Operating a steakhouse is a high-stakes restaurant balancing act, blending precision cooking, high product costs, and elevated guest expectations under high-pressure conditions. While every restaurant faces staffing, inventory, and economic variables, steakhouses in particular deal with a unique breed of guest demands and operational headaches that require both diplomacy and technical discipline. Here are three…

Upselling is an essential skill in the restaurant industry.

Whether praising a beachfront bungalow or complaining about a disappointing dinner, travelers turn to Google, TripAdvisor, or social media to share their experiences. But in Thailand, the legal consequences of what you write can become a lot more serious than many tourists expect.Thailand is an amazing and welcoming country, but it has very strict defamation…

Restaurants tend to treat wine as a menu item – an upselling opportunity, a pairing idea, and a profit markup. But for most guests, it carries a lot more weight and cost. In this scenario, a glass of wine isn’t just a drink, it forms part of the overall dining experience. It marks a celebration,…

When it comes to steakhouses, some crave the polish of a classic à la carte steakhouse, as presented by Churrasco Phuket Steakhouse, while others are drawn to the energy and abundance of a rodizio-style churrascaria. But behind the scenes, for restaurant owners and operators, the decision between these two formats is about much more than…

A few years ago, most people (including me) didn’t know what on earth a QR code was. Now, you’ll find them front and center on restaurant tables across the world, often taking the place of traditional menus entirely. They’re simple: scan the square, scroll the menu, place your order. For restaurant owners, QR menus seem…

When launching a restaurant, people obsess over menus, branding, chef talent, and interior design. And while all of these elements matter, there’s one decision that quietly looms – location. The wrong address can sink a promising concept before the first dish hits the table. The right one can carry even an average operation into some…

First impressions are everything, not only in the world of hospitality.

Passion isn’t a strategy.

TripAdvisor was once the go-to platform for travellers seeking reviews and recommendations.

When launching a restaurant, your team isn’t just a group of employees—it’s both the backbone ad the guest interface of your establishment.

The kitchen of a professional restaurant operates like a well-oiled machine, thanks to a system called the brigade de cuisine. This hierarchy, developed by legendary French chef Auguste Escoffier, ensures every role has clear responsibilities, keeping the kitchen efficient and organized. Here’s a look at the various levels of cooks in a professional kitchen:1. Executive…

In the hospitality industry, providing great service often means navigating complex human behavior.

In the golden age of fine dining, the Maître d’hôtel—or simply Maître ‘D—was the elegant, poised icon of gastronomic experiences.

At first glance, the roles of a restaurant hostess and a restaurant receptionist may seem interchangeable, but they serve distinct purposes in the hospitality world.

The restaurant industry is a high-stakes, fast-paced environment that demands resilience, endurance, and an unwavering ability to perform under pressure.

A few years after launching Churrasco Phuket Steakhouse, we decided to open a second restaurant.

The rise of social media empires has transformed marketing strategies across all industries.

Locating and operating a restaurant in a bustling shopping mall comes with unique advantages and challenges.

In the restaurant industry, ambiance is as critical as food and service, and music plays a pivotal role in shaping that ambiance.

In the restaurant industry, success often depends on maintaining a delicate balance between costs, quality, and customer satisfaction.

Churrasco Phuket Steakhouse has carved out a solid niche by offering “Affordable Wagyu & Black Angus Steaks.” The question often asked is how does the restaurant maintain this balance between quality and affordability?

When it comes to running a restaurant, cleaning forms one of the backbones of a successful operation.

In today’s fast-paced and competitive dining industry, personalised service has never been more important.

Food security is not only a highly critical issue in the restaurant industry, but one of ethics too.

Restaurants are dynamic and volatile environments, where collaboration between the kitchen and service teams is essential.

Starting a restaurant is an exciting venture, but when multiple partners are involved, the road to success will become challenging.

A restaurant’s website serves as its front door to the online world.

In the restaurant business, reputation is everything.

Choosing the right name for your restaurant is one of the critical decisions you’ll make.

Marketing is a crucial element for restaurant success, but strategies must vary depending on your location and target audience.

Consistency is another vital element of running and maintaining a successful restaurant.

Service is another backbone of successful restaurants.

When starting a restaurant, getting your pricing strategy right is crucial.

When starting a restaurant, your menu is the heart of your business.

When it comes to opening a restaurant, one of the most critical decisions you’ll make is choosing the right location.

At Churrasco Phuket Steakhouse, our service standards didn’t materialize overnight—they’re the result of a deliberate and disciplined approach to leadership and teamwork.

The steakhouse experience varies widely depending on the dining format.