What we’re reading: How restaurants stay on schedule; a no-show blacklist and more
Restaurant Hospitality scours the Web for interesting reads on restaurants, food, chefs and more. This week, we take a look at tactics for timing table turnovers, a no-show blacklist in Australia, a “Golden Girls”-inspired café in New York City and more.
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How restaurants stay on schedule: Table turnover is critical to a restaurant’s profitability, and operators are taking the matter more firmly into their own hands with a variety of methods. Some tactics are aided by technology, such as online reservation systems, but other means include observing what types of food customers order and avoiding discussing