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Are You Cut Out for the Restaurant Business? by Jim Laube and Gary S. Worden To the uninitiated, operating a restaurant can seem deceptively simple. Couple that with the fact that anyone with enough capital can open a restaurant and you've got the potential for restaurant dreams to quickly turn into financial nightmares. Two industry veterans offer a frank discussion on the risks, rewards, frustrations and challenges most independent operators face. Required reading for anyone serious about opening a restaurant. . . . more >>
How to Get Your Managers to Run Your Restaurant Without YOU by Bill Marvin If your restaurant can't run properly without you being there, you're limited. You're limited in how much your business can grow & you won't have much of a life outside of your restaurant either. Learn how to get your managers to do a more effective job of "running the restaurant" so you can focus more on other business building activities & have more of a life too. . . . more >>
Benefit by Expanding Your Operation With a Commissary System by Diana Lambdin Meyer Commissary kitchens are now recognized for their potetial to maintain quality control and provide options for restaurant owners to expand and grow their business operation. Is this system right for your emerging concept? . . . more >>
Five Steps to Improve Customer Service by Renée Evenson Are you ready to do five simple things to ensure your customers return to your restaurant? Getting customers to return to your restaurant requires more than serving good food and giving average service. Read, learn and follow this five-step process to keep your guests coming back for more . . . more >>
How to Avoid Common Floor Plan Mistakes by Stephani Robson Having the wrong dining room layout can lead to poor service, unhappy guests, unproductive employees, and missed opportunities to maximize revenue. The author not only remembers the floor plans of restaurants she has visited, but also studies the design and functionality of their dining rooms. . . . more >>
How to Select a Restaurant Security System by Joe Erickson There is a strong case to be made for carefully considering the security system for your startup during the design phase rather than waiting until the construction phase. See why preplanning can save you money and headaches . . . more >>
Why Discounts Can Be Bad for Business and What To Do Instead by Jim Laube and David Scott Peters Discounting can boost your sales in the short term but over time it can erode your profitability & condition your customers to only show up with a coupon! Learn alternatives to relying on constant discount & coupon promotions that can build your restaurant's topline sales AND bottomline profits at the same time . . . more >>
A Business Interruption Insurance Review for Independent Restaurateurs by John C. Stivarius, Jr. and Glianny Fagundo Weather-related damage, fire, a car crashing through your front window, or any of a myriad of potential disasters can shut your doors for an extended time. Is your restaurant prepared for this type of loss? This article will help you decide if business interruption insurance coverage should be a part of your risk management strategy. . . . more >>
Dealing With Sales and Ad Valorem Taxes, State and Local by Peter Stathopoulos, Esq. Sales and ad valorem (i.e., property) taxes can be a potential pitfall for restaurants and their owners due to the complexity of the law and lack of uniformity from state to state, let alone county to county. Here's some background on these obligations, and how to steer clear of trouble with the tax authorities. . . . more >>
Word-of-Mouth Marketing: How to Get More Guests to Spread the Word About Your Restaurant Give your guests something to talk about! Don't ignore or leave this critical aspect of restaurant marketing to chance. This article discusses ways independent operators can encourage your guests to spread the word about your restaurant in ways that generate sincere and enthusiastic testimonials and more customers. . . . more >>
Understanding and Protecting Your Trademark by David T. Denney, ESQ. In-House Counsel: Don't wait until your brand is a household name to begin the process of protecting it. This article will provide an overview of trademark terminology, discuss the importance of registering trademarks at the federal level and includes several example court cases involving trademark infringement. . . . more >>
How Independent Quick Service Restaurant Concepts Can Compete With the Chains by Howard Riell Use your QSR's unique competitive advantages over the larger but less nimble chains by leveraging innovation and flexibility. This article will help you develope proven strategies and provide recommendations for going up against the big boys. . . . more >>
How Health Care Reform Will Affect Independent Restaurateurs Only days after President Obama signed into law the Health Care and Education Reconciliation Act of 2010 to make changes to the Patient Protection and Affordable Care Act (PPACA), RestaurantOwner.com conducted a webcast to explain the new legislation. This article is based on that webcast, and reviews the major provisions of the act that will affect independent restaurant operators. . . . more >>
What to Consider BEFORE Going From One to Two Restaurants by Jay Goldstein Now 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 >>
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