Amy shares several marketing, advertising and promotion tips.
The Anatomy of Closing a RestaurantAug 8, 2013We don't like to think about it. Or talk about it. It is especially difficult when your own name is on the door. But sometimes closing your restaurant is the most prudent thing to do. You Must Watch The Cookie JarAug 8, 2013
There are many cookies in a restaurant: food, money, supplies and the often overlooked "time". Michael shares tips for keeping an eye on the cookie jar.
Alcohol sales are an easy way to increase profitability because the costs are lower and the gross margin is far greater for beverage than for food. However, beverage costs must be controlled if an operation is to reach maximum potential of gross profit from beverage sales.
How Much Is Your Restaurant Worth?Jul 30, 2013How much money is your restaurant worth? Is it what the equipment and furniture cost? Is it what your sales are - or is it worthless? This article explains the way to value your restaurant business.Up-Selling vs. Overselling: 5 Tips for Getting it RightJul 26, 2013
All restaurateurs want their wait staff to increase sales by higher guest check averages where the average check/per guest ends up higher if you use these suggestive selling techniques. The benefits to the operation are higher sales with the same number of covers and an increased bottom-line. The benefits to the servers are an often dramatic increase in tips, hence improved wait staff morale. Maren shares how to do it successfully without overselling.
Restaurant Service that Increases Sales - Audio SeminarJun 29, 2013
Specifically developed for independents and small restaurant groups, this session will help you obtain a clear understanding of what your guests are looking for in today's restaurant service and how to implement service techniques that will build sales for years to come.
Unlocking the Secrets to Analyzing Cost of Goods Sold - Audio SeminarJun 22, 2013
Operations expert David Scott Peters shares directly with you what it takes to get COGS under control and how to make your restaurant more profitable. (70 minutes)
Labor Costs are one of your restaurants biggest expenses. Discover how you can avoid profit draining labor practices and take back control of your time clock. (47 minutes)
Theft is an unfortunate fact of running a restaurant. While it is a fact of life that some people steal, there are ways you can reduce the chances you are losing money to theft. (56 minutes)
Restaurant Report hosts a seminar with Ian Maksik, "Professor of Service" and "America's Service Guru". Ian gives a wonderful discussion of service basics and service WOWS. (57 minutes)
RunningRestaurants.com talks with Brian Bruce, executive restaurant recruiter with Premier Soluctions about getting "A" level candidates into your restaurant when you recruit and hire.
