Here you will find a collection of essays I’ve written that explore what it takes to run a successful food business, issues of service, and the challenges of living a life of hospitality.
Service 101 is where I dig deep, ask hard questions of myself and others, and write about what I think it takes to make the world a better place–one service experience at a time.
The Problem with Folklore – The need for training in restaurants
10 Things Restaurant Owners Can Do to Improve Service
Being the Unseen – Humble Service
How Do I Become a Restaurant Consultant
The Art of Service: Brooke Burton on Restaurant Unstoppable Podcast
Shame and Self-Loathing in the Restaurant Industry
How to Get a Restaurant Job on Craigslist
The Language of Service: How to Talk to Customers
How I Became a Restaurant Consultant
Beyond Profit: How to Open a Juice Bar
Why Good Customer Service is Hard to Find or Why You Should Invest in Customer Service
Building a Restaurant Consultant Business That’s Built on Faith
Business Archetypes: The Friendly Incompetent
Valentine’s Days Tips for Eating Out
My Neighborhood Could Use a New Restaurant or I’ve Got A Great Idea For a Restaurant!
Why I Love Working In Restaurants
Nice series. I found myself here by accident, then got engrossed. I have a background in food service, having worked in the kitchen, and out front. Of course that was decades ago, and I’ve moved on to other things that interest me. It would be great if this series of articles were made mandatory reading in schools. Or, something similar, anyway.
Oh – how did I get here? Uber is in the news, for formalizing a tipping system for it’s drivers. Tipping. One of America’s greater sins, IMHO. All of those people who are exempted from minimum wage laws represent sin on the part of legislators around the nation. Wait staff should be payed a lving salary, and that cost should be reflected in the prices on the menu.
I hate tipping. Sometimes, I’m unsure what is reasonable. There have been times that I simply didn’t have a “reasonable” tip in my pocket. And, the wait staff may have entirely different ideas about what is “reasonable”.
It’s time the labor boards put an end to tipping, and require that employers pay employees what they are worth.
I am looking to hire a restaurant consultant to assist with training, service protocols, improving the service culture, and organizational structure at The Bicycle Hotel & Casino “Bike Brewery” . We are looking to get starting with a program as soon as possible.
Please contact me at your earliest convenience.
Thank you!
Kind Regards,
Julianna