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Here are a few of our most popular weekly emails:
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It's All About How You Make People Feel
The title to this week's Best Practice is from Danny Meyer's famous quote "Business, like life, is all about how you make people feel." Danny's quote cuts right to the heart of creating guest loyalty and sustainable success in the restaurant business...
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Why Being Good Rarely Leads To Success In The Restaurant Business
Hopefully you don't believe that merely having good food and service will cause customers to flock to your restaurant. Maybe 20 years ago in a good location, but not anymore. Good food and service barely ...
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Managing Your Restaurant's Critical Numbers - Every Week
It is hard enough to thrive in today's competitive restaurant market. However, it becomes even more difficult if you don't track your restaurant's key numbers in a way that helps you know how well you're ...
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A Few Simple, Proven Ways to Motivate Your Staff
In a recent thread on our Member Only discussion forum one of our members asked for advice on the best way to start an employee of the month program. A few members gave her ideas on some different and ...
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Do You Really Need So Many Menu Items?
What's the right number of items to offer? Of course, the answer depends on your particular concept, customer expectations and possibly other factors, but we like to remind operators to be careful ...
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Why Bad Portioning Hurts Your Restaurant & How To Improve It Immediately
With steadily rising food costs, thin profit margins and intensely value-conscious consumers, the last thing your restaurant needs is sloppy portioning techniques. Product portioning affects ...
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You Can't Turn a Bad Restaurant into a Good Business
Each week our goal is to provide practical tips and tactics on restaurant marketing, cost control, business management and other topics that can make your restaurant a more profitable and successful ...
