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Cost Control
10 MYTHS OF RESTAURANT PROFITABILITY
Myth 1 BUYING LARGER QUANTITIES TO GET VOLUME DISCOUNTS SAVES MONEY. Not after you account for the extra waste, theft, bigger portion sizes and carelessness
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.
Restaurant Start-Up
How To Start A Restaurant (Part 4)
Restaurant Fixtures and Equipment Whether an existing restaurant is purchased, or a new operation takes over a previously occupied space, some or all of the
How To Start A Restaurant (Part 3)
Personnel Availability An owner considering an additional or new operation should ensure that there is a sufficient number of willing workers available. In many locations,
How To Start A Restaurant (Part 2)
Target Customers A restaurant’s choices in menu, atmosphere, and prices are generally made with the objective of attracting a specific type of customer, such as
Human Resources
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
Leadership
Who’s To Blame?
When something goes wrong in an organization, the first thing many bosses want to know is: “Who did it?” “Who’s to blame?” That’s not a
How to be an Effective Manager
Every manager’s job is unique. Each depends on the basic need to work with, and through people. Those who work most effectively with and through