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Restaurant Catering: How to Create a Lucrative, New Profit Center for Your Business by Amelia Levin After a hard-hitting recession prompted many restaurants to re-examine their cash flow and profit margins, finding ways to increase revenue without a large capital outlay makes adding catering to your restaurant seem like a good idea. This article will explore some of the catering challenges as well as opportunities. . . . more >>
How to Choose the Right Opening and Make It Work by Howard Riell The truism that you never get a second chance to make a good first impression became a truism for a good reason. The way a restaurant debuts can have a major impact on the future of the business. Review various opening strategies and important factors to ensure your success. . . . more >>
Restaurant Management Agreements: The Advantages and Pitfalls by David T. Denney Management agreements can be effective tools in streamlining restaurant operations. They can cover everything, including clearly stated, detailed responsibilities for employee matters. They can also create pitfalls for the unwitting. Here's how to harness their upside and sidestep their downside. . . . more >>
Why Prime Cost Is the Most Important Number (That Should Be) on Your P&L by Jim Laube Prime cost (food, beverage & labor) consumes in excess of 60% of sales in most restaurants. They are your largest and most volatile costs. Without good Prime Cost controls even high volume restaurants can have profitability problems. Learn what your Prime Cost should run and how to keep excess Prime Cost from choking your profit. . . . more >>
November 2011 Restaurant Startup & Growth Featured Articles Brand Consciousness by Howard Reill How to Harness the Power of the
Brand -- Positively Food for Thought by Amelia Levin How to Make Your Menu Satisfy Your
Guests' Palate and Conscience Name That Tune by Stephani Robson
Selecting the Right Music for Your Operation Initial Sources by Howard Reill
A Touch of Glass: Selecting and Sourcing the Right Wine Glasses for Your Concept . . . more >>
The Host & The Technician: Improving the Two Basic Roles of All Good Servers by Joe Abuso The first step toward providing good service is to clearly define it. During the course of a typical shift, a server's responsibilities cover a variety of interrelated tasks. They can be broken down into two basic roles: the host and the technician. Once you master those, the third role - salesperson - follows naturally. . . . more >>
October 2011 Restaurant Startup & Growth Featured Articles The Weakest Links by Amelia Levin How to Prevent the Most Common
Breakdowns In the Food Safety Chain Downsizing by Howard Reill How to Close One of Your Units Without
Damaging Your Concept When Less is More by Joe Abuso
How to Accommodate Guests and Create an 'All-Day' Day Part With Smaller-Portion
Menu Items In-House Council by Wayne Bunch
One Smooth Ride: The Five Spokes of Balanced Franchisor/Franchisee Relationships . . . more >>
How to Revamp Your Kids' Menu by Amelia Levin Kids and their parents are more aware than ever to favor eating healthier, fresher and more wholesome foods. This trend is confirmed by recent surveys of children's menus nationwide and is expected to continue. Savvy restaurant operators are beginning to target this long overlooked area to drive sales and build customer loyalty. . . . more >>
Head Off Problems with the Preshift Line Check by Chef Brian Poor The line check ensures that the food you serve is
consistent and of high quality. It requires you to use all your senses and be in control of every corner of your kitchen. Here's how it should work. . . . more >>
Twelve Steps to Get New Restaurant Managers Off To a Great Start by Matthew Mabel Make your first-time manager read this! Your first management position sets the stage and becomes the springboard for your entire career. Whether you want to be a general manager one day, own your own restaurant, move to another position or just want to be the best in your profession, it is wise to reflect upon where this promotion fits within your long term career plans and how to make the most of it. . . . more >>
How Restaurants Lose Money Working with Food by Jim Laube The last place you want leaks to occur is in your cash flow. If you think you'll be able to spot these leaks without knowing what to look for, you might be in for a rude awakening. On the surface, they can be very small and escape detection and if enough of them develop, they can bleed your restaurant dry. No place is this more true than in your food production process. . . . more >>
Five Restaurant Repair and Maintenance Best Practices by Joe Erickson Good restaurant managers don't wait for something to break. Here is a review of daily, weekly and monthly repair and maintenance tasks that you can perform to ensure consistency and profits. . . . more >>
SPECIAL REPORT: The 10 Common Practices of Highly Successful Independent Restaurants by Jim Laube One of the smartest ways to succeed in anything is to find out what the best are doing & then do it yourself. This Special Report examines 10 of the most common practices that many highly profitable restaurants engage in to produce exceptional results year after year. . . . more >>
How to Direct Productive Preshift Meetings by Diana Lambdin Meyer According to unofficial estimates by industry experts, fewer than 50 percent of independent restaurants have preshift meetings. But the really successful ones usually do. Those who conduct preshifts well all do them a little different, but can agree on two important points for good meetings, keep it short and let others do the talking. . . . more >>
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