When starting any food business, it is vital to form a work team capable of carrying out its different functions in a harmonious way, thus avoiding confrontations that may disrupt work performance and harm business objectives.
One of the main challenges of every restaurateur is to form an efficient work team, which allows them to satisfy both the needs of their customers and achieve their own business goals. That is why, labor motivation is part of the strategy to be implemented within companies to encourage employees.
When starting a business, we surround ourselves with a team with optimal abilities, ready to pursue our goal, and who are usually very attracted to the good vibes we transmit. They feel that they are part of a dream under construction and the work dynamic is full of adrenaline and emotional rewards…
Over time, coaching has become a methodology increasingly used by different companies. It consists, mainly, in accompanying, motivating and inspiring collaborators and/or employees with the purpose of maximizing their professional potential, thus improving their productivity in the long term.
Besides turning your dream into reality, owning a restaurant is a big responsibility: assume the role with the highest level of hierarchy. By doing so, you can go beyond management and become the leader of your work team.
Customer service is a fundamental aspect to the success in a food business. It is a determining element in the consumer’s purchasing decision and is key in the loyalty process, as well as in attracting new customers.
Have you thought about redesigning your kitchen and don’t know how to do it? Then, this article is for you. We have compiled some recommendations to guide you through the process. We know that redesigning requires planning in order to get the desired results and having a guide with the key steps at hand can be very useful.
One of the tasks of every good restaurateur is to analyze and be attentive to the tastes and preferences of consumers. This type of study allows you to innovate and adapt the menu to the new reality, besides improving customer satisfaction.
The success of the business of every restaurateur is linked to the efficient management of the warehouse. In this sense, it is important that the food establishment has an adequate administration that contemplates planning, structuring, organizing and inventorying everything with the aim of minimizing and avoiding losses; in addition to optimizing resources.
Gastronomy is an art that goes beyond cooking and presenting an aesthetically pleasing dish; through it, customers can be invited to practice a healthy lifestyle. Today it has become more important, because with a complete and balanced diet, the necessary nutrients are provided to strengthen the body both physically and mentally.