Eyal Global Hospitality Projects

The fast changes around us dictates new forms of thinking, acting and managing that push the industry up (or down) the road. it's great to have new ideas, to implement new tools, to develop a new menu. we hear more and more around us the terms "Goal Setting", "Labor Cost", "Measurement Tools", terms that are meant to make us better, to be more efficient, to be at our best. Now these are all true and important, but somewhere along the way we often forget what we came here for -  TO MAKE PEOPLE HAPPY!!! As simple as it may sound this very basic value is no longer in the core of our business. We spend more time in front of the Excel than with our clients. We stopped looking in each other eyes and say "good morning", we'd rather text them, and we clean our conscience once a year in the annual company dinner. We are missing the most important reason that makes customers comes to us, the real meaning of Hospitality. Maybe this is the re

When coming to develop a new menu for a restaurant there are quite a few obstacles and procedures we have to overcome in order to come out with the perfect menu. There is more than one way to reach the perfect menu; however, the procedures are not all that different. Here is how we do it;

Many times we keep hearing the phrase: "location is everything", over and over again. We hear it so often that many entrepreneurs really believe a central location is all it takes in order to succeed or fail in establishing a new restaurant. Well let's try and look carefully into this matter before we are making a crucial decision on our new restaurant.

You woke up this morning with a brilliant idea for a new restaurant? Good morning and welcome to the world of reality. Every new idea begins here, with a dream we are confident is the next goldmine. In order to start making your dream a reality you'll need to go through 2 main stages before you run to brokers and search for a location.