The Law of Reciprocity states that – ‘If you give someone something or do something for them – they will want to repay you – to give you something.’
Why don’t you think of some little unexpected freebie you can offer your customers that’ll encourage them to return and also tell others about their positive experience. And while we’re at it – why not try the same thing with members of your staff. Article by Alan Fairweather
In an era where whistleblower and retaliation claims outpace every other type of employment claim, one can never tell when a disgruntled employee may file a frivolous complaint. Accordingly, restaurants should take certain basic steps to review and eliminate common, often overlooked OSHA violations. As a bonus, improved OSHA compliance will also reduce hazards and provide a non-union employer an opportunity to demonstrate interest to its employees, as well as better engage them in the company's success. Such efforts will improve morale, productivity and customer service, and likely reduce employee grievances and legal claims.
Here are some areas of concern, and some practical steps, applicable to any restaurant setting:
New restaurant owners can sometime be intimidated by the legal process needed to build a new establishment. Here is a general outline of the legal steps required to build and launch your new restaurant.
Appreciation and Recognition are the 'Special Order of the Day':
On May 21, there is one of those unusual “holiday celebrations” on some calendars and we are delighted to share it with you: National Waiters and Waitresses Day
This day recognizes the value and importance of a good service professionals, the waiters and waitresses who serve our guests. When one dines out , they often represent the restaurant, club, hotel, spa or other hospitality business as the main human contact with the guest. How they treat those guests are often the difference between a great experience or a bad online review.
Menu Transparency – Coming to a Hotel Near You
By Meg McDonough
Interview with Chef Philippe P. Reynaud, Senior Director of Culinary Operation
Ocean Reef Club, Key Largo, Florida