14th October 2011
“Work less and earn more with a tested roadmap to transform your restaurant into a money-making machine in a matter of weeks…It doesn’t matter what type of restaurant you have or what obstacles you face. You can get results fast!"
“Cost effective" ...
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10th August 2011
Your website can and should be the hub of your business--a place where prospects can go any time of day or night to find out exactly how you can help them. And every page on your website should somehow smooth the path toward the sale.
But four pages in p...
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22nd June 2011
Having the ability to spot trends is a key factor in keeping your restaurant alive and thriving. If you can spot and react quickly to trends in your restaurant, then you will have a marked edge over your competitors. But you must be able to have good e...
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10th June 2011
Once you have all the guests that come to you naturally taken care of, then it’s time to go after some high concentration target markets.
When you pay $500 for an ad in a business journal, you are competing with every other advertiser to get the reader...
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02nd June 2011
It is a MUST to have a weekly management meeting if you are going to keep on track. Whether it’s for lots of employees or just a few doesn’t matter. It doesn’t matter if you have one restaurant or many, in order for things to run smoothly, you must hold a...
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22nd March 2011
Don’t get overwhelmed. You’re already working 80 to 100 hours a week and you just can’t handle any more. Don’t work longer and harder, do different things to systematize your restaurant. Take a look at the overall results of a process, and monitor the ...
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23rd February 2011
There are two questions to consider when creating higher profit items and menus:
#1 What could I add to my entrees / appetizers / desserts / drinks / catering menus that are complementary and could make them a higher profit item?
Here are a few exa...
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