If you’re waiting for a rise in your pour cost to alert you to a potential bartender theft problem, you may be out of luck To find telltale signs of theft, scrutinize sales Bar productivity, as it’s called, is calculated by dividing the bartender’s gross sales by the number of hours he or she worked
I heard twice in one day “The Death of The Independent Restaurant” and it frosted me so when my time came to do a monthly call I couldn’t help but jump on the opportunity to do some research and prove that independents are more abundant than chains. I also went through a ton of other data supporting the fact that we are alive and well… The Death of the Independent Restaurant…is it true?
Partnership pay is a smart approach to compensation for your sales people. It allows the people who make most of the company’s income to share in that income If your catering sales people’s salaries are based on the company’s sales, they have a vested interest in increasing sales and improving customer service. If your catering sales people see this direct correlation between the sales they make and the money they earn, sales will definitely rise
Analyst expects chains to pass menu price increases to consumers As commodity prices rose through 2010, restaurant operators kept one eye on increasing costs and the other on the tight grip that recession-battered consumers kept on their wallets Texas Roadhouse was testing a menu price hike of about 2 percent in 25 of its casual-dining restaurants, he said
House approves small business bill The Small Business Jobs and Credit Act of 2010, which includes provisions that proponents say would provide restaurants and other small businesses with tax relief while increasing access to capital, was approved Thursday in the House by a vote of 237 to 187.
The National Restaurant Association is voicing support for the legislation, saying that it encompasses several pro-business initiatives that would help operators. NRA puts support behind small-business bill Legislation would provide relief to restaurants, group says The Small Business Jobs Act of 2010, which was introduced earlier this summer by Sens
(Not a member Join today!) Questioning if you should join???? I guarantee it! Jonathan Munsell Founder & Creator Restaurant Success Monthly [private_Inner Circle][private_Top Tier Coaching] [private_Super Performers]
Have you been working in your restaurant instead of on your restaurant for a while now? I work with restaurant owners who have jumped some of these same hurdles every day Get me to your restaurant Restaurant Success System
Nations Restaurant News Consumers’ appetite for dining out has grown significantly from six months ago, according to a new study from consumer research firm Market Force Information. About 25 percent of the 4,600 respondents to a Market Force poll indicated that they plan to eat at restaurants more in the next three months than they did during the previous three months, compared with only 5 percent of consumers surveyed in December 2009.
(info from an article on Price increases) The quickest, easiest way to increase your income is to raise your prices Now you raise your price by 5 percent to $21.00 per unit and, as a result, you lose 10 percent of your customers. Price Per Unit: $20.00 Price Per Unit: $21.00
Gun to the head strategy: If I held a gun to your head (not that I would do that) and asked you how you can increase your sales today what would you say The easiest thing you can do is Up-Sell You should be cross selling, up-selling, and every other direction selling you possibly can
By Paul Frumkin ~ Nations Restaurant News NEW YORK (April 5, 2010) As the federal health care insurance reform measure emerges from months of rancorous legislative turmoil, industry experts are beginning to understand how and when the sweeping law will impact the foodservice business.
President Obama has signed into law the Hiring Incentives to Restore Employment (HIRE) Act, which is focused on accelerating the hiring of unemployed workers. The legislation immediately enhances employers’ cash flow by permitting employers to retain the employer portion of the Social Security tax ordinarily remitted. Social Security Tax Exemption
Video Blog Where Can Restaurants Best Control Cost or Cut Cost? Hey it’s Jonathan Munsell with Restaurant Success Systems. I wanted to talk about a question that I get asked fairly often and it’s something that we all need to be conscious of and it has to do with cutting costs.
I jumped into a conversation today about menu makeover which is really lesson in menu engineering. It is worth a look. http://www.restaurant-community.com/restaurant-business/179-soda-fountain-menu-make-over.html#post380
Best Practices for Restaurant Owners and Industry Professionals Monthly Benchmarking and Money-making Teleseminar: How To Insure You Have The Best Restaurant Supply, Parts and Equipment Company For Your Start-up and Existing Restaurant Jonathan Interviews Lenny Douglas with Tundra Specialties.
As many of you know I am a Board Member of the North Carolina Restaurant and Lodging Association as well as an active Restaurant Owner. This is hot off the presses from the NCRLA and I think it does a great job of quickly and clearly explaining where we are as a nation on health care reform and how it effects the business owners like you and I. Your state may have a couple other options or a slightly different spin on this but as a whole it applies nationally to all of us. The Health Care reform debate has dominated news headlines in recent months. It is a difficult issue and many dollars are being spent on both sides of the debate
I was just reading a reading a great compensation article from Greg McGuire and the The Back Burner Blog and wanted to add in my two cents from a member I recently spoke with. The Back Story One of my coaching members was looking to reduce payroll. He had done a lot this year to increase sales and manage costs
This is the last post in a number of posts I will be providing to offer cost effective tips and ideas for your restaurant biz. Included Categories: 1. Food Costs and Kitchen Management 2. Bar, Cellar and Beverages 3. Packaging, Paper and Consumables 4. Cleaning Costs 5. Labor Costs 6. General & Administrative 7. Utilities…
This is the 14th post in a number of posts I will be providing to offer cost effective tips and ideas for your restaurant biz. Included Categories: 1. Food Costs and Kitchen Management 2. Bar, Cellar and Beverages 3. Packaging, Paper and Consumables 4. Cleaning Costs 5. Labor Costs 6. General & Administrative 7. Utilities…
This is the 13th post in a number of posts I will be providing to offer cost effective tips and ideas for your restaurant biz. Included Categories: 1. Food Costs and Kitchen Management 2. Bar, Cellar and Beverages 3. Packaging, Paper and Consumables 4. Cleaning Costs 5. Labor Costs 6. General & Administrative 7. Utilities…
This is the 11th post in a number of posts I will be providing to offer cost effective tips and ideas for your restaurant biz. Included Categories: 1. Food Costs and Kitchen Management 2. Bar, Cellar and Beverages 3. Packaging, Paper and Consumables 4. Cleaning Costs 5. Labor Costs 6. General & Administrative 7. Utilities…
Included Categories: 1 Food Costs and Kitchen Management 2 Bar, Cellar and Beverages 3 Packaging, Paper and Consumables 4 Cleaning Costs Labor Costs 10 [private_inner circle] 101 Order forms should be on a clipboard where the deliveries are received so there’s no problem checking prices as the goods arrive. 110
This is the 10th post in a number of posts I will be providing to offer cost effective tips and ideas for your restaurant biz. Included Categories: 1. Food Costs and Kitchen Management 2. Bar, Cellar and Beverages 3. Packaging, Paper and Consumables 4. Cleaning Costs 5. Labor Costs 6. General & Administrative 7. Utilities…
This is the 9th post in a number of posts I will be providing to offer cost effective tips and ideas for your restaurant biz. Included Categories: 1. Food Costs and Kitchen Management 2. Bar, Cellar and Beverages 3. Packaging, Paper and Consumables 4. Cleaning Costs 5. Labor Costs 6. General & Administrative 7. Utilities…
This is the 8th post in a number of posts I will be providing to offer cost effective tips and ideas for your restaurant biz. Included Categories: 1. Food Costs and Kitchen Management 2. Bar, Cellar and Beverages 3. Packaging, Paper and Consumables 4. Cleaning Costs 5. Labor Costs 6. General & Administrative 7. Utilities…
This is the 7th post in a number of posts I will be providing to offer cost effective tips and ideas for your restaurant biz. Included Categories: 1. Food Costs and Kitchen Management 2. Bar, Cellar and Beverages 3. Packaging, Paper and Consumables 4. Cleaning Costs 5. Labor Costs 6. General & Administrative 7. Utilities…
This is the 6th post in a number of posts I will be providing to offer cost effective tips and ideas for your restaurant biz. Included Categories: 1. Food Costs and Kitchen Management 2. Bar, Cellar and Beverages 3. Packaging, Paper and Consumables 4. Cleaning Costs 5. Labor Costs 6. General & Administrative 7. Utilities…
This is the 4th post in a number of posts I will be providing to offer cost effective tips and ideas for your restaurant biz. Included Categories: 1. Food Costs and Kitchen Management 2. Bar, Cellar and Beverages 3. Packaging, Paper and Consumables 4. Cleaning Costs 5. Labor Costs 6. General & Administrative 7. Utilities…
This is the 5th post in a number of posts I will be providing to offer cost effective tips and ideas for your restaurant biz. Included Categories: 1. Food Costs and Kitchen Management 2. Bar, Cellar and Beverages 3. Packaging, Paper and Consumables 4. Cleaning Costs 5. Labor Costs 6. General & Administrative 7. Utilities…
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