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Displaying Matches 15 thru 27 of 289 Found.  BACK NEXT

Profit Tips: Ideas on Handling All Those Requests for Donations & Other Freebies
If your restaurant is like most, you get a steady stream of requests from non-profits, churches, schools, local sports teams and other community groups for donations, sponsorships and other freebies. . . . keep reading

Manitowoc Foodservice launches a new ice machine brand
Manitowoc Foodservice announced that it is launching a new brand of cube ice machines marketed and sold under the Koolaire® brand name. . . . keep reading

A True Value Meal: Genova's To Go
There is price and then there is value. If you treat your menu like a price list, you are inviting guests to think of price first. The fact is, only the major chains can compete on price, and even they depend on building ticket averages with add-ons and upselling. If you are serving good stuff in your restaurant, you need to leverage your menu to build the perception of value for your items. . . . keep reading

No Dumb Questions
We operate three Italian restaurants. The first two have done well, but the third has been open 18 months and is slow. Where should we look to make improvements? We cannot afford to lose money. . . . keep reading

Drink Pricing Tips
Among operators, the most frequent question is how to measure their alcoholic beverage cost percentages against industry averages. In general, the rules of thumb are ... . . . keep reading

Reduce Portions Strategically
Reducing portions of proteins and expensive items can help cut down on costs, but you have to do so strategically so as not to look like your "being stingy" to your customers. Cutting even just an ounce off a portion can save dollars and your guests will hardly notice. At 11 or 12 ounces is it really that big of a difference? It's "nickel and diming", but it adds up. . . . keep reading

National Restaurant Association Offers Restaurateurs Tool to Notify Restaurant Employees about Health Care Marketplaces
Online tool can help restaurateurs meet Oct. 1 notification deadline . . . keep reading

H.J. Heinz Company Funds Scholarship for Women's Foodservice Forum's 2014 Annual Leadership Development Conference
WFF to launch celebration of its 25th Anniversary at this legendary event . . . keep reading

Give Your Employees a Clue About Basic Restaurant Economics
We believe that restaurant employees should know that they work in a low margin business. They won't instinctively figure this out unless they're told. To validate, just ask a few restaurant employees how much money they think the owner makes and they're likely to say "LOTS." That's because employees see, what many believe to be, large amounts of cash coming into the restaurant every day but most of them have no concept of what it costs to operate a restaurant and how much profit remains after all the expenses are paid. . . . keep reading

Great Service: It's All about Fundamentals
If you've ever watched a professional baseball team practice you probably recognized that they do many of the same things little leaguers do. Even the superstars take routine grounders, catch fly balls, and practice bunting drills because they know that if they don't execute the fundamentals properly, they won't win ballgames. . . . keep reading

Three Interview Questions to Help Your Hire Customer-Friendly Staff
During job interviews, typically restaurant owners focus on the applicant's experience, rather than his attitude toward customer service. Having worked in a restaurant is not enough to make a decision about whether to hire someone. You can learn a lot about how a potential employee approaches his employment, prepares for work and interacts with customers by asking some questions like these during the interview. . . . keep reading

Skimming: Just Don't Do It!
First, skimming is against the law and the penalties are extremely severe if you're ever caught. The government gets extremely testy about tax evasion so they've made it a felony offense with significant fines and even jail time it you're convicted. And there are more reasons. . . . keep reading

BONUS CONTENT - How to Influence the Value of Your Restaurant
Barry K. Shuster
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

Displaying Matches 15 thru 27 of 289 Found BACK NEXT

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Steve Weissmann - Sandpiper Restaurant - Bodega Bay, CA

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Belinda Self - Ginza Japanese Restaurants, Inc. - Winston Salem, NC

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Martin Hardy - City Bagel Café - Siloam Springs, Arkansas

"I am now in my second year of being a member. My only regret being that I did not find you in my prior 8 years as I would have saved a lot of money and grey hairs from your tips and formats. Thank you for indirectly saving my restaurant & for the growth I now see."

Marc Cedron - Printer's Alley Bar & Grill - Memphis, TN

"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."

Donald Spahr - Spahr's Seafood - Thibodaux, LA

"So far, we’ve revised our accounting system and introduced the prime cost concept. My prime costs are dropping because of focusing on both inventory and labor together. This will improve my contribution margin by $120,000!"

Brian Fitzgerald - Paddy's Brewpub & Rosie's Restaurant - Kentville, Nova Scotia