February 6, 2019

Managing Managers 101

You are a restaurant manager and have worked hard to place yourself in a position to be promoted.

You’ve spent a better part of your management career both being managed and managing your team of hourly employees. All that hard work and dedication h...

January 16, 2019

Bob Dylan released this song in 1964, and arguably, during that period, things in our culture were absolutely changing.

Dining out during the mid 60’s consisted of independently owned restaurants, and corporate chains were MOSTLY fast food.  Many of the corporate chains...

October 10, 2018

Is your Management style flawed?

Sometimes I get asked about “Management styles”.

What style is most effective, and what style is best left for 30 years ago.

As restaurant managers, we are all looking for the same things; We want results, we want a committed team, we want...

September 21, 2018

A fellow Restaurant Consultant in beautiful sunny Boca Raton Florida, recently posed a question on Linkedin in regards to the word “NO”. His query was first in the context of our guests, and how No should be scratched from our vocabularies, in the spirit of exceeding g...

September 7, 2018

Why is my FOOD COST so high?

Whether you are in restaurant management operations, in a restaurant consulting role, or even a line or prep cook, this is a question you will hear again and again throughout your career.

In the spirit of keeping the doors open, you only have...

August 31, 2018

Is this YOUR bartender?

Sleight of Hand

If you ask 100 bar and restaurant owners, to name the top 5 things that keep them up at night about their business, 90 of them would list employee theft somewhere in there.

I’ve been in this business a long time.   Having held every...

July 30, 2018

As restaurant managers, we are responsible for a lot of assets. We are also, very protective of those assets, and will go to great lengths to insure our financial results are the kind of results that will keep us moving up the ladder in our company.

We have declining bu...

July 13, 2018

The most important restaurant position. By Mike Hughes

We all know by now that the symphony, we call restaurant service, is a total of the sum of all parts within that restaurant.  The harmonious combination of elements (restaurant staff), are brought together and unifi...

July 3, 2018

Farm to Table - Trend, Fad or Forever? By Mike Hughes

It is becoming increasingly difficult to drive through a town or city and not see a Farm to Table restaurant concept. Farm to Table, Farm to Fork or Dirt to Dinner plate, are seemingly a recent idea, however, if you...

June 24, 2018

How Does a Restaurant Earn My Loyalty? By Mike Hughes

Guest loyalty. 

If there was ever the ultimate apogee in the restaurant business, it is building and maintaining loyalty in our restaurants. The type of loyalty that breeds enough frequency that your dining guests are...

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