Walk through Outside Lands today and you’ll encounter festival-goers debating the merits of a chef collaboration between State Bird Provisions and local wine makers with the same passion they reserve for headlining musical acts. At BottleRock Napa Valley, guests plan their entire day around exclusive dining experiences and craft cocktail
San Francisco’s proposed outdoor smoking ban is still making its way through the legislative process, which means it has not taken effect yet. If passed, the ordinance would become effective 31 days after enactment, giving restaurant and bar owners a relatively short window to prepare. If it passes, owners should
As leaders, it’s all too easy to fall into the trap of barking orders and demands without providing the necessary context and background. We get caught up in the day-to-day grind, laser-focused on the bottom line, and forget that true accountability is rooted in open communication and shared understanding. We
Every restaurant has that server who consistently drives the highest check averages, and never misses an upsell opportunity. Their sales numbers look impressive on paper, and management celebrates their performance at monthly meetings. But walk through their section during a busy Saturday night, and you might notice something telling: their
Restaurant restrooms do not stay in good shape by accident. If you want them spotless and fully stocked through a full day of service, you need a system that is clear, simple, and easy to follow during busy shifts. Start with ownership. One person should be assigned to restroom checks
Steps of service matter. They create consistency, accountability, and structure; helping teams stay aligned, and enhancing the guest experience. Yet the best hospitality never feels robotic. Great service relies on standards, but also depends on awareness. One of the most common service mistakes is over-checking a table at the wrong moments.
Summer menus should feel like a shift in mood as much as a shift in ingredients. Guests want food and drinks that feel lighter, brighter, and more transportive this time of year. They are looking for dishes that bring freshness, color, and energy to the table, along with flavors that
Leadership in restaurants gets talked about constantly, yet the strongest teams usually respond to something far more human than strategy or polished messaging. Teams stay loyal because of the respect, steadiness, and care they experience every day from the person leading them. A team can spot the difference between authority
Fancy and refreshing ingredients and techniques are in this spring. Yerba mate, and advanced cocktail techniques like fat washing are trending (Datassential), while bartenders report continued growth in low-ABV serves, refined no- and low-alcohol hospitality, and more savory depth in the glass. Below are some ideas. Spring menus should feature:
Cashier service sets the tone of a restaurant, guides the guest, and protects order accuracy. Strong cashier service is built on awareness and timing, along with menu knowledge and hospitality. Guests should feel acknowledged right away, whether that happens through a verbal greeting or direct eye contact. That first exchange
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