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Newsletters

Restaurant Industry News - Features

Monday May 12th, 2008

Next :: Most Read

Page 1 of 10

	How The Print Media Could Maximize Hospitality Advertising - By J. Ragsdale H...
	We have glamorous travel and entertainment magazines, superb trade publications, and niche editions which serve the Hospitality Industry.


	2008-05-08	Features	more...

	15 Ways to Measures Staff Costs and Productivity - By Ken Burgin
	Labour cost and performance is everyone's big issue.


	2008-05-06	Features	more...

	Hospitality Teaser: How Would Your Guests Answer The Question: Is Hospitality...
	Is Hospitality 'Alive' at your property? Can it be heard, seen and felt by your associates and guests or is it the opposite? Is it absent from your...


	2008-05-05	Features	more...

	Food & Beverage - Smaller Portions or Higher Prices? - By Joe Dunbar
	We bought a loaf of fresh baked whole grain bread at a local bakery today. Something about the loaf was different. This loaf was about the same dim...


	2008-04-28	Features	more...

	Creating Effective Survey Projects - By Jim Houran and Alan Keith
	Conducting surveys is a science. Since poorly designed instruments waste organizational resources, this article teaches you the fundamentals of sur...


	2008-04-25	Features	more...

	Blend Your Training Investment - By J. Ragsdale Hendrie
	The trickle of our alarm during recessionary times soon becomes a veritable rumble. Everything is at risk, as we attempt to advance revenue and cu...


	2008-04-23	Features	more...

	Common Problems with 'Perfect' Staff: Be Careful - By Ken Burgin
	Do you employ Mr or Ms Perfect?


	2008-04-22	Features	more...

	Food & Beverage - Menu Specials Strategy - By Joe Dunbar
	The economy continues to make consumers jittery. Discretionary income is in decline in many regions of the country. Restaurants featuring quick and...


	2008-04-21	Features	more...

	Avoiding Mistakes and Losses with New Staff - By Ken Burgin
	These days, we're all in the business of 'sellling' jobs to applicants: we need to get it right from the first day.


	2008-04-17	Features	more...

	Food & Beverage - Changing Your Break Even Point - By Joe Dunbar
	After receiving an above average response to my 'Do You Know Your Break Even Point?' post, I'd like to answer those who seek ways to lower their nu...


	2008-04-15	Features	more...

	Outstanding Customer Service Simply Isn't Good Enough - By Nektaria Hamister,...
	We have a shocking confession: Matt, Kent, and I have absolutely no intention of providing excellent customer and co-worker service. We provide car...


	2008-04-14	Features	more...

	Hotel Lessons Learned From A Five-Star School Principal - By Doug Kennedy
	For five years now I've had the privilege of being a parent-volunteer at my children's public school, which is Hollywood Hills Elementary in Hollyw...


	2008-04-10	Features	more...

	Creating Success during a Downturn in the Economy - By Dr. Rick Johnson
	Today we are engulfed in the debate on whether or not we are facing a true recession. Fifty percent of the so-called expert economists say we are a...


	2008-04-09	Features	more...

	Hospitality Teaser: The Sound of Hospitality - Can Your Guests Hear It?
	It's more than the words. It's more than the voice tone. Yes, the Sound of Hospitality is heard loud and clear when a culture of professional hospi...


	2008-04-07	Features	more...

	The Business Case for Employee Opinion Surveys: An Example with Orient-Expres...
	Orient-Express Hotels, Trains & Cruises is a leading brand in the service-hospitality industry - a name associated with worldwide luxury travel. Th...


	2008-04-04	Features	more...

	Comparable Worth - What Would You Pay For The Experience - By J. Ragsdale Hen...
	We all know E-Bay. Many of us have attended those Charity galas with silent and loud auctions. We in Hospitality are always asked to contribute to ...


	2008-04-03	Features	more...

Page 1 of 10 :: Most Read :: Next

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