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  • August 28 2015 – Robert Fiumara

    The Future of Tipping

    The Future Of Tipping When dining out, tipping your server is par for the course. It’s a tradition that’s deeply ingrained into the Western culture, but many claim that tipping does more harm than good and should be eliminated. The new minimum wage regulations that are popping up in cities across the country have prompted some to make their arguments...

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  • August 29 2014 – Robert Fiumara

    Employee Engagement and You

    It’s no surprise to anyone who has worked in management that most of your employees are not doing the best jobs they could on a given day. In fact, only about one in five employees work hard every single day on the job. For many, simply maintaining the status quo of their current position is enough.  In almost all other...

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  • August 08 2014 – Robert Fiumara

    Better Customer Engagement Means Better Business

    It can be difficult to remain optimistic in this industry. Between clamoring needy guests and slimming profit margins, it can be hard to stay cheerful and peppy for every customer, to reach out and try and make that personal connection with them. It is important that you try, however, because what separates a good restaurant from a great one is...

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  • July 24 2014 – Robert Fiumara

    How to Manage and Inspire Your Cooks

    How to Manage and Inspire Your Cooks In this business, meeting and working alongside chefs is the norm. Chefs on whole share a variety of traits and values, but on occasion, it seems like they come up a little short on patience and understanding. Head chefs are often characterized as impatient or hot-tempered.  They flair up at critique and take...

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