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One of the biggest "people" businesses around today, the restaurant industry runs on a mix of fine food, top service, good management and effective marketing. The information offered in the sections below addresses these key factors and many more. Sample this eclectic menu of timely reports, technical tips and breaking news to satisfy every craving for success.
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At one time or another, many folks have thought about owning a restaurant. Whether dreaming of opening a tiny country kitchen or establishing a white tablecloth bistro, a number of entrepreneurs apparently like the idea of cashing in on culinary creations. Currently there are more than 925,000 restaurant locations nationwide, making it clear that the food service industry is on fire. According to the National Restaurant Association, restaurants accounted for 47.5% of annual food sales in 2006 alone, generating approximately $511 billion. They employ 12.5 million people, making the industry the largest employer outside of government. The industry as a whole raked in approximately $1.4 billion on a typical day this year, proving theres more feast than famine in the restaurant world. Like every business owner, restaurateurs must ultimately make everything work to the bottom line. Without a solid management infrastructure, the eatery most likely will go up in smoke. Technology has played an important role in helping those in the industry stay organized. In the past decade, software companies have released new programs and hardware designed to help restaurants become more automated. From point-of-sales (POS) systems and table-management software to wireless headsets and silent pagers, technology has become fundamental to the restaurant industry. In turn, the latest wave in state-of-the-art devices has changed the nature of even the smallest of mom and pop operations. In many cases, IT trends have translated to increased revenue as well as better customer service. Most restaurants today use a centrally located, computerized point of sales POS system. These devices, which essentially look like a touch-screen, allow the server to place an order efficiently without ever leaving the dining room floor. POS systems often include features that update the restaurants accounting software with line-item sales info from that particular day. The waiters and waitresses of yesteryear relied on a flimsy paper pad and pen to record orders. Once they finished writing up the customers selections, they usually had to type up the info into a printing system. They would then pass it onto the cooks. By the time this whole process took place, five or so minutes already passed. Realizing the importance of time management, a number of restaurants now use Wireless Handheld Order Processing Systems to deliver meals to patrons more quickly. Wait staff members carry these PDA-like devices, entering the order right at the table. The system then breaks down the order and transmits the info via frequency waves to touch screens at the appropriate food and drink stations. When each food prep area finishes their part of the order, they press a complete button on their stations touch screen. When the entire order is ready, it appears on the server screen of the handheld processing system. Pay-At-Table Devices are revolutionizing the way some restaurants close a tab. As where customers once stood in line to pay, or waited for the waitress to track down their check, this wireless technology now let patrons settle their bills quickly and efficiently. The wait staff accesses the tables entire ticket with a click of a button on the portable device. Whether the patron uses credit, debit or cash, the pay-at-table terminal processes the information and prints out a receipt in front of the customer. Nonetheless, pay-at-table devices do much more than merely cut back on the amount of time it takes for a transaction. Since patrons using credit or debit enter the information themselves and never hand over their cards, these terminals greatly reduce the chance of identity theft. Diners Eat Up Cyber Ordering Many of the latest online ordering systems are easy to setup and maintain, often significantly boosting a restaurants profitable takeout business. These ordering systems usually record reservations over the Internet as well. Aside from helping to eliminate double bookings, online reservation systems offer a number of benefits. For one, they let customers book a table when the restaurants not open, securing that patrons business rather than having them seek out an open establishment. Many online reservation features automatically generate conformation and reminder emails to the guests. Some even allow customers to cancel a reservation or change the party number via the Web. Hunger for Technology Inventory Control Software is designed to help track supplies and reduce duplicate purchases, over buying and food waste. Although these programs dont eliminate the need to take a weekly inventory, they can help control and curb losses. Most inventory software includes features that track vendor invoices and keeps a history of each transaction. Some IT companies even sell Food Cost Software that recalculates the price of menu items and recipes based on cost increases of vendor ingredients. This software also conducts detailed expense reporting for supplies and services. Sales & Marketing [top] Methods for promoting a restaurant are as varied as the types of restaurants there are to promote. In any case, the main marketing objective is to attract new and returning customers. Getting the Word Out One way to gain such media coverage is through community service. Many restaurants hold charity drives, donating a portion of their earnings to a local cause. Others contribute food to fundraisers, provide prepared meals to shelters and food banks, encourage employees to partake in volunteer work and sponsor special events in the parking lot of the restaurant. Some of the most successful publicity campaigns take place over an extended period of time for maximum exposure. Sponsorship also presents a popular marketing technique used by restaurants. Many brand their services by providing promotional items like t-shirts, bumper stickers and other give-aways. A Taste of the Business Everything that occurs in a restaurant represents a potential walkthrough opportunity. From how decorators go about floral arrangements to food preparation, the intricacies of the operation can be used to sell the services. The Daily Special Convenient Cuisine Equals Sales Today, most restaurants treat takeout as an integral part of the operation rather than an afterthought. Many chains have even added a drive-through window where customers pick up orders on the fly. In other instances, restaurants are making room near the entrance of the building for convenient parking, often designated as the takeout spot. Welcome Back Some restaurants issue designated cards for customers to record points, while other establishments merely use the patrons credit card to track the number of visits. Either way, these incentive programs build customer loyalty and keep folks coming back with friends. A Virtual Feast Location is everything in the food business. However, getting folks to find that particular place is not always easy. Now instead of the customer calling for directions, certain sites link to navigational Web sources like MapQuest. As many entrepreneurs will attest, strong business-to-client relations represent the best form of free marketing available. For this reason, a number of restaurateurs are including personal stories on their Web sites about their venture into the industry. As an added perk for the visitor, many post links to other businesses in the hospitality and entertainment industry, like local movie theaters and hotels. Some restaurants even work with other local attractions to create online package deals such as dinner and a movie. Along with entertainment value, todays restaurant sites also provide important logistics. They allow potential patrons to view the dcor of the restaurant, the price range and hours of operation. Customer Service Above all, its a service industry. Quality service -- in many instances -- is what tends to set apart one eatery from the next. Simply put, the best cuisine in the world wont necessarily lead to returning customers if the service lacks. Only 14% of clients leave a business because of the product. On the other hand, 68% leave because of poor treatment by employees, according to Customer Focus Incorporated - a market research firm. Customer Service Consultants provide training and strategic planning to make sure employees share the same goal to satisfy patrons. A number of service insiders teach that good customer relations dont merely take place tableside. Many times they actually start long before the patron ever arrives. When a customer calls for reservations, consultants focus on making sure the phone is answered promptly and courteously. These HR specialists work to help the eatery enact a system of checks to minimize mistakes and lost reservations. According to leading hospitality polls, customers rank personalized service top on their list of what makes an outstanding restaurant. When the customer does arrive, consultants recommend the staff welcome him or her by name. Ms. Smith, your table is ready goes a long way in creating a memorable impression and hopefully a repeat patron. Attention to detail is the key. Customers want value for the dollars spent, and service is a value-added item. Low-service quality companies average 1% ROS and lose 2% market share each year, according to Customer Focus Inc. In turn, high-service quality companies average 12% ROS and grow 6% each year. A share of service consultants break down customer relations into three categories: courtesy, attentiveness and timeliness. While many restaurants feel they provide this, consultants help to truly gage quality. Customer Focus Inc. reports 80% of businesses believe they deliver a superior client experience, while only 8% of their clients agree. For this reason, consultants tailor programs to clear up any disconnect between business and clientele. Some of the simplest changes to enact involve server awareness. Most consultants teach restaurant staff to anticipate their customers needs such as refilling water glasses and removing empty plates without being asked. Going beyond good to great is a matter of degree and studying the patron carefully. If a server notes that the customer is left handed, a discreet change in cutlery placement tells that patron the server is paying attention. Consultants also develop systems to help restaurants to better bond with their clientele. One common method is a birthday program that serves up a free dessert and card to repeat customers on their big day. Other establishments offer frequent dining bargains, which record points each time a customer visits. The patron receives a free meal after so many points. Many Customer Service Training Firms offer DVD packages outlining techniques of the trade and tips for improved courtesy. These companies also tend to hold onsite workshops and online courses for restaurants with larger staffs. Online Resources Staffing and Employment Issues When dealing with staff members, theres never one true method. However, industry insiders feel posing the right questions to a prospect can increase the chance of hiring a reliable employee. Key Questions for Interviewers Many employment specialists recommend the interviewer not only identify the job requirements, but also ask the applicant if they have any personal responsibilities that would conflict with those demands. The interviewer should always thoroughly explain the job description. They should find out if the applicant would be able to perform the essential functions with or without assistance. Before the interview concludes, employment specialists suggest restaurateurs make the applicant show proof of eligibility to work in the U.S. and to complete the I-9 form. In addition, employers should ask if the applicant has ever been convicted of a criminal offense other than a minor traffic violation. This is particularly important if the available job requires handling money. If he or she answers yes, ask for a full explanation. Finally, ask if the applicant has reliable transportation to get to work. Hiring the right person can help deter internal theft, which amounts to approximately $218 per employee annually. Internal theft can take many forms, including employees giving free food to friends, taking home restaurant items and stealing other employees' tips. Safety First Properly training and motivating these individuals is essential to every restaurants success. Safety training covers everything from food preparation to alcohol distribution. Even the simplest of food safety concepts like portioning, hand washing, glove usage, equipment-cleaning techniques, thermometer usage, and determining correct food temperatures must be covered. The Center for Disease Control estimates approximately 76 million cases of food-borne disease occur each year in the U.S. Of this number, roughly 325,000 people are hospitalized and 5,000 die - all the more reason food safety training represents a top-priority at most restaurants. When selecting a commercial program for training chefs and prep cooks, restaurant management should study all the options. There are many programs for crew level training and manager certification that are well worth the cost. Whether using a manual or actual teacher, food safety training tends to cover several basic areas: Illness bacteria, potentially hazardous foods, contamination, temperature control, preparation, presentation, spoilage, preservation, personal hygiene, delivery, storage, cleaning, sanitizing, and pests. Employing Effective Training Nonetheless, should management decide to handle the task themselves, specialists suggest several approaches. First, schedule sessions for slow times so that there are fewer distractions and pressures. Second, use few words, but clearly explain in detail what is expected to accomplish the job. Develop a creative approach and involve the employee, providing examples and demonstrations as necessary. For instance, show dishwashers how to stack glasses and explain the importance of that method. Break information into small pieces and take frequent breaks. Supervise new employees through the practice period, but give them room. Most of all, catch them doing things right and give plenty of positive reinforcement. Praise often. Trainers recommend management uses frequent evaluations to guide employee conduct and motivate positive actions. Set expectations early on and give them the performance review form so they know what is expected of them. The employee handbook should list performance standards so theyll know exactly how they will be evaluated and what it takes to be successful. Give frequent feedback. Team Effort vs. Termination However, sometimes the best training and motivation wont prevent the termination of an employee. When this happens, specialists tell owners not to react, but enact. Remembering that all terminations should be viewed as a potential for liability, and even a possible lawsuit, employee policies should be clearly defined from the beginning. This will help prevent misunderstandings should a termination occur. Make sure the employee handbook has an employment-at-will statement that notes the worker can terminate employment at any time or be terminated at any time. Management should carefully document evaluations and performance reviews to show that the employee understood the job expectations and failed to meet them. Take the time to follow procedures that are both legal and humane, and that protect the morale of the remaining workers. Cleaning Up Customer Service [top] Selling great food represents only one part of the equation for prosperity in the restaurant market. Above all, its a service industry. Quality service -- in many instances -- is what tends to set apart one eatery from the next. Simply put, the best cuisine in the world wont necessarily lead to returning customers if the service lacks. Only 14% of clients leave a business because of the product. On the other hand, 68% leave because of poor treatment by employees, according to Customer Focus Incorporated - a market research firm. Customer Service Consultants provide training and strategic planning to make sure employees share the same goal to satisfy patrons. A number of service insiders teach that good customer relations dont merely take place tableside. Many times they actually start long before the patron ever arrives. When a customer calls for reservations, consultants focus on making sure the phone is answered promptly and courteously. These HR specialists work to help the eatery enact a system of checks to minimize mistakes and lost reservations. According to leading hospitality polls, customers rank personalized service top on their list of what makes an outstanding restaurant. When the customer does arrive, consultants recommend the staff welcome him or her by name. Ms. Smith, your table is ready goes a long way in creating a memorable impression and hopefully a repeat patron. Attention to detail is the key. Customers want value for the dollars spent, and service is a value-added item. Low-service quality companies average 1% ROS and lose 2% market share each year, according to Customer Focus Inc. In turn, high-service quality companies average 12% ROS and grow 6% each year. A share of service consultants break down customer relations into three categories: courtesy, attentiveness and timeliness. While many restaurants feel they provide this, consultants help to truly gage quality. Customer Focus Inc. reports 80% of businesses believe they deliver a superior client experience, while only 8% of their clients agree. For this reason, consultants tailor programs to clear up any disconnect between business and clientele. Some of the simplest changes to enact involve server awareness. Most consultants teach restaurant staff to anticipate their customers needs such as refilling water glasses and removing empty plates without being asked. Going beyond good to great is a matter of degree and studying the patron carefully. If a server notes that the customer is left handed, a discreet change in cutlery placement tells that patron the server is paying attention. Consultants also develop systems to help restaurants to better bond with their clientele. One common method is a birthday program that serves up a free dessert and card to repeat customers on their big day. Other establishments offer frequent dining bargains, which record points each time a customer visits. The patron receives a free meal after so many points. Many Customer Service Training Firms offer DVD packages outlining techniques of the trade and tips for improved courtesy. These companies also tend to hold onsite workshops and online courses for restaurants with larger staffs. Online Resources Staffing & Employment [top] Statistics clearly show that theres no shortage in restaurant industry employees - nor will there be one any time soon. The National Restaurant Association predicts the industry will add approximately 1.9 million jobs by the year 2016. This increase in employment will top off the total number of people in the industry at around 14.4 million. Though impressive, this growth trend does not represent new ground for the restaurant world. Roughly 4 out of ten adults have worked in the industry at one point in their lives. Even more, 27% of adults got their first job experience in the food service field. When dealing with staff members, theres never one true method. However, industry insiders feel posing the right questions to a prospect can increase the chance of hiring a reliable employee. Key Questions for Interviewers Many employment specialists recommend the interviewer not only identify the job requirements, but also ask the applicant if they have any personal responsibilities that would conflict with those demands. The interviewer should always thoroughly explain the job description. They should find out if the applicant would be able to perform the essential functions with or without assistance. Before the interview concludes, employment specialists suggest restaurateurs make the applicant show proof of eligibility to work in the U.S. and to complete the I-9 form. In addition, employers should ask if the applicant has ever been convicted of a criminal offense other than a minor traffic violation. This is particularly important if the available job requires handling money. If he or she answers yes, ask for a full explanation. Finally, ask if the applicant has reliable transportation to get to work. Hiring the right person can help deter internal theft, which amounts to approximately $218 per employee annually. Internal theft can take many forms, including employees giving free food to friends, taking home restaurant items and stealing other employees' tips. Safety First Properly training and motivating these individuals is essential to every restaurants success. Safety training covers everything from food preparation to alcohol distribution. Even the simplest of food safety concepts like portioning, hand washing, glove usage, equipment-cleaning techniques, thermometer usage, and determining correct food temperatures must be covered. The Center for Disease Control estimates approximately 76 million cases of food-borne disease occur each year in the U.S. Of this number, roughly 325,000 people are hospitalized and 5,000 die - all the more reason food safety training represents a top-priority at most restaurants. When selecting a commercial program for training chefs and prep cooks, restaurant management should study all the options. There are many programs for crew level training and manager certification that are well worth the cost. Whether using a manual or actual teacher, food safety training tends to cover several basic areas: Illness bacteria, potentially hazardous foods, contamination, temperature control, preparation, presentation, spoilage, preservation, personal hygiene, delivery, storage, cleaning, sanitizing, and pests. Employing Effective Training Nonetheless, should management decide to handle the task themselves, specialists suggest several approaches. First, schedule sessions for slow times so that there are fewer distractions and pressures. Second, use few words, but clearly explain in detail what is expected to accomplish the job. Develop a creative approach and involve the employee, providing examples and demonstrations as necessary. For instance, show dishwashers how to stack glasses and explain the importance of that method. Break information into small pieces and take frequent breaks. Supervise new employees through the practice period, but give them room. Most of all, catch them doing things right and give plenty of positive reinforcement. Praise often. Trainers recommend management uses frequent evaluations to guide employee conduct and motivate positive actions. Set expectations early on and give them the performance review form so they know what is expected of them. The employee handbook should list performance standards so theyll know exactly how they will be evaluated and what it takes to be successful. Give frequent feedback. Team Effort vs. Termination However, sometimes the best training and motivation wont prevent the termination of an employee. When this happens, specialists tell owners not to react, but enact. Remembering that all terminations should be viewed as a potential for liability, and even a possible lawsuit, employee policies should be clearly defined from the beginning. This will help prevent misunderstandings should a termination occur. Make sure the employee handbook has an employment-at-will statement that notes the worker can terminate employment at any time or be terminated at any time. Management should carefully document evaluations and performance reviews to show that the employee understood the job expectations and failed to meet them. Take the time to follow procedures that are both legal and humane, and that protect the morale of the remaining workers. Cleaning Up Billing & Accounts Receivable [top] Eateries should make big bucks in 2007, yet owners may continue to struggle for their piece of the pie. The National Restaurant Association predicts the American restaurant industry will rake in a whopping $537 billion this year, up at least 5 percent from 2006 revenues. But, while the boom bodes well for the nation's 935,000 restaurant and food service outlets, the irony is that cash-flow issues continue to plague the business. Even successful restaurateurs, it seems, are operating under badly-timed billing systems, with their accounts-receivable columns out of sync with accounts payable. On the upside, analysts offer some solid solutions. A generous measure of sound cash-flow management, they maintain - along with the right invoicing and accounting software - can allow business owners to collect the money owed them in time to keep operations humming. Cash flow - or fizzle? In fact, most analysts agree that a rudimentary misunderstanding of cash-flow principles ranks right along with inaccurate menu pricing, employee retention headaches and faulty accounting systems as a major issue. Restaurateurs, they say, are missing the boat. While billing practices may vary from restaurant to restaurant, basic cash-flow rules apply to every eatery in business today: Assessment. Conducting a cash flow analysis a thorough evaluation of an establishment's cash inflow and outflow - is the foundation for good management. The process includes a hard look at accounts receivable and accounts payable, among other financial components, to identify discrepancies and shortfalls. After an in-depth analysis, for example, an eatery owner may discover that December is his biggest revenue month, yet most of the bills come due in November. Timing. By planning ahead, a restaurant owner can distribute incoming revenues so that money is there when it's time to pay the bills. An example: Three parties are on the December schedule of a mid-size restaurant/catering establishment, but a huge insurance payment is slated for November. By collecting deposits prior to the December events, the proprietor can shift the cash inflow to cover monies due. By the same token, asking for extra time on vendors' accounts payable likewise can allow strapped owners to rework their cash flow patterns. Most restaurant supply establishments are open to flexible financial arrangements - as long as they know they'll get their money. Inventory. A number of experts suggest that too much income sits on shelves in the form of overstock, rather than going to cover the bills. According to one source, a standard full-service restaurant should keep only about seven days of inventory, a few less for fast food or quick-service operations. Posting. Studies show that a fair number of restaurateurs post all or most of cash inflow incorrectly, thus giving them a skewed picture of what actually is clear profit. The most universal errors are the recording of all daily credit and cash receipts as income, no adjustments for discounts or free meals and accepting gift certificates as a credit rather than debit. Posting insurance down payments and installments in the month paid, rather than prepaying the account to spread monies more equitably over a 12-month period, likewise is a pitfall. Software means dollars and 'sense'
Accounting packages. Available as individual programs or as "extras" in POS systems, functions typically include accounts receivable, purchase and sales tracking; invoicing; inventory control and food item costing. Prices vary widely, with some beginning under $90. Finally, a word of caution: Whether planning to purchase a state-of-the-art system that controls every business function, or a single product to perform billing and accounts receivable chores, new software should be compatible with existing programs. As support goes, it's better to invest a few extra dollars to insure training and backup, as opposed to flying solo - especially when problems arise. Vendor Relations & Purchasing [top] The food service industry consists of a lengthy menu of product suppliers. For restaurateurs, selecting the wrong vendor often correlates into a recipe for disaster. Before contracting with a food distributor, industry insiders recommend that owners follow a few basic steps. Doing so could mean the difference between cooking up sales and putting out fires. Savory vendor tips Order Together Many smaller to medium sized eateries might consider teaming up with other nearby restaurants to form a coop of sorts. Since distributors generally price product by bulk, it's often cheaper to buy in large amounts. Provided they use all of the food delivered, restaurants get more for their buck when they purchase in mass quantities. With a handful of dining establishments placing one large order on a single ticket, the price certainly looks to go down for all involved. Look at Capabilities Restaurants wanting more from a distributor often turn to an established national food vendor. These operations generally own facilities throughout numerous states, allowing them to handle a larger capacity of customers. In short, no order is too demanding. While small, independent distributors might offer cheaper prices due to the scope of their delivery area, they do not always provide the bonus services found at larger operations. For instance, some national vendors give their clients routine market reports and trend studies, outlining top-selling items around the industry for that time period. In other cases, these large-scale distributors provide menu and recipe services, helping their customers coordinate meal options based on the products they order. Even more important, national distributors tend to hold promotions on a regular basis. For instance, free delivery when purchasing more than $100 in food. Check Distributor's Track Record The cheapest, most dependable vendor means nothing if that company sells inferior, unsafe products. No matter the type of food distributor, restaurateurs should always research the vendor's credentials and regulatory practices. Industry specialists tell eatery owners to make sure their distributor receives supplies from licensed, established sources. It's important to find out if the workers handling the products are trained in food safety. In addition, restaurateurs should contact the appropriate health department officials to see if the distributor possesses any code violations. Restaurant owners can learn a lot about an operation simply by talking to others about their experience with that particular vendor. Some food safety experts even recommend visiting the distributor's warehouse(s) from time to time. If this however presents a problem, restaurateurs should at least know the vendor's quality assurance procedure. Paying attention to details such as the condition of delivery trucks, packaging and product presentation also might help reveal the vendor's safety practices. Purchasing Prospects Other purchasing possibilities include working with local vendors. According to the National Restaurant Association, a growing number of dining establishments are relying on locally-produced food items. This ensures freshness, cuts back on the time it takes to get products from vendor to restaurant and often reduces delivery fees. Moreover, it allows the restaurant owner and vendor to form a more personal business relationship since they're within driving distance of the other. Some industry pundits feel eatery owners should always negotiate with the vendor - particularly if they are a repeat, loyal customer. The logic is that the food loses value when it's stockpiled and aging in a distributor's facility. Restaurateurs remember: The vendor also is running against the clock in terms of selling and product expiration dates. In certain instances, eatery owners opt to hire a restaurant consultant to help with purchasing specifications. These cuisine craftsmen not only help restaurants purchase the right items for their operation, but show them how to incorporate the products into a menu that sells. In addition, consultants usually aid in meal pricing, setting up food delivery systems and portion control. Establishing efficient methods helps owners get the most out of their inventory. Restaurant Insurance [top] Business risk takes on a new meaning in the restaurant industry. Staff must work with knives, fire, hot frying oil - and that's just the cooks. In the dining room, slick floors from spilled drinks present the potential for slips and falls, while food allergies, piping-hot liquids, theft and grease fires pose just a few more dangers. Acquiring a good insurance policy makes sound sense for anyone operating a dining establishment. Though the menu of coverage types is vast, a quality agent can outline what plan best accommodates a business owner's situation.
Many insurance providers will package a number of these and other coverages together and market them as "Restaurant Insurance." The key to creating the right policy is considering all factors before purchasing a plan. Is the restaurant located in a safe place? Will delivery services be offered? What demographic will the restaurant target? What type of cuisine will be sold? These and other questions offer great insight on what insurance package serves the greatest purpose. Restaurant Communication [top] Running a restaurant definitely comes with a generous side dish of business hurdles. A highly-competitive market, constantly diminishing inventory (by sale or spoilage) and routine changes in consumer taste represent just a few morsels owners might find hard to digest. Still, it's an industry founded on recipes, and some restaurateurs feel they have discovered the key ingredient to an efficient operation. It all starts with good communications. A steady increase in wireless and Internet-based innovations has dramatically changed the face of the restaurant industry. Waitresses are swapping out pens and notepads for electronic ordering devices that speed up the process and ensure fewer errors. Managers no longer need to fill out inventory paperwork or place phone calls to the vendor when ordering supplies. Instead, a few clicks of a keyboard - whether attached to a desktop computer or wireless device - gets the purchasing job done. These mark only a few of the changes heating up the food service industry. Digital Order In! At many eating establishments, a hostess seats the patrons. After a few minutes, the waitress brings the customers a glass of water - leaves for a bit -comes back for the drink order - leaves for a bit longer - then takes the food order. While all good things come with time, this kind of service, not to mention lack of communication between the staff and consumer, usually leads to a poor business reputation. Fortunately, there is an extensive selection of virtual options for restaurateurs wanting to improve communications in every facet of service.
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