In this episode, Christine and Keith share restaurant pet peeves and more tips on how new restaurant owners can maximize their throughput.
[02:22] How the Delta Variant Affected McDonald’s
[04:19] Pet Peeves on Ordering and Tik-Tok
[10:34] To Insure Proper Service
[15:06] Picky Eaters
[19:26] Freeloaders
[23:53] Large Parties and Maximizing Throughput
[30:54] Indecisive Ordering
[33:40] COV-Hole of the Week
Christine and Keith’s Pet Peeves
Running a restaurant is never not a challenge, so Christine and Keith share some of their top restaurant pet peeves throughout their career. On top of pet peeves, they also suggest customers to be more decisive with their orders and additional requests to avoid servers from going back and forth from the tables to the kitchen and for large groups of people (usually more than 6) to make a reservation ahead of time. They also share their experiences of picky eaters, freeloaders, and those who commit the biggest sin of all: non-tippers.
Six Steps to Maximizing Throughput
1. Use the throughput formula to measure how many customers can be served in an hour
2. Have a system at your front door for your hosts
3. Sequence of service is very important
4. Kitchen operations are the key to your restaurant’s success
5. Management presence and effect in the dining room
6. Track your results
Where to Find Them:
Facebook - DeVita & Hancock Hospitality Group Inc.
Instagram - @devita_hancock_hospitality
Official Website - DeVita and Hancock Hospitality Group
Christine DeVita on LinkedIn
Keith Hancock on LinkedIn
connect@dhhospitalitygroup.com
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