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| 01/05/2009 It May be Time to Spruce Up
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When was the last time you painted your dining room walls and ceiings, polished your floors, reupholstered your banquettes and completely wiped down and cleaned your chairs? How about the vents in the ktchen that work as a heat return, are they dirt collectors? It may be time to get busy during the slow times.
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| 12/31/2008 The Barrymore New Year's Eve
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It matters not what happens tonight. New Year's Eve is not about the food but more about the fancy and the bubbly. Make sure your guests are attended to, that they leave your restaurant safely and that the New Year Eve is not the end of a bad year, but the beginning of a new one...
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| 12/28/2008 A Healthier Menu May Bring Greater Profits
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It is the perfect time to integrate healthier food choices onto your menu. Don't think tofu, yogurt and vegan, think fresh vegetables, smaller portions, grains, beans and less fried food. Not only will it appeal to your after-holiday-binging customers, it will appeal to your account who could see the difference in better food costs and higher profit margins...
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| 12/19/2008 The Flavor Bible, Read it Religiously
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Page and Dornenburg have done it again. The Flavor Bible is a sure winner and belongs front and center in every room that plays host to a stove. Whether a culinary graduate, an award winning chef, or just learning to boil water, this book is a must read to contribute to the creative foundation ingredient connoisseur strive for...
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| 12/15/2008 Employee Gifts Got You Stumped? Do a Trade
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Don't think for a moment you can't give your employees Christmas gifts or a party this year. Use your ingenuity to put together a gift certificate or Christmas party trade with a nearby competitor. That will not only help your staff, and your competitor, but you can finally taste the competitions food and possibly gain a competitive edge....
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| 12/12/2008 Ten Tips on Surviving Q1, 2009
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After the last New Year's Eve toast the economy will virtually diminsh for restaurants. Begin planning today for next year's survival. It isn't impossible, it is simply good business to pay attention to where we can trim waste and cut costs...
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| 12/08/2008 Use Your Creative Team to Build Business
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Your waiters are part of your creative team. Use them not only as a focus group to gather demographic and customer information, but as a pipeline that views things in a different light as you do. Pull the team together to create some fun to fend of the economic woes everyone is discussing. Add a bar menu, a reasonably priced tasting menu, and turn to the art of hospitality to keep customers coming back...
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| 12/05/2008 Focus on Your Customers, Not the Economy
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The Airlines won't give you a bottle of water, the bus driver is passing out Mily Ways, the world is upside down. If the hospitality business can keep focused, we will all be in a better situation after the holidays....
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| 12/04/2008 Inspect That New Location Before You Sign
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Nothing turns the enthusiasm of a new location into a nightmare project faster than bad plumbing, faulty electrical wiring and inadequate power to a space. Make sure these are the first items on your checklist before signing your lease..
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| 11/27/2008 Many Restaurant Professionals Deserve Thanks
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I am so thankful for all the people who keep the industry moving forward. There really should be an award for the service business and all those who are in it. As a country, we should all be thankful for those who keep food in the limelight and the flavors of the business changing for the better...
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