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Food, wine and unique craft beers thoughtfully prepared & brilliantly served.
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ask if you're appealing to the local culture; are you being a good neighbor i.e. are you cross marketing with symbiotic businesses and local charities? are you readily definable when compared to chain options?
i'd start there; but i will say that in small communities such as mine, we generally...
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ask if you're appealing to the local culture; are you being a good neighbor i.e. are you cross marketing with symbiotic businesses and local charities? are you readily definable when compared to chain options?
i'd start there; but i will say that in small communities such as mine, we generally run contrary to how the economy is perceived. in a down economy people are more likely to stay home, not take long weekends away or decide to jump in the car for the "big" city restaurants and opt to stay local.
in my market we are faced with the over inventoried number of restaurant seats (and that number is still increasing). We are a craft, farm to table gastropub in a central Florida community where marketing demands are critical and employee turnover is crazy. we've adopted a different...
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in my market we are faced with the over inventoried number of restaurant seats (and that number is still increasing). We are a craft, farm to table gastropub in a central Florida community where marketing demands are critical and employee turnover is crazy. we've adopted a different approach...find a career orientated individual and train them, reward them and work thru them to the individual. where product knowledge separates us from the chains, we need someone that speaks our language, our culture, and has a growing product knowledge.
we are leaving the necessity of server professionalism and grabbing friendly, caring and charismatic individuals that need a job that we hope to work up.
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It’s very much like a romantic relationship. At first, there’s no conscience acknowledgement but most of an avoidance. The you notice a pull back, a wanting to restructure how you communicate that triggers the consciousness to recognize that there’s a problem.
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It’s very much like a romantic relationship. At first, there’s no conscience acknowledgement but most of an avoidance. The you notice a pull back, a wanting to restructure how you communicate that triggers the consciousness to recognize that there’s a problem.
I somewhat disagree with Maury Kosh on this. in today's work environment the majority of our work force is under 27 years old. they do not have a long attention span when it comes to entry level jobs. getting servers to continue working on product knowledge and skill set of serving is very...
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I somewhat disagree with Maury Kosh on this. in today's work environment the majority of our work force is under 27 years old. they do not have a long attention span when it comes to entry level jobs. getting servers to continue working on product knowledge and skill set of serving is very difficult. there's doesn't seem to be a real connection with the younger work force and they have a tendency to have a "grass is greener" over there approach.
additionally, if your neighboring restaurant is trying to nab your staff, chances are that you are doing something right and they feel that your employees can teach them something. we are in a small market and poaching is frowned upon and rarely done. having a good respectful relationship with your peer group is very important.
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if we can we would be glad to help
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if we can we would be glad to help
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