I don't mean any disrespect but I am curious as to what exactly makes you a boss in the restaurant world ? Yes, plenty of chefs have went on to open other restaurants, become restaurant consultants etc., & yes even taught & wrote books about the innerworkings of the restaurant world.
I learn more from the restaurant boss then the advice of any publication or paid service. I'm currently a restaurant manager and I have used his interviewing techniques to get jobs and give jobs he is awesome!
Hey Jay! This is AWESOME!!! Thank you so much for leaving the comment. Would you mind if we used this as a testimonial? If so, please email Andrea at andrea@therestaurantboss.com with permission.
well said ..we are into restaurant kiosk implementation in middle-east and Africa. Customers want more control in their purchases, whatever it may be. Control, personalization and customer experiences matter a lot these days...
Thank you so very much for this great Channel! I've worked in Hospitality Industry for decades (primarily NYC Fine Dining), in every Front of House role. Yet I've learned many things, I'd never before considered, from watching your videos. Furthermore, I would say that virtually every Manager I've ever worked with could have benefited from your content. Just last night, I listened as a waitress friend vented about her frustrations in her restaurant job, for the better part of an hour. At least 80% of her grievances could be chalked up to managerial incompetence. Sadly, the industry does not have much respect for seniority or experience. Hence, service standards across all levels of the industry, continue their death spiral. I myself float in and out of the industry and when I do, I'm always faced with the dilemma of going into management, and applying my decades of knowledge to mentor less experienced staff and help raise the standards of an establishment, or simply staying in a Server/Bartender role, with greater earning potential, fewer hours, and far greater schedule flexibility. (And even as I write that, I realize why I usually chose Server). It's a shame that restaurants consistently underestimate the value a good Manager can bring, as evidenced in the appalling salary offerings. I just rejected a Manager job offer, at a very successful, high volume, fine dining restaurant. The job requires a minimum of 50 hours/week, for a paltry $49K/year. Disgraceful.
Thank you for saying that Mark! I wish we could snap our fingers and change the industry overnight but it's one step at a time. We're putting together something amazing for the industry as a whole ... We can't wait to share it all with everyone! -Dawn, Team TRB
Ryan, ha ha, I don't care what you say - you are a professional! You obviously have the credibility & visibility necessary to be doing these videos - and they're refreshing and fun (and easy) to watch (compared to others). You're always exploring new things, uncovering and learning best practices and you are, without a doubt, trusted for what you publish. Keep up the good work! Come to ASIA and we will feed you!
We had online ordering but it became a real pain in the ass, the ticket would print in the kitchen with a time when they would arrive but we would get slammed and they would be waiting like everyone else,
We really want you to have a copy of the book, PDF books only get read about 11% of the time, while a real copy of a book, gets read about 80% of the time.
So... say you are purchasing a restaurant... but you are used to the Chef roll.... but the kitchen is definitely needing a revamp. How do you play the owner role.... but also teach the existing Chef better ways and new dishes with out overstepping their roll
As a customer, and as a server the idea of pay at the table with a tablet irks me and makes me feel uncomfortable. Kiosks irk me too. I do support ordering ahead but if you are rolling up to the inside of a restaurant there should an expectation you might wait for a little bit, and deal with a human especially if there is a longer ticket time, for example a seafood, or Italian restaurant. Kiosks I have found are more time consuming than just having a team member tasked with assisting a customer through the menu and finding what they truly want. That kind of automation just does not sit too well with me.
