A subreddit to discuss restaurants, the restaurant business, and favorite places to eat. Also find Articles and discussion about dining, local produce, restaurants, food and drink culture, recipes, food production, food exports and all things relating to food and drink.
Hello! I help run an authentic Napoli pizza place in the south. We just bought a custom pizza oven food truck delivered from Naples. What are the best websites to advertise on etc? Anyone had good success with certain outlets they've tried?
I've looked into a few catering websites...of course they want 12%+ of the tickets, which is a lot when margins are already low, we have a 10% sales commission out, etc.
I run a small (50 seat) bistro-type restaurant in a very rural community (350 people). We have Wing Night 1x/week, where wings are 50% off. Other restaurants in nearby towns also have Wing Nights. All places, including mine, have a policy that the wing deal is for dine-in only. Take-out wings on wing night is full price. Presumably this is to increase beverage sales as dine-in customers will sit for a while to eat.
I got to thinking that maybe I should be bucking the norm by offering the same deal for take out wings. My thinking is that the take out customers are not using cutlery, dishes, washroom, condiments, etc..but they do consume take out containers.
I think it would be a hit and our take out business would increase and send a positive message to our customers.
Central London restaurant, lots of champagne glasses are getting smashed whilst carrying on trays, yes they have been though the wash so the surface had been damaged... what's peoples best glass trays?!
Hi everyone, we're looking at what your thoughts are for booking restaurants. Could it be different, what things do you like or dislike. We have a short survey as the starting point for our research. Thank you!
I work at a burn and turn restaurant that now has six locations. None of the restaurants allow servers to add gratuity on large parties of any size. The place offers late night food happy hour deals with two dollar shots. Needless to say, the culture fostered by this situation isn’t ideal for servers to be treated well, generally speaking.
My argument is that the restaurant has a responsibility for the culture it’s creating and that responsibility ought to include making sure servers get paid for the hard work that they do. We tip out quite a lot of money to bussers/bartenders and when we get stiffed, particularly on large checks, we end up in essence paying for patrons to sit in our sections.
Furthermore, I think better service would be provided if you knew/know in advance that not only will you not be losing money, but that your restaurant cares about and wants to protect the hard work we’re doing.
They’ve argued that they don’t want us expecting that we’d automatically get paid.
My question to all of you is: how can I best apply pressure towards management/owners to change this policy and allow us to put gratuity on large parties? Thoughts?