Author Archives: Pamela Mills-Senn

Al Fresco

2011 June: All Hands on Deck

Patio service requires right employees, finesse Patio dining. Some restaurant operators say their business wouldn’t be the same without it. Barbara Reeve, general manager for the Tivoli Restaurant in New Milford, Connecticut, is one of them. The three-year-old restaurant sits right on the large New Milford Green. Inside, there’s seating for 90, and the coveredMore »

2012 March: In Recovery

2012 March: In Recovery

One of the biggest concerns about receiving a bad health code score — other than rectifying the violation(s) as immediately as possible — is how this might affect patronage. Where the problems causing the infraction are negligible or the violations small in number, traffic probably won’t be unduly affected. Major and/or numerous violations, however, areMore »

Protect customers’ information from security breaches

2012 January: Security Breach

Stolen credit cards. Data security breaches. Identity theft and fraud. When customers come to your restaurant or place a phone or Web order, these issues are probably not even on their radar, but they should be on yours. If you’re not careful, your customers, employees, even your business could be at risk of experiencing aMore »

2012 January: Debt Management

2012 January: Debt Management

Owning a restaurant means incurring debt — it goes with the territory. But not all debt is created equal; certain kinds can move you forward, other kinds can tilt you towards disaster. What spells the difference between good debt and bad? “Debt isn’t inherently bad or good,” explains Chris Alberta, senior managing director of ConwayMore »

2011 December: On Schedule

2011 December: On Schedule

When it comes to scheduling, it must seem as if the skills of a magician are called for, especially when it comes to waitstaff. In this case, there are numerous things to consider: how many tables to assign to servers; the number of people needed on the floor at a given time; how to keepMore »

2011 May: Now Boarding

2011 May: Now Boarding

Bill Brunner, owner of Brunner’s Eatery in Hamburg, New York, is a man in love — with his electronic menu board, which he’s had two years. “It’s wonderful. People come in and they’re so impressed when they see it,” he says. “I can make changes on it instantly and from home; I don’t need toMore »

2011 January: Slip and Fall

2011 January: Slip and Fall

You have to admire those hardy restaurant owners who do business in severe-weather climates — they’re kind of like the post office, nothing gets in the way of providing pizza to their hungry customers. To their brethren operating in more temperate climates, this unperturbed “it’s just business as usual” attitude in the face of belowMore »