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The next time you're out on the dining room floor, watch as guests are handed your menu. Do they glance down at the cover? Open it right up to find something to order?

Plan on it

Restaurants fail for a lot of different reasons, all of which come under the heading of poor planning.

If you want to build a recognizable and memorable brand — no matter what your segment or average check size — it's important to give your logo careful thought and attention.

Want to create a buzz with your next marketing campaign? Send a jumbo postcard. And I mean jumbo... think 10" x 15" or even 24" x 36"! It's fun, it's easy and it's very effective at building your brand.

Marketing is one of the surest ways I know to build a successful foodservice business. With some careful strategic planning, you can build your brand in the marketplace and boost gross sales.

Nobody lives in a vacuum, and certainly not a restaurateur.

Good things happen when you turn the tables, bend the rules a bit, or take a contrarian point of view and throw the world a curve ball. Here's a suggestion for building a new customer base.

Whether your excuse is daylight savings time, spring cleaning or pre-holiday holiday decorating, regularly scheduled major cleaning is essential to keep your business looking its best.

First taste of restaurant work came at 15, waiting tables at a Steak & Ale.

Whether you have a banquet room that seats 100 or a group of tables that can accommodate 20, hosting special events can be very profitable.