Published December 2, 2014

Small Menu, High Quality

Trying to please everyone with a large menu may have the opposite effect. Large menus can cause a variety of problems for everyone from the consumer to the cook, and eventually for the business owner. Having a broad menu may mean inevitable failure. There’s a reason the most successful restaurants have smaller, specialized menus. The […]

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When customers make you want to punch things…

Ever wish you had a punching bag in the kitchen so you could pound out your frustrations between tables? Restaurant professionals have to put up with a lot on a daily basis. Customers are annoying and demanding. “My beer isn’t cold enough.” “Can you charge my phone?” “I ate all my food but I’m not […]

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How will Obama’s immigration action affect the Food Service Industry?

With President Obama’s recent executive order on immigration policy, approximately 5 million illegal immigrants are protected from deportation. The illegal immigrants allowed to stay must have been in the country more than 5 years, pay taxes, and pass a criminal background check. The restaurant industry will be impacted by immigration reform as it employs 1.4 […]

Published December 1, 2014

Get yourself branded!

There are several great reasons to trademark your brand. First, it greatly reduces confusion for potential customers. Once you trademark your name, no one else can use it, allowing customers to locate you easily. That also means no one else can force you to re-brand if they register a similar name before you do. Also […]

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Let’s taco-bout season passes

I’ve heard of season passes for amusement parks and ski hills, but restaurants? This could be an excellent marketing strategy.

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No cooking in the kitchen

With the evolution of technology, the way food is made and served has changed. Food engineering has affected everything from seeds to packaging. A longer shelf life means less waste, and shipping is easier. Pre-cooked food saves time and reduces labor costs. While boasting a made-from-scratch menu can be a strong marketing option, if it […]

Published November 28, 2014

Follow Uber’s strategy to improve your restaurant

When a business can meet the needs of its customers, it’s successful. It seems obvious, but that’s the point driven home by the transportation start-up company Uber, which has disrupted the taxi industry by giving consumers exactly what they’re looking for in a convenient package (in this case, a revolutionary app). Restaurant owners and managers […]

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Battling the minimum wage increase

The increase in minimum wage looks to be inevitable, and that has the food service industry talking. The minimum wage isn’t meant to be a living wage, but rather an entry wage, though a gradual increase is ultimately a good thing. It will help stimulate the economy and help all of us down the road. In the mean time restaurants are adapting however they can.

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By Servers, for Servers: Tips and Tricks

Serving is tough work with a lot of factors beyond your control, but there are some things you can do that will get you through the day faster with more money in your pocket (and maybe even a smile on your face). Some are common sense, like being clean and not dressing like a hobo. […]

Published November 27, 2014

How to keep the love alive in your customer-brand relationship

Marketing just got a lot more intimate. “Dating” your customers is the savvy way to approach marketing to Millennials, the young adults who make up a quarter of the current U.S. population. The analogy is a good one – customers sometimes get bored and “break up” with a brand, just as they might with a […]

Published December 2, 2014

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Published November 28, 2014

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Published November 27, 2014

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