We are now ready to offer you another fast delivery! This time, among other things, we want to share with you the advice of an experienced waiter on things not to do in the restaurant. Also, we will look at what is happening with restaurants located in shopping centers since the pandemic. Finally, we will present the objectives of the Montreal group Foodtastic.
Let's start with what an experienced server recently shared on the American television show Today. He made a list of five things not to do in a restaurant. We share it with you today:
- Replace tables your way
- Take a menu without washing your hands
- Returning a dish that does not correspond to what we thought
- Being too demanding of the waiter
- Leaving dirty objects on the table.
Moreover, he recommends leaving a tip equivalent to 20% of the price of the invoice before taxes. Do you also do this calculation?
Let’s continue with the state of restaurants in shopping malls. They also have to deal with inflation and understaffing as the COVID-19 pandemic continues to affect them. Mall owners say footfall is higher, despite high vacancy rates, but growth largely depends on whether employees return to work, which varies by location. Some employees are back full-time while others have adopted a hybrid formula and some continue to work from home. Landlords and commercial tenants are under pressure due to financial losses and dealership closures.
Now, the owners are looking to attract new tenants with chains with strong local recognition and to transform the dining spaces by offering local restaurants offering dishes made with premium ingredients.
Let's finish with the Foodtastic company, which has been on a roll since it was founded in 2016 by entrepreneur Peter Mammas with his brother and another partner. They now run a business that is worth more than a billion dollars and has 900 restaurants and around 20 brands. Peter Mammas has also led an acquisition strategy for companies such as Rotisserie Benny, Second Cup and Freshii.
He started his career at age 12 in his father's restaurant and eventually decided to go into the restaurant business after studying civil engineering at university. He now wants to become one of the biggest restaurant players in Canada and maybe even in North America. He focuses on passion and growing his business.
