Restaurant Industry News - Features

The worldwide wine business is a good case study in free trade, given that there are many producers and few restrictions on commerce. In recent years, the cost of wine has reflected this generally free global market in two ways — one good and the other bad, as George M. Taber argues in this op-ed piece. Taber is the author of four books on wine. His latest is titled, A Toast to Bargain Wines: How innovators, iconoclasts, and winemaking revolutionaries are changing the way the world drinks.

Check around you - the look, feel, smells and sounds that customers notice when they spend time at your bar, café or restaurant.

On the one hand, 'the customer is always right'. On the other hand, you've got a business to run, and they sure can get in the way...(we've all had that feeling). But there are times when we need customers to 'make a better choice' - one that works for the business too. Smart operators learn how to say No without actually using the 'N' word...

Joe Dunbar's thoughts on the restaurant industry's outlook for 2012

As economic malaise bleeds into another New Year, employers are making hard-nosed decisions about benefits and compensation. That means for many in the nation's workforce, compensation remains flat, health care premiums are up, the 401(k) match has disappeared and bonuses are smaller or nonexistent. The result is not hard to guess.

'Tis the bane of lounges, taverns, clubs and dining establishments – 'Carding' your Guests and Patrons to insure they meet the legal requirements for purchase and consumption of alcoholic beverages.

Sometimes our vision just gets lost in translation. We know what is right and expected.

A crisis can be the opportunity to make permanent and dramatic improvements. Can you use the current economic sutuation to improve the way you recruit, manage and motivate staff?

Talbots, Inc., the upscale Retailer, has just announced the retirement of its CEO, Ms. Trudy F. Sullivan. Sadly, she could not reverse their marketplace slide in her four plus years of tenure. So, let’s give her a $5 million good-bye package

It has always been about the Guest Experience and the ability to differentiate. The Chain restaurants usually have the edge. We may bemoan the homogenization, the lackluster façade and ambiance, and the uninspired product and service, but the Chains have consistency, a known and familiar product, and usually an absence of surprises — the experience anticipated will usually be met. Such is the reality and the challenge to Independents.