by evansfox | Jul 14, 2014
While it may seem counterintuitive at first, the highest-priced beers generally net the bars less profit compared with the lowest-priced ones. The higher priced menu selections can be sold with a much smaller mark-up and much lower profit margin. You may have heard...
by evansfox | Jun 30, 2014
To be a professional, you must know every item on the menu and how it is prepared. There is no substitute for knowledge. Customers will ask about how dishes are prepared and specific ingredients (to avoid food allergies, or for religious reasons, for example). Be...
by evansfox | Jun 30, 2014
When a guest asks “What’s good?” respond with a meal plan of complimentary items from each menu category. Use mouth-watering descriptions and use endorsing phrases like: “If you want to treat yourself” “I wouldn’t want you to miss” “Our chef is well-known...
by evansfox | Jun 30, 2014
Tell a vivid story about a menu item. Describe the history of a dish, its name, its ingredients or a special twist your chef has on the dish. Here are some conversation starters: “I came in a little early today and the chef was…” “This wine is from an estate in...
by evansfox | Jun 30, 2014
Bob Brown’s golden rule: avoid yes-no questions. One way to do this is to describe a variety of menu offerings. This works especially well for after dinner drinks and desserts. Describe desserts, after dinner cocktails and dessert specialty coffees together. Describe...
by evansfox | Jun 30, 2014
Every Manager in hospitality, and every server, should buy and read Bob Brown’s books. In an effort to entice you to buy the books, I am sharing a few of the great lessons you’ll learn. These are just teasers – don’t miss out on the full experience. (No, I do not get...
