How to Boost Productivity to Control Labor Costs by David Pavesic Even though the recession has meant more potential workers, labor issues remain a major concern of most restaurant owners and managers. Learn how to maintain good service with with no more labor hours than you really need. . . . more >>
How to Manage Your Restaurant's Critical Numbers and Avoid Financial Loose Ends by Chris Tripoli and Jim Laube Too many owner/operators are not tracking sales accurately, not posting costs by category correctly, and/or vewing a cash balance at the end of the month as profit. In this article, we discuss how to setup and interpret your financial reports to help you identify how your restaurant is really performing. . . . more >>
New Ways of Developing and Maintaining Customer Relationships by Diana Lambdin Meyer Is social media bringing people in the door and building a basis of customer relationships that will keep your business growing? Instead of telling your fans and followers what you're doing, ask them what they want, and then do it. . . . more >>
The Chef as Accountant: How the Kitchen Controls Food Cost by Joseph Abuso The restaurant business is one of tight margins, and of these food cost is one that must be understood, controlled and manicured. Of course, the restaurant operator must keep a hawk's eye out for sound purveyor prices, but there are other aspects of food cost that are primarily in the hands of the chef or kitchen manager. See how the kitchen controls food costs . . . more >>
How to Select the Right POS System in 10 Easy Steps by Joe Erickson With a myriad of choices facing you when selecting a point-of-sale system, you might wonder where to start. We'll help you navigate this sea of technology, including asking the right questions and analyzing your business's requirements when it comes time to purchase or upgrade your system. . . . more >>
How to Have Restrooms That Enhance, Rather Than Hurt, Your Reputation by Howard Riell Few things can turn diners off as quickly or as permanently as a disgusting bathroom. On the other hand, clean, attractive, even entertaining bathrooms can make a strong statement about an establishment's personality and commitment to quality customer service. . . . more >>
Your Landlord Doesn't Want to Re-Lease Your Space: How to Renegotiate Your Lease by Larry Green, Esq. Well, things aren't looking good. Staff is at a minimum, inventory is threadbare, and marketing has gone down the drain. Revenue plots illustrate an ominous downhill turn for the worse. What do you do now? Relief must come from reduced expenditures, but there is little else you can cut without compromising your business. It might be time to renegotiate your lease with your landlord, and remember, your landlord is your business partner, not your adversary . . . more >>
How to Profit From Frozen Desserts By Amelia Levin Rarely will you see a dessert menu without some kind of frozen dessert on it. This overview helps you choose the right equipment, ingredients and marketing strategies to maximize your ability to profit on these trendy, yet time-tested treats. . . . more >>
How to Effectively Introduce New Menu Items by Mark Laux How to develop, test, position, and market new products that will help you grow your restaurant by keeping your guests coming in to see what's new. Tips and techniques that are tried and tested methods for successfully launching new menu items. . . . more >>
High-Performance Server Training for Your Restaurant by Jodie Eisenhardt So what makes a great server? What are the must-have elements of server training? We'll discuss these topics in-depth and also learn about some innovative methods that offer a unique perspective that will prompt you to reconsider how you are directing server training in your restaurant. . . . more >>
Accurately Organize & Maintain Your Restaurant's Employment Records to Avoid Liability Claims by Jodie Eisenhardt People who go into the restaurant business rarely possess extensive knowledge on the effective management of employee paperwork, however, a lack of expertise in this area can lead to a litigation nightmare. This article explains and guides you through the paperwork process from hiring and beyond. . . . more >>
Why Restaurant Sanitation is No Place to Scrimp by Diana Lambdin Meyer Good sanitation practices are an investment in the health of your customers and business. Several industry and health agency experts explore the most common ways restaurant cleanliness can break down and the best ways to spot and fix them efficently. . . . more >>
How to Get Out of the Weeds by Howard Riell The trick isn't keeping your restaurant from ever veering off into the weeds. The trick is getting back out of them by having the right people in the right positions. In this article, several industry experts discuss common service meltdowns, how to turn them around and the steps to take to avoid their frequency. . . . more >>
How to Source, Serve and Promote Local Foods at Your Restaurant by Amelia Levin Sourcing locally grown and locally produced food is well on its way to becoming an institutional, not just popular, business practice for restaurants looking to improve the quality of their food, recruit a more sophisticated, regular customer base and remain an active participant in a business climate that's growing increasingly more socially and environmentally conscious. . . . more >>
How to Fire Bad Employees & Avoid Potential Legal Problems by Barry Shuster When you know it's time to "free up an employee's future" make sure you do it the right way. Learn what legal snares you can step into when firing an employee and how to properly terminate problem employees to reduce your chances of getting into potential legal troubles. . . . more >>
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