When you’re in the absolute thick of running your restaurant, you need answers like yesterday… Answers that will help you solve critical problems and significantly improve your operation.
So, I was super excited when my friend and industry collaborator Jaime Oikle of www.runningrestaurants.com suggested that we ask our listeners for their most challenging questions.
When you eat out in other restaurants, if you’re anything like me you critique the operation - from food to service and ambiance… Funny how we can have a critical eye and think “I can do it better”! But in your own restaurant, do you regularly look at the thousands of details - essentially seeing what the guest sees? If not, you might have a fast-food approach… get them in , get them out and present the check!