November 2009 Blog Posts (129)

Non-Operator How To Utilize Creative Compensation Strategies For Your Managers

Today we are delighted to have Greg McGuire from eTundra.com as a guest writer. You will find his full contact details at the bottom of this post.

As if you didn’t have enough on your plate trying to keep your business’s head above water this year, some in the food service industry are starting to talk more and more about changing some basic assumptions about employee compensation.

The… Continue

Added by Barry Chandler on November 2, 2009 at 5:44pm — No Comments

Process Videos

We're starting to add a variety of process videos from rice steaming to hand filtration of our Momokawa Pearl Nigori. Check out what's loaded and keep checking back. Great way to learn the process of brewing saké. Only thing better is visiting us in Forest Grove, Oregon and seeing first hand how it goes.

Added by SakéOne on November 2, 2009 at 3:42pm — No Comments

Non-Operator Chain Restaurant Earnings: Some Gaining Traction

Thus far in Q3 2009 earnings season, most of the chain restaurants have delivered “good” earnings results: generally negative sales comp results, favorable commodity and other cost reductions and as a result meeting EPS expectations.

Food commodity market conditions have been favorable, with price decreases tracking to weak demand. So long as the companies aren’t too far out in their contracting, and playing the generally favorable spot market conditions (one notable exception was… Continue

Added by John A. Gordon on November 2, 2009 at 10:33am — No Comments

Cooking with Integrity

I face the same challenges as most chefs: serving foods that are of the highest quality, “yummy tasting” (as our executive sous chef puts it), interesting, and have high customer demand while producing a profit.

I am also a consumer and frequent restaurants just like anyone else. People who know me would be shocked if I didn’t find some level of discontent when dining out. My biggest complaints are that foods are often not hot, menu… Continue

Added by Chef Len Elias CEC on November 2, 2009 at 7:00am — No Comments

Non-Operator Do You Use Mystery Customers In Your Bar?

Many bar owners are surprised to learn that 92% of unhappy guests never complain, but instead never visit the bar again.

Studies have shown that a happy guest will tell five people of their pleasant experiences, but an unhappy guest will tell twenty people of their unpleasant experiences.

Such statistics show that in today’s market, it is essential that you see what the customer sees and what better way to achieve such a view… Continue

Added by Barry Chandler on November 2, 2009 at 1:16am — 1 Comment

Non-Operator How To Wow Children In Your Restaurant. Hint: Happy Kids=Happy Parents

The importance of catering for children is often underestimated in today’s hospitality establishments. Few owners realize that children make the decision on the choice of establishment one third of the time and they influence the decision ninety percent of the time which means in any language that children are worthy of looking after.

Children are all too often seen as a nuisance and only a noisy pest that comes along with adults… Continue

Added by Barry Chandler on November 2, 2009 at 1:12am — No Comments

Non-Operator Bar & Restaurant Template Toolkit

The reason my business turned into an online business was a not because we set out out to capture our share of the online space, but instead, just like many business ideas, it was born out of necessity. In 2005, the food & beverage control consultancy I had established was growing and more of my customers were looking for tools and spreadsheets to help with their cost controls and profits in between my consulting visits.

What I… Continue

Added by Barry Chandler on November 1, 2009 at 7:49am — No Comments

Non-Operator 10 Questions To Ask Before You Buy A POS System For Your Bar

Before purchasing a POS system for your business, make sure you consider all the options and ask yourself the following questions.

1. How many cash registers/POS systems do I need?

When looking at the number of cash registers/POS systems to put in your establishment you will need to look at several things. The size of your establishment, do you serve food, do you want to expand your business in the future, are you… Continue

Added by Barry Chandler on November 1, 2009 at 7:45am — No Comments

12 Ways to Shake up a Boring Business

We asked our web members for their ‘instant facelift’ experiences and received some great suggestions. Most cost time rather than money, with an extra serve of energy - any that you could use?

* Most customers arrive as singles or couples. So our tables were larger than needed - we replaced some with small round tops, and cut others down. We now have 6 more tables in the same space which gives us more sales at peak times. Why did we wait so long?!?

* Ditch the tired…

Continue

Added by Ken Burgin on November 1, 2009 at 2:01am — No Comments