Do you ever get so busy with the day-to-day operation of your pub that it’s sometimes difficult to really judge how you’re performing? To assess the quality of what we do, we use a number of viral sources… feedback from our employees, comments from our guests, your own gut feeling…but, at the end of the day, we probably end up benchmarking our performance by the sales figures. If the sales are good, we’re probably doing a decent job, right? Well, possibly… but not necessarily.
Let’s say you have a developing performance issue in your pub right now…. it could be inconsistent food quality, it could be service speed, it could be an arrogant bartender…in most cases, you almost certainly won’t catch the issue straight away.
CHICAGO — Restaurants across the U.S. face a varied landscape of expected trends during 2012. A leading restaurant research and consulting firm is seeing seven developments making news in the coming year.Technomic Inc describes a scenario in which restaurant chains serve up more transparency and restaurateurs cook up more social networking efforts to push sales.
1. Consumers Seek a Twist on the Familiar: Shell-shocked consumers are in no mood to take risks, but novel flavors still tingle their taste buds. Look for comfort foods with a twist (gourmet, ethnic, artisan, wood-fired) as well as innovation in familiar formats (sandwiches, wraps, pizza, pasta) rather than breakout items taken from less-familiar global cuisines.
2. Commodities Costs Drive Rustic Fare Made In-House: Commodity costs are rising, labor costs hold steady and diners demand rustic fare, the simple preparations of fresh ingredients. Result: operators will curtail purchases of value-added items in favor of cheaper cuts, beans, grains and produce that require more back-of-house prep to transform into honest, homestyle food.Read More