In the last post, we were asking ourselves if we would be able to constantly pass on the increased fuel, labor and food costs to our customers. How much of this will our customers take?
Let's put it this way: if there is very little you can do (because of your fixed location), you are likely going to be faced with escalating employee staffing problems; possibly declining customer counts.
What then is the best way to combat this seemingly "fixed-cost-like"… Continue
Added by Roy MacNaughton on June 30, 2008 at 11:40pm —
I used the Entertainment coupon for W.O. Wright's yesterday. Michael ordered the 20 hot wings for 10.00. He chose all drums which added an extra 3.00 to his total. While Michael really likes their wings, I am not a huge fan. They are breaded, fried then sauced. I don't really care for breading on a Buffalo wing, and the sauce wasn't great. mary ordered the cheese fries. They seem to be handcut fries and were well seasoned and cheesy. I ordered the Chicken Strips with the hot garlic sauce and a… Continue
Added by Shelly Van Kirk on June 30, 2008 at 8:12pm —
Last year, when James Lipton asked Michelle Pfeiffer,
"What turns you off?" the actress replied: "Entitlement."
I knew there was a reason I liked her.
In my darkest hours, I have felt entitled—that sick, grim feeling that wenches on about how the world owes me. The times I'd be more apt to say, "What else ya got?" over "Thank you."
I tend to notice it in others too:
- The undefeated football team who—after scoring late in the fourth…
Added by Judy "the foodie" Asman on June 30, 2008 at 4:53pm —
As a former Yelper, I can honestly say, I'm scratching my head over why certain restaurateurs put so many eggs in the Yelp basket.
The appeal of this mostly-popular-among-Gen Y-user-generated-content site is two-fold, catering to innocent restaurant-goers seeking a quick online review of a certain eatery as well as those who want to open an account, jump in and become a part of the clicquish—often snarky, sometimes vulgar—culture that gives Yelp its intimidating… Continue
Added by Judy "the foodie" Asman on June 30, 2008 at 4:30pm —
I am developing the next generation of Chinese restaurants. A more authentic PF Chaings with a celb Asian chef and primo location.
Do you think America is ready for a more qualitative and chef driven PF Chaing?
What do you think? Is Chinese played out with PF Chaing or do we have a chance?
What should we do to succeed?
Added by David Dodson on June 30, 2008 at 2:36pm —
What do you think high airline prices and Macau effect Las Vegas. It has alwasy been teflon coated and grown beyond belief over the last few decades. Will high air fare and the rise of Macau (drawing many Asian high rollers) finally hurt Vegas or will the retirement trend and something else keep Vegas growing?
Added by David Dodson on June 30, 2008 at 2:32pm —
Are you looking for a creative way to get customers into your restaurant? How about having a recipe contest? Shows such as Iron Chef America
and all of the Challenge shows on the Food Network
have brought the idea of cooking contests to the forefront. When you also consider such food competitions as the Pillsbury Bakeoff
and The National… Continue
Added by Restaurant Supply Guru on June 30, 2008 at 1:57pm —
I like it when someone takes the facts and figures of this industry and distills them into a bulleted list for me. I have been fortunate in the past to attend Technomic's annual event where they do just that. Didn't get there this year, but Lane Cardwell, a blogger for Chain Leader magazine did, and I thought he did a good job of summarizing
Added by KT on June 30, 2008 at 10:00am —
Added by restaurantdotorg on June 30, 2008 at 8:20am —
One thing I'll never forgive formal culinary schools for, is teaching new impressionable would-be chefs to use a budgeted cost percentage to price food menus. Chain restaurants share an equal responsibility for perpetuating this bad practice by focusing their managers on food cost percentages without letting them in on the secret that the cost percentage is a management tool
, not a pricing tool
Though most culinary programs teach many different methods for pricing… Continue
Added by Brandon O'Dell on June 29, 2008 at 9:42pm —
Today the New York Times
carried an Op-Ed series of short comments under the heading: Is Your Tank Half Empty or Half Full?
I read the first three installments with relish, and then was blocked from reading the next remaining articles because I was not a paid member of the NY Times whatever club. I thought that this might be good ‘marketing’ (first hook ‘em on good articles, then make ‘em pay to see the rest...kinda like an old time peep show...as I am told). Then I… Continue
Added by Roy MacNaughton on June 29, 2008 at 2:22pm —
I just got an Entertainment Book in the mail for free (woohoo!). On Thursday June 26, 2008, we used two of the coupons. I used Burger King's buy one get one for a Whopper, and I also used the one for Carr's corner restaurant.
I went to the Burger King on Wilmington Pike. I have to say they are very friendly there. They actually speak to you and thank you for coming. Props to the staff. The food however is abysmal. I burped Whopper all day. Fast food sucks and should be… Continue
Added by Shelly Van Kirk on June 28, 2008 at 6:58pm —
This is not so much a question as a statement. Margin improvement is obviously a good thing for business profitability and sustainability. In the current economic environment margins are taking… Continue
Added by Michael L. Atkinson on June 28, 2008 at 5:15pm —
An interesting thing is happening in the FohBoh community. Pride, association and connection. I see it more and more.
I have been traveling quite a bit lately and meeting FohBoh members from all over the country. It's always flattering to have someone that you don't know appreciate your work. Over the past two weeks, I have met FohBohtarians that have introduced themselves as "hi, I'm so and so, number X". How cool is that! All I… Continue
Added by Michael L. Atkinson on June 28, 2008 at 4:27pm —
Food Buyers Network has worked with my company, Anita’s New Mexican Foods, to develop contracted prices on key products, allowed us access to huge rebate savings and negotiated a distributor contract on our behalf. In addition to these procurement services, Food Buyers Network continues to work with our team in all areas of food cost control management, such as menu optimization, key item analysis and yield variances. Best of all, this is included in our FREE membership and we don't have to do… Continue
Added by Tommy Tellez on June 28, 2008 at 8:06am —
I was sondering if there was anything new on the TEA vs. coffee lovers debate.
Added by Gerty Undaka on June 28, 2008 at 3:25am —
By Curt Archambualt - President, Council of Hotel and Restaurant Trainers (CHART)
Just returned from People Reports
second annual QSR Symposium and I have to say that is was an excellent event and one that I would highly recommend. The theme for the 2nd Annual People Report QSR Symposium held at the Las Colinas Marriott in Dallas, Texas on June 24th and 25th was “Now More Than Ever, PEOPLE MATTER”. Joni… Continue
Added by Curt Archambault on June 27, 2008 at 6:33pm —
As a social site, what can I do to get benefit for my family?
Added by Gerty Undaka on June 27, 2008 at 3:27pm —
I don't mean to sound so fresh with my post's title, but that is the name of one of my other favorite food blogs.
Out of Australia, The Food Pornographer
boasts not only fab pictures but fantastic descriptions and stories to go with them.
Go on, take a peek. No one will judge you.
Added by restaurantdotorg on June 27, 2008 at 7:03am —
Can you spout your USP off to someone in less than three sentences?
If you don't know what it is, or can't succinctly say it, you may want to give it some serious thought.
Formulating your 'USP' is the most important strategic marketing task you will ever do. Implementing it well is likely the second most important.
What exactly is the USP? I hear people using many different variations of it. I've even heard the USP to mean: unique selling… Continue
Added by Roy MacNaughton on June 26, 2008 at 12:43pm —