you don’t need a huge following. Your tweets can show up in someone’s feed simply because they searched for a word you mentioned. This gives you a great opportunity to piggyback on trending topics.

    4. Organic Search Rank Increase
    If Twitter does nothing else for your restaurant, you can rest assured that it will improve your establishment’s search engine optimization (SEO). SEO is an essential part of making any restaurant a success. Every page on the internet based on your brand—especially if it links back to your website and other social platforms—improves the likelihood that you’ll be found in a Google search query.

    5. Great Way to Solve Problems
    If a patron has a problem while visiting your establishment, it’s unlikely that they’ll say anything while there. If they get home and have to visit your website—then fill out a complaint form—just to let you know they’re unhappy, they probably won’t do so.

    This means you’ve let an upset customer leave who will never let you know why they’re not coming back. Twitter, on the other hand, allows patrons to voice their concerns with immediacy. This means you can work to remedy the situation and keep their business. Even better is that this will be in the public sphere, so other potential patrons will see that you care.

    Whether you’re trying to fill up bar tables or pack every café chair in the building, the benefits of Twitter for restaurant marketing will help you do just that. It might not be the largest social media platform out there, but it certainly has some of the most engaged users. And when you’re running any business, isn’t that exactly what you want?


    Tips for Selling Merchandise at Your Restaurant

    Published By: Leon Tuberman  -  Tuesday, June 26, 2018

    Other than food and drinks, most people don’t expect to buy much from the eateries they frequent. After all, they have no visions of walking out the front door with restaurant booths in tow for a “man cave.” In reality, though, there are restaurant merchandising opportunities that dining establishments can take advantage of. While selling merchandise might not turn into a huge profit for some eateries, knowing how to do it right can certainly bring in some extra revenue.

    Consider Geographic Location when Selling
    When considering the type of merchandise to sell, it’s typically important to consider geographic location. What do the people in your town enjoy? T-shirts typically work in any area with occasional warm weather, but what about other items of clothing? Do you operate in a Texas town where everyone wears a hat? If so, hats should be part of your merchandise.

    Keep in mind, though, that there’s no reason to stop at clothing. In Albuquerque, for instance, just about every patron occupying a restaurant booth will request hot sauce. It’s basically a staple of the city, so many restaurateurs create their own versions of the condiment. Know what your neighbors want, and you’ll know what to sell.

    Put Smaller, Inexpensive Items Up Front
    If you begin merchandising several items, some will obviously be more expensive than others. You’ll want to keep your cheaper and smaller items near the cash register or up front. These will work as impulse buys, so even if patrons just wanted to enjoy a drink with friends around the bar table, they might just snap up these quick buys. With that in mind, make sure you have a few cheap pieces of merchandise on hand.

    Think Outside of Your Brand
    If you travel anywhere in the southeast, you’ll see people wearing Hilton Head’s Salty Dog Café merchandise. This creates a buzz that gets the restaurant visited by droves each year. While it would obviously be great if every piece of merchandise you sold resulted in this type of exposure, that’s not always going to happen.

    This is because you need to think outside of the box when it comes to merchandising. Starbucks, for instance, makes a pretty penny by selling CDs from artists with no affiliation to their company at all. Simply think of items that fall in line with your brand—even if they’re not actually your brand.

    While this may not pack the restaurant booths with new faces, it’ll create an atmosphere where current patrons enjoy the brand and keep coming back.

    Avoid Purchasing Large Volumes
    When you purchase commercial restaurant equipment, you don’t buy more than you need. In fact, this is true of most of your restaurant equipment. Maintain this rule when purchasing merchandise. This helps to avoid selling the same items all year long and saves inventory space. Both of these are important for the successful integration of merchandise into your sales funnel.

    A decision to not sell merchandise won’t cause loyal patrons to leave your restaurant booths, but it could result in fewer new customers. When people see your merchandise on the streets, it gets them interested in the eatery. Start small so you won’t lose much if it doesn’t work out, but by at least trying, you’re opening your eatery to a whole new world of revenue. 


    5 Restaurant Event Ideas that Will Bring People In

    Published By: Leon Tuberman  -  Monday, June 25, 2018

    If you’ve ever gone into the front of your eatery and seen empty restaurant dining tables, you understand the need for better marketing tactics. As it turns out, though, maybe it’s not always about viral posts and great discounts. There are several events you could host at your eatery that will also attract the crowds. A few specials during these events won’t hurt, but it’s the events themselves that will get people excited.

    Karaoke Night
    One of the most successful yet underutilized restaurant event ideas is karaoke night. People love having a few beers, getting up to sing a popular song and then heading back to their bar table for a shot. Even people who don’t plan on singing will show up for karaoke night just to see their friends acting silly with a microphone.

    If you’re going this route, just remember that it takes a little planning. Find a karaoke host who has been in the business for a while. They typically bring their own equipment. Additionally, check around town for when other establishments host their karaoke nights. You may want to avoid scheduling during these times since more established eateries may be trying to pack their restaurant dining tables as well.

    Trivia Night
    Similar to karaoke night, trivia events will bring in droves of people who may have otherwise never stepped foot into your eatery. Just like karaoke professionals, trivia hosts usually bring their own gear. In most cases, though, they will want a television so that the questions can be displayed where the entire room can see them.

    Once again, do a little research and see when other trivia nights are occurring throughout your town. Even if the only available nights are during the middle of the week, trivia contests are capable of bringing people out on any day.

    Cooking Classes
    Let’s say for a moment that Wednesdays are overwhelmingly slow for your eatery. One quick way to bring in additional people would be through hosting cooking classes. Some eateries hold these events for free, but most require a ticket purchase. This is an acceptable expense for many people because, following the cooking class, the attendees get to enjoy their dish.

    Charity Events
    It’s not especially feasible to have a charity event every single week, but by hosting one periodically, you’ll garner the attention of your local community. People who may have never even heard of your eatery will take note if you’re holding an event for a cause they’re interested in. The event can be anything from “20% of profits go to this local charity” to “silent auction of donated items.” Whatever the case, a little philanthropy can go a long way.

    It’s impossible to guarantee that the restaurant dining tables will be full on any given night. By hosting any of these great restaurant events, though, you can certainly increase the likelihood of this occurring. Take the time to plan out these events and make sure they’re worth showing up to. While attendance may start out slow, great events and a little persistence will change that over time. 


    3 Things to Consider Before Buying a Restaurant Franchise

    Published By: Leon Tuberman  -  Saturday, June 23, 2018

    Whether you’ve got five locations around the state or you’re in the initial stages of finding your first restaurant supplier, there will eventually come a time when you think of expanding outside of your comfort zone. For many restaurateurs, this means coming up with new concepts to reach a wider audience. For others, however, purchasing a restaurant franchise seems like an easy way to think outside the box. If you’re considering doing this, though, there are a few things you should know.

    1. Franchises Aren’t the “Cheap Route”
    If you’re trying to figure out whether to create your own restaurant or buy a franchise, don’t fall into the trap of thinking franchises are cheaper. While the décor and restaurant supplier may already be provided for you, there are still substantial costs related to opening such a location. As it turns out, these costs go far beyond real estate and overhead costs.

    Most restaurant corporations require a large amount of assets to get started. Dunkin’ Donuts, for instance, wants you to have cash reserves of $750,000 and a total net worth exceeding $1.5 million before letting you purchase the right to use their brand. Sure, you won’t have to go through the process of choosing restaurant furnishings or signage, but that hardly makes up for how much money is required to get started.

    2. Be Prepared to Work – All the Time
    If you’ve run a restaurant for any amount of time, you know that your work hours seem endless. If you decide to purchase a location for a franchise restaurant, though, expect to have even less time on your hands. In almost all restaurant franchise agreements, there’s a clause that says the majority of your time must be devoted to the restaurant. This includes holidays, weekends and nights.

    The great part about owning your own restaurant is that you can delegate responsibilities. This is somewhat true of franchise eateries as well, but the corporation is going to want you around more often than not. Whether it’s family time, consulting on the side or just enjoying your favorite hobby, you should expect to be engaging in this activity far less often after a franchise purchase.

    3. You’ll Certainly Need an Attorney
    There are various aspects of running an eatery that you can do on your own. This includes speaking with your restaurant supplier, ordering new bistro chairs and interviewing potential employees. When it comes to buying a franchise, however, you would be better served by hiring an attorney to assist.

    The main reason behind finding legal help is the contract you’ll be signing with the franchiser. There are likely requirements for employees, accounting records and payment provisions that you need to fully understand before signing. Many franchise restaurants even require you to agree to a non-compete clause saying you won’t open your own restaurant even after your franchise term is up!

    Buying a restaurant franchise certainly comes with its own advantages. After all, opening an eatery that immediately has brand recognition is no small feat. Before making this leap, though, you’ll want to consider the downsides as well. While you may end up having to find your own restaurant supplier, come up with your own marketing and create your own menu, the simple fact is that franchises aren’t right for everyone. 


    How Restaurateurs Get New Customers in the Door

    Published By: Leon Tuberman  -  Friday, June 22, 2018

    It’s great to have loyal customers clamoring to be seated in your bistro chairs every week to enjoy their favorite dish. For a restaurant to be truly successful, though, it’s necessary to consistently bring in new guests. As any culinary entrepreneur can attest, though, this goal is much easier said than done. Convincing people to come in when they’ve not yet seen fit to try your eatery can be an uphill battle. Fortunately, it’s a battle you can win by utilizing the following strategies.

    Try Out Facebook Ads
    Facebook is the perfect place for restaurateurs to raise awareness about their establishment. It’s no secret, however, that the social media giant likes to bring in ad revenue. This explains why a page with 1,000 followers can share something that only ends up being seen by 300. Facebook wants you to spend money to have people see your posts, and if you’re gunning for new faces at the restaurant booths, you might want to give it a try.

    Just keep in mind that it’s not as easy as clicking a button that says, “advertise to new customers.” You’ll need to set up the ad using geographic indicators and targeting your desired demographic. You can even set up ads to show only to people who haven’t already “liked” your page. That step seems pretty essential to getting the bistro chairs full of new patrons.

    Expand the Menu
    Adding new items to your menu can certainly attract individuals who may have never given your eatery a shot before. With that being said, you don’t want to dilute your brand too much. If you’re a hotdog and hamburger joint, for instance, adding on a Mediterranean menu might be a bit much. Targeting alternative dietary needs, though, could pay off.

    More people are recognizing the importance of sustainability and healthy diets. This has led many to become vegetarians, vegans or simply take on diets that are gluten-free. Adding a few of these options to your menu can help to attract new customers. Make sure you advertise their inclusion, though, or there might be no payoff at all.

    Plan and Host Frequent Events
    One of the best ways to bring in new faces is to host periodic events at your restaurant. Regardless of the atmosphere your brand is aiming for, there will be event types that will pack the bistro chairs. You can host a live musician, for instance, whose sound adds to the ambiance of the eatery. Maybe you’d prefer to offer a cooking class or wine tasting.

    Then again, a simple charity night where you donate a portion of your profits to a local group can grab attention. Whatever event you settle on, make sure to advertise it in the local papers, Craigslist, and upcoming event pages online. This is sure to get your restaurant more attention than usual.

    Not everyone who visits your eatery is going to fall in love. The important thing to remember, though, is that your loyal customer base will only grow as you increase the number of new patrons who come in. Once you get their attention, have them seated in your bistro chairs and provide excellent food and service, it’s mostly out of your hands. If you do well in all these areas, though, you’re likely to earn a few new regulars. 


    Restaurateur Books from 2017 that You Should Read Now

    Published By: Leon Tuberman  -  Wednesday, June 20, 2018

    Whether your main sellers are finger foods for bar table crowds or fancy coffees for the hip groups occupying your café chairs, there are some necessities for success that remain constant. Of course, these integral aspects of running an eatery don’t typically come naturally. Culinary entrepreneurs must take in as much knowledge as possible if they hope to succeed. With that being the case, here are a few restaurateur books that proved vital throughout 2017.

    State Bird Provisions
    When it comes to the important restaurateur books of 2017, it only makes sense that some recipe books would make the list. In State Bird Provisions, the authors share their secrets from years of catering and creating one of the most pioneering new restaurants in America. There are a variety of easy recipes for small dishes that can easily be added to your appetizer menu.

    Of course, a book focusing solely on appetizers wouldn’t likely be one of the most important of 2017. That’s why State Bird Provisions also has step-by-step instructions on how to make fancy meals such as fried quail with stewed onions. Even if you only utilize a few of these recipes, they’ll be exciting additions to your menu.

    Out of Line: A Life of Playing with Fire
    In Out of Line, Barbara Lynch tells the story of how she made her way from a rough childhood to being listed as one of the most influential people in 2017. You may recognize Lynch as a judge from the popular show Top Shelf, and unlike other restauranteur books, this is a memoir. This doesn’t mean the book isn’t worth reading, though, since you can follow Lynch’s story to help create your own measure of success.

    Lynch maps out her path to building a food empire, but she also reiterates the importance of remembering your roots. While you may have started out as a small eatery with just a few café chairs and tables, you’ve got plenty of room to move up, but don’t ever forget where you started.

    Road Food
    The 10th edition of Road Food follows in the footsteps of its previous volumes that started way back in 1977. While your brand and concept may be original, it’s rare that the meals at a restaurant are completely unique. Even if no one has ever heard of a dish before, there were likely small additions created through inspiration garnered from other meals. This is where Road Food comes in.

    This book lists over 1,000 hidden gems and local hotspots to visit across the country. Even though you’re undoubtedly busy, everyone needs a vacation occasionally. When you finally do break away from the restaurant dining sets and end-of-night paperwork, you should take a moment to visit some of these eateries. You never know what inspiration you’ll find out on the road.

    There were scores of restaurateur books released in 2017, and you should read as many as possible without cutting into your work or family life. Keep in mind that there may be several other books out there that you’ll enjoy more than these three, but you’ll only figure that out if you take the time to read a few. While you might be an expert at getting the café chairs full, these books show that there’s always room for improvement. 


    The Benefits of Having a Simple Restaurant Menu

    Published By: Leon Tuberman  -  Tuesday, June 19, 2018

    As a restaurant owner, you’ve got a million and one things on your mind at any given moment. From how your restaurant furnishings should be arranged to covering shifts for employees who called in, very rarely is a simple day experienced. When it comes to restaurant menus, though, simplicity may be the best course of action. Instead of offering an abundance of options, why not shorten things up? While it may seem counterintuitive, there are actually several benefits to a smaller, simpler menu.

    Provides Clarity for Your Brand and Concept
    Though it seems appealing to offer any menu item that a person could think of, this could end up clouding your concept. There are actually restaurants out there that sell enchiladas, hamburgers, Chinese food and Italian all in the same place. This certainly provides a little something for everyone, but it also detracts from your brand. If most people just get a burger and fries, the other items might not be necessary.

    This doesn’t mean that you have to get rid of several items. Instead, look at your numbers and see what sells exceptionally well. This will tell you your target audience. Spend your time convincing them to occupy your restaurant furnishings, and you’ll end up saving money on ingredients and have the ability to excel in what patrons expect from you.

    Food Becomes More Fresh
    When you have an extensive menu with tons of choices for everyone, you’ve essentially backed yourself into a corner where you have to consistently purchase large numbers of ingredients. Unfortunately, every meal doesn’t use the exact same items, so you’ll have a variety of produce and other items on your hands.

    This essentially means your items are going to be used less frequently, which results in your foods being prepared from ingredients that might not be as fresh as you’d like. While the inebriated couple occupying the bar table by the television might not notice a lack of freshness, many of your other customers will.

    Patrons Have an Easier Time Ordering
    Having a ton of options sounds like it would be a good thing. As it turns out, though, consumers can actually suffer from decision fatigue if they’re presented with too many choices. This essentially means they’ll be less happy with whatever their final decision is. After all, they could’ve had that amazing looking burger instead of that burrito.

    When menus are smaller and simpler, your guests will be able to quickly scan and see all their choices. This makes their decision much simpler, and in the end, it makes ordering go by faster. This of course results in quicker table turnovers, which also means more money on any given day. This benefit alone should give you pause before building an eight-page menu.

    Applebee’s, Chili’s and a variety of other corporate restaurants have done quite well with larger menus. It should be noted, though, that they prepare many of their dishes with the exact same items. While your restaurant may do quite well with a complex menu with tons of options, you should at least consider the alternative. 


    How Restaurateurs Can Make Time for Vacations

    Published By: Leon Tuberman  -  Monday, June 18, 2018

    For culinary entrepreneurs who do well in their field, it’s often difficult to find any time to just enjoy life. Between replacing old restaurant dining sets, dealing with upset customers and ordering the precise amount of inventory for the coming week, it’s surprising that restaurateurs even get to go home. Fortunately, running an eatery isn’t an automatic sentence of never leaving town. If you follow these tips, you might just free up enough time to enjoy a vacation destination of your choosing.

    Handle Problem Employees Immediately
    One of the biggest time-consuming issues restaurateurs run into is dealing with problem employees. Every worker makes a mistake from time to time, but if you don’t handle these issues immediately, they will only continue to get worse. In the long run, this could result in having to come in on your day off to handle an issue, scheduling a staff meeting to go over company policies or even sitting in court over an employment dispute.

    To counter this waste of time, you should have stringent policies that define the discipline process and what employees should expect. This isn’t enough, though, since inconsistency can lead to complacency and even accusations of favoritism. This is why you must remain unwavering in the enforcement of your policies.

    Create Weekly Priority Lists
    Things can change at a moment’s notice in the food and beverage industry, but that doesn’t mean an attempt shouldn’t be made to stay on a preset schedule. If setting up new restaurant dining sets, calling your restaurant supplier and filing your taxes are all priorities this week, set aside a specific time when you plan on getting each done. Once you do this, try your best not to let anything else interfere.

    By creating a priority list, you can visualize all of the free time you have during any given week. Do you have two hours with nothing scheduled on Monday? Maybe you should move Wednesday’s chore into that available block of time. By planning ahead and scheduling specific times for certain tasks, your chances of arranging free time for a vacation at the end of the week greatly increases.

    Learn to Delegate
    Learning to delegate is one of the simplest methods of freeing up time—time that you can use to go out and enjoy yourself. It’s understandable that you’ll want to micromanage everything to ensure perfection, but studies have consistently shown that this form of management greatly decreases employee morale.

    Even though you need to be involved, your involvement doesn’t need to constantly stretch into every aspect of running the eatery. Another manager can handle inventory for a day. Someone else can bring the new café chairs in from your dock area. Once you learn to trust your employees to get the job done, you’ll be surprised at how much time is freed up on your calendar.

    Being successful in the restaurant industry is a time-consuming endeavor, but it doesn’t have to fully encompass your life. Stress is very bad for your health, so you need time for yourself away from the restaurant. If you can abide by even one of these time management tips, you might just be occupying a restaurant dining set in Miami, New York or wherever it is you want to spend your next vacation. 



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