Remarkable Hospitality - The Road Map To ExcellenceSep 6, 2011Blind Spots Limit Your SuccessAug 29, 2011
The restaurant business is something we live and breathe. Yet the success we'd really like to have often eludes us. The problem is that we all have "blind spots". We can't see what we're missing. Michael elaborates...
The Hidden Costs of an Unclean RestroomAug 25, 2011
Who would guess that one of the most important factors influencing the success or failure of a restaurant is measured behind closed doors-in the washroom? Shannon talks about the potential image and customer service implications as well as sanitation issues and possible solutions.
Drinking the Kool AidAug 25, 2011
Is your team drinking the company "kool aid"? Do they go the extra mile for your customer? Richard tells a story...
How to Market an Unhealthy Restaurant HonestlyAug 24, 2011
There are good, honest ways to get customers interested in your restaurant without tricking them. Amanda shares a handful of marketing ideas.
iPads and Wine: a Nice PairingAug 22, 2011
Will tablets like the iPad take over restaurant menu presentations? What about wine lists? Here's a number of ways that the iPad and wine make a nice pair.
8 Reasons Why Restaurants Should Ramp Up Their Visibility StrategyAug 18, 2011
Vanessa says "take that" recession and offers 8 tips to take advantage of the opportunities of today.
A Percentage Here and a Percentage There Can Double ProfitsAug 15, 2011
A restaurant whose gross sales are $3,000,000 with a net profit after operating expenses of $150,000 can double their profits by cutting costs by single digit percentages! Sandy & Derek look at the importance of squeezing out those cost savings.
Fine Dining and QSR Categories Boom, Creating a Restaurant Barbell EffectAug 13, 2011
Have consumer dining habits changed, and do some restaurants need to change the way they do business? It would appear so based on data which shows spikes in spending at two ends of the dining spectrum.
Top 5 Musts for Restaurateurs During Site Selection - Best PracticesAug 12, 2011
Too often restaurant site selection is based on instinct or simply on where the owner would like the new location to be. But picking a site that is likely to be successful is a science, not an art. Regardless of the approach, there are overarching best practices to keep restaurateurs on course.
Wine Shield Wine Preservation SystemAug 9, 2011
New product, Wine Shield, offers an affordable & viable solution to enhance your restaurant's wine by the glass program.
Restaurant Reality in the 21st CenturyAug 5, 2011The public's mantra: new, improved, better, different, throw it away. Chemical Safety and the KitchenAug 5, 2011
When tasked with thinking about the safety restaurant hazards of a restaurant, many will first think of items such as food handling, slips, falls and cuts. However, it is an often non-cited item that presents one of the greatest risk-chemical handling. Michael shares a list of hazards as well as protection tips.
Has Service Lost Its Importance? Jul 27, 2011
Ian knows service. But he's not sure it matters anymore. You'll enjoy his storytelling in this piece. And don't forget to give him your feedback...
Ready for the Holiday?Jul 26, 2011
Make your holiday menus TODAY! Don't wait until a client calls and you have to give them a delayed response. Another caterer who is prepared might book that party because you weren't ready. Sandy shares 5 tips...
