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.
Restaurant Reality in the 21st CenturyAug 5, 2011The public's mantra: new, improved, better, different, throw it away. Top Financial Considerations for Restaurants to Consider Before Participating in Internet-Based "Daily Deal" ProgramsJul 11, 2011
Internet-based daily deal programs have created a coupon culture to be reckoned with. While the ability of these programs to attract new customers is tempting to many independent restaurant owners, there are important financial impacts to consider before signing up.
The Big Business BusinessJul 8, 2011
Top power-lunch spots disclose techniques for wooing the corporate clients who push restaurant revenue beyond expectations.
Working the RoomJun 15, 2011
Bob Waggoner of the Charleston Grill in South Carolina is just one of many chefs boosting business with dining room charm.
Working Capital Access Defines the Success of a New Restaurant Venture Jun 6, 2011
A budding restaurateur must focus on the funding necessary to not only acquire the necessary equipment and location accoutrements, but also the working capital that will buy time as word spreads about the quality of his enterprise.
NRA Show 2011 Picture Tour...Jun 5, 2011
A walking picture tour by Jaime from the NRA Show 2011 in Chicago...
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.
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...
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.
