The term, or length, of your restaurant commercial lease is an important part of your business plan and ensuing lease negotiations. Dale walks you through the key considerations.
Wireless Energy Management Systems Building Bottom LinesJul 5, 2010
Davis talks about recent advances in wireless network technologies and how these advances offer significant financial savings for restaurant operations.
The Top 10 POS ChecklistJun 22, 2010
With these ten key points in mind, you'll be able to look beyond the product menu to see an application's real ingredients - and satisfy your hunger for true performance.
The Value of "Supergroups" to Bring Buying Costs Down and Profits UpJun 17, 2010
Group purchasing has its benefits. And now providers are making it easier and easier to take advantage of cost savings.
Line Checks That Create EfficiencyJun 17, 2010
The line check process can assist in increasing efficiency...if it is structured properly. Mark shares some tips...
Why Every Restaurant Owner Needs an Exit PlanJun 17, 2010
When it comes to transitioning from a business, if you fail to plan, you plan to fail. Whether you’ve just started out, are already running a prosperous eatery, or are struggling to get by, an exit plan is a must.
A Road to SustainabilityJun 9, 2010
The path to sustainability runs through supplier partnerships, customer consciousness, and staff awareness.
Marketing vs. Legal: The Battle Over TrademarksMay 28, 2010
"Perhaps the most unappreciated friction that can occur within the ranks of today's foodservice enterprises" says Michael "is that which arises between Marketing personnel and Legal counsel over the cost of legally protecting new advertising slogans." Michael covers the issue from both angles and hits all the important points to help your restaurant address how to best handle your next catchy marketing lingo.
10 Steps to Prepping Your Restaurant for Franchising May 15, 2010
While most businesses can be franchised, the key question is, should they be franchised? Before franchising your business, consider taking the following steps to prepare your restaurant concept for expansion into new markets.
Setting the Table SustainablyMay 13, 2010
Renewable tableware makes a smart environmental statement.
When was the last time you challenged a landlord or property manager about the Operating Expenses or Common Area Maintenance (CAM) charges? Probably not recently or never, right? Dale tells you why you have to...
2010 Restaurant Industry StudyMay 5, 2010
Americans are dining out more, but still keeping a tight grip on their wallets; restaurants also expected to be pressured by rising commodity costs and still-damaged balance sheets. Read for more interesting findings...
Tips & Insights for Negotiating Restaurant SpaceMay 3, 2010
Gary and his team have seen every possible construction-related issue present itself during a build-out, a renovation or a new construction project. He shares tips on how to best deal with these "surprises".
Shark Bait, Dipping a Toe Into The Tip PoolApr 22, 2010
In this article Tom and James answer the key questions of who is and who is not eligible to participate in tip pooling -- an important consideration for your restaurant so as to avoid potentially expensive litigation. Eliminating Poor Receiving HabitsApr 11, 2010
For the average restaurant poor habits represent a whopping 2% of sales. Bill gets into how to avoid the pitfalls.
