How to Make a Good Impression with Outdoor Signage by Patricia Luebke Your restaurant sign does so much more than announce the name of your
restaurant. Your sign can hinder or help you attract new customer. Find out how to maximize the value of your exterior signage. . . . more >>
Ice: The Hard, Cold Facts for Startup Restaurateurs by Kurt Allanson Behind those stainless steel panels and bins are a variety of technology, feature and functions. You need to understand your restaurant's needs, in terms of ice production, storage capacity, maintenance, and what to do if your ice machine goes on strike. . . . more >>
Scratch or Pre-Made? by Elizabeth Sidor Rarely do you find restaurants that are either all "scratch" or
all "pre-made." Most everyone else uses a mixture of the two approaches.
Certainly the balance between pre-made and scratch can change over time, but you want to have an understanding of the advantages and
disadvantages of each approach. Figuring out the right balance of customer
acceptance, kitchen staff and equipment capabilities, storage space, menu
pricing and food costs all play a part in whatever combination you use. . . . more >>
AUDIO: How to Improve Your Chances of Getting a Loan Robert Palacios is a Business Development Officer at one of the top SBA and restaurant
lending institutions in the country. He has made loans to both independent and
franchised restaurants throughout the United States. . . . more >>
How to Design Your Restaurant by Chris Tripoli We have all heard the age-old question, "Which came first, the chicken or the egg?" When it comes to designing a restaurant, a familiar question is . . . more >>
10 Commandments to Open Your Own Restaurant by Chris Tripoli From my years of opening my own restaurants and those of my clients, here are 10 factors that often contribute the most to the ultimate success or failure of any new restaurant. . . . more >>
How to Find the Right Spot by Chris Tripoli Evaluating the market and selecting the right location is as important as creating the menu or designing the restaurant. A good deal on a location may be a bad deal in the long run, because the wrong location is rarely overcome by good food. . . . more >>
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