Welcome to the Surrender News/Blog.  Get the latest news, trends, tips and information to help you succeed and thrive in the workplace.

Why You Need to Know What a First Time Restaurateur Thinks of Your Brand

First-time restaurateurs need all the help they can get! But their perspective can also help you. In Restaurant Business Magazine, I was interviewed for an article: “9 Key Considerations When Opening a Restaurant.” Written by Benita Gingerella, this piece is designed to make the “tough” process of opening a restaurant easier for first-timers. Look Through Fresh … Continued

Secrets of What to Look for in a Restaurant Expert or Advisor

If you get 100 restaurant consultants together and ask them what they do, you’ll probably get 100 answers. So, if you are considering adding one to your team, how do you even know what you are looking for? What do you do? First, you probably worry about hiring the wrong person. Let’s get the bad … Continued

Don’t Be Satisfied With Everything in Your Restaurant Being “Fine”

If you are an owner of an independent restaurant company, there is a good chance you have walked through your dining room wondering to yourself, “Why doesn’t anyone see what I see?” Sound familiar?  I recently talked to two such operators who asked me that question incredulously. One of them wondered when the people around … Continued

Restaurateurs: Is Your Restaurant Getting You Down?

“The restaurant business is one of the hardest jobs…the early-morning-to-late-night days have taken a toll — along with my sleepless nights and grueling hours.” Sound like you at your worst moment? Those are the words of Marian Harper — owner of the legendary Carnegie Deli on Seventh Avenue in New York — during her announcement about closing … Continued

Restaurateurs: Your Employee Intake Process Needs a Makeover

Nobody ever opened a restaurant aiming to be average. Unfortunately, though, plenty of restaurants use average interview techniques, onboarding processes, and training — a sure way of ending up stuck in the middle. The best successful multi-unit independent restaurant companies recognize this and hire only the people they are looking for, designing interview techniques that … Continued

Warning! How Restaurants Lose Track of What Guests Want

“Is it possible to say with a straight face that Señor Frog’s is a better restaurant than Per Se? Too many restaurants have become church without the singing and costumes.” That is what New York Times restaurant critic Pete Wells wonders in an iconic New Yorker profile “Pete Wells Has His Knives Out”, essential reading for anyone interested in guests, restaurant reviewers, restaurants, … Continued

Burn Your Restaurant Operations Manual, Then Do This

Those of us with a pile of wisdom and experience from being in the restaurant industry for decades remember when a restaurant operations manual was the size of a phone book. Those of us with that track record of career-long success also remember what a phone book looked like. Today’s workforce? Not so much. So … Continued

Protect Your Investment by Taking Control of Restaurant Culture

Last week, a manager who had worked with me — back when I was operating — asked me for advice. A 250-unit restaurant group was recruiting him to leave his current GM job with another well-known company — where, by the way, I am proud to say he has been selected GM of the year…twice. … Continued

Beware: Your Bonus Plan May Be Working Against Your Restaurant’s Best Interests

People hate airlines — or, at best, tolerate them. But, even with their product quality and customer service ratings plummeting, their profits are at record levels. That’s sustainable in the airline business, which is essentially closed to competition, but would be catastrophic in the restaurant business. Just ask the casual dining chains. A recent New York … Continued