What’s on your mind?

By the team from The Local Grill

Question: Are CCTV systems in restaurants worth the expense?

Answer: Yes they were crucial in the arrest and vital evidence in the conviction of the syndicate operating in our restaurants.

Question: Is feedback constructive or just giving the customer a chance to vent?

Answer: If you are able to handle the feedback daily and screen the sarcasm from the comments, the information can prove to be highly beneficial. Guest/customer feedback card sent with bill folders are a great opportunity to build a database and leave a constructive parting message.

Question: Specials or not?

Answer: What are we saying, the other dishes are NOT?

If you’re a restaurateur who sells seasonal products and you get special deals - go for it. However it should not be called a special… it is a very misleading word.

Question: How important is food costs?

Answer: How important is The All Blacks winning the rugby world cup to the New Zealand people. It is everything – do a stock count every day or else…

Question: What is considered an acceptable wage for:

Assistant manager? R4 500 – R8 000

Manager? R6 500 – R12 000

Question: What mark-up is acceptable on wine?

Answer: What do you need your food costs to be to make money and survive another month?

Question: Do you think procurement platforms can assist with group buying benefits for independent operators?

Answer: It will assist the operator who is not a born through and through restaurant operator to control the time his manager spends placing orders and which orders are placed.

Question: Is there a need for a “Crime Wise” service to restaurateurs?

Answer: Yes. If we can all group together to stop this insane abuse of employment – perhaps we will start respecting it.

Here are two questions for our readers to answer:

Question: What support do you get from your suppliers?

Question: What do you think of the promotional campaigns the suppliers offer?