Restaurant Digital Displays: Do They Produce Greater Sales?Apr 6, 2011
The use of digital reader boards, also known as LED reader boards or 3D reader boards or signs, has become increasingly popular as a way to gain customers attention in a world of clutter on the road. Kimberly looks at their impact on sales results.
Getting More Out of Your POS SystemMar 16, 2011
Make sure you are fully utilizing your POS equipment by checking out these tips about the untapped potential that you may have at your fingertips through the POS system in your restaurant.
Startup Restaurant Shopping List: POS & PayrollMar 15, 2011
Smart purchasing decisions in the planning stages of your restaurant startup can set you up for success as you open for operations. So what do you really need when opening a restaurant? Here's your POS shopping list...
Sexual Harassment: Can You Be Held Accountable For the Actions of Others?Mar 9, 2011
After receiving a reader's letter on this sensitive topic we asked culinary school instructor and consultant James Dunne to shed some insight. In so doing, Dunne covers the background on sexual harassment and offers several valuable "steps you can take" to help keep your restaurant in the clear.
7 Restaurant Business PredictionsFeb 19, 2011
It's always risky to try to predict the future... Alex treads out on the limb anyway and shares his thoughts on 7 areas that can have an impact in the year to come.
Startup Restaurant Shopping List: EquipmentFeb 15, 2011
Smart purchasing decisions in the planning stages of your restaurant startup can set you up for success as you open for operations. So what do you really need when opening a restaurant? Here's your equipment shopping list...
Top Five Document Management Issues in RestaurantsFeb 9, 2011
To help restaurants secure their business information, here is a list of the five most common document management-related issues in foodservice with tips for helping restaurateurs improve business document handling.
Five Reasons Why Nothing Has Changed in Your RestaurantFeb 8, 2011
Restaurant owners & managers complain all the time that nothing seems to have changed in their restaurants. Roberta discusses five reasons why this may be the case.
What Makes a Good Client?Feb 7, 2011
You have dreamt the dream and found the space and now you are about to hire your project's team; an architect, a general contractor, an engineer, and perhaps a kitchen consultant. There is one other member of this team to consider, absolutely the most important member, and that is you. Ken provides some tips on how you can be the best client possible.
Kitchen Efficiency: How Automated Kitchens are Improving Quickserve Restaurant ProductivityFeb 3, 2011
With so much riding on a restaurant's kitchen efficiency as it pertains to both front- and back-of-house operations, automated abilities can make the difference between good and great customer service.
Catering: The Highest & Best Use Of Your RestaurantFeb 3, 2011
Catering is a profit center many operators are neglecting to use to get the highest return possible from their restaurant. Michael tells you why this is a mistake.
