Blog
Refreshing Spring Cocktail Ideas
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’s Steps of Service
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
How To Get Promoted In The Restaurant Industry: The Unspoken Rules
Guest post from Marcus Belardes, Health Auditor & Consultant for EyeSpy and VP of Oren’s Hummus Restaurant Group Hard work has always mattered, and it always will because it builds trust, strengthens credibility, and gives people the foundation they need to grow. At the same time, leadership calls for something
What a (Virtual) Room Full of Women Taught Me About Resilience, Anxiety, and My Own Confidence
Guest Post from Miyuki One Bear Executive, Admin to our CEO I almost skipped it. As a C-level Executive Admin in the hospitality industry, supporting a CEO, a VP of Operations, and Leadership teams across seven locations, my calendar is a battlefield. A virtual conference felt like one more item
How to Fill Your Leadership Roles Based Only On Competence
In honor of Women’s History Month, we want to give some pointers on how to make sure your leadership roles are being filled by the most competent team members, be they women or men. The first place to look is promotion structure: how people are promoted, how feedback is delivered,
The Art of the Upsell
Reservations can be strong and checks can still feel flat, and often that indicates that it’s time to train your team on the art of the upsell. The trick is to make a sales suggestion feel like organic guidance. In our trainings we like to emphasize timing, descriptive language, and