Operations

By Sandy Korem Last week, in “Start the New Year Off Right with Catering and Big Profits – Part 1,” we talked about maximizing your catering program selling boxed lunches. This week we will [...]

By Sandy Korem A restaurant has downtime every day and if you want to bring in a big profit revenue stream, catering is your answer. I have owned an off-site catering company for 20 years and in [...]

By David Scott Peters As you plan for the year ahead, there are many tools you can use to influence purchasing behavior of customers in your restaurant. Here are 5 easy things you can do to your [...]

By David Scott Peters The end of a year often gives us opportunity to reflect on our successes and not-so-impressive moments from the past 12 months. Now is the time to take inventory and decide [...]

By David Scott Peters The difference between making money and losing money in the restaurant business depends on how well you gear up and gear down. Proper planning truly has a major impact on [...]

By Michael Attias How important are the holidays to your sales mix? I know for many readers the combination of groups reserving tables and private party rooms for holiday parties, as well as full [...]

By David Scott Peters Your USP is what differentiates you from all the other restaurants out there – especially the restaurants that look, smell and taste like yours. It’s the compilation [...]

Several years ago I wrote an article entitled, “The Magic Pill for Marketing Success!” I’m talking about a restaurant unique selling proposition or more simply, your USP. And while no one in the [...]

Want your restaurant to be successful? Establish a mission statement for your restaurant and set goals for yourself. Having a vision for your restaurant is essential to running your business [...]

When food costs rise, profit margins sink and restaurant owners must take action. Last week, I outlined one of two simple tools you can use to lower your food costs, the key item report. This [...]