Operations

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2012 Facebook Promotions to Drive Sales in 2012...

Discover the secrets that helped local restaurants execute successful online promotions and drive more sales...

 

Articles

  Six Strategies to Compete In Business
Feb 1, 2012
Shep shares six no-cost or low-cost competitive marketing strategies.
  5 Tips for Restaurant Interior Design
Jan 24, 2012
Appealing interior design is one key to creating a successful restaurant. Here are five restaurant interior design tips and secrets for crafting a unique and memorable style.
  Nine Steps To Giving Yourself a Fighting Chance For Restaurant Financing
Jan 13, 2012
James shares a in-depth collection of tips and insights for restaurant operators seeking financing.
  Business Plan a Must for New and Existing Restaurants
Jan 12, 2012
A well-developed business plan helps you control your future.  You can set forth a plan instead of simply reacting to changes in your business.  It also minimizes the risk of failure.
  How Four Overlooked Numbers Cost You Money
Jan 11, 2012

How to look deeper into the Cost of Goods Sold calculations and take back control of your checking account and improve the bottom line.
  12 Keys to Running a Profitable Restaurant
Jan 10, 2012

Have you ever found yourself utterly displeased with a manager who is meeting the minimum expectations? David's "12 keys to Running a Profitable Restaurant" will get you past this roadblock.
  Top 10 Challenges of Managing Your Bar
Jan 10, 2012
There were many challenges faced this past year, but here were the overall themes that were mentioned most often...
  Five Ways to Effectively Coach the Pre-Shift Meeting
Jan 7, 2012
You know you should be doing them daily and you think about implementing them every week. No more excuses as Jeff explores how to run a successful pre-shift meeting.
  Can Your Restaurant Survive The Departure of Your Head Chef ?
Jan 6, 2012
If you are unfortunate enough to lose your head chef, whether it be a termination, the chef quitting, or the chef moving on to a better opportunity, there are several potential problems they could leave you with and several considerations you may have never made. Brandon takes you through them.
  20 Steps to Lowering Your Food or Liquor Costs
Jan 5, 2012
Brandon reveals consulting industry secrets in this in-depth operational piece.
  Jump Starting Your Restaurant in 2012
Dec 27, 2011
Dave shares some straight-forward but important steps that you can take to help reinvigorate your business's performance and get it on track to achieve your long-term goals.
  9 Reasons Cell Phone Paging Systems are Better than Restaurant Pagers
Dec 16, 2011
Luke outlines 9 reasons why using text alerts sent directly to a customer's phone is much more beneficial to restaurants than sticking with restaurant pagers.
  Protect Customers from Foodborne Illness
Dec 14, 2011
Michael lists five steps to help you eliminate the possibility of foodborne illness in your establishment.
  The Sins of Bar Management: Tips for Rescuing Your Bar - Webinar
Dec 12, 2011
Join us as we talk about everything you ever wanted to know about bar facts, but were too afraid to ask...
  Accounting for Sales Incentives Used in the Restaurant Industry
Dec 9, 2011
Accounting for incentives can be confusing and differs according to the type of incentive that is used. Bob walks you through the many differences that exist for your restaurant.
  The Right Time to Franchise: How to know when and why to make the leap
Dec 8, 2011
Ozzie talks about how to know when and why to make the leap and turn your restaurant into a successful franchise.
  Obtaining Accurate Recipe Costs
Dec 5, 2011
Without determining accurate costs, the operation cannot possibly plan properly for success. Although it's a bit of work says Mark it is energy and money well spent in the end.
  Be Prepared for Any Holiday Party
Dec 1, 2011

With the holidays soon approaching, it is important to be prepared in advance for the additional rush of diners. By following a few simple guidelines, any foodservice establishment can be ready for sizeable crowds and a festive atmosphere during the holiday season.
  Lessons Learned: Shrinkage? It's higher than you think!
Nov 18, 2011
What have you done to control your shrinkage lately? Mark shares an interesting story from a night out on the town...
  Restaurant Failures: a "Structural Reluctance" To Listen
Oct 6, 2011
Einstein said it best: Insanity is doing the same thing over and over again and expecting different results. Even with the best training from the best culinary and business schools and with every good intention, everyone needs help in today's ultra competitive business marketplace.
  The Pros & Cons of Restaurant Financing
Sep 30, 2011
Join me as I talk with Faye Fisher about restaurant financing and the options that restaurants have in today's economic marketplace.
  Top-Ten Reasons Why Restaurants Fail: #1 Undercapitalization
Sep 29, 2011
People often argue about what the most daunting task of opening a new restaurant is. Some say it's finding the right location, developing the right menu, and hiring the best servers. And while all of these are very important to any restaurant's success, they still play second fiddle to being fully funded.
  Consistency Pays Off Big Time!
Sep 20, 2011
Sandy shares a great story of how consistency landed a big account.
  Maximizing Beer Profits In Your Restaurant or Bar
Sep 18, 2011
Mitch provides a great Buying and Selling Beer 101 overview for you.
  Keeping it simple: How to create a restaurant concept that can succeed
Sep 14, 2011
Big menus with too many items, oversized dining rooms, multi-ingredient dishes, huge liquor selections and wine lists and over decorating. They're all symptoms of the same problem, over complicating your concept.
 
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