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  Restaurant Industry News - Features

Thursday January 8th, 2009 
 Next :: Previous :: Most Read Page 3 of 10  
Hospitality Performance 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...
 
HTrends 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...
 
Profitable Hospitality 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...
 
Hospitality Performance '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...
 
Dunbar Associates 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...
 
Dunbar Associates 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...
 
Knowledge@Wharton 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...
 
Hospitality Performance 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...
 
Dunbar Associates 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...
 
HVS International 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...
 
Hamister Group 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...
 
Doug Kennedy 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...
 
Profitable Hospitality 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...
 
Knowledge@Wharton 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...
 
Hospitality Performance 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...
 
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...
 
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