Does your restaurant have a problem getting delivery orders out efficiently? This question was prompted in a conversation on a post discussing the Just Eat delivery service last year where NerdGirl commented that her local…
Posts TaggedCustomer
Delivery Fail: The Problem with a Gig Economy
What do you think a delivery company like Deliveroo, Just Eat or uberEATS should be good at? That’s right – delivery. In my personal experience (outside of London), this – sadly – does not hold…
Another Year, Another Restaurant Scam
In the restaurant business, we learn about hospitality. We learn about finance. We learn about marketing. We learn (a lot) about operations as there are so many variables. But we learn – often the hard way – about fraud.
Why we left Quandoo
Quandoo was born in Germany and set out to ‘disrupt’ the restaurant reservations space since competitors like Open Table were charging a fortune for the service. That’s what they told us when we signed up…
If you want better service in a restaurant, respect these five unwritten rules
Answer by Maxwell Arnold, former sous chef, restaurant manager, waiter, and busboy, on Quora: The relationship between a server and a customer can feel like an adverse one at times. Quite often, this is because…
The Top 35 Restaurant Etiquette Fails
According to the Telegraph, these are the ‘top 35 most irritating restaurant faux-pas’. They go on to say … If you’re reading this while dining at a restaurant, well, you’re beyond help. But the rest…
A Brief Lesson in Restaurant Economics
Or why your Espresso costs that much. Back in December 2015, Hannah C from North Yorkshire left an angry TripAdvisor review for Bennett’s Cafe and Bistro in High Petergate complaining that she was on a…
The TripAdvisor Generation
Is our moral compass as a species broken, or being rapidly redesigned? It’s difficult to point a finger and identify any singular incident. Many have suggested that changes in the family group or changes in…
What is the restaurant industry’s big problem?
In short: Customers. I read this piece in February’s Restaurant magazine by Tony Naylor and couldn’t help but want to share it with you. You join me in A Very Good Restaurant. A waiter is…