What Happens When It’s Over?
My thoughts on what happens to our business when we open back up. I'll continue…
Inside The Box Thinking
For the longest time, I didn’t believe in the rants of gurus who said to…
Core Values Don’t Change
This is a list (in no particular order) of our core beliefs for building great…
QFO: What can a newly opened, up-scale restaurant do to set itself apart in a location that contains multiple other competing restaurants?
Probably nothing. If you opened without any differentiation, you won’t be able to design it…
Lost Opportunity Cost
Most operators consider the cost-benefit between two (or more) choices they want to consider. The problem lies in how they chose the options being considered and whether or not there were better alternatives.
“How Do You Build Volume?”
An age old question in Hospitality is still, “How do you build volume?”
QFO: What are the biggest challenges an independent restaurant faces in its first 5 years of business?
The timeline is irrelevant. But the list of challenges is the same as it’s always been…
The Problem With Transactional Thinking
Bain & Co. recently pushed this out.
QFO: Why do hostesses at restaurants make small talk as they seat you?
QFO: Why do hostesses at restaurants make small talk as they seat you?
Be Unreasonable
This meme was posted on LinkedIn earlier and the subsequent commentary by the author included…
QFO: What is the first step that I should take before I build my own restaurant?
QFO: What is the first step that I should take before I build my own…
QFO: Big Menu Or Small Menu?
Q: Is it better for a restaurant to limit its options per food category or…