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.
Consistency Pays Off Big Time!Sep 20, 2011
Sandy shares a great story of how consistency landed a big account.
Q&A: Large Friday Night CrowdsSep 13, 2011Stocking Wines on a ShoestringSep 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.
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.
