Happy New Week Everyone! How was the weekend? Were you working in your restaurant? We have a few new members in the group and I'd like to welcome them in! We are so glad you're here! Please take a quick moment to introduce yourself, tell us where in the world you are and what you are most looking to gain from this group!

Handling multiple booking requests over the phone can be extremely hectic and so much revenue can be missed from missing those booking calls. Not only this, customers will be unsatisfied and likely to leave bad reviews if they’re not treated as a priority. That’s why an automated phone caller solution would be perfect to avoid this. Voice agents are realistic, human sounding AI callers that pick up the phone every-time a customer (it can simultaneously answer multiple calls). These callers can eliminate missed calls from customers, leading to higher customer satisfaction. Not only this, but your bottom line will be increased as you won’t have to hire new staff to fill in the space for the missed calls. This is also a system that reduces any human error, so any slip ups in an order will always be avoided.

Yesterday, I got into a (heartfelt) heated discussion with some industry peers about "sending it back." Half the table was convicted about eating the burger with pickles on it after they asked for "no pickles" just so they would not be a burden to their industry peers. One friend went so far to say he won't even make Amazon returns. The other half of the crew felt that if they paid a lot for their meal and experience, it should be what they expect if not more so. They enjoy dining out as much as the rest of the world. For me, it's all about tone and how you say it. As long as I've been in the industry, and as much compassion and empathy I can feel for an overwhelming Friday night shift... I cannot eat an overcooked steak...lol. SMH. What about you- what are your thoughts on sending it back when you are in the guest's seat?

Hi everyone! Been in search of communities in Skool where I can connect with hospitality professionals - finally found a community! I am originally from the Philippines and now based in the Maldives. Currently employed in one of the resorts here and transitioning to my new career as a consultant-cafe business owner. I look forward to engaging, learning, and sharing my knowledge with everyone! 🥰

Hey everyone, I hope you’re all having a fantastic week! I wanted to share another quick tip that could make a difference to your restaurant. Keep an eye on your food cost percentage. By regularly tracking your food costs as a percent of sales, you can spot trends and knows when potential issues may arise. Use the industry standard to keep your food costs in a profitable range, normally between 28-35%. If your food costs are rising, it could be time to revisit your menu pricing or call your suppliers and negotiate prices. By staying on top of your food costs, you will be able to have better profit margins and keep the restaurant financially healthy. By staying on top of this, you’ll be able to maintain healthier profit margins and keep your restaurant financially strong.