Recent Articles

Member Content Put more butts in seats by engaging your customers: Why Foursquare, Yelp, Groupon might not be the answer
Oct 4, 2011
Given the incredible value of existing customers, restaurants need to own these customers not only to unlock their value in the form of referrals, repeat visits and positive reviews but also because just relying on other networks like Groupon, Yelp and Foursquare etc. can have disastrous consequences.
Member Content Top Four Restaurant Injuries
Oct 3, 2011
Restaurant injuries not only cause pain to workers, they can also be a strain on operational budgets. By understanding the most frequent restaurant injuries, restaurants can prepare for incidents so the proper treatment is ready if an accident were to occur.
Member Content The Pros & Cons of Restaurant Financing
Sep 30, 2011
Join me as I talk with Faye Fisher about restaurant financing and the options that restaurants have in today's economic marketplace.
Member Content The Myth of Work/Life Balance: Seven Ways to Rethink Your Approach to the Daily Grind (and Get Happier in the Process!)
Sep 30, 2011
If you've been killing yourself trying to achieve daily work/life balance, Jon Gordon warns that it may be a pipe dream. He offers up another (better) solution.
Member Content Top-Ten Reasons Why Restaurants Fail: #1 Undercapitalization
Sep 29, 2011

People often argue about what the most daunting task of opening a new restaurant is. Some say it's finding the right location, developing the right menu, and hiring the best servers. And while all of these are very important to any restaurant's success, they still play second fiddle to being fully funded.
Member Content The Power of Suggestion
Sep 28, 2011
Top restaurant managers share the suggestive selling secrets that yield both sales and guest satisfaction.
Member Content Quick Service Restaurants Need to Take a Fresh Look at Gen Y
Sep 28, 2011
Quick Service Restaurant (QSR) consumers have more choices than ever, and are regularly being inundated with marketing and promotions from brands trying to convince them to eat at their restaurants. In this environment, standing out from alternatives is no easy task, and QSRs need to raise their game in order to connect with consumers.
Member Content My Name is Jack and I'll be Your Servant For the Evening
Sep 28, 2011
Member Content 8 Do's & Don'ts of Twitter for Restaurants
Sep 28, 2011
Restaurants are using Twitter as a cost-effective way to connect with their customers and improve their profits. Here are some basic twitter rules to get started.
Member Content 10 Ways to be an Indispensable Media Source
Sep 28, 2011
What separates people who are masters at generating publicity from those who aren't? Joan shares 10 ways to make yourself indispensable to reporters, editors, freelancers, broadcasters, bloggers, ezine editors and all new media.
Member Content Q&A: Strategies & Tips for Managing Costs
Sep 27, 2011
Member Content Kitchen Insecurity
Sep 23, 2011
Quick question - which single person is the most important to a
restaurant's success?  Who can bring a restaurant to its knees faster
than any other position? You know the answer -- the executive chef,
a.k.a. kitchen manager.
Member Content Tackling Workplace Violence
Sep 21, 2011
Workplace violence is one of the most significant detriments to the American workplaces costing businesses more than $70 billion a year and leading to the loss of about 600 lives. Michael provides the basic steps to address and minimize violence in your workplace.
Member Content Consistency Pays Off Big Time!
Sep 20, 2011
Sandy shares a great story of how consistency landed a big account.
Member Content Q&A: Large Friday Night Crowds
Sep 13, 2011
Member Content Stocking Wines on a Shoestring
Sep 8, 2011
Restaurant guests expect depth and variety at even the local mom-and-pop. It matters little that your wine budget is a fraction of the one at the neighboring steak house. Customers expect to be wowed.
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