Распространенные ошибки при продвижении ресторана: как не потратить деньги впустую...

Привлечение и удержание клиентов - основная цель любого бизнеса, и ресторанный бизнес тут не исключение. Влияют на этот процесс многие составляющие - качество и оригинальность кухни, обслуживание, ценовая политика, атмосфера, интерьер, и конечно инструменты ПР. ( Read more... )

One of the most important classes I teach in my professional wine classes is on how to write a wine list.  After a lecture (hopefully not too boring!) on my “Top Ten Tips for Wine Lists”, I divide the class into teams, and set them free to construct a wine list featuring a dozen wines that I provide to t hem. I am always amazed at how good a job ( Read more... )

By BRUCE BUSCHEL


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by Filonia LeChat, Demand Media

Whether you’re writing a product user guide, a personal memoir, steamy novel or a kids’ story, free yourself from book template setup hassles by using Microsoft Word. Making books in Word won’t limit your creative process; instead, it frees you up to concentrate on the written word. One of the benefits of using ( Read more... )

by Diane Todd, Demand Media

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If You Are New To Waitressing Or Waiting Tables, This Crash Course Is Meant For You.

When you begin employment at a restaurant you will go through a period of training that will most likely last no longer than one week. That just isn’t enough time to absorb all you need to know. You will be bombarded with information: where products are stored, ( Read more... )

Судьба нации зависят от того, как она питается - писал в начале XIX века француз Брийа-Саварэн, автор «Физиологии вкуса». В те времена еще с точностью можно было сказать, что входит в рацион того или иного народа. Кстати, российские специалисты даже разработали уникальную методику, позволяющую поделить мир на зоны, каждой из которых соответствует ( Read more... )

Navigating a Restaurant Wine List
Recently, I taught a class at NYU on the subject of restaurant wine lists. The class wasn't focused on designing and buying wine for a restaurant list, which is what I have done for a number of years, but rather took a look from the consumer perspective. How might a restaurant guest use this document they've been ( Read more... )

By BRUCE BUSCHEL

This is the second half of the 100 do’s and don’ts from last week’s post. Again, this list is for one particular restaurant, mine, which is under construction in Bridgehampton, N.Y., and will, with any luck, open this spring. I realize that every deli needs a wisecracking waiter, most pizza joints can handle heavy metal, and burgers ( Read more... )

By BRUCE BUSCHEL

Herewith is a modest list of dos and don’ts for servers at the seafood restaurant I am building. Veteran waiters, moonlighting actresses, libertarians and baristas will no doubt protest some or most of what follows. They will claim it homogenizes them or stifles their true nature. And yet, if 100 different actors play Hamlet, ( Read more... )