Mario Villegas - Eliminate Theft Behind the Bar

Mario Villegas Seattle : For new restaurateurs, the bar is one of the most vulnerable areas to theft. This is particularly true if you have a booming bar business and a strong bartender. You might not feel the pain of constant theft and skimming, such as a free drink to the bartender's friends here and there, or stealing from the cash register.

Complicating the matter is that sometimes the most dangerous bartenders are the best and brightest. Behind the bar is a place where individual talent and charm can be measured in hard cash, and a common and woeful tale is the stellar bartender with a huge following of customers, who is caught stealing from the owners. In that case, even an honest but average bartender might not be able to match the end-of-the-night profits turned in by the thief. Nevertheless, your bar should be a cash cow in your operation, and you should reap every penny of profit that you earn. You are always better off hiring for attitude (and honesty) and training for skill.

Mario Villegas - POS System Selection

Mario Villegas - Choosing a point of sale system isn't just an important decision, it is a CRITICALLY important decision. Probably one of the biggest you make as a restaurant operator. The right POS system can literally transform your operation by improving controls, efficiency, decision-making and even sales volume. If properly chosen, a POS can pay for itself in a matter of months. However, choosing the wrong POS can become your worst nightmare.

The following steps are designed to help increase your odds of choosing the right and most appropriate POS system for YOUR restaurant. Mario Villegas Seattle

 
Step One -- Form a "POS Team" Mario Villegas Seattle

Assemble a few good people to help you evaluate and recommend a POS system. Even if you own a small restaurant, it's usually a good idea to get a few of your people involved in the process for their ideas, insights and buy-in. Remember, they will have to use and rely on the system too, so they don't want you making a bad decision either. It may be smart to have a server, counter person, manager, line cook or accountant (bookkeeper) be part of the team.

Mario Villegas - Proactively Manage Online Customer Reviews

Mario Villegas Seattle - These days it seems like everyone is a critic. Restaurateurs, for better or worse, are faced with realities of online user reviews and social media. It is difficult to sift through the multitude of comments of online user review sites. On one hand it can be nothing more than a sounding board for those who fancy themselves as foodies to a restaurant critic space for others. In a very positive way, it is a forum for the most important person in the restaurant world, the customer. If the experience is good, then the reviews will be positive. Conversely, if the customer experience is negative, then it is time to take a look at making the necessary improvements to making your restaurant a success.

Tips for dealing with online reviews:

1. Don’t take it personally.
2. Be aware. Online reviews and social media are here to stay so don’t ignore what they are telling you.
3. Take care in responding. If you choose to respond, make sure to do so privately to avoid unintentional public disagreements.  Respond quickly, and appropriately. And always remember what is online, stays online.
4. Share. Make sure to keep employees and staff in the loop. Positive feedback boosts morale, while negative feedback can bring light to issues that need to be addressed.
5. Utilize the services of the online review sites to capitalize on your advertising and marketing dollars and to increase and attract traffic and tourists.

Pay Attention to What Customers Say