Recent Articles

Member Content Give The Ladies What They Want (At Your Restaurant)
Aug 26, 2010
It's critical to understand that women are different than men, in terms of marketing to them. Joel shares some key points to remember and implement...
Member Content Guide To Selling Gift Cards Under the Federal Gift Card Law
Aug 25, 2010
If you are like many small or independent restaurants across the US, you are probably wondering how the new federal gift certificate laws affect you and your restaurant. Check out this guide.
Member Content Cashing In On College Kids
Aug 22, 2010

Here's an idea waiting to hit your profit statement.  Michael hits all the right points in laying out a marketing program for the college crowd.
Member Content The Grass is Always Greener - Good Retention Strategies Can Break the Myth
Aug 20, 2010
"This is not rocket science" says John.  Your employees are just as discerning as your guests. Tend to your own yard properly, and you can put the neighborhood to shame!
Member Content Q and A with The Brewster House Bed and Breakfast on Using Social Media
Aug 19, 2010
In Heather's interview with Brewster House they talk about using social media for marketing and customer connections. Good insights and advice from hospitatlity pros making it happen!
Member Content Do I Really Need a Publicist?
Aug 19, 2010

If you have found yourself asking this question in the past, then you are going to want to read Miriam's take on the potential pitfalls involved in tackling PR in-house.
Member Content The Secret Ingredients in the Recipe for Online Sales Success
Aug 17, 2010
A Profile of the success that Smithfield's Chicken 'N Bar-B-Q has had online extending its brand and sales to customers all over the country (and world).
Member Content Hip Flip Tips
Aug 16, 2010
Check out these tips for using the versatile Flip camera for shooting videos you could use for your restaurant.
Member Content Defend Yourself! Food Safety Challenges
Aug 15, 2010
The food industry in today's world faces many challenges, including food threats both intentional and accidental. Check out these five principles that managers can apply to assess the food defense status of their business, avert outside dangers and protect our food supply.
Member Content What Are Employees Saying About Your Restaurant?
Aug 12, 2010
Joel shares a scratch-your-head story about a restaurant employee encounter. What if it was your employee?
Member Content To Serve is To Rule – in ANY Economy
Aug 10, 2010
Why is Beau Jacks in suburban Detroit doing so well? What keeps their customers coming back even in the midst of Detroit's depressed times? Laurie shares insights on owner Gary Cochran's take on running his business the right way.
Member Content Is it Consumer or Customer Service?
Aug 9, 2010
Member Content What's My Motivation? Making Your Goals Their Goals
Aug 3, 2010
Member Content Untrained Employees Are Killing Your Restaurant
Aug 3, 2010
Long term, well trained employees are your company's best asset. Protect them with the insurance of a great training program and you will recognize the return on investment.
Member Content Burn Protection
Aug 1, 2010
Burns are a most common occurrence in foodservice, and there are several situations that contribute to burns in the kitchen. Review these burn safety tips...
Member Content Partial Customer Satisfaction
Aug 1, 2010
You've surely heard of "Total Customer Satisfaction." What about "Partial Customer Satisfaction," where a business gets a percentage of the business they could. They lose loyalty, profits and never reach their potential. Shep shares a story...
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