Tags |
|
|
Links |
|
|
Casual Articles - Profitable Tips For Your Restaurant From a Restaurant Consultant
The rapid rise of email has left many people unsure of the correct protocol when writing a business letter. In fact there are a number of formats that can be used for professional business letters. One format is detailed below.1. Your company’s name, address, telephone number and email address should be printed, including the company logo if applicable, or typed at the very top of the first page in the center of the letter. Do not include your own name or job title here.2. Following your company name and contact details leave two lines blank. On the left-hand side of the page type the reference number of the letter. Leave another two lines blank and type the date (also on the left-hand side of the page), any standard date format is acceptable. If there is no reference number just type the date.3. After the date leave two lines blank. On the left-hand side of the page type the name, job title and address of th
STEPS TOWARDS A GOOD APPRAISAL INTERVIEW:Don’t say: “You just don’t seem to care about doing a good job.” “You seem to be more interested in scoring points against Charlie than in working with him.” “You’re too defensive.” Do: Stick to behavior. say, “Here’s what I saw,” or, “Here’s what I heard you say.”Here is some advice for supervisors that will contribute to a successful appraisal interview. 1. Stick to goals. Measure performance against previously discussed and agreed upon goals. 2. Do not discuss rewards.. Make a statement at the beginning such as, “While this appraisal may be the basis for a raise, we are getting together today to review performance past and present and then discuss an improvement plan. Information about raises and promotions will need to come at a future time. We can set up a date to discuss them at the end of this meeting.” 3. Consistently ask for the employee’s view throughout the discuss
I recently consulted with a client that has not paid himself for 17 months. He called me out of sheer desperation saying, “I just can’t go on working for free”. The sorry fact is that there are many restaurateurs working hard for very little income, and I for one think it should stop.
In my profession as a restaurant consultant, people rarely call me when things are going well. The kinds of calls that I receive daily are along the lines of, “Why can’t I make any money” or, “My food cost is through the roof” and this is the most painful one, “I can’t afford to stay open anymore, what can I do?
What do Klingons, giant rubber bands, and monster trucks all have in common? They hold the fascination of every male on the planet - and they make frequent appearances on Spike TV. Spike TV, which totes itself as a network for men, is the perfect example of the power of knowing your audience and giving them what they want.In one week of watching Spike TV you can expect to see poker, ultimate fighting, demolition derbies, cop shows, kung fu movies, school bus figure eight racing, pyrotechnic explosions, Klingons, customized cars, Chairman Tamori, giant rubber bands, sports superstars, Captain James T. Kirk, video game awards, Japanese trivia shows, dating competitions, MacGyver, and monster trucks. And that is only a partial list of what Spike TV offers men.When it comes to your small or home business, knowing your audience, giving them what they want, and letting them know it's there for the buying are essential ste
I recently consulted with a client that has not paid himself for 17 months. He called me out of sheer desperation saying, “I just can’t go on working for free”. The sorry fact is that there are many restaurateurs working hard for very little income, and I for one think it should stop.
In my profession as a restaurant consultant, people rarely call me when things are going well. The kinds of calls that I receive daily are along the lines of, “Why can’t I make any money” or, “My food cost is through the roof” and this is the most painful one, “I can’t afford to stay open anymore, what can I do?
Our arrival was just over twelve hours late. With a wind chill well into double digits below zero and the snow falling so heavily the windshield wipers could barely keep the windshield clear. The driver guided the limo under the heated portico in front of the resort. Learning my lesson many years ago, it is my practice to arrive no less than 24 hours in advance of a speaking engagement, and today that practice paid off handsomely. Although it was close to 1:00 am, there was still time to settle in and relax before my late morning presentation. That is, if my reservation had not been given away, as some hotels have a practice of doing.The doors opened automatically and an attentive young man graciously offered a warm welcome, took charge of my overnight bag, and led me to the reception desk while inquiring how my day had been thus far. As we approached the desk a clerk tendered a sincere welcome and stated, “You must be M
In my profession as a restaurant consultant, people rarely call me when things are going well. The kinds of calls that I receive daily are along the lines of, “Why can’t I make any money” or, “My food cost is through the roof” and this is the most painful one, “I can’t afford to stay open anymore, what can I do?
You know the maxim of bottles & wines right? I have a theory that says that old wine in any bottle has to taste better. If the taste is not to your liking, chances are that its time to change your drink.Public Relations agencies take pride in old and steady relationships. We do too! But a spate of recent pitches that we were invited to shock-struck my eyes open. Thrilled as we were to attend these pitches, we were gloating in the fact that Blue Lotus was making dents into decade old relationships. We were also excited to explore how help change the way PR can be used for these ‘rock-steady’ organizations. Just a few weeks ago, we’ve replaced an agency which had a 13 year old relationship, and another where we were invited for another pitch where a relationship had soured over the last 10 years!!During one of our pitches (in the penultimate round) I was while casually conversing with the client on their rationale for
In my profession as a restaurant consultant, people rarely call me when things are going well. The kinds of calls that I receive daily are along the lines of, “Why can’t I make any money” or, “My food cost is through the roof” and this is the most painful one, “I can’t afford to stay open anymore, what can I do?
Have you ever seen one of the signs regarding customer services that many places of business have hanging up? They say, "Rule Number 1: The customer is always right," and below that, "Rule Number 2: Refer back to rule number 1."Although that's a pointed oversimplification, the statement makes a valid point, and that is the customer is the reason for the business, whatever that business might be. The customer is what keeps the business fueled and running. Without the customer, there would be no business, and keeping customer happy and coming back is of the utmost importance.Though customer service truly can't be simplified into a one-rule overview and the truth is that customers aren't always right, there are some universal rules governing good customer service.1. Listen: When dealing with a customer, the first rule is to listen to what they're saying rather than anticipating what they want
Why don’t you invest a few minutes into yourself right now and read over the tips below. In fact, print out a copy and share it with your friends that run an operation as well. Yes, some tips may seem obvious, but are you using every tool at your disposal to solidify and enhance your profits? Your restaurant owes you for risking your neck to get it open, so I’d like to suggest that you start holding it accountable.
1. Don’t serve water automatically. Sounds simple, but water service does not increase your profits or sales. Put systems into place where you serve alcoholic beverages, coffee, tea, sodas, milk--anything but free water. Serve it upon request only.
2. Set up the dining experience on the first visit to the table. Tactfully done by the server, profitable items
HTTP = HTML link (for blogs, profiles,phorums):
<a href="http://www.casualarticles.com/article/37744/casualarticles-Profitable-Tips-For-Your-Restaurant-From-a-Restaurant-Consultant.html">Profitable Tips For Your Restaurant From a Restaurant Consultant</a>
BB link (for phorums):
[url=http://www.casualarticles.com/article/37744/casualarticles-Profitable-Tips-For-Your-Restaurant-From-a-Restaurant-Consultant.html]Profitable Tips For Your Restaurant From a Restaurant Consultant[/url]
Related Articles:
Shipping Is Big Industry World-wide
5 Money-Saving Tips For Entrepreneurs
What Drives a Successful Salesperson
Bookmark it:
|