Today’s tip for shaping up your restaurant business is all about making your regular customers feel valued — and how to create regulars in the first place. Try these tactics from Sabato Sagaria, Chief Restaurant Officer of Union Square Hospitality Group.
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.
Now that it’s January, take advantage of a little down time and get organized! Charles Bililies is the founder and owner of Souvla, a Greek sandwich shop in San Francisco. Because he’s operating in a small space, Charles has made it a priority to stay organized, from tracking inventory to labeling items in his storeroom. Here are his top tips to set yourself up for success in 2015.
Your website may be the very first interaction a guest has with your restaurant brand, so it’s critical that the site be visually appealing, easy to navigate, and optimized for performance. We asked the team at Squarespace for their top tips on creating a restaurant website (or improving your current one). Here are five simple things to make sure you’re doing right.
Start off 2015 with inspiration and wisdom from others that can invigorate your own business — we’re featuring a new expert tip every day this month. We asked Will Guidara, the restaurateur behind New York’s Eleven Madison Park and The NoMad, what’s on his recommended reading list. Find his top picks here!