S2 E10: Egg-Cited Easter is Here

Just like Jesus’ age when he resurrected, today is Behind the Counter’s 33rdepisode and Christine and Keith discuss the boom of plant-based meat and planning your restaurants for the Easter holidays. [00:27] Christine’s Experience at Outback [03:51] Lab-Grown and Plant-Based Meat [11:15] The Weekly Starbucks Article [13:36] Selling a Dish That Loses Money [15:19] Costing Out Your Menu [17:01] Planning Restaurants During Easter [27:21] BTC Announcement (and Keith’s #dadjoke) Planning Easter Brunches Easter is a big brunch day for restaurants and Keith gives tips on how to handle big groups during this time. First is to start managing reservations as soon as possible, second is to have buffet brunches and maybe a switchover to a special Easter dinner, and third is to plan activities for kids like egg-dyeing, coloring books, balloon-making activities, or photobooths. Lastly, Christine and Keith recommend have a special complimentary dish that hits the table as soon as the guests sit down. Where to Find Them: Facebook - DeVita & Hancock Hospitality Group Inc. Instagram - @devita_hancock_hospitality YouTube - Behind the Counter with DeVita & Hancock TikTok - Behind the Counter with DeVita and Hancock Official Website - DeVita and Hancock Hospitality Group Christine DeVita on LinkedIn Keith Hancock on LinkedIn [email protected]