The Charlotte Observer
A nonprofit group representing composers is suing a High point restaurant for up to $150,000 for its use of five songs without permission last summer. The American Society of Composers, Authors and Publishers filed a copyright infringement suit in federal court last month against Liberty Steakhouse & Brewery
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Wednesday, March 15, 2006
New Servsafe Food Safety Training Materials Available in April
PMQ
Including 2005 FDA Food Code Updates, Real World Scenarios, Expanded HAACP Content (Chicago) - The National Restaurant Association Education Foundation (NRAEF) is launching its new Fourth Edition ServSafe® product line April 3. ServSafe is leading the way in providing the restaurant and foodservice industry with an up-to-date, comprehensive food safety training and certification program. In addition, the new edition includes tools to help managers and operators implement critical food safety practices in their operation. The information presented in the fourth edition is based on the 2005 FDA Food Code, the latest updates in the science of food safety, and best practices used in the industry.
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Including 2005 FDA Food Code Updates, Real World Scenarios, Expanded HAACP Content (Chicago) - The National Restaurant Association Education Foundation (NRAEF) is launching its new Fourth Edition ServSafe® product line April 3. ServSafe is leading the way in providing the restaurant and foodservice industry with an up-to-date, comprehensive food safety training and certification program. In addition, the new edition includes tools to help managers and operators implement critical food safety practices in their operation. The information presented in the fourth edition is based on the 2005 FDA Food Code, the latest updates in the science of food safety, and best practices used in the industry.
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Wednesday, March 08, 2006
Casino restaurants a surprising treat
Chicago Sun-Times
Recreational gamblers hold them in high regard as an added dimension to their total entertainment experience. People who appreciate fine dining in elegant surroundings insist they're the best-kept secrets in town.
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Recreational gamblers hold them in high regard as an added dimension to their total entertainment experience. People who appreciate fine dining in elegant surroundings insist they're the best-kept secrets in town.
Read Article
Monday, March 06, 2006
18 States, D.C., Now Set Minimum Wage Higher Than Federal
With recent minimum wage increases taking effect in Rhode
Island (minimum wage jumped to $7.40 starting March 1)
and Maryland ($6.15 minimum wage took effect Feb. 16),
now 18 states and Washington, D.C., set higher wage rates
than the federal starting-wage rate of $5.15. Wage-increase
bills are pending in more than 20 other state legislatures,
and activists in a handful of states are pushing to put wage hike
proposals on November ballots, including automatic
annual increases in state minimum wage rates. You can get wage laws by state and track legislation at
www.getgame.biz/Articles/state_minwage.doc.
Island (minimum wage jumped to $7.40 starting March 1)
and Maryland ($6.15 minimum wage took effect Feb. 16),
now 18 states and Washington, D.C., set higher wage rates
than the federal starting-wage rate of $5.15. Wage-increase
bills are pending in more than 20 other state legislatures,
and activists in a handful of states are pushing to put wage hike
proposals on November ballots, including automatic
annual increases in state minimum wage rates. You can get wage laws by state and track legislation at
www.getgame.biz/Articles/state_minwage.doc.
TRACKING MENU PRICES
Menu prices increased 3 percent over the 12 months ending
in January 2006, a full percentage point below the 4 percent gain in overall consumer prices.
Visit the NRA’s Restaurant TrendMapper at www.restaurant.org/trendmapper for details.
in January 2006, a full percentage point below the 4 percent gain in overall consumer prices.
Visit the NRA’s Restaurant TrendMapper at www.restaurant.org/trendmapper for details.
Merlot-to-Go Bills Sweeping Through States
Wisconsin residents may soon join restaurant patrons in more
than 30 other states who can take home unfinished bottles of
wine. “Merlot to go” bills have swept the nation recently, finetuning
open-container laws by allowing restaurateurs discretion to let diners
leave with their unfinished bottle, once re-corked and sealed. “We see
this as a ‘win-win-win’ proposal,” said Pete Hanson, director of government
relations for the Wisconsin Restaurant Association, which backs the
cork-and-carry bill now awaiting Wisconsin Gov. Jim Doyle’s signature.
“It’s a win for consumers who get to take home wines they can’t finish; it’s
a win for public safety because the incentive to finish off bottles of wine
before driving home will be gone; and it’s a win for restaurateurs who will
likely sell a few more bottles of wine.” To learn more about “Merlot to go”
laws in your state see www.restaurant.org/government/state.
than 30 other states who can take home unfinished bottles of
wine. “Merlot to go” bills have swept the nation recently, finetuning
open-container laws by allowing restaurateurs discretion to let diners
leave with their unfinished bottle, once re-corked and sealed. “We see
this as a ‘win-win-win’ proposal,” said Pete Hanson, director of government
relations for the Wisconsin Restaurant Association, which backs the
cork-and-carry bill now awaiting Wisconsin Gov. Jim Doyle’s signature.
“It’s a win for consumers who get to take home wines they can’t finish; it’s
a win for public safety because the incentive to finish off bottles of wine
before driving home will be gone; and it’s a win for restaurateurs who will
likely sell a few more bottles of wine.” To learn more about “Merlot to go”
laws in your state see www.restaurant.org/government/state.
Sunday, March 05, 2006
Casino's F&B
Hi I´m in thios Biz for 6 years now and Its very different fronm the classic F&B Biz.
You are not the core Bussines so I´m very interested in contacting people in this industry to xchange ideas and tips.
You are not the core Bussines so I´m very interested in contacting people in this industry to xchange ideas and tips.
A few notes on my dinner tonight.
- All servers should be taught to write down orders no matter how much they think they will not forget because they have "memories like an elephant"!
- Apologize for mistakes, but once you say "I'm sorry" for the 5th time, maybe something else is going on?
- Teach your servers to ASK FOR HELP BEFORE THEY GET IN THE WEEDS!
- Do not expect a server to be able to provide an awesome experience for guests, if they have never seen what one looks like! (Especially if you did not show them one during their training!)
- Manage your shift changes better! You lose more guests during this time than any other.
- Work less, entertain more!
- Scheduling is not about your P&L. It is about providing a great guest experience from the time you open - to the time you lock the doors!
- If you (manger/operator) are going to work a staff position, do not go back into a GVA (guest viewing area) dressed like you just fought a war!
- You should be running "silent kitchens".
- Have I said, "Train your staff!" yet?
- Make plates eye appealing!
- How many guests does it take to make a rush? One!
- Shoot the next manager whose server asks me …”Do you need change?”
- Never make eye contact with a guest and not speak!
- Stop walking by my table as if you have nothing to do and not prebus or refill my drink, or any of another million things.
- Don’t yell,” Have a good night and thanks for coming in,” while you are 15 feet away and not even looking in my direction.
Saturday, March 04, 2006
The New Website Is Up & Running!
Check it out at www.getgame.biz and let me know what you think I need to add, subtract, multiply or divide!
Jeffrey
Jeffrey
Wednesday, March 01, 2006
Restaurant Performance Index Shows Industry Outlook Strongest in Months
US Newswire
The outlook for the restaurant industry continued to improve in January, as the National Restaurant Association's comprehensive index of restaurant activity registered its third gain in the last four months. The Association's Restaurant Performance Index -- a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry -- stood at 102.3 in January, up 0.3 percent from December and its highest level in 13 months. January also represented the 31st consecutive month above 100 -- a level which represents expansion in the Association's composite index of eight key industry indicators. "Bolstered by record warm temperatures in many parts of the country, a majority of restaurant operators reported January gains in same-store sales and customer traffic," said Hudson Riehle, senior vice president of Research and Information Services for the Association. "In addition, operators reported a boost in plans for hiring and capital expenditures -- positive developments for both the restaurant industry and the overall economy."
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The outlook for the restaurant industry continued to improve in January, as the National Restaurant Association's comprehensive index of restaurant activity registered its third gain in the last four months. The Association's Restaurant Performance Index -- a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry -- stood at 102.3 in January, up 0.3 percent from December and its highest level in 13 months. January also represented the 31st consecutive month above 100 -- a level which represents expansion in the Association's composite index of eight key industry indicators. "Bolstered by record warm temperatures in many parts of the country, a majority of restaurant operators reported January gains in same-store sales and customer traffic," said Hudson Riehle, senior vice president of Research and Information Services for the Association. "In addition, operators reported a boost in plans for hiring and capital expenditures -- positive developments for both the restaurant industry and the overall economy."
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