If you’re like me and many other operators, you’ve tried hundreds of different ways to promote your business over the years. We’ve all tried everything from TV (really expensive), radio (anyone still listening to that...
My last blog entry discussed on POS systems and how important it is for operators to use their system as more than overpriced cash registers and time clocks. Since then I had a good discussion about POS systems with an old friend and...
Still inspired by football season and feeling like I touched on quite a few of the key “position players” in my last installment, in this blog I’d like focus on the brain of the team, the head coach. In professional...
You’ve looked at combi ovens and decided that you really like them and can even deal with the price tag. Now what? Considering the time of year, let’s look at our equipment line-up as if it’s a football team. Your...
OK, you’ve planned a new restaurant or noncommercial foodservice, with a customer-tailored line-up of meal choices. As you should, you’ve got a relatively extensive menu and you are proud to say that you make a lot of your meal...
Congratulations! You’ve taken a little time, looked hard in the mirror and maybe had a few sleepless nights before finally realizing that you are sure that you’re ready to open your next restaurant.
You’re a restaurant operator and you’ve worked hard…very hard. Eighty-hour weeks, nights, weekends, holidays, till your dog doesn’t even remember you anymore. Things have finally settled down some and you...
