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Creating Value: The Banana Hut of Eureka, California
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. . . .
Competing With the Chains by Building Real Value: Baldino's, Fayetteville, North Carolina
Peter Papas from Baldino's in Fayetteville, North Carolina, called the other day and said that his check averages were up 19 percent due to his new menu system. He was pretty excited, especially since he had been trying to sell against the discount kings in the sub sandwich category, and in the process he was attracting coupon hungry patrons. . . .
The Power of the Matrix: Alfie's, Ormond Beach, Florida
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. . . .
Starting From Scratch: Jose O'Brien, Spring Valley, New York
In December 2007, I wrote my first article for Restaurant Startup & Growth, Since then i have written about nearly every kind of restaurant, ironically, except one: a true "startup." . . .
A Prize Package: The Coach Sports Grille of Madison Heights, Michigan
"I got back a dead and dirty restaurant," says restaurant owner and manager Cynthia Krstich. After a 40-year run, the old Coachman Lounge in Madison Heights, Michigan, needed a lot of help and repair, as the owners of the building took back the building and took over as the restaurant's new management. There was much to do. One of the first items on the agenda was to mix the old with the new in a name change. The "Coachman," as locals knew it, had some good recognition value but there was a need to let both new and current customers know things were changing for the better. Now called The Coach Sports Grille, the restaurant, just outside the Detroit metro area, was ready to head down a new road of improvement. . . .
National Restaurant Association to NY Health Board: Beverage Ban Ineffective, Punitive Toward Restaurant Industry
(New York, N.Y.) New York's proposed beverage ban is a misguided and ineffective tactic against obesity and unfairly targets the restaurant industry, a leading job creator in New York City and nationwide, the National Restaurant Association (NRA) told the New York Department of Health in a public hearing on the proposal today. . . .
National Restaurant Association Surpasses 5 Million ServSafe Certifications
The National Restaurant Association has surpassed a milestone by issuing its 5 millionth ServSafe certification, underscoring its place as the number-one food safety training program in the U.S. and abroad. The ServSafe Food Safety program has been the gold-standard for educating restaurant and foodservice managers and staff about food safety requirements and best practices for nearly 40 years. . . .
Restaurants Rejoice Over Breadcrumb's iPad POS System
Breadcrumb, a revolutionary new iPad POS company, is poised to transform the restaurant industry. Fed up with the hassle of outdated, cumbersome, and costly traditional POS systems, former nightclub owner, Seth Harris, set out to make the lives of his hospitality colleagues a whole lot easier. . . .
How Health Care Reform Will Affect Independent Restaurateurs
Only days after President Obama signed into law the Health Care and Education Reconciliation Act of 2010 to make changes to the Patient Protection and Affordable Care Act (PPACA), Doug Duerr, a partner at Atlanta law firm Elarbee Thompson, explained the new legislation to nearly 200 Restaurant Startup & Growth readers via a RestaurantOwner.com "webinar."
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National Restaurant Association: Swipe Fee Reforms Have Been Critical for Small Businesses, Consumers
(Washington, D.C.) A year after a bipartisan majority of Senators stood up to protect debit swipe fee reforms, the National Restaurant Association today noted those reforms have provided important benefits to restaurateurs and their customers. America's restaurant industry is the nation's second-largest private sector employer, and more than 90 percent of restaurants are small businesses. . . .
KRAFT YES Pack Wins 2012 NRA Food & Beverage Product Innovations Award
KRAFT Foodservice is proud to announce that the KRAFT YES Pack, a revolutionary dressings package introduced in January 2012, will be a recipient of the Food & Beverage Product Innovations Award at the 2012 National Restaurant Show in Chicago, IL. . . .
BONUS CONTENT - Fifty Ways to Cut Costs in Your Restaurant without Reducing Quality or Guests' Experience
Here are 50 proven practices that restaurants large and small have found to be effective in reducing losses and as a result put more of their hard earned sales dollars on their bottom line. . . .
NEW TYSON® TIMELESS RECIPE™ FRIED CHICKEN IS CRISPY, FLAVORFUL AND AFFORDABLE
SPRINGDALE, Ark. (May 15, 2012)--Consumers love fried chicken, but it can present operational challenges for foodservice operators causing many to stop serving it. New Tyson® Timeless Recipe™ Fried Chicken from Tyson Foods, Inc., was designed to allow operators to keep this classic on their menu and continue serving--and profiting from--the crispy, flavorful fried chicken their customers desire. . . .
New NRA book can help restaurateurs better prepare, present financial information
As restaurateurs explore the National Restaurant Association Restaurant, Hotel-Motel Show for products and services to enhance their businesses, many . . .
Culinary Institute of America research shows menus are a restaurant's most intimate point-of-sale connection to the customer
Still, there is little understanding of how the menu actually impacts consumer behavior... . . .
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