Izzy Kharasch
-
Think before you leave that one-star restaurant reviewFeb 12, 2025 9:09 am - Your one-star reviews may make you feel better, but they have a real effect on these businesses and their staffs.
-
2025 promises to be better year for restaurants and dinersFeb 05, 2025 9:36 am - The restaurant world was thrown into turmoil during COVID and then things got worse! Rapidly rising prices, food shortages, supply chain issues, severe lack of staff, lower sales, increased payroll — and all of that is just the tip of the COVID iceberg. However, after all this time the sun is beginning to shine.
-
The psychology of restaurant menus and what influences our food choicesJan 08, 2025 9:29 am - How much impact does menu design have on what we order at a restaurant? A lot.
-
How does saying ‘no’ to customers help business?Dec 12, 2024 2:17 pm - Whether it comes from a restaurant, hotel or retail store, telling customers “no” is bad for business. As consumers, when we’re on the receiving end of a “no,” it makes us not want to return.
-
A memorable experience is not about moneyDec 04, 2024 10:26 am - A quality experience has nothing to do with dollars spent. I was inspired to write this article because of this roll of toilet paper. Ask yourself, before reading the re...
-
Even more changes coming our way in hospitalityNov 13, 2024 10:47 am - Since COVID, technology in the restaurant industry has moved at lighting speed. I believe the changes we have seen would have been years in the making if we did not experience COVID.
-
Restaurant tipping is not what you thinkOct 09, 2024 9:45 am - Sometimes you tip at a restaurant, sometimes you give a gratuity and more and more you’re paying a service charge. What happens to that money?
-
A day in the life of a serverSep 25, 2024 9:21 am - These days we dine outside the home more than we dine in the home. Because of this I think we take our servers for granted and don’t appreciate the extremely hard job they have.
-
Are you seeing more security in restaurants?Aug 20, 2024 1:45 pm - I’m seeing restaurants and bars move away from the traditional bouncer toward professional security. Why? It’s a question of not only guest safety, but also the survival of the business.
-
Today’s employees are different — and not in a good wayAug 14, 2024 7:51 am - Hospitality is a tough industry, no question about it. But it’s being made tougher by a new breed of employees, more of whom are coming to us post-COVID with unrealistic expectations and a sense of entitlement — even if they have zero experience.