An industry expert answers questions on improving restaurant operations
I want to open a restaurant but I lack knowledge about it. How do I start?
You started the best way, by acknowledging there is more to learn.
Why do restaurants promote the brand of ketchup on their tables but not their own brand?
What you’re asking about is brand equity. That is, how much do consumers value a given brand over a private label or generic?
We are a lunch restaurant that is very busy with a check average of $12 per guest. We opened for dinner a few years ago and have had trouble getting the same crowd in at night. The menu has some of the best sandwiches from lunch along with a handful of higher priced entrees. We experience a disconnect between the two services and can't seem to get a cohesive crowd for dinner. The restaurant is Modern American and the facility is very attractive. Should we make our dinner menu more like the lunch menu, or should we add some of the dinner entrees to the lunch menu? We would like your opinion about branding/cohesion for a restaurant where lunch always beats dinner revenues!
You answered your question about why your lunch and dinner services aren’t cohesive in your opening line, calling yourself a “lunch restaurant.” If you think of yourself a
I heard about Dumb Starbucks. How is that even possible? And is it legal? What’s to prevent me from doing the same thing?
For those who missed the media blip this week, Dumb Starbucks was a parody restaurant in Los Angeles that used many element
What is the difference between partial cooking, blanching and slacking foods? Are these all the same term for partial cooking (where you fully cook the foods on another day)?
These are three different things, two similar and one totally different.