Fortnum & Mason’s Post

"Striking Gold with the Sober-Curious: A New St. Patrick's Day Strategy for Business" Hey there, it's that time of year again! St. Patrick's Day is just around the corner and we all know what that traditionally means - a day filled with merriment, laughter, and of course, a pint or two of your favorite brew. But have you noticed a shift in consumer tastes lately? That's right, even on this iconic day of celebration, the demand for non-alcoholic beverages is on the rise. Now, before you raise an eyebrow, consider this. By adding a few handpicked mocktails to your menu, you're not only catering to a growing market but also inviting those who might have chosen to celebrate at home instead. Sounds like a win-win, doesn't it? For years, St. Patrick’s Day has been synonymous with drinking and bar-hopping. But times are changing, and so are consumer preferences. The sober-curious movement, as it's popularly known, isn't a passing fad. It's here to stay. And businesses that tap into this trend sooner rather than later stand to reap significant benefits. Why not explore something different this St. Patrick's Day? Go beyond the traditional offerings and embrace the sober-curious movement. Your customers will appreciate the thoughtful gesture, and who knows, you might just strike gold! #NorthDakota #SDjobs #SouthDakota #MTjobs #Montana #WYjobs #Wyoming #GeckoHospitality #WereHiring #LetGoAndLetGecko #GrowYourBusiness #Business #RecruitmentAgency #NowHiring #restaurant #foodservice #opportunity #hoteliers #hotelmanagement

The restaurant chain’s recruitment goal is up 27 percent

Restaurant heroes: General managers, managers, whatever their title is...the industry could not exist without them. Let's celebrate them all for their part in making dining out possible. They shouldn't serve 50 years to get acknowledged. In an industry where entry level turnover is astronomical a manager who hires, trains and manages for even 5 or 10 years is amazing. Think of the number of people they've taught not only work skills but life skills. Restaurant owners, founders, chefs and franchise owners: you may get occasional coverage for what you've done. Please shoutout a manager and tag us so we can help you celebrate them. #foodservice #foodserviceindustry #restaurantindustry #restaurantsupply #fooddistributor #foodmanufacturing #foodmanufacturer #foodmanufacturers #foodmarketing #restaurant #restaurants #restaurantowner #restaurantowners #restaurantmanager #restaurantoperations https://lnkd.in/gFtNnfie

IS IT TIME TO END TIPPING AT RESTAURTANTS? To explain his tipping ban, Edwin Zoe briefly details to diners the racist history of tipping in the U.S. Tipping is a practice popularized after the Civil War, largely as a technique for paying African American workers less.  “I’ve gotten some love letters from diners,” Zoe says. “One said he didn’t appreciate being called a racist because he wants to reward good service.” But Zoe has seen racism at work. “Asian, Hispanic and African American servers traditionally tend to get tipped at a lower percentage than those who are not,” he says. The lust factor has always played a part in tipping, whether we want to admit it or not. We tip attractive servers and bartenders better than waiters who aren’t — even when the latter offer better service.  “I’ve seen it lead to forms of sexual harassment for servers because of this financial transaction,” Zoe says.  Some readers admit that their decision to tip can also be based on some pretty sketchy variables such as not being offered water. We also sometimes “punish” servers for meal issues caused by the kitchen.  We are also sadly easy to manipulate. A new International Journal of Hospitality Management study suggests that restaurant patrons tip a little more if there are smiley face emojis next to the suggested tips on screens.  #bouldercolorado #tipping #restaurants #racism #dining #boulderweekly https://lnkd.in/grpvCF4J

Here at Wray, we use 6 points of distinction that make all the difference in how we operate. Read more about what distinguishes us from the rest below! #ExecutiveSearch #recruitment #restaurant #hospitality

🍽 Even Martha Stewarts knows the challenges of running a successful restaurant business! SmartLynX is your total restaurant operations solution: 🔗 https://lnkd.in/eQ_cfm8P Our software solution helps you tackle key challenges like reducing food costs, tracking inventory movements, optimizing labor usage, and making informed decisions with robust analytics capabilities. Don’t let the complexities of restaurant management hold you back. Let SmartLynX simplify operations and drive success. Learn more today! #restaurantsolutions #restaurantsuccess #restauranttech #restauranttechnology #restaurantindustry

"9 Stoplights, 110km/hr, and a Restaurant's Triumph" 9 stoplights passed in a blur, speeding at 110km/hr on the highway on my way to work. As I walked in, I was greeted by the sight of my staff basking in victory. The restaurant was a battlefield, with the remnants of service—plates and cutlery—scattered across tables. The staff had skillfully managed the chaos, swiftly attending to every hungry guest with impressive speed and efficiency. It felt like surveying a battlefield after the dust had settled, but the most important thing was that every guest had been served and satisfied before catching their flights. Quickly turning tables was key to keeping the cash registers ringing, ensuring smooth operations. Achieving over 10K in sales daily is no small feat—cheers to our hard work and dedication. Feeling tired? Not really; there's always more to do. After work, it's time to focus on the business side of things. But at the end of the day, there's nothing quite like the comfort of coming home, reflecting on the day's successes. #RestaurantTriumph #HighSpeedService #TeamEffort #SalesSuccess #DailyAchievements #WorkAndHome #HospitalityLife

Living in New York and New Jersey, I developed a love for sub sandwiches, or hoagies as we called them at the University of Delaware. While some argue that the best subs are found in family-owned delis off the NJ turnpike, I believe a Jimmy John’s Turkey Tom with added hot peppers and pickles can rival any of them. But this isn't about the sandwich—it's about the Jimmy John’s experience. It's not just the fresh bread or the consistently great subs; it’s the person behind the counter who makes the difference. Today, I had a Turkey Tom at 11:30 am and another at 7:00 pm. Both times, I was greeted by the same smiling woman, a Hispanic lady in her late 50s, who worked a 9-hour shift with unwavering enthusiasm. When I remarked on her long day, she smiled and said, "And we still got that energy!" That’s the Jimmy John’s experience that keeps me coming back. It’s the same experience that builds loyalty in any service industry, from selling energy contracts to running a dry cleaning business. I share this story to urge you to reflect on why you buy from certain places and consider how your experience would change without your “Jimmy John’s experience.” Recognize that many of these workers deserve more than they earn because they are anything but lazy. They are the backbone of our customer experiences and deserve fair wages. #hardwork #labormarket #wages #jobmarket #talentpool #careers

60% of restaurants in the United States fail within the first year. Today marks the 22nd year one of my bars, Green Rock, has been open. What has it done differently than some others to have this kind of success? Here are some of the traits I’ve noticed that has helped Green Rock have this kind of longevity. 1. Lose on some items to create customer satisfaction. Green Rock has always been a more comp friendly place. Could we make more money if we didn’t do this? Possibly. But the view at GR is I’d rather the customer come back every Friday and Saturday and comp them some food or a drink, then they go somewhere else. 2. Atmosphere is king. The main focus of the place is creating a fun, exciting atmosphere for everyone. We will spend more money than we probably should in order to create a unique atmosphere that promotes everybody having a great time. 3. Friendly staff. As managers we try to ensure that everyone enjoys interacting with our staff and never feel put off. This arguably keeps people coming back more than anything else. You put all three of these things together and you got a good chance at making it past that first year. Cheers to 22 years and to 22 more! If you think this could be helpful to someone, share it. Follow along for more. #restaurant #restaurantowner #hospitalityindustry

Sunday musings 🌞 - I came across this old photo of me in my teens, proudly working at TGI Fridays. That job taught me so much about the value of great service and helped shape my career in PR and communications. I’m genuinely saddened to see TGI is now facing administration. Back in the day, it was an incredible place to work and learn. At TGIs, training was a serious affair. Before serving a single guest, we spent two weeks in classroom training. We memorized the entire menu and learned valuable lessons I still use today, like: The "Five Easy Pieces Theory" – let guests have what they want, the way they want it. The "Swan Theory" – always appear calm, even if you’re paddling like crazy underneath. The "Success Syndrome Theory" – stay humble, no matter how good you are. I’ve been reflecting on these lessons a lot lately, especially after two contrasting experiences. At a high-end boutique hotel recently, a friend and I were left without service for two hours! No one checked in, took our order for champagne to accompany our afternoon tea or even brought us the bill, resulting in a missed sale and a lacklustre memory. But last weekend, the opposite happened at a wonderful tapas restaurant near Winchester. Our server was attentive, made spot-on recommendations, and created an experience that left us feeling special. Not only did it make for a great night for us, but it also increased the restaurant’s sales. It got me thinking: Why not dust off a customer service manual I wrote years ago? I’m passionate about helping hospitality businesses train their teams to deliver that top-tier service, the kind that keeps guests returning and talking about their experience. In the crowded restaurant scene (especially here in Winchester), there’s an opportunity to stand out through exceptional service. What are your thoughts? Do you think a renewed focus on training could make a difference for businesses? #hospitality #customerexperience #hospitalitytraining