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Articles by Stephani Robson
Sticker Shock Therapy How to Manage Guest Perception That They Are Being Priced Out of Dining Out
Article Friday night and all the restaurants in your area are hopping, except yours. You had been busy on most nights of the week; but in the past year or so, your customers seem to be patronizing more affordable competitors. Although you have done your best to keep costs in check, rising food and labor prices have forced you to raise prices. And now you are concerned that you are pricing your concept out of the market. What now? First, you must ask if menu prices are driving away guests.
A Moveable Feast Banquet, Catering, and Events Best Practices
Article You might think you should begin by researching your local party market, but that may not be the best way to start your banqueting or catering venture. Instead, look at what your existing operation can do given your current menu, space, equipment, and staffing. There is no point in launching a catering service that you cannot support effectively.
How to Use "RevPASH" to Measure Your Restaurant’s Performance
Article by Stephani Robson As a restaurant operator, you're probably used to getting reports. Last night's sales. The weekly liquor inventory. Last month's payroll. Some days, it may feel like you're drowning in paper and numbers, and that you're measuring and evaluating everything you possibly can in your operation. But are you measuring how well your dining room is working? No, not your servers, but the design of the dining room itself?
How Independents are Preparing NOW for Cooler Weather
Article By Lindsay Danis While operators have implemented safety measures in their restaurants to promote a return to dine-in, many customers still feel safest outdoors, where fresh air reduces the likelihood of virus transmission, according to studies. Cities have rushed to grant outdoor permits to restaurants, closed down streets to car traffic and taken other steps to support outdoor dining.
Offering or Expanding Outdoor Dining at Your Restaurant
Article By Stephani Robson & Barry Shuster You might be aware of news about a study in China that suggests most transmission of COVID-19 happens indoors and not outside. You should be also aware, however, the Chinese study publication: "Indoor transmission of SARS-CoV-2", authored by Hua Qian, Te Miao, Li Liu, Xiaohong Zheng, Danting Luo, and Yuguo Li, did not appear to have been peer-reviewed as of mid-May.
Consumers’ Responses to Table Spacing in Restaurants
Altman, I. 1975. The environment and social behavior. Monterey, CA: Brooks-Cole. Google Scholar Andersson, T. D., Mossberg, L.. 2004. The dining experience: Do restaurants satisfy customer needs? Food Service Technology 4:171-77. Google Scholar | Crossref Argyle, M., Dean, J.. 1965. Eye-contact, distance and affiliation. Sociometry 8:289-304. Google Scholar | Crossref Bailenson, J. N., Blascovich, J., Beall, A. C., Loomis, J. M..
How to Control Noise In Your Restaurant
Editor's Note: In light of a recent article in the Washington Post (the link is posted below) here are some tips on controlling the levels in your restaurant, by Restaurant Startup & Growth Contributing Editor Stephani Robson, Ph.D. https://www.washingtonpost.com/lifestyle/food/for-those-with-hearing-impairments-restaurant-noise-isnt-just-an-irritation-its-discrimination/2019/06/14/0223d722-8def-11e9-adf3-f70f78c156e8_story.html?noredirect=on&utm_term=.2773aaa17fb6&wpisrc=nl_sb_smartbrief...
Menu Design Myths and Truths
A menu should be your most effective marketing tool. Yet too often menus are given little thought, and treated simply like a price list that anyone with a computer and printer can create. Here's how you ... It is a philosophical question every independent operator needs to contemplate. When it comes to the number of choices on a menu, is it better to have a something-for-everyone smorgasbord or a laser-focused ... Menu engineering is the art and science of how and where to place items on the menu.
Control Noise in Restaurant
Article By Stephani Robson Just like a weed can be defined as a plant growing where it's not wanted, noise is just sound that is undesirable for a given circumstance. Here are some strategies for weeding out the noise, and keeping the rest of the house humming. Man, it's gotten loud in here! Professional restaurant reviewers, academic researchers and dining patrons of all stripes have reached the same conclusion: Today's restaurants are uncomfortably and in some cases dangerously loud.
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