Tock’s Post

In her Bloomberg article, "A Chef Weighs In On What The Bear Gets Wrong in Third Season", our co-founder and Chief Brand Officer Chef Katie Button speaks about how the high intensity nature of the restaurant industry does not have to translate into a nightmare culture. It is our constant focus to provide a positive experience for everyone who comes through our doors, guests and employees alike. As Katie mentions, hospitality represents the first job for so many people and it is on us to create a culture that puts people first, regardless of what side of the table they are on. https://lnkd.in/eKFAMAtt

Also, if you extended the invitation, it’s good business practice that you pay for the meal. 🧾 Let’s get prepared for 2024 and increase our bottom line. It simply feels good when you know what to do. Dining is a very essential part of business. Get Ready! #southernacademyofetiquette #makethebestfirstimpression #thisisnotadate #itsbusiness #checkplease #closethedeal #businessetiquette #training #employers #professionals #corporate #dining

Unreasonable Hospitality. That's not only the title of Will Guidara's book, but how he got his restaurant, Eleven Madison Park to shoot to the top of the list of the WORLD's 50 best restaurants. What acts of unreasonable hospitality do you provide your clients, and how do they make you feel? Share below!

Top Restaurateurs Put Talent in the Right Spot: EVERYWHERE Since the General Manager remains the most important person in a restaurant company, confining them to just one unit doesn’t make sense. Instead, have them help each other. The whole idea of a great General Manager looks like taking ownership of one restaurant, producing outstanding results for guests and employees, and exceeding budgeted SLEBITDA. Top General Managers excel at different aspects of their restaurant. One runs the best prime cost. Another orchestrates top hospitality and service. Still a third sets the pace for exemplifying culture. Why would you restrict that incredible talent to one location when your other restaurants can also prosper from that strength? #restaurateur #restaurant #success #businessadvice

A chapter is done , go for the next challenge ,

Do you feel like you are always putting out fires and have no time to work ON your business instead of IN your business? Alison Anne, founder of Restaurant Revolution and Alison Anne Coaching is here to help with some tips and a sneak peek at her 2024 Bowl Expo session called Restaurant Management 201. Alison Anne Great tips from Ali on this episode of the Profit Break, but going to be even better live and in person in Denver! #ContinueTheLearning

Organization is #☝🏼 With organization you also build discipline With discipline you build the freedom when uncertainty arises And uncertainty always arises in life and in business Chef Lonnie Zoeller and General Manager Michael Dreery of the hottest and newest restaurant Limani in the Wharf in DC share on The DMV Business Show the importance of being organized for success. Catch the full episode with the links below! 👇🏼 #organization #DMV #restaurant #business #DMVrestaurant

🕒 Time is money for #restaurant operators! Listen in to Chowly CEO Sterling Douglass and hospitality expert Alistair Levine as they discuss the critical importance of managing return on time effectively in the restaurant industry. Check out this teaser for the upcoming full interview with Alistair.

🍽️ Mastering Restaurant Management 🍽️ Running a successful restaurant requires a blend of leadership, organization, and creativity. Here are key strategies to help you master restaurant management and create an exceptional dining experience. 🌟 #RestaurantManagement #RestaurantSuccess #HospitalityIndustry #CustomerExperience

RIW’s Hospitality Practice Group would like to recognize all of the restaurants featured in Boston Magazine’s 2023 “Top 50 Restaurants” Issue, with special congratulations to several clients who made this prestigious list, including: - BAR Mezzana - Bar Volpe - Brassica Kitchen + Cafeé - Field & Vine - Nightshade Noodle Bar - Puritan & Company - Row 34 - Shojo - Tonino In the Top 50 Restaurants Issue, Boston Magazine’s Food Editor, Rachel Leah Blumenthal, writes, “Across the city, reservations are harder than ever to come by, and big-name restaurateurs and smaller indie groups alike have exciting openings on deck that we’ve already put on our must-try list for next year… As part of the process, we looked at not just food, service quality, and how the place made us feel but also how a restaurant fulfilled its core mission.” View the full list of winners: https://lnkd.in/gz5hZEKy For over three decades, RIW’s Hospitality Practice Group has been the trusted advisor to an expansive list of restaurant and hospitality clients, offering guidance on leasing, permitting, operations, strategic expansion, workforce management and bespoke industry-focused solutions. Learn more about RIW and our Hospitality Group: https://lnkd.in/ef_HmuqF. #RIW #hospitalitylaw #bostonlawfirm #boston #hospitalitylawyer #restaurantlaw