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Chef Luis Salinas

@cheflsal

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You can always tell how well you treat your guests by how you treat your last guest. Sometimes we never actually tell a guest to “get out”… but our actions are screaming it. Chairs start going up… candles disappear… sauce caddies get emptied into bus tubs… bartenders start cleaning instead of connecting… the music drops… the lights come up… and suddenly the vibe we spent all night creating is gone. Your guests notice. And so do the people outside looking through the windows deciding whether they should come in for one last drink. A few things I try to remind my teams: • If you wouldn’t do it at 7:00 PM… don’t do it at 11:55 PM. • Keep the candles out while guests are still enjoying themselves. • Don’t stack chairs around people who are still dining. • Don’t let closing side work become more important than hospitality. • Lower the music gradually… bring the lights up gradually… ease people out of the experience. • If someone walks in 10 minutes before close, find out who they are, why they’re there and how you can get them back. • The same thing applies before opening… hospitality exists around your operating hours, not just inside them. • Watch what people do… not what people say. Your building is communicating with your guests whether you realize it or not. Late-night sales are built one guest at a time. You can spend all the money you want on marketing and LSM… but none of it matters if the behaviors inside your restaurant are telling people to leave. Close the restaurant… not the experience. #hospitality #restaurantmanagement #leadership #guestexperience
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Our Bartaco Jacksonville + Upstairs Lounge team made a big impact at Brew at the Zoo! Guests couldn’t stop talking about the tuna poke + beet poke, and our tent quickly became one of the most popular spots at the entire event. This was about more than just sharing food — it was about connecting with our community and giving people a taste of what the bartaco experience is all about. Huge thanks to the Jacksonville crew for representing our brand with such energy, hospitality, and heart. We’re excited to be back next year!
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