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Articles

  5 Marketing Mistakes Restaurant Owners Make (in: Marketing)
We look into some of the top marketing mistakes that you could be making and how you can fix them.
  4 "Bad Leader Behaviors" That Affect Productivity, Profits (in: People & HR)
Is Your Leadership Hurting the Bottom Line?
  The Five Levels of Service (in: Customer Service)
Shep identifies five ratings for service. Where does your restaurant fit? And how can you get to the next level?
  3 Reasons Your Restaurant Shouldn't Kill "Foodstagramming" (in: Internet & Tech)
As a restaurant owner or manager, should you ban foodstagramming or embrace it as a way to increase brand visibility and drive guests to your tables?
  Menu Pricing from the Ground Up (in: Operations)
The best operators understand the value of managing recipe costs and driving prime cost. Rick talks about getting prime cost where it needs to be for your restaurant's success.
  What's Your Restaurant Worth? (in: Finance & Accounting)
What does it take to have a successful restaurant, and what's that worth?
  10 Online Musts for Restaurants in 2013 (in: Internet & Tech)
Join us for a jam packed session on what your restaurant's online strategy needs to look like in 2013...
  Five Ways to Effectively Coach the Pre-Shift Meeting (in: Customer Service)
You know you should be doing them daily and you think about implementing them every week. No more excuses as Jeff explores how to run a successful pre-shift meeting.
  Grilling Tips from Jan Birnbaum of EPIC Roasthouse (in: Menu)
A collection of tips from executive chef Jan Birnbaum on the best way to cook steaks.
  7 Ways To Attract Loyal Restaurant Customers (in: Marketing)
Building a loyal customer database takes time but is well worth the effort. Here are 7 tips for you.
  Restaurants & Bars Get Social With Their Music (in: Internet & Tech)
Jaime takes an in-depth look at Rockbot, a new player in the space of streaming music for restaurants.
  How To Reverse Engineer Restaurant & Catering Success (in: Marketing)
There are hidden secrets out there. Sometimes you just need to reverse engineer a bit to solve them.
  How to Determine Effective Rent for Your Restaurant (in: Operations)
Effective rent is important to help you analyze the real cost of the leased space. Here are some when and why tips.
  Ten Questions to Ask When Something Fails (in: Customer Service)
Whenever something goes wrong, this is the opportunity for your best customer service strategies to kick in. Shep's compiled a list to help you learn from these experiences and help prevent them from happening in the future.
  The "Shift" in Recruiting and Job Hunting for Restaurant Pros (in: People & HR)
Social technology has come to the recruiting and job hunting process for restaurant professionals. Jaime talks with Jeff about how Shiftgig.com helps restaurants and staff connect in today's marketplace.
  How To: Restaurant Food Photos (in: Marketing)
People eat with their eyes first. Having great photos makes a big difference! Here are four tips for you...
  20 Steps to Lowering Your Food or Liquor Costs (in: Operations)
Brandon reveals consulting industry secrets in this in-depth operational piece.
  11 Attributes of Restaurant Leadership (in: People & HR)

The exceedingly successful managers realize they are to “manage” things and “lead” their people. Brian identifies 11 important factors of leadership every manager desiring to succeed and excel should master.
  Are your Servers Selling or are Your Customers Buying? (in: Customer Service)

Jeff shares the power of perhaps the most powerful sales mantra out there.
  Core Values Key to Customer Service (in: Customer Service)
Does your restaurant team know your values? Make sure you get your people living them.
  How To Make 2013 Your Best Year Ever! (in: Marketing)

Michael encourages you to take ten minutes to write your restaurant's goals down for 2013. Then he talks about "how to blow those goals out of the water". A must read as we head into the new year.
  The Pope's on Twitter – If You're Marketing, You Should Be, Too (in: Internet & Tech)
3 lessons for small businesses inspired by @Pontifex
  Will You Be Prepared for the Next Hurricane Sandy? (in: Operations)
Asset protection specialist offers disaster safeguarding tips.
  Thirty Minute Marketing Plan (in: Marketing)

Marketing is often the red-headed step child of a restaurant. For many, marketing is a reaction, mostly too late, to a slow down in business. Michael talks about having a plan to keep you focused and to help you end up with winning promotions for the next year.
  How to Cut the Fat and Keep the Sizzle (in: People & HR)
Roberta believes that those restaurants that cut the fat, without cutting the sizzle will thrive in any economic climate. Check out her five tips for making it happen in your restaurant.
  Ten Ideas to Help You Obtain Customer Loyalty (in: Customer Service)
Shep talks wallet share, market share and customer loyalty. A quick must read...
  Five Simple Steps to Keep Restaurant Floors Clean This Winter (in: Safety & Sanitation)
Snow and ice can wreak havoc on unprotected floors. To help restaurants limit the impact of winter weather on their floors, here are five simple steps for cleaning and maintaining restaurant floors during the cold and inclement months.
  Before You Can Be Customer Centric, You Must Be Employee Centric (in: Customer Service)
See Shep's take on organizational mindset.
  Promoting Your Restaurant Using Video (in: Internet & Tech)
Wide range of video tips and examples for your restaurant to get going with video.
  10 Restaurant Traps and Tips (in: Operations)
A guide to the top 10 pitfalls of opening a restaurant and solutions to fix them.
 
more articles >>