Recent Articles in Operations

Member Content Lessons Learned: Shrinkage? It's higher than you think!
Nov 18, 2011
What have you done to control your shrinkage lately? Mark shares an interesting story from a night out on the town...
Member Content Would You Like Greater Profits?
Oct 28, 2011
Understanding and using the principles of menu engineering can squeeze out hard-earned profits.
Member Content Q&A: Lying About Reservations
Oct 14, 2011
Member Content Restaurant Failures: a "Structural Reluctance" To Listen
Oct 6, 2011
Einstein said it best: Insanity is doing the same thing over and over again and expecting different results. Even with the best training from the best culinary and business schools and with every good intention, everyone needs help in today's ultra competitive business marketplace.
Member Content The Pros & Cons of Restaurant Financing
Sep 30, 2011
Join me as I talk with Faye Fisher about restaurant financing and the options that restaurants have in today's economic marketplace.
Member Content Top-Ten Reasons Why Restaurants Fail: #1 Undercapitalization
Sep 29, 2011

People often argue about what the most daunting task of opening a new restaurant is. Some say it's finding the right location, developing the right menu, and hiring the best servers. And while all of these are very important to any restaurant's success, they still play second fiddle to being fully funded.
Member Content The Power of Suggestion
Sep 28, 2011
Top restaurant managers share the suggestive selling secrets that yield both sales and guest satisfaction.
Member Content Consistency Pays Off Big Time!
Sep 20, 2011
Sandy shares a great story of how consistency landed a big account.
Member Content Q&A: Large Friday Night Crowds
Sep 13, 2011
Member Content Blind Spots Limit Your Success
Aug 29, 2011
The restaurant business is something we live and breathe. Yet the success we'd really like to have often eludes us. The problem is that we all have "blind spots". We can't see what we're missing. Michael elaborates...
Member Content A Percentage Here and a Percentage There Can Double Profits
Aug 15, 2011
A restaurant whose gross sales are $3,000,000 with a net profit after operating expenses of $150,000 can double their profits by cutting costs by single digit percentages! Sandy & Derek look at the importance of squeezing out those cost savings.
Member Content Fine Dining and QSR Categories Boom, Creating a Restaurant Barbell Effect
Aug 13, 2011
Have consumer dining habits changed, and do some restaurants need to change the way they do business? It would appear so based on data which shows spikes in spending at two ends of the dining spectrum.
Member Content Top 5 Musts for Restaurateurs During Site Selection - Best Practices
Aug 12, 2011
Too often restaurant site selection is based on instinct or simply on where the owner would like the new location to be. But picking a site that is likely to be successful is a science, not an art. Regardless of the approach, there are overarching best practices to keep restaurateurs on course.
Member Content Restaurant Reality in the 21st Century
Aug 5, 2011
The public's mantra:  new, improved, better, different, throw it away.
Member Content Top Financial Considerations for Restaurants to Consider Before Participating in Internet-Based "Daily Deal" Programs
Jul 11, 2011
Internet-based daily deal programs have created a coupon culture to be reckoned with. While the ability of these programs to attract new customers is tempting to many independent restaurant owners, there are important financial impacts to consider before signing up.
Member Content The Big Business Business
Jul 8, 2011
Top power-lunch spots disclose techniques for wooing the corporate clients who push restaurant revenue beyond expectations.
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