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Server Speak: If you could run your restaurant for a day, what would you do differently?



Zachary Briscoe
Position: Cashier
Years in the industry: 2 
Zait & Za'atar
St. Paul

I would put ful on the menu—it's a Middle Eastern
bean dish—and so many people have been asking
for it … it's been insane! I would make it a weekly
special.

Niat Semere
Position: Server
Years in the industry: 2 1/2
The Lotus Uptown
Minneapolis

I love this restaurant and honestly there isn't a whole
lot I'd do differently. They have a suggestion box
for us and take our comments really well. One thing
might be having a separate clean up crew. Just more
people who are able to help with bussing and cleaning.

Grant Wann
Position: Server
Years in the industry: 5 
Italian Pie Shoppe & Winery 
St. Paul

I would think of ways to include a younger crowd.
We have a lot of religious older patrons, but I want
to find a way to get people from off the streets to come in. Probably put some new things on the menu.

Brian Boente 
Position: Barista
Years in the industry: 4
French Meadow Bakery & Cafe
St. Paul

I would cook a halibut and asparagus dish. I love halibut and I haven't really seen it on our menu.

Libby Tousignant
Position: Front of house manager
Years in the industry: 7 
Pimento Jamaican Kitchen
Minneapolis

Give everyone equal breaks. 

 

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