The General Manager


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The General Manager


The General Manager

It was a tough opening...but most are. You can't remember when you had a day off and you really need to get your assistant a day off. You are so grateful for her. She really stepped up. To think she was a server last year. She seems to have found her niche. The staff has been coming together pretty well but you don't think Jack is going to make it. Nice kid but he just can't keep up with the pace. 

Another busy night tonight. That is good. The staff is in good spirits despite the long days of training leading up to the opening. They are making money and in this town that is what matters to them. They are good bunch. They have worked very hard. You forgot. It is the end of the month. Beverage inventory tonight. Ouch. Another 18 hour day to check off. It comes with the territory and you are used to it. In a couple weeks business will take a dip and everyone can get two days off. That will be good. They deserve it. 

How MenuMore Helps: 

  • No more updating the menu on the website. No more web designer fees. Just update the app on your phone and it updates the cloud and your website. 
  • The team can browse and study their menu notes on their mobile devices. They each have a unique log in and you can control what they see.  On their first day of training you give them their account and they can look at each dish and cocktail. Including the videos that chef created talking about each item. 

  • The guests have been impressed. They still use your 'text only' menus but many of them have been browsing the menu on their phones.  
 The Chef

The Chef

 The Wedding Planner

The Wedding Planner

 The Event Manager

The Event Manager

The Chef


The Chef


The Chef

The Chef

You run a busy and successful restaurant in the city. Your days are filled with managing your team. Leading them through the rush and inspiring them so they can get a little better today than yesterday. You inspect every dish as it comes across the pass. You have spent a lot of time building this team and they are good.

You love it when you can spend some time cooking. A special or two a night is when you get put something together. Between training, ordering, receiving, and the other paperwork it seems like there is less time for that each year.  Your Sous Chef and you are putting the final touches on the seasonal menu change. That has been fun too but it seems like there just isn't enough time. Another busy night tonight. "We must be doing something right" you say to yourself. The book is closed till 930.  You remember you are running the new ravioli for the fall menu tonight as a special. You see your Sous Chef and head over to see if you have the mise en place. 

How MenuMore Helps: 

  • Central location for all of the dishes she has created over the years. 
  • Makes it easy to communicate dish setups as well as step by step recipe guides. 
  • No more binders or emails. Everything is in one place. 
  • Service staff has access to live menu items for them to review. No more time spent creating "Chef Notes". 
  • All of this is done from the pass on a tablet or mobile phone. So simple. Each night the special is uploaded. Easy.  
 The Wedding Planner

The Wedding Planner

 The Restauranteur

The Restauranteur

 The Event Manager

The Event Manager

The Catering & Event Manager


The Catering & Event Manager


Catering & Event Manager

 The Event Manager

The Event Manager

She won't respond. You sent her the menus months ago and despite a couple of courteous emails saying she is working on it but she won't commit. Time is short now. You need to have the BEO's complete by next Friday. You make a note to call her after lunch. 

Two back to back groups for you but it has been fun. You enjoy the floor and both groups were very happy. This was your second year handling both groups and the first just signed for three more years. You think that with what you did this year with the reception and the dinner on the pool deck … maybe the last night next year could go up by $30 a person next year. That will be good.  It seems that groups are spending again. Not all. But many.

How MenuMore Helps: 

  • Get out front and sell. Sell early and do it visually.
  • Stop sending PDF menus that have no context, only confuse, and make the decision harder. 
  • Keep everything in one place so you can use what you have in the past. Simple. Searchable. Secure.
  • Mobile. You have it where you are. Easy.
 The Chef

The Chef

 The Wedding Planner

The Wedding Planner

 The Restauranteur

The Restauranteur

The Wedding Planner


The Wedding Planner


The Wedding Planner

 The Wedding Planner

The Wedding Planner

That was amazing. You have done more than 300 weddings but that was one of the most beautiful rooms you have ever put together. It wasn't easy and the bride (and her mother) were a 'challenge'. The tasting and menu planning could have been worse. Thank goodness for the custom menus and photos. That worked well and Chef was Chef. He can always help get the client where you need them to be. Too often they just don't know what is best for them but you remember...that is why you do what you do. 

It is just past 1130PM and you saw them both and they couldn't stop talking about the night and you. That makes you feel good. You need to sneak out though. You are never good at that but with another prospect in the morning as well as another 300 person wedding tomorrow night...it will be a long weekend. One down. One to go. 

How MenuMore Helps:

  • Create custom menus for each client with options. They have simply sent them a link that 'shows' them what they could have for each event. 
  • The client gets to browse and share the menu options with other decision makers.
  • They see beautiful images of each course and explore the detail. 
 The Chef

The Chef

 The Restauranteur

The Restauranteur

 The Event Manager

The Event Manager