Three tips to running a successful restaurant:

Three tips to running a successful restaurant:

How to get results

You might be thinking that all there is to managing a restaurant is having a good menu, but I can assure you that there is more to it than just that. Think of how many places there are to eat in any given area; you have your fast food places to your more upscale places. Your restaurant might have the best food in the area. However, this is not enough.

What is it that you see when you first walk into an establishment, it starts even before that. The first thing your customers see is the parking lot and the building itself. It does not have to cost thousands of dollars to have a parking lot that is free from trash nor having a building with a fresh coat of paint on it. Power washing the building can go a long way to improving what the customer sees and thinks. 

Training is key

Another area that deserves your attention is the friendliness of your staff. You could have the most efficient staff that gets everything done quickly. However they lack that friendly smile which makes the patrons want to be there and come back again. This can only be coached-up so far, when you are interviewing someone look for the easy, friendly smile. 

Now to your menu, ask yourself how many different items should I have on it? It is easy to try to do a lot of various entries to try to appeal to everyone. The downside of this is the amount of money it takes to have all the different items on hand which ties up capital. Plus it is very hard to make all the dishes well. Try to simplify what it’s that you are doing. The items that you do put out make sure they are of the highest quality. This simple steps will help you to achieve the goal of a successful business.

Michael Cosentino

Adding Pizza to your Bar or Brew Pub Menu

Adding Pizza To your menu is easier than you think.

The pizza "Gold Rush is on and with pizza rocketing to become America's favorite food it's no wonder entrepreneurs  from all sectors are jumping in with both feet. Although Fast Casual is the word of the day and attracting most of the pizza press a growing segment of brew pubs, bars and amusement parks are also cashing in the continued interest and attraction of the pizza eating public and increased awareness of the gourmet pizza trend. Making it an easy plunge are outfits like the Pizza School of New York that trains a complete novice to expert in no time flat(why would you train any where else but NY?) and the New York Brick Oven Company which provides the industries top revolving brick oven for ease of training and operation while making incredible gourmet brick oven pizza at the same time. Beer and pizza is another natural and that is not surprising since the founder of Pizza Hut got his start making pizza in the kitchen of a local bar in Kansas, as the story goes. Many micro breweries and local taverns are having tremendous success adding pizza to the menu since it is an easy item to prepare and produce with a low food cost, an added benefit is that it keeps customers from leaving to dine elsewhere when the establishment does not offer any food items. Bowling alleys, amusement parks, mini golf and hotels are also joining in on the pizza party since there is no need for a skilled "chef" extensive labor or extensive kitchen space required to present a noteworthy product which depends mostly on fresh ingredients and a quality bake for results. If your looking to expand your menu or start one this is sure fire way to go.