Restaurant Revenue: Menus & Hiring

Video Transcript

"Okay, I'm going to talk to you a little more about the menu and why ours is designed this way. Again, we're using just a beige color and then it jumps, the writing jumps out at you in red because we want the customer's eye to go to that. And then of course we have the pricing at the end so it doesn't make that much of a difference because basically you want the customer to look at the entree or the appetizer first and then look at the price. The way, and then on the back, we usually have things like on the side and drinks and then we have a little bit about ourself on the back of the menu. And all menus should do that so the customer knows where you started and what you create and what you have. And then I'm going to go into how we hire here at Ritz City. We actually have interview guides most of the time. I've used the newspaper and I've used the internet, but the best thing is to have a sign outside the door that says, "servers wanted, cooks wanted". That's the best thing, and then the people that walk by come in and apply. We also, we let our employees or our future employees apply online, which I have found is the best way. Otherwise if you're taking applications, usually by the time they give them to the manager and they come down to you, we can't find them. So having an application system online is probably one of the best. Then we use an interview guide that has about ten steps. It's kind of hard to hire servers. I like to hire servers without any experience because we like to train them at Ritz City with the ten steps to service and the way that we want them to go to the tables."