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Restaurant Industry News - Features

Friday August 29th, 2008

Next :: Most Read

Page 1 of 3

	Consumer Recourse - We Cannnot Hide The Warts Anymore - By J. Ragsdale Hendrie
	Remember when Restaurants, B&B's and small resorts said that they did not need to have a web site or even advertise, because their busine...


	2008-08-29	Features	more...

	Food & Beverage - 7 Pricing Tricks: how many can you use? - By Ken Burgin
	With customers searching for value and the best deal, pricing strategies need to be smarter than ever.


	2008-08-26	Features	more...

	Consistency - the Key to Success - By Rob Rush
	OK, let's get down to the bottom of this. Please stand up and raise your hand if you've been 'WOW-ed' lately. At the supermarket, dry cle...


	2008-08-20	Features	more...

	Food & Beverage - Eliminate Chronic Waste - By Joe Dunbar
	Years back, one of my clients had a policy of brewing coffee fresh every 20 minutes. This simple policy caused an extremely high level of...


	2008-08-18	Features	more...

	Is This The Summer Of Our Hospitality Discontent? - By J. Ragsdale Hendrie
	It has been tough, folks, and we do not need to beat the drums about the obvious, particularly in the United States. But, there are alwa...


	2008-08-15	Features	more...

	Food & Beverage - Back to Basics: 4 Simple Sales & Cost Improvements - By Ken...
	When you're a tourist, you see the industry with different eyes: all the strengths and weaknesses.


	2008-08-13	Features	more...

	Food & Beverage - Food Cost and Break Even Point - By Joe Dunbar
	In speaking with many local operators (completely unscientific sample), the consensus estimate is a 12% drop in revenue (year over year)....


	2008-08-12	Features	more...

	The Power of Thought - By Dr. Rick Johnson
	You are today what you thought about yesterday. Chances are you will be tomorrow what you think about today. That is why it is so importa...


	2008-08-07	Features	more...

	Staff Drug & Alcohol Problems: How to Act, Not Hide - By Ken Burgin
	Can't we just wait for the problem to go away?


	2008-08-05	Features	more...

	Measuring Bar Profits - Where Can You Improve? - By Ken Burgin
	Whether it's wine, beer, spirits, coffee or soft-drinks, there are plenty of ways to look at the performance and profit-margins of bevera...


	2008-07-29	Features	more...

	Food & Beverage - Make Room For Special Events - By Joe Dunbar
	Eliminating the uncertainty of a covers forecast is helpful for everyone in restaurant management. Restaurants with a line around the blo...


	2008-07-28	Features	more...

	Two Companies, Two Different Blueprints for Reducing Global Warming
	Businesspeople spend too much time worrying about the burdens brought by global warming -- the possibility of carbon taxes and greater re...


	2008-07-25	Features	more...

	'Not a Site, but a Concept': Tapping the Power of Social Networking
	Mini USA, the American branch of BMW's Mini Cooper line, tracks everything being said about its brand everywhere on line -- in blogs, dis...


	2008-07-24	Features	more...

	Food & Beverage - A Time To Listen To Your Guests - By Joe Dunbar
	Whenever the economy turns down and discretionary income declines, the advantage shifts from hot new concepts to established names. The r...


	2008-07-21	Features	more...

	Food & Beverage - Impact of Special Event Package Prices - By Joe Dunbar
	Hotel chefs often need to accommodate the needs of the catering department with their banquet event orders. In this economy, competition ...


	2008-07-17	Features	more...

	The Fraud Triangle: Could it Apply in Your Business? - By Ken Burgin
	Ever had a trusted employee rip you off? When I spoke with a bar owner last week, she was still in shock after uncovering a six-figure fr...


	2008-07-16	Features	more...

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