marketing

And when she got there, the cupboard was bare

By Bill Main on Jun. 17, 1999

Inventory management is always important, but so is server training in how to handle menu items that have "sold out." It's important to remember that items should never "run out."

Financing

How restaurants in Portland, Oregon, are thriving on Conscious Capitalism

By Sam Smith on May 01, 2012

In the late 1990s a group of Pacific Northwest wheat farmers took stock of a bitter reality. They were shipping product to far off, overseas commodity markets, where they had no control over falling prices.

Are you leaving money on the table?

By Bill Main on Nov. 25, 1999

Are you setting menu prices using the formula pricing process? You know the drill. First, the chef determines the menu item's raw cost. Second, the chef multiplies that cost by the desired food cost percentage. And, voila! A menu price.

Drinking Occasions Key to Expanding Beverage Sales

By Restaurant Business Staff on Sep. 12, 2012

CHICAGO (September 12, 2012)—As consumers manage restaurant checks by cutting back on beverages and ordering food-only at main meals, restaurant chains are...

Spell it like it is

By Bill Main on Jul. 12, 2000

Is your host or hostess making a good first impression? By pronouncing the names of guests correctly, this impression can be improved. Try this idea.

Technology

Data theft

By Steve Brooks on Feb. 01, 2013

Christopher Schroebel was not your typical junkie. While he lived with his dad in Keedysville, Maryland, the 20-year-old supported his heroin addiction by stealing $120,000 over the space of four months.

You can learn a lot just by asking

By Bill Main on Jan. 16, 2001

Why don't I sell more desserts? Should I buy an espresso machine? Why are my lunch counts down? The answer is a question that is incredibly simple, and stumps most people..."What do your Guest Comment Cards say?"

The week in ideas, April 29, 2013

By Restaurant Business Staff on Apr. 29, 2013

This week: shaming guests. All day breakfast. And fast food delivery.

Managing to get by

By Bill Main on Aug. 08, 2001

Keep your employees engaged by adding little rewards and a little bit of play to each day. Here are a few ideas which can help get employees excited and happy.

Food

Flavor drives demand

By Thomas Henry Strenk on Jun. 18, 2013

Millennials continue to exert influence on the world of beverages. They like their drinks on the sweet side and they like lots of choices. Suppliers have gotten the message and responded with specialty beverages aimed at that finicky demographic.

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