You might be familiar with a quote attributed to early 20th-century retailing magnate John Wanamaker: “Half the money I spend on advertising is wasted; the trouble is I don't know which half.” A century later, determining which half of your marketing budget is wasted is no less easy. In this article, we tap the wisdom of several proven restaurant marketers to examine ways to look at your marketing return on investment (ROI) without chasing an exact number – which, frankly, might not be all that exact....more >>

Evaluating the selection, use and care of cutting boards. An important part of your restaurant's food safety strategy. Smart choices and proper care keeps cutlery sharp and maintains your commitment to safety....more >>

Why in the world would we want to spend so much effort on marketing simply to gain first-time customers, unless we are certain that we can deliver a guest experience good enough to make them want to come back? If you want to ensure you consistently exceed guest expectations in your restaurant, you must focus your attention on improving the systems that impact your customer's experience the most....more >>

In this webinar, we will review the overview of food costs, as well as some industry tools that you may use daily to keep costs down....more >>