Do you know how many potential customers you are losing due to mismanagement at the front door? If your answer is “I have no clue” you may be interested in what I have to say…
Of course we all want the answer to be zero however on a busy night chances are there are more than several people who walk in your front door, realize the wait is too long and quickly do an about face and exit your building. What’s… Continue
There’s a worrying trend in hotels lately. I’m sure you’ve noticed it. It has now got to a point where I can no longer skulk in the shadows and not address the elephant in the room. I have been too quiet for too long on this subject.
I am talking of course about the size of orange juice glasses on the breakfast buffet. The ever decreasing size of juice glasses is more than a simple cause for concern. It is just bad for business. Have alook at the orange juice “glass” that was… Continue
If you are struggling to keep your restaurant full then you may be tempted to increase your advertising spending in the hopes of drawing in new clientele to your business. On the surface, this seems like a wise idea. After all, how else do you get the word out about your restaurant?
Many sales and marketing professionals have a saying - ‘It is far easier, more enjoyable and less expensive to do business with a customer that you already have then it… Continue
Technology is completely changing the game for service industries. You would not be reading this post two years ago if it weren’t for the atomic explosion of the social web.
I believe paper comment cards are dead. They have zero value today. For reasons enumerated by several sources here in FohBoh and my own observations, I declare the paper comment card an archealogical relic of an earlier age. If you are still using paper comment cards, you’re a dinosaur.
Not every business venture you embark on will be a success. It’s to be expected. A lot can and does go wrong. I’ve made a lot of mistakes in the course of the last five years that I’ve run my own businesses, but I’ve had a lot of successes too and fortunately they outweigh the “almosts..”
If there was one thing I wish I had done early on was to fail fast. Why would anyone want to fail? Well, bearing in mind that every venture won’t be a home run, you need to put in place a system to… Continue
This week’s chain restaurant news will be more driven by casual dining sector matters, as Darden (DRI) reports Thursday. RBC Restaurant Analyst Larry Miller’s December Operator/Investor Survey pointed to improving operator sentiment and much more investor interest in the casual dining sector.
Many casual dining operators are located in mall locations or zones and the retail sales trends reports seem lackluster. In our Seeking Alpha post of October 26, 2009, we noted some smaller… Continue
Dear Panera Bread Just West Of Cleveland Ohio Off Interstate 90,
What are you thinking?
Early this morning I was traveling along I-90 and decided to stop for an hour or so and get some work done on my laptop. Normally, I'd try to find a local coffee house with wi-fi, but alas, there were none to be found at my exit. So i chose you...Panera.
Turns out, my kids must have been facebooking on my computer last night and my battery is… Continue
I love cooking the heartier flavor packed comfort foods people crave during the cooler months. Maybe it’s a throw back to my time spent cooking in Vermont or Boston or just primeval instinct? When done correctly utilizing leaner cuts of beef such as eye round, pork tenderloin and game, they are actually lower in fat and cholesterol then you might think. Some dishes are just what they are and should not be altered. I would prefer to get some exercise or cut back at another meal then to rob… Continue
It is total chaos right now in Tiger’s world. I think it is crazy the level of attention this gets in the media. This is not a back page story or gossip column, this has been the leading story on major networks. Tiger has been on the front page of the NY Post 3 less days than 9/11 coverage. Whether you are following this or not we should always see what we can learn. Watch this and let me know what you think we can learn from Tiger?
2009 was a difficult year for the restaurant. Sales were down an average of 20% over the first 3 quarters. We had to let a number of your coworkers go, and cut our management team in half. My partners and I pumped a lot of our own money into this place just to keep it operating through the summer.
I've owned several restaurants, hired and trained hundreds of food servers, and have been in this industry for over 30 years. This is the worst… Continue
According to the National Lung Association 31 States and the District of Columbia now have laws prohibiting smoking in restaurants. However, countless dollars continue are burned on a marketing tool of the past. Sure, to the recipient, matches are a great keepsake and are useful when lighting candles. We have a better idea! Use the matches you have lying around to light a fire under your 2010 marketing campaigns. Match your restaurants style with a marketing strategy which will leave an… Continue
Restaurant operators make significant investments in a restaurant, from kitchen technology to décor and aesthetics to furniture and equipment. Each investment helps build the brand, streamline operations and keep the doors open. More than any other investment, a POS system can help restaurant operators control costs, improve guest experience and order accuracy, and enable high productivity in the operations.
Oftentimes in our industry and especially in today’s economy, many… Continue
As I’m writing today’s post I’m sitting in a bar where the bar staff and the management have clearly decided that there is no hope for the survival of the human race, let alone the possibility that the business could actually be a success.
What greeted me in this bar were restrooms that were so dirty a number of cockroaches were protesting outside the door with banners that said: “You can’t expect us to live in these… Continue
It's a game everyone is playing today. Most marketing is a repeat of someone else. What ever happened to originality? Today we all have Twitter and Facebook. Is yours really that much better? The fact is we are all becoming white noise to our target audience. Although it makes sense to keep up with the Jones', it's only a matter of time before they are ahead again. Remember to ask yourself one question. "How do I stand out from the competition?"
2010 could be the year you become the new… Continue
Like most of you, I have a perpetual list of things to do. Also, like many others, I suspect, my list seems longer at the end of each day than the beginning. Therefore, I’m NOT here to suggest ways to improve your life by managing your personal list. This column has a different focus.
Most owner operators, at some point, will want or need to raise capital, whether via a complete sale or solicitation of debt or equity. There’s a long list of things which should or must occur to be… Continue
Restaurant Proz has a no apology use of the phrase Christmas. Christmas is as American as Baseball, Apple Pie, Chevy, Ford (They weren't bailed out) Our Great Nation was founded on Christian Principles, see below, notice it does not say Nature's Budda, or Allah or… Continue
Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More-
Galbani® Mascarpone. Gold Standard True Italian Taste. Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.
Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.
Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.
Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.