Audio seminar featuring Michael Attias sharing how he sold over $1 million worth of drop-off, full service and box lunch catering out of a 104 seat restaurant...in one year alone! (79 minutes)
Early in his career, David discovered that writing a schedule could be as easy as putting a simple puzzle together. He shares with you the 13 steps he developed to writing a fool-proof schedule.
David shares six keys to writing a great management bonus program.
Restaurant Risk ManagementFeb 19, 2013
As risk increases, with the restaurant marketplace more complex than ever (food safety concerns, marketing dominance by the Chains, and globalization - with little elbow room for Luddites or those technically challenged, et al.) and frivolous lawsuits against restaurants abound, there are situations where it would behoove owners to take notice.
A Bevy of Beverage Service Tips...Feb 8, 2013
You'd be wise to heed these tips from professional server Paul Paz.
5 Critical Errors Your Staff Are Making That Drive Your Guests to the CompetitionJan 17, 2013
Unfortunately, there are hundreds of ways you can negatively impact your guests. That's the bad news. The good news: Darren boils it down to the five big ones you must seek to avoid.
Elements of Successful Restaurant Interior DesignJan 17, 2013
With so much interest and money riding on food, it is extremely important for restaurateurs to develop trends that positively impact customers - including an interior design that appeals to potential customers.
Have you ever found yourself utterly displeased with a manager who is meeting the minimum expectations? David's "12 keys to Running a Profitable Restaurant" will get you past this roadblock.
