With the iPhone revolution, there is an app for everything. Now, there’s one for you too. Discover new ways to leverage a restaurant paging system to your advantage. You can control wait time logistics and handle promotional communication at the same time. This goes way beyond having your eatery’s name printed on a coaster with some flashing lights. Read useful tips for getting the most out of a restaurant paging application that’s been developed specifically for your business.
Added by Vitaliy Levit on November 30, 2009 at 5:38pm —
Alcohol has been blamed for some pretty outrageous things over the years, but this is the first time I’ve heard anyone blame it for copyright infringement.
It’s a bizarre argument to make, but its likely one a UK bar owner will be considering after being handed down an £8,000 fine, which works out to about $13,000 USD after a customer downloaded copyrighted material over the open wi-fi hotspot in the bar.
According to Internet… Continue
Added by Barry Chandler on November 29, 2009 at 10:17pm —
When was the last time that you entered your bar or restaurant from the street as a customer, keen to order or simply to find a table?
How easy or difficult do you make it for your customers to find what they are looking for? How hard have you worked at creating that all important first impression? Whatever the first impression is for your customer, it will take a long time and significant effort to change their opinion
Added by Barry Chandler on November 29, 2009 at 10:09pm —
We had a great day; we did 400 covers in 4 hours. Beverage sales were good and the crowd displayed a high level of seasonal joviality. Many of my colleagues reported similar results and are positive about a strong holiday season.
Is it a sign of better times to come or just a seasonal holiday spike that could soon fade away? Next week is a great week for us as well, as is the week after that. Last minute decisions are being made in our favor and it would seem that people are willing… Continue
Added by Chef Len Elias CEC on November 29, 2009 at 8:43am —
Your establishment, whether it is a restaurant, bar or a hotel, is made of bricks and mortar and this gives the customer an initial impression of what your establishment is like. But it happens too often that staff are rude, pretentious or simply not up to the task at hand. Needless to say; you won’t return!
The biggest reason for customers not returning to an establishment is due to a staff member’s attitude or… Continue
Added by Barry Chandler on November 27, 2009 at 6:00pm —
A Scottish brewery, with a history of controversy, claims to have made the world’s strongest beer!
The drink, named “Tactical Nuclear Penguin” is so strong that it should be served in small measures usually reserved for spirits.
Its maker, BrewDog brewers of Fraserburgh described the 32 per cent proof tipple (or 64 proof) as its “most audacious and ambitious project to date”.
Only 500 bottles of its latest beer have been produced, with half going on sale for £30… Continue
Added by Barry Chandler on November 27, 2009 at 5:52pm —
Of course, we each have many reasons to be thankful, even though you’re probably like me and don’t reflect often enough on them all. In this brief column, I only want to focus on some industry-related reasons to be thankful ... some for operators, some for consumers, and perhaps even some for investors and lenders.
you’re not some other industry. Yes, it’s been a tough year (or two), but -- unlike some other industries I can think of -- your customers don’t really… Continue
Added by Rod Guinn on November 27, 2009 at 3:00am —
I hope that everyone is enjoying a nice relaxing day off and enjoying some good traditional Thanksgiving Day fare. In the spirit of Thanksgiving (and days off) I am going to take a break from business (yes, again for any of you who caught my Top 10
list a couple weeks ago) and have some fun.
Below, I have listed the descriptions of eight different Thanksgiving Day must haves, some home-made from… Continue
Added by Alyson Mar, RD on November 26, 2009 at 7:00am —
XEROX IS DOING SOMETHING REALLY NEAT! It takes less than a minute to participate! If you go to www.LetsSayThanks.com
you can pick out a thank you card and Xerox will print it and it will be sent to a soldier that is currently serving in Iraq. You can't pick out who gets it, but it will go to a member of the armed s...ervices.
How AMAZING it would be if we could get everyone we know to send one!!! It is FREE and it only takes a second. Wouldn't it be wonderful if the soldiers… Continue
Added by Paul Paz on November 26, 2009 at 12:21am —
A few years ago, Beamish Irish Stout
had a slogan on their advertisements that read: “Consistency In A World Gone Mad”.
The idea being that you would always get what you expected with Beamish. You knew what was coming! I was reminded of this slogan this morning as I had my breakfast. A couple of times a week I grab my breakfast at a local breakfast diner, one of a mid size… Continue
Added by Barry Chandler on November 25, 2009 at 8:14pm —
Image by ~MVI~ via Flickr
Has it really been a year since I gathered with my family and friends for a day of dining and relaxation? Amazing. Thanksgiving is my favorite holiday. Seemingly easy… Continue
Added by Michael L. Atkinson on November 25, 2009 at 10:37am —
Do you pick your sales rep? If you’re like most people, you just take whichever salesman walks through the door when your looking for a vendor. Seems OK, right? Well, let me ask you this, would you place a help wanted ad in the paper and then just hire who ever walked in your door from the ad? Of course you wouldn't!
Your sales rep makes his living off commissions from your purchases, so in essence, he works for you and you should pick a rep just as you would an… Continue
Added by beingthechef on November 25, 2009 at 9:57am —
In these times of economic uncertainty, it is easy to get lost in trying to do many things all at once. A good example is restaurateurs trying to manage their inventories, their staff, their operations, their books, their sales, their marketing, and so on.
Do you know anybody like that? I thought so.
This is the first of a series of blogs covering simplification. You need to simplify your life and focus on just a few basic core competences to make your… Continue
Added by Jose L Riesco on November 25, 2009 at 4:00am —
You might as well flush your hard earned money down the toilet. That is if you ignore the back door of your business and specifically your deliveries.
I have lost count of the number of businesses I have come across that spend thousands upon thousands of dollars on advanced point of sale systems, hi-tech digital cctv cameras and security on the door on busy nights, yet don’t even weigh their meat deliveries at the back door. Of those that… Continue
Added by Barry Chandler on November 24, 2009 at 7:01pm —
Executive Chef Sara Moulton is known not only for her twenty five years at Gourmet Magazine
but as a Food Network
star for her Cooking Live, Cooking Live Primetime
shows, food editor/executive chef for Good Morning America
and multiple cookbook author. Sara’s Weeknight Meals
is her most recent television endeavor on Public Broadcasting with a companion cookbook. Way before we all heard the news about Gourmet Magazine
shuttering their doors,… Continue
Added by Dara Bunjon on November 24, 2009 at 2:23pm —
You never know what's going to happen next when you go looking for a good story. Take my interview today with the owner of a small, growing pizza chain in Boston.
I arrived at the restaurant, in a food court, and began looking for the unit. Found it and whipped out my digital camera and took a shot. Almost immediately I was approached by a security guard who told me I was not allowed to take pictures in the building without "management permission." I could only take pictures if they… Continue
Added by susan holaday on November 24, 2009 at 1:54pm —
So you’ve finally made the decision to build/remodel your restaurant. What comes next?
I know you’re thinking all you need to do is hire an architect or a designer and that’s it, right? Well, it’s not quite so simple. You need to build a TEAM to build your restaurant. By spending the time and energy in the beginning to build the right team you can save a lot of time and money in the end. We all want to save money, don’t we?…
Added by Christine van Rooy on November 24, 2009 at 5:30am —
Recently an industry analyst at Goldman Sachs by the name of Steven Kron estimated that the restaurant industry especially casual dining was so over built that in order to for the laws of supply and demand to regain equilibrium that roughly 8% of the current restaurants now open need to close. That equates to 12,000! 12,000. That almost takes your breath away.
If you look at the restaurant industry and what is going on you will see that the main stream casual dining segment is… Continue
Added by Jerry A. Heilpern, CFBE, FMP on November 23, 2009 at 8:09am —
“Ah brown sugar how come you taste so good?” Brown Sugar The Rolling Stones Sticky Fingers (1971)
Loathe as I am to prognosticate on such matters, (I prefer to leave such things to the experts like Nostradamus and Miss Cleo – besides if I really was good at it, I would be picking winning lottery numbers), I believe I have foreseen the next micro trend in food service. Call it “Culinary Intuition”. Its so cutting edge, so micro, a search of… Continue
Added by Mathew Mandeltort on November 23, 2009 at 3:00am —
Our industry ranks high in the US labor force when it comes to death in the work place. Given the stresses of the job, in all positions, what's the practical benefit of arming the customers when imbibing their favorite alcoholic beverage? Interesting points made in the editorial column below.
Guns-in-bars ruling is a win for tourism industry
BY GAIL KERR • TENNESSEAN.COM - NOVEMBER 22,… Continue
Added by Paul Paz on November 22, 2009 at 3:15pm —