(Note: In the previous post I defined the growing market segment of “aspirational dining†restaurants. This is valuable background to this post and merits a read.) What sets the “aspirational dining†market segment apart was their creation of the perception that their food cost more because it was worth more. This perception is what made […]
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Tag Archives | Tips
Aspirational Dining Defined
I am a Mac guy. This means only the occasional interruption for updates from Microsoft. These are most often for Word for Macs. Yet in none of these updates have they added to my spell check dictionary words like “Barack Obama, Al Qaeda, or Facebook.â€Â If they do implement this change they can use this […]
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.