S1 E20: Turkey and Turnkey

Christine is back with Keith on the season finale of Behind the Counter. They talk about the boomerang effect in the industry, how to get ready for the Thanksgiving and Christmas peak, and what they really think about deep-fried turkey. [01:35] The Boomerang Effect [10:19] The Customer is (not) always right [15:49] Fighting Back Regulations [18:02] How Can Restaurants Get Ready for the Holidays [24:23] Opening on Holidays [26:32] Wednesday Before Thanksgiving Pop-Up [28:29] Holiday Plans [35:51] Last COV-Hole of the Year Be Kind or Leave Keith is reading about restaurants and hotels pushing back against customer tantrums and COV-Holes. As an industry that has not skipped a beat and made sure people had food to eat, they’re totally on board with restaurants putting up signs that say “Be Kind or Leave”. If you have no patience, either fill out a form and jump on board or just simply don’t go out and stay at home. How Restaurants Should Get Ready for the Holidays For Keith, the first thing he prepares for the upcoming holiday surge are sales projections. Secondly, he looks at his current staffing and how he can maximize throughput with what he has. Lastly, and definitely not the least, what his menu’s going to look like for the holiday season. Christine on the other hand would limit herself to what she would be capable of doing for that day by basing her sales off her schedule, the staff she would be needing, and then work out a reservation program which would save her from poor guest experience and disgruntled employees. Where to Find Them: Facebook - DeVita & Hancock Hospitality Group Inc. Instagram - @devita_hancock_hospitality Official Website - DeVita and Hancock Hospitality Group Christine DeVita on LinkedIn Keith Hancock on LinkedIn [email protected]