Bill Main

Articles by
Bill Main

Page 16

Unclear on the concept

How much effort and money are you putting into marketing? Are you doing enough to keep your existing customers? Show them you care using this trade secret. It's an inexpensive way to keep them coming back.

Going once... Going twice...

When a server approaches my table with an armful of meals, and asks "Who has the t-bone?" I cringe.

Make sure you are sending the right message about your restaurant. Sanitation can be helped with a monthly audit. Here are a few quick ideas about where to start and what to do.

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.

Make it easy for employees at local businesses to chose your foodservice operation for lunch.

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.

In an restaurant setting, customers buy value, and for most people value is believing that you got more than you paid for.

It takes a lot of time and effort to build a loyal customer base. After your employees, your guests are your most valuable asset.

The competition we face today as foodservice operators has never been greater. The taste, presentation and proper handling of the food you serve is critical. You must deliver on the promise. In other words you have to have... quality.

Here are three menu design techniques using a simple square: Boxing, Shading and Showcasing.

For many reasons, having to let an employee go is one of the most difficult and unpleasant tasks we face as employers. Situations leading up to a termination are always stressful on you, the employee, the rest of your staff, and even your guests.

Remember those connect the dots puzzles you did as a kid?

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