Do you leaving the hosting duties to a new hire? Does your restaurant fail to have rules about timing? You may be leaving money on the table. Consultant Jeremiah Higgins of HJL Restaurant Advisors, an operations veteran whose company owns three seafood concepts in Southern California, stresses these two rules to improve your profit picture. 1. The host or hostess should be your secret weapon. It’s a very basic rule that’s often overlooked: An empty seat equals a lost ...

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