My posting has been pretty sporadic this week because I have been on vacation. Â A nice double awaited me upon my return. Â The good news is that lots of brainstorming took place on the flight out and roadtrip back. Â Tomorrow I will cover another controversial topic regarding servers. Â Memorizing orders is something everyone has an […]
About David Hayden
David Hayden is the creator of The Hospitality Formula Network, a series of websites dedicated to all aspects of the restaurant industry. He is also the author of the book Tips2: Tips For Improving Your Tips and Building Your Brand With Facebook.Author Archive | David Hayden
Regional Barbeque Styles
As a rule I attempt to be unbiased in my writings on this blog. When I express a controversial opinion I try to balance it out with a contrasting opinion. The advice I give on serving comes solely from my experience, testing, and observation. Opinions just convolute the message and make it less applicable for […]
Seafood During Pregnancy
If you sell seafood at your restaurant, you will inevitably come in contact with pregnant women concerned whether or not it is safe. During pregnancy the only thing you get more than designer baby clothes that the child wont be able to appreciate is advice on what not to eat. Seafood is confusing to expectant […]
Cost vs Profit
In a previous post about why restaurants charge for different extras, I discussed the difference between the guest’s perception of profits and reality. It is not uncommon to hear a guest say, “I can buy this for half as much at the grocery store.â€Â The problem is that food in a restaurant carries far more […]
About The Author
David Hayden was born and raised in Kansas City, Missouri. He took his first serving job in 1996. Since that time, he has worked for over a dozen different restaurant companies. He has held both hourly and salaried positions at independent and corporate restaurants. He has waited on over 100,000 guests and trained hundreds of servers. He has been named "Best Server in Kansas City" the last three years by the local weekly paper.