As a consultant, one has an opportunity to meet a lot of interesting owners who are in the midst of encountering one sort of challenge or another and desperate to turn things around. This article shares a handful of some of Maren's more "memorable" experiences.
Burned OutApr 25, 2011
As a publicist with many years of experience in the restaurant industry, Miriam has seen firsthand examples of restaurateurs being burned out emotionally. Here are five signs of emotional burnout and five things to do to avoid it.
Is Your Menu Working For You or Against You?Apr 19, 2011
John takes a look at controlling food costs through menu engineering -- the process of selecting, costing, pricing and evaluating your menu items.
How would you like to wake up each morning, open your medicine cabinet, reach for a bottle, open it and take a “Magic Pill” that will almost guarantee that the safe in your office will fill with cash every day! Who wouldn’t?
Looking for a reliable general manager is an overwhelming task. And for those of you who can't recruit from within, David shares some tricks for finding someone who fits.
In a past study called “The Spirit of Service” done by the National Institute for the Foodservice Industry (NIFI), they detail six main reasons why customers don’t come back. David shares some ideas on how you can counteract them.
Anyone responsible for the day-to-day operation of a restaurant must understand what Cost of Goods Sold represents and how to complete the standard calculation.
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.
John explains the importance of taking accurate and timely physical counts of your food and beverage inventories and shows you how to make a series of simple accounting entries to insure accurate food and beverage cost reporting for your critical Profit and Loss Statements.
How to Grease The Skids for Restaurant ResultsNov 4, 2010
The taste of the upswing has been tantalizing, but the path is still strewn with obstacles and challenges, as we pursue that ascension into economic recovery. John shares some insights and wisdom to move your restaurant in the right direction.
Comment Cards - Why They Are Not Much Better Than Nothing!Sep 27, 2010
Capturing honest and true customer feedback is so vitally important, especially today. If you're not satisfying your customers, they are walking -- and not coming back in. Don't you need to know that? John certainly thinks so.
Cashing In On College KidsAug 22, 2010
Here's an idea waiting to hit your profit statement. Michael hits all the right points in laying out a marketing program for the college crowd.
If you have found yourself asking this question in the past, then you are going to want to read Miriam's take on the potential pitfalls involved in tackling PR in-house.
