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  Restaurant Industry News - Features

Thursday August 21st, 2008 
 Next :: Most Read Page 1 of 3  
LRA Worldwide Consistency - the Key to Success - By Rob Rush
OK, let's get down to the bottom of this. Please stand up and raise your hand if you've been 'WOW-ed' lately. At the supermarket, dry cle...
2008-08-20   Features  more...
 
Dunbar Associates Food & Beverage - Eliminate Chronic Waste - By Joe Dunbar
Years back, one of my clients had a policy of brewing coffee fresh every 20 minutes. This simple policy caused an extremely high level of...
2008-08-18   Features  more...
 
Hospitality Performance Is This The Summer Of Our Hospitality Discontent? - By J. Ragsdale Hendrie
It has been tough, folks, and we do not need to beat the drums about the obvious, particularly in the United States. But, there are alwa...
2008-08-15   Features  more...
 
Profitable Hospitality Food & Beverage - Back to Basics: 4 Simple Sales & Cost Improvements - By Ken...
When you're a tourist, you see the industry with different eyes: all the strengths and weaknesses.
2008-08-13   Features  more...
 
Dunbar Associates Food & Beverage - Food Cost and Break Even Point - By Joe Dunbar
In speaking with many local operators (completely unscientific sample), the consensus estimate is a 12% drop in revenue (year over year)....
2008-08-12   Features  more...
 
CEO Strategist The Power of Thought - By Dr. Rick Johnson
You are today what you thought about yesterday. Chances are you will be tomorrow what you think about today. That is why it is so importa...
2008-08-07   Features  more...
 
Profitable Hospitality Staff Drug & Alcohol Problems: How to Act, Not Hide - By Ken Burgin
Can't we just wait for the problem to go away?
2008-08-05   Features  more...
 
Profitable Hospitality Measuring Bar Profits - Where Can You Improve? - By Ken Burgin
Whether it's wine, beer, spirits, coffee or soft-drinks, there are plenty of ways to look at the performance and profit-margins of bevera...
2008-07-29   Features  more...
 
Dunbar Associates Food & Beverage - Make Room For Special Events - By Joe Dunbar
Eliminating the uncertainty of a covers forecast is helpful for everyone in restaurant management. Restaurants with a line around the blo...
2008-07-28   Features  more...
 
Knowledge@Wharton Two Companies, Two Different Blueprints for Reducing Global Warming
Businesspeople spend too much time worrying about the burdens brought by global warming -- the possibility of carbon taxes and greater re...
2008-07-25   Features  more...
 
Knowledge@Wharton 'Not a Site, but a Concept': Tapping the Power of Social Networking
Mini USA, the American branch of BMW's Mini Cooper line, tracks everything being said about its brand everywhere on line -- in blogs, dis...
2008-07-24   Features  more...
 
Dunbar Associates Food & Beverage - A Time To Listen To Your Guests - By Joe Dunbar
Whenever the economy turns down and discretionary income declines, the advantage shifts from hot new concepts to established names. The r...
2008-07-21   Features  more...
 
Dunbar Associates Food & Beverage - Impact of Special Event Package Prices - By Joe Dunbar
Hotel chefs often need to accommodate the needs of the catering department with their banquet event orders. In this economy, competition ...
2008-07-17   Features  more...
 
Profitable Hospitality The Fraud Triangle: Could it Apply in Your Business? - By Ken Burgin
Ever had a trusted employee rip you off? When I spoke with a bar owner last week, she was still in shock after uncovering a six-figure fr...
2008-07-16   Features  more...
 
Hospitality Performance Where In The World Is Human Resources Headed? - By J. Ragsdale Hendrie
What a lonely discipline HR can be, even in the midst of Hospitality hooplah. You have been downsized, outsourced, seen as an operations ...
2008-07-14   Features  more...
 
CEO Strategist Leadership - It Gets Lonely at the Top - By Dr. Rick Johnson
Being a President, CEO or the owner of a company can get lonely at times. This is true even if you are an excellent leader and have devel...
2008-07-10   Features  more...
 
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