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Restaurant and Cafe Tagged Articles
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Singapore beckons as Crust Gourmet Pizza opens 50th Aussie store
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| 3rd February 2010: Franchise network Crust Gourmet Pizza Bars has just opened its 50th store and is setting its sights on Singapore. The Cheltenham, Victoria, franchise will further establish Crust’s foothold in the Melbourne market, complementing its plans for both domestic and international expansion this year. The pizza franchisor has plans to open its first international store in Singapore and expand into Western Australia and South Australia this year. |
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Other Restaurant and Cafe Related Articles
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Marketing: What Would You Do
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| Let's say that you opened a new restaurant in town. The restaurant gets some "buzz" and some positive reviews in the local media. It's packed every night. People call days ahead to reserve a table. Your restaurant is clearly the "next hot thing". How do (or should) you market your success? |
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Maximum Impact Restaurant Greening
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| Are you eating? Here's a few statistics to chew on: In the US, restaurants are the top electricity consumer among retail businesses. 33% of it. Each restaurant produces an average of 50,000 pounds of waste. Eat up, unless you want to add to that last figure. That is, unless you happen to be dining at a restaurant certified by the Green Restaurant Association, which aids member restaurants in achieving a near zero waste status. |
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How to Green a Restaurant, pt. 1: Ike's Quarter Cafe
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| Are you considering being a green restaurant? Consider the example of Ike’s Quarter Cafe, a New Orleans style restaurant in the gold rush era town of Nevada City, California. When I mentioned to my hair stylist yesterday that I would be writing about it, she said, “Oh really? I had no idea they were a green restaurant. I just thought they had good food.”
Exactly. |
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How to Green a Restaurant, pt. 2: Eco Serviceware, What Works
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| Welcome to part 2 of our restaurant greening guide. If you recall from part 1 of this series, I wrote about Ike’s Quarter Cafe, a restaurant that has found a great balance of quality food, sustainability in their facilities, and a wonderful experience. For those of you considering greening your restaurant, or just in search of ways to make eating a less impactful experience, this week we focus on that which goes around the food. As in the utensils, cups, bowls, plates, and even the foil. |
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The Little Touches That Matter
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| I’ve been noticing a growing trend of restaurant dining inconsistencies. For example, the Station House Cafe makes a point to talk about how much it supports the local economy, uses the freshest organic ingredients, and is environmentally friendly... |
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Weekly Inventory Management System to Cut Food Cost & Reduce Theft
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| Whether you run a take-away counter or a fine-dine restaurant, the amount of money you make depends to a sizable degree on how well you manage your food inventory. Food cost is often a restaurant’s largest single expense in the overall cost of running a restaurant. |
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The 6 T's of a Successful Upscale Restaurant
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| In owning a restaurant there are many things that are essential to success, including quality food, presentation, productivity, service, atmosphere and local niche. But what makes a restaurant great? How do you develop a high end restaurant? |
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Courage, Convictions and Commitment
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| Those are the very words you could use to describe Truett Cathy and the success of his Chick-fil-A restaurant chain. It took Truett 21 years from the time he opened his first Dwarf House Restaurant and perfected his Chick-fil-A sandwich to open his first Chick-fil-A restaurant in a shopping mall. |
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Carving Corporate Slogans
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| ‘Love all. Serve all.’ The Hard Rock Café slogan sticks like taffy on our minds upon our enthusiastic exit from the rock-themed restaurant. The anecdotal origin of this slogan was that the founders of HRC asked the late-spiritual guru, SB for some kind words and the latter scribbled these words on a piece of paper. |
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Evaluation of Restaurants
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| Many restaurant owners have been shocked to learn that they are unable to sell or lease their restaurant property for an amount equal to its tax assessment value. The market value of a recently built restaurant is usually less than its construction cost. |
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