Started this discussion. Last reply by Joe Welsh Nov 29, 2011.
Every week I speak with restaurant owners in many parts of the country. In each conversation, they tell me of their concerns in running their restaurant business.
In each of these conversations they all expressed many of the same concerns and they revolve around these five issues:…Continue
Posted on May 16, 2014 at 9:30am
Almost every day there is something in the news about the price of something going up. Beef, pork, dairy, and coffee are all going up. As a restaurant owner, what is your strategy to handling these increases?
Some chains will be raising prices, others will not. What will work for you? Put yourself in the…Continue
Posted on May 6, 2014 at 7:30am
How do restaurant operators look at the cost of marketing?
The NRA’s guidelines for restaurant marketing says that restaurants should allocate anywhere between two and four percent on restaurant marketing. Do restaurant owners follow this model when budgeting for their business? Like many families, the budget sometimes goes out the window when juggling expenses. The day to day bills, gaps in the income stream and just being overwhelmed plague many independent…Continue
Posted on March 7, 2014 at 10:30am — 1 Comment
Last night I went out for dinner to a local restaurant and had my meal on their outdoor deck. It was a great night, about 70 degrees, no wind and just a great night to sit out and enjoy a meal. During the course of the night, the owner “Dutch” stopped by our table to see how everything was going. My wife had mentioned to him that dining on the deck was such a wonderful experience and that it was probably a great thing for his business. Dutch’s reply was one that hit a chord with…Continue
Posted on June 22, 2013 at 7:00am
It’s mid-October and the leaves are falling. Some parts of the country have already seen the first snowfall. You know what this means, your restaurant is entering into the busy season with the upcoming holidays.
Great News… maybe. Are you prepared to do everything that needs to be done?
This is the time of year to strike while the iron is hot. The competition will be tough; everybody is competing for the consumer’s discretionary dollar. Your competition is not…Continue
Posted on October 20, 2012 at 6:47am — 4 Comments