Author Archives: DeAnn Owens

A Hostess: Stand and Deliver

2011 January: Stand and Deliver

It looks like an easy job. There’s a lot of smiling involved, a lot of handing out menus, a lot of “follow me this way and I’ll show you to your seat.” But, as with most things, looks can be deceiving. A hostess is responsible for the first impression of a restaurant, quick and carefulMore »

Time Constraints

2012 August: Time Constraints

Budget for construction plans and mishaps with pro Hope for the best, but prepare for the worst. This English proverb is never truer than when undertaking a construction project. Whether an operator is expanding an existing location, building one from the ground up or the inside out, any project, big or small, will hit roadblocksMore »

Got it Covered

2012 August: Got it Covered

Be proactive and prompt with upholstery care At home, it is easy to camouflage spills, messes and mishaps to furniture. Cover a stain on the carpet with a rug Hide a nick in a table with a cloth. Bury the mess on the couch by flipping the cushion over. But in a restaurant, furniture mishapsMore »

‘May I Suggest…’

pouring, wine, pizza, upselling, tomatoes

Successful upselling requires enthusiasm and sincerity Servers walk a fine line in customer service. In order to be successful, servers must inform their customers about specials and recommend fantastic menu items without stepping over the line and making their customers feel “sold.” Because no customer wants to be pressured into making unwanted purchases or engageMore »

Dress it up — Make uniforms work for your brand

employee uniforms

Investing in a look for a staff, whether it is a specific uniform from head to toe or more of a dress code that allows individual style, is a powerful way operators can show their customers who they are. A more casual pizzeria might have their staff in T-shirts and jeans whereas a formal dine-inMore »

Scheduling: Pencil Me In

Employee work schedule

Making a schedule that actually works takes time and effort from management and staff Putting together the pieces of a scheduling puzzle requires flexibility, time and the ability to see into the future. Operators need to balance the demands of their restaurant’s customers with the availability of their employees, handle last-minute staff requests and makeMore »

Sign Language

Pitfire Pizza, exteior, sign

Signage plays an important — but often overlooked — part in restaurant success   A restaurant’s sign spells out more to customers than just its name. It says who you are and what customers can expect when they walk in the door. Casual or fancy, kid friendly or not, pizza or more, a sign isMore »

Dinnerware: Permanent Solution

Pie dinnerware

Serving up the right dinnerware impacts restaurant image In the restaurant world, there are no easy decisions, because every choice from the menu to the lighting impacts the restaurant’s image, the guest experience and the ultimate success or failure of the establishment. So, it makes sense that choosing between disposable and permanent dinnerware is aMore »

On the bubble: Marketing beer and wine

beer_0097

Marketing beer and wine will increase sales and keep customers happy. Alcohol sales often boost an operator’s bottom line, but deciding to carry beer, wine and/or spirits should not be about profits only. Operators need to understand who their customers are, what they want and how to keep them returning while still attracting new customers.More »

Building a Better Brand

menu sign

Operators know that reinvention is critical in the restaurant industry because there’s always a new trend to chase or create. Colors and décor go out of style before the paint dries. Customer service can up its game with a new gadget or technology tweak. And food allergies and the “hot” new dish can dictate aMore »