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The week in ideas, August 20, 2012

In this installment of the Week in Ideas: No cell phones, no lion and no pizza. Enjoy.

A dollar for your thoughts

What's the going rate for a good idea? A great idea? We used to offer a penny for your thoughts, but I'm going to suggest that it's time to up the ante. A good idea is now worth $1 and a great idea is worth $5.

Food

Always room for dessert

By Patricia Cobe on Feb. 01, 2013

Inspired, satisfying indulgences are filling dessert menus and beyond—they’re also appearing for breakfast, as snacks and in cocktails.

Protect yourself

By Bill Main on Jan. 05, 2001

It is imperative that your management and employee policy handbooks have clearly defined harassment policies.

Financing

Restaurants’ recovery portrayed as a white-knuckle ride

By Restaurant Business Staff on Apr. 25, 2013

The fortunes of the restaurant industry and the economy as a whole have improved since the dog days of 2009, but it's been a roller coaster ride to get there, attendees learned at this week's Restaurant Leadership Conference.

The power of sampling

By Bill Main on Jul. 11, 2001

Your dining experience must be fresh and exciting to keep guests happy and coming back. Sampling is an excellent opportunity to improve sales of high profit menu items and test new menu items.

The importance of purpose

By Sam Smith on Jun. 17, 2013

Why are you here? In this industry. Running a restaurant. If your only answer is because you like food or, even worse, to make money, you’re setting yourself up for failure.

Food

A bit of menu magic

By Bill Main on Mar. 07, 2002

Menu engineering techniques boost sales of high profit menu items. Here are two techniques always lead to higher profits.

Chipotle’s stealth move into pizza

By Peter Romeo on Dec. 18, 2013

With everyone else aspiring for the crown, the burrito powerhouse has decided it should be the Chipotle of the better-pizza market.

In the hot seat

By Bill Main on Oct. 15, 2002

A foodservice manager is an extremely influential person.

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