Your restaurant operations numbers, your financials, your marketing even measure your customer/guest experience… measure everything so you know how you rate. Quantify it so you can constantly work on and improve it and your profitability.
Don’t forget the basics. Don’t forget what made you successful.
Together with the marketing, you need to concentrate on an important feature. Keep a customer database so that you can market all these things and keep all the pertinent…
Still wondering if Facebook is right for your restaurant? We see many restaurants who are waffling – should I or shouldn’t I get involved in social media? Finally, a blog post that sets things straight and gives you four solid reasons why your restaurant SHOULD NOT BE on Facebook.
The Make-A-Wish Foundationof the Mid-Atlantic grants the wishes of children with life-threatening medical conditions to enrich the human experience with hope, strength and joy. The Foundation serves children who reside in…
There are a great number of excellent restaurant bloggers around the web. Most of these people spend time writing these blogs while also working on starting their own business or holding down a full time job. I personally developed and write seven different blogs related to the restaurant industry. I do this as a method of establishing credibility for my book (Tips²: Tips For Improving Your Tips)…
What is the profit per dollar in a restaurant? Most owners and managers can't even answer this question right. And they wonder why staff isn't more careful with the business. If everyone understands this in your restaurant you will have a much different operation.
I don't think I have to tell you how important it is to know your cost when preparing a recipe. Here is a tool my team and I developed to help figure out those costs. We want to make this the best FREE recipe costing tool with your help. Try our tool and post your suggestions. We want to hear from you!…
Over at ManageYourBar.com today I spoke about a recent experience I had in a bar where I calculated the bar was losing $200/hr through theft. This wasn’t a flash in the pan, most bars have a level of theft, but the difference between profit and loss can be how you manage loss and what your threshold is for allowing it to happen at all.
What’s your threshold? The most profitable bars follow… Continue
A friend of mine Chris Lenahan is no strange to opening bars. He’s got quite a few under his belt at this stage. He’s also the man behind many of the big bars in Las Vegas.
What’s so great about Chris is that he shares what he does so openly and for his latest venture. a dueling piano bar, he has videod every step of the planning process, pre-opening and opening of the bar. This is really informative stiff and great for anyone thinking of getting into the bar… Continue
Unfortunately, being in the bar business puts you at a greater risk of robbery than virtually any other profession and that means that you need to be prepared and ready (if that’s ever possible) should the unthinkable occur. Your first priority will obviously be to protect yourself and your staff and there a number of steps you can take to make sure that no one is harmed and the chances of the perpetrator being caught increase.
Here are the top ten things to do in the event of a… Continue
Many bar owners steer away from offering more than a handful of quarter bottles of wine or the occasional wine by the glass due to lack of knowledge or experience with this drink of the Gods. However, ignoring the opportunities that wine offers your business means you could be turning away business without even knowing it.
One way to increase your customer numbers midweek or during the slow season is to host a wine tasting event. Now… Continue
We got a question in at Ask Barry about how to deal with staff members who have been there for 25 years and can’t be trained! It seems like the question comes from a bar owner who has recently taken over a premises complete with staff.
Here are the points you need to consider before making a final… Continue
I was recently asked my advice by the owner of a small town center pub in Yorkshire, England (at http://www.thebarblogger.com/askbarry) about what to do to increase footfall in the premises despite the presence of a large chain pub on the same street that had dropped their prices considerably.
My longest time I worked with a company was in the 90's when I did 5 contracts of 6 months each with Renaissance Cruises. The longest I have worked anywhere after that was about 2 1/2 years at a couple of places.
I have never been fired from any job and have gone back to work for a few. Not to toot my horn but I can only think of maybe 1 where I left on not such good terms.
Altogether I can probably name off the top of my head 36 jobs and then you can probably add on a few… Continue
Added by Steve Nicolle on January 5, 2010 at 12:00am —
The voluntary program, which provides a growing selection of healthful children’s menu choices in every state, now counts more than 145 restaurant brands as participants, including new national companies Cosi, Jamba Juice and Rainforest Café, as well as Ovation Brands’ Country Buffet, HomeTown Buffet and Old Country Buffet, among other regional chains and independent restaurants.
This store will be the first of four to be operated by Starbucks across Disney properties in the United States and will serve as a destination for guests looking to relax and recharge as part of their visit.
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.
While working with kids who have trouble speaking, Ajit Narayanan sketched out a way to think about language in pictures, to relate words and concepts in "maps." The idea now powers an app that helps nonverbal people communicate, and the big idea behind it, a language concept called FreeSpeech, has exciting potential.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.
Privacy researcher Christopher Soghoian sees the landscape of government surveillance shifting beneath our feet, as an industry grows to support monitoring programs. Through private companies, he says, governments are buying technology with the capacity to break into computers, steal documents and monitor activity — without detection. This TED Fellow gives an unsettling look at what's to come.