Ken Burgin

Restaurant Productivity

Beverages

How to Use ‘Strike Rates’ to Improve Sales Performance

Maths is not a strong point for many of your staff – even the manager or head chef. So when you talk about percentages, markups and discounts, they’re probably hoping you don’t quiz them too deeply. A survey of adults some years ago found that 47/100 (almost half) could not calculate a percentage. Chances are, some of them work for you! Explaining results as a ‘strike rate’ makes the point more strongly:  Not so clear:

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Remember books? Still useful for menu and wine training, gifts etc

Illustrated books can still be useful as chunky visual aids for training, and are very inexpensive if you look for them second hand. Abebooks is the best source for finding exactly what you want – they will probably come from a bookseller in rural England or Missouri, but the postage is minimal. Here are a few finds that could liven up your food and wine training sessions: World Atlas of Wine (several editions) – useful

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