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Bill Main

Articles by
Bill Main

Page 11

Insider trading

One of the greatest challenges facing foodservice operators in the 21st century is service. There are five major reasons for this service challenge.

Howdy neighbor

Marketing your business is a huge priority with huge potential to reap huge benefits! Therefore, the bigger campaign, the bigger budget, and the bigger your audience, the bigger results. Right? Wrong.

When one door closes

When an employee leaves, it's rarely a pleasant experience. Terminations are difficult, time consuming and intrusive on an already busy day. Even with an amicable parting, you're still left with a pile of papers and a job to fill.

Things that go bump in the night

It's three a.m. and you bolt upright in bed. Was it a noise from the closet? The bogeyman under the bed? It's probably your stomach. That gnawing feeling that you've forgotten something.

The magic nickel

Did you know there's only a nickel in profit for every dollar in revenue in the typical restaurant? Here are some ideas about what you can do to control your prime costs.

Who turned out the lights?

It's 4:00 PM on a hot Friday in August. Your frozen seafood shipment for the busy weekend has just arrived. Without warning, the lights dim, flicker, and then the power goes out.

Managing to get by

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.

Color me profitable

"You Can Have It In Any Color... As Long As It's Black"

Cool color facts

Can colors affect appetite? How about perceptions of cleanliness and sanitation?

The power of sampling

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.

Slicing and dicing value

Should you price shop or become a prime vendor? Here's a list of considerations and questions to ask your distibutor.

Many happy returns

Lately, I've been asked how to handle guests who take advantage of the old (and quite frankly, outdated) saying that "The Customer is Always Right."

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