There's always this stark difference between the so-called "winners" and for lack of a better term, the "losers" of the restaurant biz. The achievers have confident business models each and every step of the way, while the less fortunate seem to flounder, and that's before you've even walked in the door.
What's the common thread of these five individuals? They all maintain a positive outlook. If they ever think to themselves "I can't", they quickly find a way that they can.
A staff that feels valuable is, in turn, more likely to treat your business as their own. Titles are easy enough to fill, but loyalty and dedication are hard qualities to replicate.
Like any new policy shift, the end goal remains to have a better performing team, improved levels of food and service - equalling a great guest experience. If all restaurant employees are paid hourly, then owners and managers are able to pay the entire staff fairly, including those who are making our meal.
So, to really experience the best of the Outer Coastal Plain and to truly understand what is emerging in Jersey, I suggest you take a trip to our southernmost point in Cape May.
Restaurants are replacing their interiors with more natural surfaces and rustic tones. Altogether making for a more casual and approachable atmosphere.
Craft beer continues to see huge growth on and off premise, if we could ignore the slight dip in the first quarter of 2015.