Meet Chef Michael Slavin, VP Culinary & Menu Innovation at Houlihan’s Restaurant Support Center. FDR has worked with Chef Slavin on menu development projects among other things and we’re happy to share details of that project with you. Continue reading
…and do it over and over again.
Many multi-location restaurants rely on one-time video training during employee orientation. That simply doesn’t make sense. Wait staff have a tremendous responsibility to wow your customers and create a memorable experience. That’s why a consistent, in-person training program is vital for any restaurant looking for long-term success.
A great approach to training is through the buddy system. For example, pair each new employee with an experienced employee and create a way to test progress (like they do at Crabby Bill’s Seafood in Indian Rocks Beach, Florida). Low marks in improvement should result in a thorough investigation into both the trainee and trainer. Continue reading
Many restaurant companies struggle with stagnant sales, reductions in traffic, and lower margins than they’ve had in the past, all because costs never seem to go down. These companies reluctantly accept lower margins as a way of life (or death). In some cases, restaurants will blindly raise prices to try and remedy the problem, but over and over again we’ve seen that result in an even deeper erosion of traffic. Continue reading
A proper limited-time offer strategy can mean great gains for a restaurant organization, but only when implemented correctly.
In May, Taco John’s invited menu development experts to join its “Idea Council” for a two-day brainstorming session. Franchisees who serve on the Taco John’s menu committee, members of the brand’s corporate leadership team, and more than 20 industry partners joined in on the event, which was held at the Food & Drink Resources Innovation Center. Continue reading
A while back we released a downloadable guide for restaurants interested in getting more repeat customers.
That’s you, right? Continue reading