In difficult times, turn to out of-the-box strategies to hire and retain staff.
How To Improve Employee Morale at Your RestaurantJun 2, 2011
Managing restaurant employees is a business in itself. From coming in late to scheduling conflicts, your restaurant can't afford to mismanage its employees. Matt shares some key tips.
Developing a Positive Money Consciousness in Your BarJun 1, 2011
Hold on tight because Mark's going to let it rip! His answer involves you shifting your paradigm to manifest maximum liquor revenues.
New Customers Are Searching. Will They Find Your Restaurant?May 31, 2011
If you moved into a new area and wanted to find a nearby Italian, Mexican, or any other style of restaurant, what would you do? Let's be honest, you would Google it. And what would you find?
Seven Steps to Avoid Restaurant Lacerations May 31, 2011
It's estimated that hand injuries cost the foodservice industry about $300 million a year in medical costs, lost time from work and workers' compensation insurance payouts. By following these seven simple steps your employees can protect themselves from lacerations.
Callers On Hold: What Are They Hearing at the Other End of the Line at YOUR Restaurant?May 30, 2011
Considering that the average hold time in America is 43 seconds-almost the length of a radio commercial-you have a significant opportunity to tell your callers exactly what you want them to hear about you. Find out what you should be saying...
10 Easy and Effective Ways to Green Clean Your RestaurantMay 30, 2011
When it comes to green cleaning restaurants, there are many quick, simple, environmentally preferable procedures that save money and improve cleaning. Anselm shares ten easy and effective ways to improve green cleaning at your restaurant.
Getting Your Customers to Order OnlineMay 27, 2011
Now more than ever, restaurant patrons want to have the ability to place orders online. Smart operators recognize this and many have enabled their website to take online orders. David shares some "how-to" tips.
Loyalty Program Profile: Duffy’s Sports Grill CEO, Paul EmmettMay 26, 2011
We talk with Paul Emmett, CEO of Duffy's Sports Grill about his thoughts on the chain's industry-leading MVP loyalty program.
The Great Restaurant JuggleMay 25, 2011
Does any other type of business have so many moving parts? Jaime takes his hat off to the wonderful folks in the restaurant business...
Franchise Restaurant ChecklistMay 22, 2011
Deciding to invest in a franchised restaurant can be a great way for you business to save some money, and marketing expenses. However, there are many things you should know about owning a franchise. Be sure to start with this checklist...
Growth Opportunities For Restaurant Stocks Despite Rising Commodity and Gas PricesMay 20, 2011
Q&A with Senior Restaurant Research Analyst David Tarantino about the outlook for restaurant companies given rising commodity costs and high gas prices.
Desperate Restaurant Owners: Lessons From The FieldMay 18, 2011
As a consultant, one has an opportunity to meet a lot of interesting owners who are in the midst of encountering one sort of challenge or another and desperate to turn things around. This article shares a handful of some of Maren's more "memorable" experiences.
The Big Money MakerMay 16, 2011
Sandy knows catering -- period. Check out her tips for full-service and off-site catering.
