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BONUS CONTENT - Why Do Restaurants Fail?
By Howard Riell
In the inaugural issue of Restaurant Startup & Growth magazine in February 2004, our magazine challenged the 90% first-year restaurant failure rate that was being passed off as "common knowledge" inside and outside the industry. RS&G conducted its own research, which suggested that the first-year failure rate was closer to 25%. Not great, but not much different than the failure rate in any sector. . . . keep reading
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BONUS CONTENT - How to Influence the Value of Your Restaurant
If I ask you to estimate the value of your house, you might research listings and selling prices of comparable properties in your neighborhood or town. Depending on the current state of the housing market, you might be elated or dismayed over the value of your home compared, let's say, with what you had projected its value would be today three years ago; however, in the latter case I doubt you would say, "I poured my heart and soul into that property, and, the market be damned, I expect to be compensated for it," or "I'm getting divorced, and I need to get enough money to pay my alimony." . . . keep reading
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California Food Handler Card Compliance Deadline Coming Jan. 1
On Jan. 1, health inspectors across the state will begin to enforce one of the most widespread food safety laws to ever hit the restaurant industry. The California Food Handler Card law mandates food handlers who work in a restaurant and prepare, serve or store food must have a California Food Handler Card to work. County health inspectors will begin enforcement on Jan. 1. . . . keep reading
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Bakery cafés see continued growth.
The bakery café segment, which accounts for $5 billion in annual sales and over 3,600 units nationwide, has been able to successfully navigate the middle ground between quick- and-full service restaurants to outpace industry sales and unit growth for each of the past three years. Total bakery café units increased 4.2 percent, and bakery café sales increased 12 percent during those three years. . . . keep reading
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Household income trends during the recession and economic recovery.
Sentier Research today released a report that introduces a new monthly series that will examine trends in the income (before taxes) of American households. The report showed that there has been no recovery in terms of household income, which has continued to decline up through June 2011. The report examined household income trends during the recent recession lasting from December 2007 to June 2009 as well as two full years of the "economic recovery" beginning in June 2009 up through June 2011. . . . keep reading
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Restaurant performance fell this summer.
Dampened by softer sales and traffic levels and continued uncertainty among restaurant operators, the National Restaurant Association's Restaurant Performance Index (RPI) declined for the second consecutive month in August. The RPI -- a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry -- stood at 99.4 in August, down 0.3 percent from July. . . . keep reading
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'Hold My Bag Please' Advertising Solution
Restaurateurs increasingly wonder about the following: What would make my current customers want to come more often to my restaurant and order a few more dishes and beverages? What would convince potential customers to actually take the step to push the door of my restaurant open? Where can I find an advertising option that can be both inexpensive and really bring me results? . . . keep reading
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Watch and Learn: Chef Demos from SandwichPro
November 28, 2011, Lisle, IL -- At SandwichPro.com, we're always looking for new ways to deliver original, useful content to restaurateurs. That's why we're excited about our "Chef Demo" video gallery, full of great sandwich ideas from the Unilever Food Solutions culinary team. . . . keep reading
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Unilever Food Solutions Announces Inspired Restaurant Makeover Contest Winner
Detroit Resident Awarded $100,000 Prize Package to Help Her Business Thrive
Lisle, Ill., October 3, 2011 -- Unilever Food Solutions North America announced the winner in the company's first-ever Inspired Restaurant Makeover Contest, an online-based competition asking small, independent restaurant operators across the country to demonstrate how Unilever Food Solutions' enhanced service offerings would help their businesses grow. After scouring through hundreds of entries, the brand has selected as its winner Cynthia Krstich, manager of The Coach Sports Grille -- formerly The Coachman restaurant -- in Madison Heights, Mich., just outside of Detroit. . . . keep reading
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ChefTec TT Set for September Release
BOULDER, Colo., August 19, 2011 -- The next major upgrade from Culinary Software Services will be released on September 6, 2011. The increased business building benefits and the ability to keep up with the ever-changing foodservice industry is what customers have come to expect from the industry standard. . . . keep reading
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BONUS CONTENT - How to Create a Winning Restaurant Business Plan
by Joe Erickson
In the story "Alice in Wonderland," the lost protagonist asks the Cheshire Cat, "Would you tell me, please, which way I ought to go from here?" "That depends a good deal on where you want to get to," said the cat. "I don't much care where, so long as I get somewhere," said Alice. "Then it doesn't matter which way you go," said the cat. And so, without a well-conceived business plan, you are not much better off than the hapless heroine in the Lewis Carroll story. . . . keep reading
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"Your web-site and magazine have helped our independent restaurant grow from 1 restaurant with revenue of $350,000 to 3 restaurants bringing in $3.5 million in only 4 years."
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"Thank you for this site. Little guys like me need all the help we can get and it is wonderful to be able to get answers to questions here."
Margaret Williamson - Hizzoner's Uptown Deli - Bellingham, WA
"I have sung the praises of your site to many of my friends, associates, and suppliers. There is a wealth of information and material available from your site that is of tremendous benefit to all independent restaurateurs. We have used virtually everything you offer in some form or another, from the restaurant by the numbers material to all of the articles on service, management, training, etc. The templates for training manuals and various forms have saved us a lot of time which would have been spent compiling and organizing this vital information."
Robert Hodgson - Lefty's Restaurant - Parksville, B.C.
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