Josh Harris is one half of the Bon Vivants, the cocktail, hospitality, and marketing firm behind the San Francisco bar Trick Dog. Along with his business partner Scott Baird, Josh has consulted on cocktail menus for Bay Area restaurants such as Comal and Kin Khao — so he knows what makes a bar program successful. Rule number one: “It needs to be more about the bar program, but not as much about the bar program. You need to pay just as much attention to the music and lighting as you do to the drinks — in the long term, they contribute to your total package.” Read on for more!
Sourcing products like meat, produce, and seafood for restaurants has never been more important. Guests are informed and interested, and they understand the impact of investing in the local community. Kyle Mendenhall is the Executive Chef at The Kitchen, which has restaurants in Boulder, Denver, Fort Collins, and Chicago and is committed to serving food from a local farmers, ranchers, and purveyors. Here, he shares tips for making local sourcing sustainable, efficient, and effective for the restaurant business.
From happy hour specials to prix fixe menus, promotions are a great way to reach a new customer or bring people into your restaurant during slow times. Because the Garces Group operates more than a dozen restaurants concepts in Philadelphia and beyond, we asked Vice President of Restaurant Operations Scott Steenrod for his top tips to make new promotions work effectively. Read on!
For today’s tip, we turned to Brian Reccow, Director of Operations at Lolinda and El Techo de Lolinda in San Francisco. His restaurants are part of a larger group ( including Beretta, Starbelly, and Delarosa) known for their success in business and operations, so we asked Brian to share his advice for managing a restaurant budget. Read on for his best practices!
As the restaurateur behind Castellucci Hospitality Group — which operates Sugo, The Iberian Pig, Cooks & Soldiers, and Double Zero Napoletana in Georgia — Federico Castellucci relies on regular meetings with his staff to build business and make progress. Here, he walks us through a typical agenda and explains how he stays on top of operations.