The customer is always right. Right? And you must work hard to distinguish yourself from the competition. How do you make sure the customers always pick you among your competitors? I bet your restaurant has something unique about it. Customers are drawn by this. They appreciate you seeing a gap in the market. But novelty
By Elliot Begoun At its core, food serves a very basic purpose to sustain life, to nourish. But, it’s so much more than that. Food is how we celebrate, love, explore, gather, comfort. Personally, I have an odd relationship with food. It is both my passion and my nemesis. Food has been my life’s work.
From our friend and colleague – Bill Marvin, The Restaurant Doctor – These were taken from a list of 101 sent to me by Bob Hayes of Chart House years ago. Thanks, Bob! It doesn’t seem like much has changed about life in the restaurant biz! Not all birthdays really are. No dishwasher enjoys classical
What can show better the economic and social development of a nation than a thriving pizza business? Myron Spolsky, a Canadian of Ukrainian descent, moved to Ukraine 29 years ago and in three decades built a successful pizza brand in the country’s capital of Kyiv. Today it has two locations, unique takeout and delivery services,
CHD Expert Identifies Restaurants with Over $5 Million in Annual Sales America’s top-grossing restaurants set the standard for operators across the nation. (Chicago, IL – February 27, 2017) – On February 16, 2017 countless restaurants across the USA shut their doors or served limited menus for the day, as a result of the “Day without immigrants”
Americans witness this national phenomenon on average four or five times a week. While we’re enjoying a meal at our favorite restaurant, we simultaneously observe a demographic microcosm of the United States in action. Restaurants, the largest private employer in the country, mimic America’s inclusive, diverse and multicultural character that has evolved during 241 years.
“Cutting prices or putting things on sale is not sustainable business strategy.” Howard Schultz, CEO, Starbucks Many people understand the concept of integrity. As a corporate buzzword and general life stance, integrity is popular. In fact, many people agree about what behavior demonstrates integrity and what behavior does not. It’s generally referred to as shared
If you work in the kitchen in any restaurant, you know just how stressful it can get back there, especially during peak hours. Chopping, slicing, dicing, grilling, baking, sautéing, and prepping are just some of the battles you’re facing in the back of the house. Cooking isn’t for the faint of heart; it’s a fast-paced
The words natural and sustainable are currently all the buzz in restaurants. In a recent report by the National Restaurant Association, environmental sustainability was one of the top restaurant trends for the year. Eco-friendly restaurants use energy-efficient appliances, eliminate waste and serve locally-sourced foods and ingredients. Below are a few highlights from the report that
When evaluating the efficiency of your restaurant management team there are few better metrics to use than Cost of Sales and Cost per Cover. Cost of sales is a great way to look at your food, beverage, and labor expenses (prime costs) to make sure you are operating efficiently. The ratio is calculated by dividing