I am not what anyone would call a heavy drinker. Maybe a couple of glasses a wine a week, and maybe one drink a week. I tell you this so you can understand where I am coming from with this blog.
Several weeks ago I was asked to lead a roundtable...
One of the first steps for any new business is to figure out its value proposition. In other words, they need to agree on how they are going to position themselves and the product or service they’re selling.
The value proposition is, by definiti...
Hashtags might have begun life as easily referenced Twitter subjects, but they do more than merely function as the punchline of a Jimmy Fallon video. They have evolved into a unique communication platform that can serve as the connective tissue...
Last month, I talked about how adding an element of competition to your marketing could help you generate activity and increase engagement for your restaurant.
Responding to the article, one restaurant manager asked if similar tactics could be u...
On the third day of class my students are greeted with the above riddle. The answer, no surprise, is “Unemployed.” My students then ask, “Well, what if he owns the place?” My response: “Unemployed and bankrupt.”
Of course, we as chefs know this...
Most of us entered the food business because we loved everything about food. We loved to eat out, we loved to eat at friends’ homes, we loved to shop for food. Most of all, we loved to cook. We cooked food our mothers cooked, we cooked food our m...
An incomplete and out-of-date job description could lead to discrimination lawsuits under the Civil Rights Act and the American with Disabilities Act in addition to wrongful termination lawsuits. Specifically in the restaurant industry, job dutie...
People are naturally competitive. You can use this to your advantage in your restaurants.
As I have noted before, setting goals leads to success. This is just the innate nature of goals: When people have something to shoot for, they will work t...
In part one of this blog, I discussed how to develop marketing materials to reach a variety of audiences. Part 2 focuses on the elements of a good marketing kit for a restaurant...
A few months ago I spent a considerable period of time with two different nutritionists. At least I think they were. One might have been a dietitian, but to be candid I really don’t know the difference.
The first one I have known for years. Sh...