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Newsletters

Restaurant Industry News - Features

Sunday October 12th, 2008

Next :: Most Read

Page 1 of 10

	Food & Beverage - Ways to Find & Spread Good News About Your Place - By Ken B...
	You may not be in the event or entertainment industry, but there are many ways to show your business is alive, not in a coma (like the co...


	2008-10-07	Features	more...

	How The Oregon Q Care Program Answers Hospitality's Service Training Needs - ...
	We all start to hum and tap our feet to the Beach Boy's paean to teenage angst and dreams. But, we in the industry share the same emotio...


	2008-10-07	Features	more...

	Lessons from the Field - A Bakers Dozen of Strategies for Hotel Restaurant M...
	The recent column, A Bakers Dozen of Strategies for Hotel Food and Beverage Directors, generated a good deal of positive feedback and com...


	2008-10-03	Features	more...

	Food & Beverage - 7 Ways to Help Customers Spend More With You - By Ken Burgin
	When money is tight, nothing should come between a customer and their purchase.


	2008-10-02	Features	more...

	'She gets too hungry, for dinner at eight...' - How to Elevate the Dining Exp...
	Just picture this. You are at a music festival, seated, awaiting the top performer. He enters, the lights dim, spots begin to cross the s...


	2008-09-30	Features	more...

	Food & Beverage - Leveraging Your Investment in Food Cost Control - By Joe Du...
	The current economy presents a once in a lifetime opportunity for the operators who have an effective food cost control system in place. ...


	2008-09-30	Features	more...

	Food & Beverage - Pricing A Catering Menu - By Joe Dunbar
	The best tool for caterers involved in menu package pricing decisions is a fantastic cost accounting system. If all costs are known well,...


	2008-09-29	Features	more...

	Not What, Not How, but Who? Western Companies Face a Worldwide Talent Crunch
	Faced with an aging workforce and a growing demand for skilled workers in emerging markets like China and India, companies in the West ar...


	2008-09-23	Features	more...

	Dare To Be Better - By J. Ragsdale Hendrie
	It is a strenuous leap from the pretty good to the excellent, and that chasm represents a stretch for many of us. So, let's focus on wha...


	2008-09-22	Features	more...

	Food & Beverage - Food Cost Control ROI - By Joe Dunbar
	If you've invested the time and money to build a food cost management system, this year will give you an above average return on investme...


	2008-09-22	Features	more...

	Round Peg, Round Hole - By Ralf Borchert
	A formal tool developed to ensure human resourcing matches the roles and purpose of the function and reduces the cost of failure.


	2008-09-19	Features	more...

	Optimum Pace in Dating, Gambling, and Recruiting: Lessons from Dan Kutis and ...
	Any American over the age of 30 will immediately recognize Kenny Rogers' 1978 hit The Gambler:


	2008-09-17	Features	more...

	Bringing Out The Best In Others Brings Out The Best In Ourselves - By Doug Ke...
	A key principle for finding personal fulfillment in our journey to hospitality service excellence is realizing that when we bring out the...


	2008-09-16	Features	more...

	Food & Beverage - Handling Customer Fear & Doubt: Building Relationships - By...
	A confused or anxious customer usually says 'No' - it's safer.


	2008-09-16	Features	more...

	The Power of Momentum: Companies That Build Their Wave and Ride It
	How can a company deliver continuous, exceptional growth, year after year? J. C. Larreche, a professor of marketing at INSEAD, answers th...


	2008-09-15	Features	more...

	What have you done for me lately? - By J. Ragsdale Hendrie
	The Oregon Tourism Commission has answered that question for their Stakeholders with the 'Q Care Program'.


	2008-09-11	Features	more...

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