Depending on the market you serve, summer is either an unusually slow time or an unusually busy one. If it is your busy season and you would like to turn your tables faster without having to rush your guests, here are a three suggestions:

1. Give waiting guests a menu (and the wine list).
   It takes awhile for most people to decide what they want to eat. Moving this "pondering period" to the wait means that they can order that much faster when they are finally seated ... and they have something to do while they are waiting beside looking at their watches!


2. Have enough staff to provide the service you need.
   It is not about "do the best you can," it is about "do what you must do to be successful." You should be able to deliver the same quality of dining experience even when you are slammed as you do during off-peak times. This may mean smaller stations during your busiest meal periods and perhaps a few extra bussers or kitchen staff. Busy is good ... but only if you can provide a memorable dining experience. Which comes first, the service or the sales?


3. Practice the Two Minute Drill.
   My colleague Joel Cohen coined this term to point out that people may hang on the table for hours, but when they want to leave, they want to leave NOW, particularly if they have children with them. The faster you can process the payment, the sooner you get the table back and the happier your guests are. The folks waiting are happier, too!

The Rising Cost of Food

You don't need me to tell you that the cost of food is increasing at a rate never before seen in our industry. This places increased pressure on operators to raise prices ... at a time when diners are being squeezed by layoffs, rising gas prices, a falling housing market and general economic uncertainly.

The increases are past the point where most operators can afford to absorb the additional costs but raising prices seems to be a recipe for disaster as well. What to do?

Independent operators are nothing if not creative, so this month we look what they are doing to stay afloat in the midst of a perfect storm.

As usual, I will send copies of the survey results to everyone who participates. In the meantime, you can download copies of all past EHC surveys -- including the massive WOW Ideas collections.

Click here to add your thoughts to this month's survey.

• The Hospitality Imperative - a more detailed examination of my project to transform the industry
  
• Who Gets What? - the tyranny of the "Food Auction" and how to avoid it
• What Did You Learn From Your Staff Today? - an insight into how the most important lessons you learn from your staff ... are about yourself!
  
• Special Offers on management resources and services.
  

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