June 2011

Can There Be Too Much Of A Good Thing?

As I move around the country interviewing restaurant operators, there are a lot of eye-opening, jaw-dropping exchanges. To be clear, it is my eyes, my jaw that drop.

Selective Staffing at III Forks Steakhouse

Tommy Nevill interviewed 3,000 people for 50 available positions before III Forks Prime Steakhouse opened in Hallandale, Florida, in February 2010 but it was worth the work: 70 percent of employees

Exploring the Properties of Space

One of our long-time restaurant clients, John Sheehan of Doolittles Woodfire Grill and Porter Creek Hardwood Grill, suggested that I address the topic of space. John asked several questions.