1. Reduce Food Costs With A Descending Dollar Report A Descending Dollar Report is a fancy way of saying “Find the 10 food items you spend the most money on every month.” Once you know what those 10 items are, start looking for ways to cut your costs on each one. …
Read More »Table Turnover: The Tradeoff Between Experience And Business
Every server hates “campers” – those diners who stay firmly parked in your section for hours on end, taking up a table that could have been given to another party ready to order (and tip) all over again. For restaurant owners, table turnover can be a tricky balance. On the …
Read More »Why Is It So Difficult To Convert A Bad Experience Into A Great One?
When a customer is displeased with the service you’ve promised to provide, whether it be in your restaurant or retail store or any other category that deals with people, why does one think that a simple “I’m sorry” is going to remedy things? If you truly want to convert a …
Read More »Why Restaurants That Offer Discounts Dominate Top U.S. Brand Rankings
There has been much discussion about discounting in the restaurant business over the past few years. Many in the industry worried that serial discounting would forever cheapen their brand and condition customers to be coupon hunters rather than loyal patrons. That’s why it was interesting to see the results of …
Read More »Choosing Stick Mixers For Your Commercial Kitchen
A stick mixer is a hand-held, electronically powered device that allows chefs to mix large amounts of sauces, soups, and stews during preparation and cooking. The motor connects to a long shaft with an attachment on the end that rotates at a high speed, making large-scale mixing projects manageable in …
Read More »Engineering Your Menu
The menu is often the first thing your customers see when they decide to eat at your restaurant, and sometimes might even be the thing that convinces them to come inside in the first place. But you’d be surprised how many restaurants spend little or no time on menu design, …
Read More »Restaurant Management Tips: Cross-Training
The food service industry can be a brutal business, and sometimes the differences between making it and breaking are very, very thin. As the manager, you have a lot on your plate – from training and supervising employees to running budgets and purchasing new equipment and supplies. This series is …
Read More »How To Improve Dessert Sales
Any server will tell you the hardest thing to sell is dessert. The meal has come to an end, customers are ready to go or just enjoy a cup of coffee, and more often than not the dessert menu is met with some pretty stiff resistance. Add in a climate …
Read More »Counting Plates (Part Two)
In Counting Plates: Parts One we discussed the difficulties faced by managers, servers, and guests resulting from shrinking renewals budgets. I advanced the idea of treating glasses, plates, and tableware as inventory rather than purely as an expense. This allows the cost of these items to be more accurately reflected …
Read More »How To Grow Your Restaurant – Without Going Broke
Small independent restaurants have been dropping like flies over the past year. Chances are, if you’ve made it this far through the recession, the worst is behind you. That doesn’t mean tough days aren’t ahead, but hopefully you’ve at least stopped just trying to stay above water and have started …
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