How to know if you’ve hired the wrong manager
You set out to hire a great manager and find one who made a positive first impression, has glowing references, and shows signs of helping you boost sales. So why hasn’t business improved? Restaurant coach Donald Burns says the person may clash with the rest of the staff for a number of reasons: Their skills lag behind those of the staff, they tell staff to do things one way and then do something different themselves, they play favorites, they sit behind a computer instead of engage with the team and guests, or they feed into gossip and negativity. You can weed out this sort of person, Burns says, by asking out-of-the-box questions that demonstrate someone’s personality and degree of knowledge. While you’re at it, ask yourself the same questions to make sure you’re not contributing to the problem.
What’s your social media marketing IQ?
Sure, your restaurant has a Facebook account with hundreds of followers – but do you know how effective your social media marketing is? A site like Google Analytics or Sprout Social can help you gather data about your followers, from their age and location to their interests and income level. Then you can track how and when those followers respond to each of your posts – and give them more of what they like, when they are apt to see it. You should also consider measuring your team’s social media responses to ensure they’re timely, as well as your use of hashtags, which can help you broaden your reach when you use them effectively.
Changes afoot for the pizza segment
Some surprising trends are hitting the pizza industry. Restaurant Business reports that a recent survey of the segment by Foursquare revealed unexpected results, like increased sales of beer and wine for off-site orders. Laws are changing to allow for consumption of alcohol off-premises, which stands to help the segment reap the rewards of high-margin beverage sales. Other trends appearing across the country in pizza restaurants: a wide range of Asian ingredients appearing on pies, the growing popularity of mushrooms and leeks, more pizzas selling in the $15-and-higher range, and the expansion of dessert menus.
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