By Luis Quinones
5
22 ratings
The podcast currently has 7 episodes available.
This episode I talk about my mini trip to Pensacola, Florida and the differences I noticed vs Atlanta. Louie Q dives in and talk about host stand management especially during these covid times where tensions are higher than normal. How do we handle difficult guests? How do we coach our hostesses to ensure our guests are happy? Also I talk about the opportunity to change the culture within your restaurant thanks to covid 19. What do you want your culture to look like and who are you hiring to fill that need? Episode 6 has your answers!
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Instead of talking about Covid-19, I decided it was time to elaborate a little on one of my most popular concepts so far on the show. Restaurants will more than likely go back to normal and be a place where sick employees are encouraged to work their shift but now our guests are more aware of sickness within a resturant and could act in our favor. I really wanted to go in more depth about the drive in concept. I did not even touch on alcohol sales but I really believe the drive in will make a epic comeback!
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Louie talks what he is doing to promote LBW sales in the first week of the dining room reopening, the importance of continuing togo sales, and what to do when guest are visibably sick within the restaurant.
For the video version, check out Happy Hour with Louie Q on Youtube and Instagram.
Cinco de Mayo destroyed us, small restaurants are not reopening and what exactly are we doing to make sure we can reopen our dining rooms safely? Full video on Youtube @ Happy Hour with Louie Q and Facebook!
Louie talks drive ins, food trucks and a interesting concept to join the two.
Covid-19 has completely changed the current restaurant scene. What stays around when the pandemic is over and could this potentially bring rise to the comeback of the drive in?
side note: the name of this podcast has been changed to Happy Hour with Louie Q.
The podcast currently has 7 episodes available.