#restaurant owner

[worldlibertytv]

See giada de laurentiis Chef and TV Personality in our World Liberty TV Food & Wine Review Channels @ https://www.worldlibertytv.org/category/videos/food-and-wine-reviews/page/3/

#giada de laurentiis #Chef #Author #Italian American #Restaurant OWNER #worldlibertytvfoodblog

[restaurant-operations-101]

Once upon a time there were a select few restaurants to choose from for casual sit down meals with friends and family.

Now, they seem to be on every corner. Every flavour, every price and all sorts of variety. For consumers its fantastic! For owners its beyond a challenge to grow market share in such a competitive climate.

Great Food, Great Service in a Great Environment was the secret to success, however, all aspects have evolved in a very short time. Food from all over the world is now available a block away, you don't even need to go there, it will be brought to your doorstep... insert a completely different conversation around how third party delivery companies are killing the bottom line and we are held hostage to them.

Some meals you can get hot and ready at your local grocery store, that was never a thing 12-15 years ago. Even 7/11 has hot and ready items.

Again, great for the consumer but a challenge for owners/operators!

So how do we change the landscape, and gain guests?!

Assuming we have the big 3 of great food, service and environment (Nowadays a fourth "Great Value" sneaks into the scene from time to time) there is a defining piece to this puzzle.... Our people!

Our front line staff that are "trained" as our "Brand Ambassadors" if you will. Supporting them are our management team! That full team will define our market share through core-operations and execution.

We already know to "invest" in out team. Great owners/operators that want a long term, sustainable restaurant understand this. These teams build a "name" for your brand in the community, the live community and, more importantly these days, the online community via google, yelp and so many more.

We have all seen our industry drop training standards marginally over the last number of years. When you ask staff / managers what are their biggest challenges you will hear..."Communication" as being one of the predominant red flags.

The challenge is to turn down the fire hose that the staff drink from and dial it back to core-ops. Keep it simple! Floor operations! What are your bill times off the bar and out of the kitchen? What does the quality look/taste like? Are servers executing their "Steps of service"? Are managers "Present" through the shift, physically and mentally. Are you staffed accordingly? Did you forecast a schedule? Do you have enough product? Did you order map with running pars? Are systems in place so you are "revenue ready"? and so many more spinning plates!!! Hence the challenge and love of the game.

So one question. How do we keep everyone aligned and focused and pointed in the same direction? Via communication of expectations and vision. Well....I found something that will help!

Literal gamechanger!!! Many years ago I used a "version" of this, not quite as evolved as this one. This keeps the team on point and in this climate the team means everything! Enjoy :)

#restaurant manager #restaurant #restaurant owner #hospitality #hospitality training #training` #food and drink #grow sales

[fieriframes]

[You embody being a chef and being a restaurant owner, you love people, and one more creature dizzy with love, you treat it like it's a 500-seat fine-dining restaurant.]

#s25e01 soakin' up maui #guy fieri #guyfieri #diners drive-ins and dives #500-seat fine-dining restaurant #restaurant owner #chef #people #one #creature #love

[if-you-fan-a-fire]

“Deaf and Dumb" Man Talks Plenty at Guelph,” Owen Sound Sun Times.  January 5, 1933. Page 10.  ---- (Canadian Press Despatch) GUELPH, Jan. 5 - Arthur Mitchell is in jail here awaiting sentence Monday. Arthur, a transient, was arrested during wordy battle with restaurant keeper.

In Mitchell‘s possession were some printed cards. They said: “Through misfortune and strife. I am deaf and dumb for life. The motto they give us is live and let live." This poetic effusion didn't mean a thing the policemen who listened to Arthur's chatter.

#guelph #police court #transients #fraud artist #deaf and dumb #restaurant owner #kicked out of a bar #great depression in canada #crime and punishment in canada #history of crime and punishment in canada

[bizionictechnologies]

Boost Your #business Visibility with #seo Magic #startupbusiness

#youtube #seo #seo services #best business to start #web design #website builder #seo for beginners #content seo #on-page seo #collaboration #entreprenuer #business #business stamina #restaurant owner #restaurant business tips #success #business growth strategies #business growth stages

[ulkaralakbarova]

A great French restaurant’s owner, Monsieur Septime, is thrust into intrigue and crime, when one of his famous guests disappears.  Credits: TheMovieDb. Film Cast: M. Septime, patron d’un grand restaurant parisien: Louis de Funès Le commissaire divisionnaire: Bernard Blier Sophia, la secrétaire du président Novalès: María Rosa Rodríguez Henrique, chef de la sécurité du président Novalès: Venantino Venantini Le président sud-américain Novalès: Folco Lulli Le sommelier buveur: Paul Préboist Le ministre: Noël Roquevert Henri: Yves Arcanel Le conspirateur français: Robert Dalban Le général conspirateur: Julián Antonio Ramírez Le complice de Novalès: Eugene Deckers Un conspirateur: Frédéric Santaya Un conspirateur: Albert Dagnant Le maître d’hôtel « Mon Dieu ! Mon Dieu ! »: Jean Ozenne Le second maître d’hôtel: Pierre Tornade Le troisième maître d’hôtel: Yves Elliot Petit-Roger, le serveur lèche-bottes: Michel Modo Un serveur: Jacques Dynam Un serveur: Guy Grosso Un serveur: Jean Droze Un serveur: Pierre Roussel Un serveur: René Bouloc Julien, un serveur et violoncelliste forcé: Maurice Risch Marcel, le chef cuisinier: Raoul Delfosse Marmiton Louis, le filleul de Marcel, le chef cuisinier: Olivier de Funès Le violoniste / Client qui dit que “ce n’est pas cher du tout”: Max Montavon Le Doktor Müller ” Kartoffeln und Muskatnuss “: Claus Holm L’invité ignoré du ministre: André Badin Un client du restaurant: Marc Arian Le pianiste: Roger Caccia Le second inspecteur adjoint: Henri Marteau L’agent de police: Jacques Legras …: René Berthier Le client satisfait: Bernard Dumaine Un client du restaurant: Roger Lumont Le client taché: Paul Faivre …: Julian Ramirez Le baron: Robert Destain La baronne: France Rumilly Film Crew: Writer: Louis de Funès Writer: Jean Halain Writer: Jacques Besnard Movie Reviews:

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#1960s #alpes #car accident #chef #expensive restaurant #flambé #france #kidnapping #latin american revolution #national anthem #Paris #police commissioner #president #restaurant #restaurant owner #suspected #terrorism #Top Rated Movies #wig

[headlinehorizon]

Caught in the Act: Florida Restaurant Owner's Creative Solution to Dine-and-Dash Problem

Discover how a Florida restaurant owner successfully combats dine-and-dashers by publicly shaming them and enlisting community support. This innovative approach has become a viral sensation.

#headline horizon #news #latest news #dine-and-dash problem #restaurant owner #public shaming

[foodlzio]

How Foodlz Can Help You Grow Your Restaurant Business Online

If you own a restaurant, coffee shop, pub, caterer service, food truck or any other type of food business, you know how important it is to have a strong online presence. Nowadays, customers expect to find your menu, location, contact details and reviews on the internet. They also want to order food online for delivery or pickup with ease and convenience.

But creating and maintaining a website and an app for your restaurant can be costly and time-consuming. You need to hire a web developer, a graphic designer, a content writer and a marketing expert. You need to pay for hosting, domain name, security and updates. You need to manage orders, payments and customer feedback.

That's where Foodlz comes in. Foodlz is an online platform that lets you create your own restaurant website and app in minutes. With Foodlz, you can:

- Choose from a variety of professional and attractive themes that suit your brand identity and style. - Create and publish your menu with photos, descriptions and prices. - Accept orders online with secure payment options like credit card or PayPal. - Manage your orders, inventory and delivery status from one dashboard. - Communicate with your customers via email or SMS & Push notifications. - Collect reviews and ratings from your customers and display them on your website. - Optimize your website for SEO and social media sharing.

Foodlz is affordable and easy to use. You don't need any technical skills or experience to set up your website and app. You can start with a free plan that includes 25 menu items, 1 branch and 1 language. Or you can upgrade to a premium plan that offers more features like unlimited menu items, multiple branches and languages.

Foodlz is more than just a website builder. It's a complete solution for your online restaurant business. It helps you attract more customers, increase sales and grow your brand awareness.

If you want to take your restaurant business to the next level online, try Foodlz today. Visit https://foodlz.io/ to sign up for free or request a demo.

#foodlz #restaurant owner #build restaurant website

[teachworkoutlove]

How The Menu Can Make Or Break a New Business as a Restaurant Owner

How The Menu Can Make Or Break a New Business as a Restaurant Owner

When you’re starting a new business, everything is essential. You need to make sure that each and every detail is perfect, from the product or service you’re providing to the marketing strategy you’re using. One of the most important aspects of any business – but especially a restaurant – is the menu. The menu can make or break your new venture. The following blog will discuss some tips for…

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#how to be succesful #menus at a restaurant #restaurant #restaurant menus #restaurant owner

[lazycranberrydoodles]

modern AU where they meet again at the fast food place Xie Lian works at and Hua Cheng has to figure out how to romance a customer service employee

#tbh this is kind of a similar situation to the original - where xie lian is kind of obligated to take care of him as a young runaway #except here he is obligated to hand him a big mac #if you allow me to be a bit more deranged with the au: #xie lians manager (jun wu) (most powerful franchise owner) tries to tell him off for holding up the line talking to the hot goth guy #but turns out hua cheng is a renowned restaurant critic and has gotten 33 businesses closed #so he can’t say shit #hua cheng is picking up food for he xuan. btw. #ive been having immense brainrot about them lately but #less so about angst/plot/romance #more so about #putting them in mundane silly scenarios. #this is also very indulgent. its like therapy for me (<- retail worker) #put hyour ideas for the mcdonalds tgcf au in the tags <3 #has anybody written a fic about this btw id like to read it #tgcf #hualian #art #tian guan ci fu #heaven official's blessing #xie lian #hua cheng #mxtx #digital art #my art #comic #lmao #hob #tgcf mcdonalds au

[fieriframes]

[Got a parm chicken. Life is full of stories. Or maybe life is only stories. FIERI: Like what Angela Kora was before becoming a restaurant owner.]

#s31e05 burger and breakfast #guy fieri #guyfieri #diners drive-ins and dives #parm chicken #angela kora #restaurant owner #life #stories #fieri

[if-you-fan-a-fire]

“Jail 7-Year Fugitive,” Toronto Star. December 20, 1932. Page 1. --- Guelph, Dec. 20. – Paul O’Hanian, alias Bogisian, who operated a restaurant here for seven years, left today for Jackson in charge of two officers from the state prison. O’Hanian was taken back to answer charges of escaping from Michigan state prison while serving a seven and a half to 15-year sentence for armed robbery.

#guelph #escaped convict #wanted fugitive #gone straight #restaurant owner #prisoner transfer #border crossings #american criminals #armed robbery #sentenced to the penitentiary #jackson prison #michigan state prison #great depression in canada #crime and punishment in canada #history of crime and punishment in canada

[howdoyouwhiskit]

Okay but like given how often they order takeout House and Wilson 100% have to have at least some level of weird relationship with the restaurant owners/workers right?

#and if some of those restaurant owners think they’re together? #well… #house md #hate crimes md #gregory house #james wilson #random headcanons time

[driftingvoid-155]

AU where William opened a restaurant, a normal diner with breakfast & no singing bears, until one day the local mechanic who’s known for being a bit eccentric shows up like hey ‘can my animatronic band play here?’ and William, completely sleep deprived and running on half a donut, absentmindedly says ‘sure’ and the next day lo and behold there they sit up on a little makeshift stage, and William is trying to remember how they got there but is still too tired to give a single solitary fuck and hey the customers seem to like them, so there they stay

#and then he develops a crush on said mechanic who comes to maintenance them and the rest is history #as in they both end up on fire one day bc one of them. not naming names. got a little stabby #no real tho #I love the thought of restaurant owner will #who allows henry to showcase his ideas/ inventions in said restaurant #slowly falling in love #and then living forever in domestic bliss #fnaf #five nights at freddy's #william afton #henry emily #my hcs #spontaneous meeting AU

[whewchilly]

Media Day at the 2024 Japanese GP | 4 April 2024

#caryuki #japanese gp 2024 #restaurant owners to lovers