Doing Rounds of The Kitchen Table
This week's fresh serve of news from around the Catering & Restaurant Industry.
Keep update with latest Products in Catering Equipment & Restaurant Equipment, Food Trends, & Business Tips from around the web.
12 Ways To Make More Sales
Making sales isn't always easy, but there are some simple steps that can be taken to increase your odds. Ken Burgin shares some of the most effective tricks of the trade.
1. Can your staff sell?
Most can't, until you show them how – they need to learn and practice scripts, build confidence and receive prompt feedback on results. Many customers leave with change in their pocket – how are the sales of side orders, second drinks, desserts and bar snacks? Are coffee customers always asked if they would like another when the cup is cleared? Do staff automatically suggest mineral water to go with wine purchases? Are there menu items (like vegetables) that are an easy upsell? This is not pressure, it’s survival. ...Read More
12 ways to make more salesCinnamon Recipes: 263 Things To Do With It, Part I
Ahhh, fresh cinnamon, you amazing spice you.
Whether it’s used as a subtle accent or a more assertive note, cinnamon adds a one-of-a-kind layer of warmth to many preparations, sweet or savory. It can boost the taste of other ingredients and deepen the overall flavor of dishes, sometimes acting as a barely recognizable, “secret” ingredient.
A little while ago I asked you to share your best cinnamon recipes, and you submitted such brilliant, inspired cinnamon ideas that I couldn’t pass up the opportunity to compile this rich list of suggested uses for this wonderful, versatile spice...
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Cinnamon Recipes: 263 Things To Do With It, Part IThe Traits of Leaders Who Do Things Fast and Well
An exceptional leader we know would occasionally get a question from his direct reports in a variety of forms but with the common message,"Do you want this done fast or right?" His answer was always the same: "Yes!" He chose not to compromise on either dimension. For this leader and for most highly effective leaders we know, making mistakes is not an option. But neither is slowing down.
Over the last few years we’ve been increasingly interested in the impact of a leader’s preference for speed versus a "slow and steady" mode of operation. It’s clear that overall, organizational processes, communications, and human interactions in the world are speeding up. Many organizations are looking for ways to become more agile. Perhaps leaders worry that their organizations cannot move faster if their employees operate slowly....
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The Traits of Leaders Who Do Things Fast and Well
Online Ordering Revolution – Massive Growth Potential
Online ordering makes frequenting your restaurant easy.
How many times a day do you actually use your mobile phone to make a call? Now, balance that with how many times a day you use your phone to do an Internet search?
If you’re like most people, you spend more time on your mobile device looking for information than using it as a telephone.
According to several studies, restaurants are the most searched-for category on mobile phones today. This has helped spearhead the online ordering revolution...
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Online Ordering Revolution – Massive Growth Potential
Compete Globally by Getting to Know the Local Consumer
With the recent downturn in restaurant traffic in the U.S., some operators are looking for creative ways to reenergize their business. Of these operators, those with an international presence would do well to know the changing wants and needs of restaurant goers abroad. Diners in Europe only purchase 22% of their meals away-from-home, while those in the Middle East eat out 40% of the time. These consumers clearly use different standards when deciding what to eat, and it’s important to study these patterns in order to grab dining dollars around the world. Here are four global consumer megatrends from Technomic’s recent Global Restaurant Leadership Conference explaining what patrons are after in different regions...
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Compete Globally by Getting to Know the Local Consumer
Innovation in Customer Experience Starts with a Shift in Perspective
While traveling Europe this year, I met Silvia Hänig who was writing a story for Haufe.de about customer experience. She followed up our initial conversation with the questions below. Instead of shooting back quick answers, I took the time, maybe too much time, to thoughtfully reply as if I were going to share the exchange with everyone. And, that’s what I’m doing here...
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Innovation in Customer Experience Starts with a Shift in Perspective
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