Blog
What Restaurants Can Learn From Festival Vendors
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
How To Prepare For The San Francisco Patio Smoking Ban
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
How To Encourage Team Accountability Without Yelling
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
Your Best Employee Isn’t Always Your Top Seller
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
What Your Restrooms Say About Your Restaurant
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
Balancing Standards with Guest Cues
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.