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Sometimes we have to be knocked on the head to come to the realization that we have a problem with waste and inefficincy. Many restaurant
Before you start developing a new restaurant I always encourage my clients to begin by completing a comprehensive feasibility Study. A Feasibility Study should focus
A common question I get is, “why should I hire a consultant?” Usually, the person asking the question is an owner/operator who is experiencing some
A STANDARD IS A GOAL or expected level of performance that becomes the benchmark you will compare with the actual performance. It’s an ideal condition
About the Author The advice in this article is based on over 30 years of experience consulting with restaurant start ups and existing restaurant owners
This is the number one question I get asked. Unfortunately, there is no easy answer. It’s just like asking a car dealer, “How much does
When you delegate new responsibilities to members of your staff you will have to deal with the question, “what’s in it for me.” It is
The best time to control labor cost is in advance. The key to advance control lies in efficient scheduling, and efficient scheduling requires an understanding
Training and Orientation In an established restaurant, a new employee can be quickly trained and oriented by pairing him or her up with an experienced
Marketing and Promotion Some strategies that you may want to consider is the opening of a new restaurant include: a. Print Advertising. b. Radio and
