


QFO: Why do you think there is a poor employee management structure within the hospitality industry?
Whoa boy buckle up… Poor leadership Transactional thinking Short-term thinking No thinking A complete misunderstanding…

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…

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…

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?

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…

Questions From Operators: Frustration
Q: “I get so frustrated with myself on a weekly if not daily basis .…

Questions From Operators: Employee Engagement
Q: How true is this statement? “Employee Engagement is something all organizations need, but it…

Questions From Operators: Social Media
Q: Shouldn’t you use social platforms like TripAdvisor to market your business? A: No. You…

Questions From Operators: Making People Care
Q: “What can you do to make people care about delivering best service?”

QFO: What Else Can I Do But Discount?
Q: Since most loyalty programs involve some sort of comp (discount) what do you propose instead as the incentive?