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restaurant management Tagged Articles
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Southern California A Mecca for Sports Fans
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| Year round So Cal has some of the most exciting teams anywhere. Depending on your profession, it may not be possible to catch as many games as you would like. With my legitimate online business, this is no longer a source of irritation for me. |
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Other restaurant management Related Articles
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Changing ‘Business as Usual’: The Body Shop Becomes a Success
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| For the first three years of their marriage, Roddick and her husband were content running their restaurant and eight-room hotel. She dealt with the customers while he took care of the behind-the-scenes management. However, after three years, the pair found themselves overworked and separated from their children. They decided to sell their restaurant and embark on their own pursuits. |
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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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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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American Food Franchise Sizzler looking for better things in 2010
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| After two years of halted growth, the more than 50-year-old Sizzler chain is setting the stage for a franchise push with a new restaurant design, an upgraded menu and a new management team - the head of which actually wants to buy the chain. Kerry Kramp, president and chief executive of the Culver City, Calif.-based Sizzler USA, said in an interview with Nation’s Restaurant News that he has spent the past 18 months revamping the 191-unit “family casual” chain to become “recession proof.” He now wants to buy Sizzler from its current owners, if or when the economy improves and funding becomes available. |
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Chick-fil-A Franchise Information and Costs
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| Truett Cathy opened his first ever restaurant establishment in rural Georgia 60 years ago. In the year 1964, his restaurant came out with its first boneless chicken breast sandwich, which was named Chick-fil-A, which was eventually adopted by the entire restaurant chain. The Chick-fil-A franchise is also the first chain of restaurants that offered chicken nuggets to its patron diners. |
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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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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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