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.
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Management
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 shortly after they launched in the UK.
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Guests
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 two parties simply misunderstand each other. I benefit from the experience of both working as a server, and being someone who dines out on the regular – so I understand what the dynamic is like from both sides.
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Guests
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 …
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Guests
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 tight budget and still charged £2 for a cup of hot water and a slice of lemon.
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News/Analysis
The TripAdvisor Generation
Is our moral compass as a species broken, or being rapidly redesigned?
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Guests
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.
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