Marketing is often the red-headed step child of a restaurant. For many, marketing is a reaction, mostly too late, to a slow down in business. Michael talks about having a plan to keep you focused and to help you end up with winning promotions for the next year.

Catering is a profit center many operators are neglecting to use to get the highest return possible from their restaurant. Michael tells you why this is a mistake.

Here's an idea waiting to hit your profit statement.  Michael hits all the right points in laying out a marketing program for the college crowd.

Michael weighs this age old question.  Does his server Barb tip the scale?