This author has yet to write their bio.Meanwhile lets just say that we are proud Hilary contributed a whooping 119 entries.
The day has finally arrived when it’s cooler to serve beers in cans than in bottles. Hallelujah! Lots of popular new breweries are choosing to save money by canning their beers instead of bottling them, so now is the time to add beer cans to your menu. These days, you’ll have a lot more to […]
We’ve talked about restaurant simplicity for the past few weeks here on the Uncorkd blog. Having talked about your menu and your plating, we’re going to wrap up by discussing your decor. Today, we’re talking about how too much decor can be a bad thing. Read on to hear about why over-decorating makes your guests […]
Tell me if you’ve experienced this scenario: You have a table that looks at the wine list and is clearly confused. When you ask them what they want to drink, they look flustered and they order a wine, but it seems their choice is random. When they taste the wine, they really seem to like […]
After your guests have ordered their meals, their second impression of your restaurant will come from how their meal is served. We’ve talked a lot about customer service on this blog, but this isn’t about customer service, it’s about plating. Here’s why plating matters much more in your restaurant than you’ve previously suspected.
It is a fact that running a restaurant or bar has become too complex. In fact, it’s not just restaurants and bars, it’s everything. Work hours are longer for everyone, the cost of leisure activities are more expensive for everyone, the pile of obstacles that we face when trying to accomplish tasks just grows higher […]
Ambiance is the defining feature of your restaurant, but it can also box your restaurant into a certain category in your customers’ minds. Are you a casual “beer with friends” restaurant? Are you an “anniversary celebration” restaurant? Not only do these restaurant ambiance classifications limit your customer base, they also cut down on your sales. […]
On the surface, selling wine seems easy. Your guests come into your restaurant ready to spend money and have a great night, but somehow, when their server gets to the table, your guests choose not to order wine, opting instead for something flashy, like a cocktail; sturdy, like a beer; or choosing the conservative route […]
As of September 23, the season finally changed. Here in Chicago, we started seeing glimmerings of cooler weather almost a month ago, when temperatures started dropping into the 40s at night. Hopefully your weather is better than ours here in Chicago (really, I hope it is—the weather here is just dreadful) but at this point, […]
Is your customer service less than extraordinary? You want to fix that, now. I know that I harp on a bit about good customer service techniques, but the truth is that you have too much competition in the food and beverage industry to fail in even one aspect of your business. Here are two customer […]
It is rare that a restaurant or bar experiences the confidence to just be itself. On this blog, we talk about how you can improve your sales methods, introduce more alcohol to your menu, or find and hire a good band. However, we have never coached you in how to be who you are—proudly, happily, unabashedly. […]
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