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Marketing / Sales
The Pricing Decision
Of all the business decisions a restaurateur must make once a operation is up and running, pricing the menu can be the most difficult. Rational
Cost Control
Labor Cost Must Be Precontrolled
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
Be Proactive When It Comes to Cost Control
Cost controls are primarily proactive measures established to keep costs in line with standards and allow the operation to maximize its profits. The sooner cost
How Much Inventory Should You Keep on Hand?
The answer to the question is simple. As little as possible. The point is, you don’t want to convert your liquid cash to perishable food
Restaurant Start-Up
How Much Does It Cost To Start A Restaurant?
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
How To Start A Restaurant (Part 6)
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
How To Start A Restaurant (Part 5)
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
Human Resources
How To Make Your Employees Feel Indispensable
Employee turnover is one of the costliest problems facing restaurant operators. Low employee moral, decreased customer satisfaction, and increased liability exposure result from the restaurant
5 Basic Problems of Restaurant Management
APPARENT PROBLEM – OVERPRODUCTION THE REAL PROBLEM – LACK OF COORDINATION BY MANAGMENT The manager and the chef thought they had a good idea in
Leadership
Establishing Standards In Your Restaurant
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
Delegate With Caution
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
Effective Listening as a Tool
Owners and operators who want to be effective in communicating with their employees need to develop the ability to listen. Listening to another person’s account
Miscellaneous
What’s Keeping You Up At Night?
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
Seek Results …….Not Activities
I am often asked by my clients to provide training services. As if somehow the process of “training” will magically make all their operational problems
How To Solve Problems In Your Restaurant
I began my consulting career focusing on helping restaurant owners solve day-to-day problems. Below are some techniques I found to be effective in rapidly solving