You spend so much of your time and energy getting your food and beverages ready. It’s a good time to remind yourself that it’s not just about food and beverage but about three other ingredients that need to be in place before your restaurant is ready to go. These are the three ingredients you’ll need in place before your restaurant opens for the day, the three ingredients that if you’re not paying attention to them, you’re going to have problems.
Most of the time, you’re going to think that the three ingredients are the food and beverage itself. But they’re not.
Here are three tips for better food and beverage fittings:
The Customer Experience
The customer experience is the number one most important thing in a restaurant. Everything else is secondary to it. All the lighting, the bar, the staff, the menu and everything else in between, all must be taken into account.
The customer experience is the most important thing. It’s how it feels. There’s a science to it that has to do with people’s senses. You know, if you’re in a dark restaurant, people are going to feel comfortable. If there’s too much light in the restaurant, people won’t feel comfortable. The same can be said about the staff. There needs to be a certain amount of staff for the number of tables.
The Food and Beverage
The food and beverage fittingsis a second most important thing. That doesn’t mean that you have to put everything in your food and beverage that you think that you need. It means that you have to take into account what you think your food and beverage needs are. And that has to do with what you think you need to sell.
But that doesn’t mean that you have to have the most expensive, the best quality liquor. What we tell restaurants is that we want them to try the different types of liquor and different types of prices. When they get good at the different prices, they’ll know what the best fit is.
The last important thing about food and beverage is the setup. Food and beverage, in a restaurant, is a setup. That means that you have to think about your kitchen and how it is set up.
It’s a set of people. You’re dealing with labour. You have to think about how it’s going to affect the kitchen.
The people that are going to work in the kitchen have to be trained properly. They’re going to be properly trained. You don’t want them to be overworked. You want them to know what they’re doing. You want them to be able to do their jobs properly and with efficiency.