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technology

I've seen the light and it shows the blight

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.

In-house vs. out-house

Running a foodservice operation is not a simple prospect. In addition to producing quality food and maintaining a high level of service, owners and GMs are faced with a multitude of responsibilities: payroll & human resources, taxes, state, federal and local mandates, technology, marketing, and accounting to name a few.

There never seems to be enough time in the day. The dynamics of foodservice are accelerating. It's impossible to keep up with all the changes in the competition, training methods, technology, inventory, pricing, and customer needs...

Two years ago, Phil Freedman wanted to grow.

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.

Several years ago, my hometown university was named the #1 Party School by Playboy Magazine. Students reveled in the notoriety. Community members and university leaders were appalled.

For some, restaurant security is a daily concern. Many, however, think about it only when locking up each night.

The sales trainee was trying to explain his failure. "You know," he said to his manager, "you can lead a horse to water, but you can't make him drink."

High technology has given us e-mail, voice mail, cell phones, answering machines, pagers, car phones, and digital everything. But we don't seem to be communicating any better.