Author Archives: orionoo

In my last service consulting job, I had a discussion with the management and staff about the 86 board. Yes, it is a very simple topic, even trivial some may think. But, improper use of the 86 board will subtract … Continue reading →

Restaurant service staff scheduling is crucial and closely tied to excellent restaurant customer service. In every way, a balance must be achieved by matching the dining room service labor needs to forecasted business, and I’d like to offer 2 concepts … Continue reading →