|
|
 |
Menu Makeover
Your menu is your most important sales tool. Proper menu engineering will help you build sales and profits. In this department, we analyze the strengths and weaknesses of menus and suggest how they may be reorganized, reworded, and redesigned to build the bottom line and guest satisfaction.
These are just a sample of the MenuMakeover articles in Restaurant Startup & Growth magazine and on RestaurantOwner.com!
|
Thrilla From Manila
Manila Resto of Oshkosh, Wisconsin
Mark Laux
Mario and Patricia Ambas have never lived in Manila, Philippines, but they have been influenced by its collision of cultures that started with nearly 300 years of Spanish rule, a Mexican settlement and a powerful Japanese invasion, which ended with the United States governance of the Philippine Islands in 1898 through the Treaty of Paris. . . . keep reading
|
Come for the Wings, Stay for the Steak
C.W. Coop's of Alliston, Ontario
Mark Laux
Alliston, Ontario, is a town of about 15,000 people just north of Toronto, Sandra Lambie is the general manager of C.W. Coop's, a bar and restaurant in Alliston, which is one of several Restaurants by the same name. And while not exactly a chain, all units of the concept have the same logo and generally the same foods. Sandra asked us to revamp the menu for the Alliston Unit only. . . . keep reading
|
This Menu Is Brought to You By the Letter C (Cup): Bikinis of Austin, Texas
Story by Mark Laux
Many Years ago I went for a ride with my dad in his '69 Dodge Monaco station wagon. As i recall it was light blue with faux wood paneling on the sides, which was ironic, because our basement had the same wood on the walls. We drove along and noticed a new gas station on a corner about a mile from our house. Itwas called U-Pump-It, and it was the first self-serve gas station in our town. . . . keep reading
|
Creating Value: The Banana Hut of Eureka, California
Story by Mark Laux
Fatima and Ken Evans own an independent restaurant in Eureka, California, that I would frequent if I lived there. It's a Hawaiian barbecue restaurant, which positions the food beautifully between South east Asian and Western cultures. And while I have not tasted their food, I have imagined it and I have listened to Ken and Fatima describe it often enough for me to feel intimate with the product. . . . keep reading
|
The Power of the Matrix: Alfie's, Ormond Beach, Florida
Story by Mark Laux
Everything that comes in contact with your guests in your restaurant influences their impression of your business, how much money they will spend with you, how willing they will be to return, and how likely they are to recommend your restaurant to friends and acquaintances. At the top of the list of these points of contact, of course, are your food, your staff and your bathrooms. . . . keep reading
|
MENU MAKEOVER - The Creative Process:
Wing Central, Ellensburg & Seattle, Washington
This isn't always true but it is mostly true, and from the standpoint of you and your restaurant, you will want to keep in mind the three most important words in brand marketing when making design choices: "Is this us?" Because while there are a lot of styles and creative design for any restaurant, there are often only a few designs that will work best to represent your brand. . . . keep reading
|
|
|
|
 |
|
|
 |
| Review some past installments of "What Our Readers are Building, Buying & Remodeling".
Check out a sample of our RestaurantOwner.com video series "Restaurants That Work".
What's Your Opinion of Legislation to Ban Smoking in Bars and Restaurants?
Reducing disease and death caused by smoking and secondhand smoke exposure is a major priority of the Centers for Disease Control and Prevention (CDC). The CDC Foundation has launched an initiative to provide restaurant and bar owners with scientific and experiential information on the impact of smoke-free policies on the hospitality industry. The initiative is designed to increase restaurant and bar owners’ understanding of the benefits of smoke-free policies, and has targeted operators in the states of Indiana, Kentucky, Mississippi, Missouri, North Carolina and Texas via a video series on YouTube.
Click here to watch the videos and then tell us what you think of these efforts? If you own a restaurant in one of the six above states, please take the short survey below.
The NEW Uniform System of Accounts for Restaurants IS HERE! -- The National Restaurant Association's Uniform System of Accounts is back in print. This latest edition contains many updates, changes and enhancements from previous editions. Order your copy today. |
|
|
 |
|
|
