AllBusiness.com - The Restaurant Blog

Caloric Intake, Sans Trans-Fats, Signs of the Times

Tue, 08 Jul 2008 11:15:00 GMT

Wouldn't it be nice if government did something that made the restaurant business profitable instead of whittlig away at the perceived profits we attempt to make? It seems every time we turn around there are more signs that government thinks restaurants are cash cows and we should continue to fine tune our concepts so people eventually decide to cook at home...

Gas Prices Mean Go Green, Go Local

Fri, 27 Jun 2008 07:40:00 GMT

Attracting your local customer suddenly gets easier when it costs more to drive to a far-away restaurant than it does for an entree. Local, neighborhood restaurants are coming back into the fold. Go local and save the surcharges...

When the Culinary Competition is Circling, Turn up the Heat

Sun, 22 Jun 2008 09:45:00 GMT

No matter how tough it seems, you can't give up when the going gets tough. The first thing you think of is cutting costs by downsizing portions, quality or staff. Don't get caught in the economic downturn. Advertise your quality, your customer service, and the personal trademark on everything you do. You will find that the inability for people to travel could be your biggest asset. Advertise locally, in the trusted source...

Summer Help Professionalism Begins With the Boss

Wed, 18 Jun 2008 12:20:00 GMT

Ah, summer help... the perfect answer to staff shortages, right? Not really. Make sure yoour sections are tone down, they are not put on the floor without proper training, have refresher courses and don't hesitate to give a pop quiz...

Health Departments need to Standardize Inspection Process

Fri, 13 Jun 2008 10:45:00 GMT

We have all been cited for one violation or another. And, it is often the interpretation of the inspector that causes the problem. Until health departments forcus on the problems and act accordingly having an inspection is like playing Russian Roulette...

Show Your Tender Side During Tough Times

Wed, 11 Jun 2008 09:35:00 GMT

The grumpy meter is hitting high numbers as consumers are getting pulled in all financial directions. Now is the time to put your professional foot forward and display the true meaning of hospitality. If you make your customers feel better they will come back more often....

Sacrificing Tips for Health Insurance

Tue, 10 Jun 2008 08:55:00 GMT

When the Fat Cats of government decide it's healthy for restaurant owners to insure the uninsured tips get slimmer, weekly revenue decreases, customers become aggravated with surcharges and waiters change careers. The whole thing makes you sick.

Tightening the Belt May Lead to Profits

Wed, 04 Jun 2008 04:30:00 GMT

When the times get tough... Yeah, yeah, we have all heard it before...yet now really is the time to redefine your concept, your menu, and your pricing. Belt tightening is becoming a way of life, much like the Sunday drive used to be....

Bartender Training Serves a Profitable Cause

Thu, 29 May 2008 11:10:00 GMT

If you serve food at your bar you need to train your bertender in the art of serving. Salad first, then the entree. Placemats down, silverware, condiments. Pre shift meetings, tastings and comparisons of the menu are all important items for the bartender to learn. It will help them mix with the customers...

No Room for Mediocrity

Mon, 26 May 2008 07:40:00 GMT

It takes more than just cooking a bowl of pasta to keep customers coming back. The "it" factor is more important now than it ever was. If you don't think you have it in your restaurant figre out what it is and get it, fast.