Vacherin’s Post

:: BYO-Toiletpaper :: This is an actual accessible washroom stall…wait for it… …in a restaurant! Clearly, no person in the design, construction or approval processes stopped to ask THE question: Who will this be serving? Sadly, what should be an obvious question fails to be asked waaaaaaaaaay more often than you would think. You might find it surprising, I did, but don’t anymore. I encounter this epic failure all the time. If you own a business, for every product service you design or provide, every space you build, and yes, even for every menu you create, it is critical to ask yourself: Who is this for? Who do we/will this serve? What does it need to be, do and have to work for them? How can I better get to know “them”? If you fear you’ll forget, just remember the image of this toilet stall that doesn’t even serve a person who does not need an accessible stall!! If you forget this image, you might just forget THE question and you risk you clients having to BYO-toiletpaper or [ insert the critical things they need and important things they want or expect from your business ]. - - - - - - - And, for more great content on how to make spaces accessible, so no one has to BYO-TP, bag hooks, assist rails, hand sanitizer, etc., follow the fantastic Julie Sawchuk.

What differentiates a good restaurant from an excellent one? For me it’s in the attention to detail. How you do the little things is how you approach everything. I look at the bathroom, is it clean and well maintained? This is a clear sign of how they maintain their kitchen as well. If they have soup, is it done well? Because soup is “basic” restaurants that take the time to make soup well means that they take time to make all the dishes well - think of all those tasteless mushroom soups you’ve had - you know what i mean. At Inato, the staff rolled up tiny towels in a bowl and I wondered what it was for - each tiny towel was used once to wipe the serving tray on each diners table. The staff in the video here, was carefully removing the pits of the calamansi to be used for a main course. How thoughtful! Transforming a good dining experience to a great one. #serviceexcellence #customerservice Imelda Durmiendo, FSCO Yvette Nicdao, CSSYB,FSCO

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Don't let pests crash your restaurant! Your customers come for the food, not the bugs. Seeing a cockroach scurrying across the floor can ruin an entire dining experience and damage your business's reputation. Regular professional pest control is not just a good idea—it's essential. Keep your restaurant safe, sanitary, and pest-free with expert help, so your patrons can enjoy their meal without any unwelcome interruptions. #RestaurantCleanliness #PestFreeDining #ProtectYourBusiness #ElitePestControl #EastValleyPestControl #RodentControl #TermiteControl #ElitePestandTermite #HomePestControl #CommercialPestControl #PestControlProsAZ #ElitePestWeedAndTermiteAZ #Elite #Professional #LocalBusiness #FamilyBusiness #OwnerOperator

How much does it cost to build a restaurant? Well, if you want it to look like Fortu you can start with about $2,000,000! This design was a labor of love and took some connections to keep the pricing in check. Rising construction costs in this market have seen many businesses never get their doors open. Watch the full episode by clicking the link in the comments! #restaurant #food #smallbusiness #entrepreneurlife #tampabay #fortu #stpetersburg

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Explore the world of great food with "Fine Dining" by Jack Rasmussen. Discover the secrets behind restaurant success, from passionate kitchens to perfect plating. Click the link below to learn more!