Like this article? PLEASE +1 it! Evan Signature
Evan Carmichael Top Header about About Home Profiles articles Tools forums inspirational quotes About facebook Twitter YouTube Blog

opening a restaurant Tagged Articles



The biggest mistakes restaurants make, and why they have a high failure rate
This is one of the most important articles I've written. It's a list on the biggest reasons for failure in the restaurant industry. While there are certainly other issues that can lead to failure, these are the most common.
Trademark vs. Service Mark
Simply put, trademarks are for goods while service marks are for services. When discussing either, it is common to use the term "trademark", even when discussing a service use, because the handling of either is interchangeable by both the USPTO and all 50 Secretary of State Offices.

Other opening a restaurant Related Articles

Open For Business: Wendy’s Takes Off
In early 1969, Thomas was sitting in the steam room of the Columbus Athletic Club with his friend Len Immke, sharing with him his restaurant ideas. After finding the Club’s dining room closed, Immke commented on how difficult it was to find a good lunch downtown and suggested that Thomas open his own restaurant in one of Immke’s buildings. On November 15, 1969, Thomas did just that and opened the first Wendy’s Old Fashioned Hamburgers in Columbus, Ohio to a packed grand opening.

Marketing: What Would You Do
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?
How to Green a Restaurant, pt. 1: Ike's Quarter Cafe
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.
Q: Is this a bad time to start up a new restaurant with a slow economy?
I field a lot of questions from new and soon-to-be new restaurant owners. Here's one of those questions regarding concerns about opening a business during a slow economic period.
Searching for a Restuarant location?
This is a must read for anyone considering opening a restaurant.
Weekly Inventory Management System to Cut Food Cost & Reduce Theft
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.
Opening a New Restaurant? Tell The World
Opening a New Restaurant? Tell The World. With all the bad news in the economy these days anybody who opens a new restaurant is making some good news which is in short supply. Westwind Communications recently promoted the opening of the Frankenmuth Brewery in Frankenmuth, Michigan and has obtained some great PR as a result. How did we do it?

The 6 T's of a Successful Upscale Restaurant
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?
All About the Chipotle Franchise
Chipotle's signature menu, the giant foil-wrapped burrito may not be that big but it surely is big enough to drive a massive success on its marketing campaigns and make the restaurant chain one of the most popular fast food franchises in the country today, and probably for the next decade. The Chipotle franchise founder, Steve Ells, was a culinary school graduate who dreamed of opening his very own fine dining restaurant. When Ells realized that he lacked enough funding for his goals, he established the Chipotle Mexican Grill in 1993, with high hopes that the money generated from this venture...
Evaluation of Restaurants
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.
Featured Article

Bottom Footer



Newsletter

Get advice & tips from famous business
owners, new articles by entrepreneur
experts, my latest website updates, &
special sneak peaks at what's to come!
Name:
Email:
Popular Articles

Tips for the Novice Traveler

What is Discretionary Cash Flow
Suggestions

Email us your ideas on how to make our
website more valuable! Thank you Sharon
from Toronto Salsa Lessons / Classes for
your suggestions to make the newsletter
look like the website and profile younger
entrepreneurs like Jennifer Lopez.