Recent Articles

Member Content Getting The Most Out of Your Employees
Mar 8, 2011
In a restaurant, your staff is the single most important contributor to your success. They're also probably one of your biggest costs. Sean shares five tips for getting the most out of your investment in human capital.
Member Content Creating Your Biggest Fans
Mar 8, 2011
Check out this list of things you can do to encourage customers and employees to embrace green change.
Member Content It's The People Stupid!
Mar 8, 2011

Jeffrey pulls no punches and leaves no stone unturned in this wide reaching article about how to go about getting great talent at your restaurant.
Member Content Google hammers traditional farming and takes 85% of Merchant Circle's traffic
Mar 7, 2011
Restaurants have an opportunity for their sites to garner more traffic as Google updates its search algorithm.
Member Content Why Customers Don't Come Back (And what you can do about it)
Mar 4, 2011

In a past study called “The Spirit of Service” done by the National Institute for the Foodservice Industry (NIFI), they detail six main reasons why customers don’t come back. David shares some ideas on how you can counteract them.
Member Content The 11 P’s in a Remarkable Brand
Mar 1, 2011

The world of branding seems mysterious. What makes one brand succeed and another, of apparent equal quality, fail? Rick delivers an overview of eleven branding "P's" to help answer this important question.
Member Content Five Ways to Beef up Employee Morale
Feb 28, 2011
Restaurants across the nation are slicing and dicing staff just to stay afloat. Is it any wonder why employee morale is in short supply?  Roberta offers five tips to beef up employee morale in your organization and boost sales.
Member Content Coaching Every Play
Feb 28, 2011

The scenario of "under-coaching" plays out all too often in our world. However, it can be avoided. Moreover, if it has happened to you, you can recover from it. Jeff talks about why it is important for restaurant managers (i.e. coaches) to coach every play.
Member Content Winning The Moments of Truth
Feb 28, 2011
Every business needs a Brand Story, a linear description of the ideal branded experience. To change how your customers perceive and experience your restaurant Rick suggests looking at the five Moments of Truth.
Member Content Simplifying Cost of Goods Sold
Feb 23, 2011

Anyone responsible for the day-to-day operation of a restaurant must understand what Cost of Goods Sold represents and how to complete the standard calculation.
Member Content Five Tips for Dealing With Problem Employees (With Reader Feedback)
Feb 20, 2011

Maren shares her thoughts on the problems associated with hiring and keeping servers and offers  some possible suggestions.  Also includes some great reader feedback. 
Member Content 7 Restaurant Business Predictions
Feb 19, 2011
It's always risky to try to predict the future... Alex treads out on the limb anyway and shares his thoughts on 7 areas that can have an impact in the year to come.
Member Content Top 10 Tips for Managing Down
Feb 16, 2011
Roberta shares ten tips to help you become the type of manager that everyone wants to work with.
Member Content Startup Restaurant Shopping List: Equipment
Feb 15, 2011

Smart purchasing decisions in the planning stages of your restaurant startup can set you up for success as you open for operations. So what do you really need when opening a restaurant? Here's your equipment shopping list...
Member Content Customer Service Strategy: Provide Membership
Feb 10, 2011
Shep talks about the value in treating your customers as "members"
Member Content Increase Your Wine Sales
Feb 10, 2011

Marty talks about the benefits of expanding your wine by the glass program and offers some how-to's to help get it done.
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