In recent years I have noticed the increased frequency of incidents and reports describing contaminated food items or food-borne illness outbreaks. Just in the last 18 to 24 months or so I can remember a few of them off the top of my head, such as green onions contaminated with E Coli at Taco Bell’s across the northeast, salmonella tainted tomatoes from Florida and Mexico, spinach recalled due to E Coli, baby formula from China contaminated with melamine. Today I read about dioxins… Continue
Added by Cajun Chef Ryan on December 8, 2008 at 10:21am —
I think this is such a brilliant way to get some additional gift certificate sales this season. Not to mention that with this economy, most people are looking for very basic ways to give gifts that are practical, so it is prime for promoting restaurant gift certificate sales. The restaurant that put this poster in the front doorway, by the cash register, and in the bathrooms is reporting a dramatic increase in gift certificate sales.
How nice to get a 13th month of sales during these… Continue
Added by Tressa Mills on December 7, 2008 at 4:43am —
At times in recent weeks, I’ve talked about various subjects which are constantly in the minds of investors and lenders, and how operators need to have a better understanding of these topics -- return on investment
, hurdle rate
, cost of capital
, and the like. This week I’d like to turn the tables a bit, and point out some of the areas in which investors and lenders often fall short of understanding what really matters,… Continue
Added by Rod Guinn on December 5, 2008 at 6:00am —
The chart of the week is weekly beef output. As depicted in the chart below, beef production during the last month or so has been trending appreciably below year ago and 2006 levels. Why is this occurring? Well, principally for two reasons. Earlier this fall beef packers margins were being challenged by deflated beef markets and inflated cattle prices. In an attempt to pressure cattle prices lower and/or influence beef prices higher, beef packers slowed beef output. The slowing and expanding of… Continue
Added by David Maloni on December 4, 2008 at 8:13am —
No, the sky is not falling and is not going to in the foreseeable future.
Despite the words of pundits and prognosticators on virtually every TV channel these days, this is not a realistic assessment of where the American economy is headed.
And more importantly, those who believe everything they hear help to perpetuate what could become a self-fulfilling prophecy - and that is the frightening part of what's been happening in recent months. We know of one operator who laid off an… Continue
Added by susan holaday on December 4, 2008 at 5:54am —
Once again, I have been caught up in work – and life – and suddenly, surprisingly, discovered we are almost at the end of 2008! I swear it was just summer a few weeks ago…
This week’s topic of Sexual Harassment may not be the most pleasant, but it is important – and necessary - and is timely with both the year end compliance and holiday parties quickly approaching.
First "The Holiday Party"
by: Kim Parker, Exe Dir. California Employers… Continue
Added by Margie Tosch on December 3, 2008 at 12:00pm —
A restaurant concept consists of five (5) primary components. They are Service, Design, Management, F&B Product and Atmosphere.
The critical component most often given less than desireable attention; is the OPERATING INFRASTRUCTURE. The Operating Infrastructure is the "Sixth Component".
The Operating Infrastructure consists of the systems developed, trained and installed; that going forward maintain constant operating standards & consistant customer… Continue
Added by SCOTT KAMALSKI on December 3, 2008 at 10:00am —
Most of us are familiar with the 80/20 rule, or the Pareto Effect, as it is most commonly known. The 80/20 rule has been represented in business discussion as 80 percent of production comes from 20 percent of the producers for many years. More broadly the 80/20 rule has been applied to every imaginable situation in business with amazing accuracy. Reading this complex information is fairly heady stuff, not known for light content, however a little struggling makes it more understandable.… Continue
Added by Mark Frank on December 2, 2008 at 1:53pm —
Now that it's officially official that we're in a recession, food service companies have even more reason to cut costs as the country collectively tightens its belts for the economic downturn.
One of the easiest ways to save money is to reduce waste. In times like these, you need to maximize yield
on every food item in your refrigerator. Of course, that instantly puts aerosol whipped topping at a disadvantage. In… Continue
Added by OnTop(r) on December 2, 2008 at 12:26pm —
What does your company offer for Employee Meal Benefits (employees dining as guests, not during / following a shift)? Has your organization cut these benefits in response to the current economic conditions? Thank you!
Added by Kat Hoffman on December 2, 2008 at 11:00am —
Attached is a powerpoint I used recently at a CO-OP meeting I had with my franchisees and managment team. It helped me shed a little light at the end of the tunnel and that cutting costs on marketing which seems to be a natural defense given the current… Continue
Added by Scott on December 1, 2008 at 10:21pm —
What are restaurants doing to increase sales and drive traffic in this difficult economy? Is anyone using mobile marketing programs (mobile coupons, etc.)? Has anyone had success on the mobile front?
Added by Matt Armstead on December 1, 2008 at 8:57pm —
It's been your dream for years, and now you plan to make it a reality: your first restaurant. Now what do you do?
Fans of the Food Network may remember David Adjey from his appearance on a 2008 episode of “Iron Chef America” when he competed against Iron Chef Michael Symon, resulting in a rare tie between the two chefs. He is also known in Canada for his appearances in “Restaurant Makeover”.
David Adjey’s Restaurant 101, his newest… Continue
Added by Heidi Burbela on December 1, 2008 at 12:15pm —