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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
15 Keys To Success
The manager is the single most important position in your restaurant. Managers influence the attitude and behavior of all restaurant employees. In order to ensure
Productivity
The actual level of productivity of most restaurant employees never comes close to their true capabilities, but they still complain when asked to do more.
Why Standarize Your Recipes?
A standardized recipe has several advantages. It will produce a known quality and quantity of food for a specific operation. It specifies the ingredients to
Restaurant Start-Up
10 Common Restaurant Startup Mistakes (and how to avoid them)
In any new business venture good decision-making is vital. Opening a new restaurant requires so many decisions that it’s not hard to make some bloopers
How to start a restaurant (Part 1)
Starting a new or acquiring an existing restaurant is an enormous undertaking. There are several steps you must take in order to begin the venture,
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
COACHING
Whether your job training program uses on-the-job training or group training, or both, themost important component of your program is not the actual training, but
Miscellaneous
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