Two Good Co’s Post

On Mother’s Day, we had a pipe burst, and it flooded the unfished area of our basement. It could have been our finished area, and it could have been going on for much longer than it did before we noticed that it was raining in our basement. Our loss was about $1500 of my craft supplies and a $600 plumbing bill. After a couple hours of shop vaccing water out and trying to salvage what we could, I had sort of met my breaking point. It was evident my husband was not going to be cooking the dinner he had planned for us, so we decided to go out to a new restaurant that just opened by our house. My super-picky 10 year old stuck with his trusty standby order of chicken tenders, and it came with their signature sauce on the side. After the food was delivered, the waitress came by to check on us. She asked how everything was and asked my son what he thought of the sauce. He said, “I didn’t try it.” Not only did he not try it, he placed it on my plate almost immediately after his food got delivered. The waitress, who was sweet as could be said, “you should try it, you might be missing out on your new favorite thing.” Ultimately, he didn’t try it, but I find myself repeating that phrase. You might be missing out on your new favorite thing! So often, especially as adults, we are afraid of trying new things. We are afraid of the risk or the what ifs in life. Maybe this is a reminder to take the risk or try the new thing, and we shouldn’t focus on what could go wrong but what could go right. Maybe, just maybe if we try something new it could be the best thing for us and maybe it will be our new favorite thing. #positivemindset #motivationmonday #befearless #taketherisk #corporateeventmanager #newfavoritething

We came across this. A beautiful restaurant by the roadside. So catchy. My friend was hungry. She asked us to stop by and eat. I wasn't hungry but the restaurant was so beautiful to resist. So, I went with her to the restaurant. 😊 We got in. The AC, Wi-Fi, chairs, and everything, Mehn. My friend ordered what she wanted to eat. I also ordered mine in excitement. We were served. Sadly, In less than a minute. All that excitement died. What happened? The food was rubbish. The restaurant was busy attracting people. Truth is, 90% of what you're doing on LinkedIn is branding. You focus so much on taking professional studio pictures, optimizing your profile and the rest. The thing is, you do all that to escape the real work. Honing your skill. The truth is, bad news spreads faster than good news. If you can't deliver result, whatever you're branding here is zero. So, ensure you're cooking your meals deliciously while showing up here. Give people reasons not to leave when they finally taste your food. That's how you build something outstanding. 😊 #copywritingservices #salesandmarketing #advertising #business #linkedingrowth #newbie

Pub Update!! Last week we hit our highest grossing sales so far in the 6 weeks we have been in office. This is a combination of great events planning from our assistant manager Charley, someone who I’m hugely impressed by her energy and enthusiasm and the fact encouragement of down payments towards special meals like Christmas and Halloween. Looking at the pub from a top down perspective it’s easy to see how hard it can be to keep up that momentum to thinking of new ideas but if you do then you will really stand out from the crowd. We find that community based activities are the most beneficial. Our new recruit Alana is in full swing, making it a priority to use social such as Facebook (the rising sun beltinge - new if interested)to really promote that community focus and it seems to be working nicely. Next step is video and more towards instagram when the food is officially up and running. You hear that right the food took a back step due to delays in the gas again, late deliveries of equipment and the lack of any business from cellar services to extraction cleaning having the necessary team to do a complete job. Anyway you look at it Brexit has been a downward spiral with a lack of quality and consistency due to the limited supply of skills.😩 Either way this week I’ve been told we should be able to over our reduced menu, we have the final installations of a few more pubs and delivery of the last of the crockery. New chef is starting end of next week too so buzzing for that!🥂 Any advice or tips from seasoned pub owners?😁 #publife #hospitalityadvice #engineerswhereareyou #brexitsucks

Myth: Tip pooling means everyone gets paid the same. 🤔 Let’s set the record straight! Here's how it works: tips are collected into a shared pool and distributed based on rules like hours worked, job roles, or sales contributions. For example, bartenders might get a percentage of alcohol sales, while servers receive a share based on the hours they worked. With TipHaus, you control the rules to fit your team’s needs, ensuring every dollar is distributed fairly. Have questions or want to see how it works? Let us know in the comments! #TipHausTips #hospitality #tippooling #automated #restauranttech

How do restaurants use candies to make more $$$? If you’ve ever seen candies by the door at a restaurant, here’s what that restaurant is doing wrong—and how you can use the same psychology in your business to help your team earn more. When restaurants took candies from the door and gave them to waitstaff to hand out with the bill, they saw a significant increase in tips. But here’s the twist: the way the candies were given made a big difference in how much tips increased. • When servers handed the bill with one candy, tips increased by 3%. • When they handed the bill with two candies, tips jumped by 14%. • But the third way worked best: servers handed the bill with one candy, started to walk away, then turned back, added another candy, and…tips spiked by 23%! Why? It all comes down to reciprocity—the social norm of responding to kindness with kindness. People feel compelled to give back when three things happen: • They receive a gift. • It feels personalized to them. • It’s unexpected. So, if you’re in business and have a way to offer something small before a customer makes a buying decision, think about weaving these elements into it. You’ll tap into reciprocity and likely see a positive response—maybe even more $$$. #Business #CustomerExperience #SalesStrategy #SocialPsychology #COD #nocode

🍔 Discover 22 Insider Restaurant Hacks That'll Save You Tons! 💰 From free kids' meals to Groupon steals, these tips will help you dine out without breaking the bank. 💳 Check them out and let us know if we're missing any. https://lnkd.in/gSPWCRXt

Do you remember your first business lunch? I do. Although things went differently than planned, I learned a valuable lesson. I worked in an international company's Los Angeles Regional Office, in my early twenties. It was a big day. The corporate office was coming in for a meeting, and we had lunch reservations downtown. Although I was the youngest team member, I was confident in my professional skills and ability to navigate social and dining situations. We arrived at the restaurant, settled into our seats, and received menus. After a few minutes, the server approached, and I ordered a chicken entrée. He asked if I'd like a salad, and I said, "Yes." Little did I know that this little decision would soon become a big disaster. As the server moved around the table, taking everyone's order, it became clear that no one else had opted for a soup or salad as a prelude to their entrees. A sense of dread crept in as I envisioned sitting alone, fork in hand, while my colleagues awaited their meals. Service began, and my salad arrived. I started to gracefully but quickly eat while everyone else waited for their meal. With each forkful, I became increasingly uncomfortable. And it gets worse. After a few bites, something in the dressing triggered a coughing fit, so I excused myself and coughed my way to the restroom. When I regained my composure, I returned to the table and my partially eaten salad. I placed my utensils in the "finished" position, hoping the server would quickly clear my plate and we would all receive our entrees. Lesson learned: If faced with a similar situation, I would discreetly notify the server and adjust my order. #diningetiquette #businessetiquette #businesslunch #socialskills

Stop using boring hooks like “3 tips to ___” Instead try these; 1. My life completely changed when I stopped doings these 3 things __ 2. It feels illegal to know these 3(niche) ___ secretes. 3. I went from __ to __ in __ when I quit these 3 things… 4. If I could go back in __, I would tell myself these 3 things. In the long run it still boils down to “3 things” but the way you present your knowledge matters a lot. That’s why big restaurants don’t play with their plating services. When a waiter serves your food,the presentation of the meal hooks you in immediately, preparing you psychologically to eat till the end. P.S. Are you team plated food or not? #socialmediamarketing #entreprenuer #contentmarketing #businessowsner #bukkybode

Have you ever had your entire world flipped upside down by a single phone call? I sure as hell have. It was a Tuesday. Busy night. The kitchen hummed with activity. Pots clanged. Knives chopped. Orders flew. Then my phone rang. "Chef, we're out of truffles." My blood ran cold. Our signature dish? Ruined. I grabbed my sous chef. "Marco! Cover for me." He nodded. No questions asked. I bolted out the back door. The alley reeked of garbage. My feet pounded the pavement. First stop: Giuseppe's. Closed. "Fork!" Next: Chen's Market. Nothing. Sweat dripped down my back. Time ticked away. My phone buzzed. Marco. "Chef, table 7's asking for the special." "Stall them!" I sprinted three more blocks. Last hope: Freddy's Fine Foods. The bell jingled as I burst in. "Freddy! Truffles!" He shook his head. "Sorry, chef. All out." My world crashed down. Years of reputation. Gone. Because of one missing ingredient. I slumped against the counter. "How'd this happen?" Freddy's eyes widened. "You didn't hear? The truffle supplier's warehouse burned down last week." Reality hit me like a ton of bricks. One supplier. One ingredient. One massive mistake. I trudged back to the restaurant. Defeat weighed heavy. Marco met me at the door. "Chef, I've got an idea." We huddled in the walk-in. He pulled out a container. "Remember these?" Morels. Not truffles, but close enough. We got to work. Chopped. Sautéed. Seasoned. The new dish hit the pass. I held my breath. Plates came back clean. Compliments flooded in. Crisis averted. Lesson learned. Never again would I let one missing ingredient derail my kitchen. Time to diversify. Adapt. Overcome. Because in this business, you're only as good as your last dish. And I'll be damned if I let a shortage get the best of me again. #Consistency #FoodPreparation #RestaurantBusiness #RestaurantOperation #FastFoodBusiness #CasualDiningBusiness #FoodandBeverageBusiness #HospitalityBusiness