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Displaying Matches 21 thru 40 of 613 Found.  FIRSTBACK NEXTLAST

How to Turn Complaining Customers Into Loyal Guests
How to Turn Complaining Customers Into Loyal GuestsComplaints can wear you out because they so often feel like a personal attack on your integrity and wallet; but if you're able to listen patiently to what your customers are telling you it may alert you to situations that need your attention. See how to realize the positive effect complaints can have on your bottom line . . . more >>


No MBA, No Problem - Creating Your Startup's Marketing Plan
No MBA, No Problem - Creating Your Startup's Marketing PlanIncrease the profitability of your restaurant by identifying your operations strengths, weaknesses, opportunities and threats with a targeted marketing plan. . . . more >>


What to Consider BEFORE Going From One to Two Restaurants
by Jay Goldstein
What to Consider BEFORE Going From One to Two RestaurantsNow that you have one successful restaurant you may be contemplating #2. Before you jump in with both feet, there are several key principals required for successful growth. Learn what you need to consider, how to be sure you're ready, and who can help you . . . more >>


WEBCAST: YELP! Love It or Hate It, Here's How to Deal With It
WEBCAST: YELP! Love It or Hate It, Here's How to Deal With ItRegardless of whether you love them or hate them, Yelp is a force to be reckoned with. This webcast will provide you with specific tactics and recommendations to resolve issues with Yelp and gain the maximum benefits from your presence on their website... . . . more >>


Ten Menu Mistakes You Can Avoid
by Mark Laux
Ten Menu Mistakes You Can AvoidA well-engineered menu should be your most effective marketing tool. One reason for badly designed menus is that computers have seduced operators to go it alone in the engineering and design process. With a few pointers you can avoid the most common menu mistakes and significantly improve your profitability. . . . more >>


Restaurant Economics: Inside Expansion
by Jim Laube and Chris Tripoli
Restaurant Economics: Inside ExpansionThere are successful growth strategies that involve expanding an initial restaurant in ways you might not have considered. These include adding day parts, banquet and catering operations, increasing tables, or making the restaurant a commissary for kiosks and concessions. Explore these strategies and more to grow your business without adding units or franchising the concept. . . . more >>


The Characteristics and Traits of Top-Performing Restaurant Managers
The Characteristics and Traits of Top-Performing Restaurant Managers A manager exists to build profitable sales, and everything a manager does should be targeted to that objective. Still, there's no set personality that characterizes a good manager; one top performer might be totally outgoing and effervescent while another may be quiet and reserved. Both personalities could perform exceptionally well, but there are some core qualities that top managers share. Explore here what defines the best and brightest. . . . more >>


Which Version of QuickBooks® Is Right for Your Restaurant?
by John Nessel
Which Version of QuickBooks® Is Right for Your Restaurant?While the dominance of QuickBooks within the independent restaurant community remains steady, its usage is changing. QuickBooks online version is not simply a Web-enabled version of the QuickBooks desktop version but a unique program. This article compares and contrasts features of both flavors to assist you in making an informed decision on the best way to meet your current and future financial reporting needs. . . . more >>


DOWNLOAD: Interview Rating Sheet
DOWNLOAD: Interview Rating SheetThe Interview Rating Sheet helps you determine the candidate's suitability for the position as you conduct the interview. Use this form to help in the evaluation process when hiring new employees. . . . more >>


How to Respond to a Food Safety Emergency
by Alisa Pittman Cleek Esq., and Clay Mingus Esq.
How to Respond to a Food Safety EmergencyPrepare your staff and management to prevent and deal with a food safety emergency. This article addresses measures you should take to reduce the chances of a food illness outbreak and how to best respond should this emergency occur. . . . more >>


How to Design the Seating Capacity of a Restaurant Dining Room
by Chris Tripoli
How to Design the Seating Capacity of a Restaurant Dining RoomHow do you configure a new dining room? One of the industry's top startup consultants shows how to make the most of what you have and avoid making any major mistakes. . . . more >>


WEBCAST: How to Create & Use a Mission Statement: The Foundation for Creating a Highly Successful Restaurant
WEBCAST: How to Create & Use a Mission Statement: The Foundation for Creating a Highly Successful RestaurantIn this webcast with David McClaskey you'll learn how to develop and deploy a mission statement that gets everyone and everything you do focused on delighting customers in a way that promotes repeat business and positive referrals while increasing your bottom line. . . . more >>


Why Restaurants Fail
by Howard Riell
Why Restaurants Fail The reasons restaurants fail are many and varied and, in some cases, not the least bit obvious. It was nearly seven years ago that Dr. H.G. Parsa decided he wanted to know why and spearheaded a landmark study to seek the answers. Seven years after that study was released, we talk to Parsa about the study, its "back story," and what he's learned since. . . . more >>


How to Foster a Positive Working Relationship Between Front and Back of House
by Kelly Hartman
How to Foster a Positive Working Relationship Between Front and Back of HouseCamaraderie and cooperation between front- and back-of-the house staff is critical to a smooth shift. Many operators unwittingly allow this relationship to be sabotaged. Here is how to fix the communication errors that create animosity between the kitchen and wait staff. . . . more >>


SURVEY: How Independent Operators Are Using Management Incentive Programs
SURVEY: How Independent Operators Are Using Management Incentive ProgramsMore independent operators are taking what used to be a "chain-only" practice and profiting on several levels by using management incentive programs. Learn what works and what doesn't from the comments and insights of nearly 100 independent operators. . . . more >>


How One Family Pulled Together To Create a Restaurant Success Story
How One Family Pulled Together To Create a Restaurant Success StoryIn 2003, Misty & Gary Young used their life savings to purchase a small, 45-seat breakfast café in Truckee, CA. With no restaurant experience, they put it all on the line. Their story, as told by their eldest daughter, Shila, is as heartwarming and inspiring as it is instructive. . . . more >>


DOWNLOAD: Menu & Recipe Cost Spreadsheet Template
DOWNLOAD: Menu & Recipe Cost Spreadsheet TemplateKnowing what each of your menu items costs to prepare is one of the most basic yet overlooked aspects of running a profitable restaurant. This comprehensive spreadsheet template will give you an easy-to-use tool to calculate and maintain the current cost of your menu and recipes. . . . more >>


How to Create a Realistic Budget For Your Restaurant
by Joe Erickson
How to Create a Realistic Budget For Your RestaurantThe vast majority of restaurant failures can be attributed to the absence of a plan or practical budget upon which decisions, accountability and actions are based. A budget focuses management on considering changing conditions and forces them to adapt their operations to maintain profitability and consistency of product and service. . . . more >>


How to Reward Staff for Outstanding Behavior Without Breaking the Bank
by Howard Riell
How to Reward Staff for Outstanding Behavior Without Breaking the BankIn a business in which service consistency and quality can make or break you, high-quality employees may well be a restaurant's most valuable feature. And in a business in which margins are tight and you have to watch every penny, rewarding top performers isn't always easy. The good news is operators needn't break the bank to accomplish this. . . . more >>


All Systems Wow! How to (Systematically) Deliver the Ultimate Guest Experience
by Joe Erickson
All Systems Wow! How to (Systematically) Deliver the Ultimate Guest ExperienceWhy in the world would we want to spend so much effort on marketing simply to gain first-time customers, unless we are certain that we can deliver a guest experience good enough to make them want to come back? If you want to ensure you consistently exceed guest expectations you must focus your attention on improving the systems that impact your customer's experience the most. . . . more >>


Displaying Matches 21 thru 40 of 613 Found FIRSTBACK NEXTLAST

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Mission Bay Foods
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