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  Restaurant Industry News - Features

Friday November 21st, 2008 
 Next :: Previous :: Most Read Page 3 of 9  
Profitable Hospitality Food & Beverage - Cash Control: are your systems tight enough? - By Ken Burgin
Ever had a break-and-enter robbery? When it happens, you have new respect for external security - much more careful and less trusting.
2008-09-09   Features  more...
 
CEO Strategist It's Not the Economy - Stupid - By Dr. Rick Johnson
The Pygmalion Effect - Have you ever heard the term 'A Self Fulfilling Prophecy'? That is what the Pygmalion Effect is all about. You beg...
2008-09-04   Features  more...
 
Profitable Hospitality Food & Beverage - Local: How to Use this Magic Marketing Word to Drive Sales ...
Maybe you enjoy pizza from Italy, beer from Denmark and TV from Britain, but the L word - LOCAL - arouses special loyalty and emotion. Ju...
2008-09-04   Features  more...
 
LRA Worldwide Going 'Off Book' - The Movement towards Empathetic Hospitality - By Shannon P...
In acting circles, they are the two words that can strike fear in the hearts of the most seasoned performer - 'off book.' The script has ...
2008-09-04   Features  more...
 
Dunbar Associates Food & Beverage - Competitive Catering - By Joe Dunbar
In the contract feeding segment, most of our business was awarded via the competitive bid process. We would respond to an RFP, attend a m...
2008-09-03   Features  more...
 
Hospitality Performance Consumer Recourse - We Cannnot Hide The Warts Anymore - By J. Ragsdale Hendrie
Remember when Restaurants, B&B's and small resorts said that they did not need to have a web site or even advertise, because their busine...
2008-08-29   Features  more...
 
Profitable Hospitality Food & Beverage - 7 Pricing Tricks: how many can you use? - By Ken Burgin
With customers searching for value and the best deal, pricing strategies need to be smarter than ever.
2008-08-26   Features  more...
 
LRA Worldwide Consistency - the Key to Success - By Rob Rush
OK, let's get down to the bottom of this. Please stand up and raise your hand if you've been 'WOW-ed' lately. At the supermarket, dry cle...
2008-08-20   Features  more...
 
Dunbar Associates Food & Beverage - Eliminate Chronic Waste - By Joe Dunbar
Years back, one of my clients had a policy of brewing coffee fresh every 20 minutes. This simple policy caused an extremely high level of...
2008-08-18   Features  more...
 
Hospitality Performance Is This The Summer Of Our Hospitality Discontent? - By J. Ragsdale Hendrie
It has been tough, folks, and we do not need to beat the drums about the obvious, particularly in the United States. But, there are alwa...
2008-08-15   Features  more...
 
Profitable Hospitality Food & Beverage - Back to Basics: 4 Simple Sales & Cost Improvements - By Ken...
When you're a tourist, you see the industry with different eyes: all the strengths and weaknesses.
2008-08-13   Features  more...
 
Dunbar Associates Food & Beverage - Food Cost and Break Even Point - By Joe Dunbar
In speaking with many local operators (completely unscientific sample), the consensus estimate is a 12% drop in revenue (year over year)....
2008-08-12   Features  more...
 
CEO Strategist The Power of Thought - By Dr. Rick Johnson
You are today what you thought about yesterday. Chances are you will be tomorrow what you think about today. That is why it is so importa...
2008-08-07   Features  more...
 
Profitable Hospitality Staff Drug & Alcohol Problems: How to Act, Not Hide - By Ken Burgin
Can't we just wait for the problem to go away?
2008-08-05   Features  more...
 
Profitable Hospitality Measuring Bar Profits - Where Can You Improve? - By Ken Burgin
Whether it's wine, beer, spirits, coffee or soft-drinks, there are plenty of ways to look at the performance and profit-margins of bevera...
2008-07-29   Features  more...
 
Dunbar Associates Food & Beverage - Make Room For Special Events - By Joe Dunbar
Eliminating the uncertainty of a covers forecast is helpful for everyone in restaurant management. Restaurants with a line around the blo...
2008-07-28   Features  more...
 
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